With a name like “drunken spaghetti” there’s a good story here. How could there not be?!
Soufflé-like in its lightness and texture, but not soufflé-ish at all in its technique or shelf life, this Savory Baked Ricotta is a show-stopper for brunch, lunch or dinner.
For my sister’s husband, it’s French Onion Soup. For my partner, Tom, it’s my Moroccan Chicken Tajine. Do you have a loved one that requests their favorite dish over and over? Or, for a very special occasion?
Fish baked in parchment paper: Fancy, impressive dinner party, or very quick, easy and customizable weeknight meal? Yes.
What’s in a name? And what’s in the meaning of the name? Think of meatballs. Dense, heavy, satisfying? Maybe. But what if you used a mild whitefish instead? But let’s not call it a “meatball,” ok? Because that just doesn’t sound as light, lemony and tender as they actually are.
Shifting into burger season, I’m reminded of the Alfred Hitchcock movie, The Trouble with Harry. As it turned out, the trouble with Harry was that he was dead. Burgers, especially turkey burgers, are often dead on arrival because they are often dry and flavorless. I won’t let that happen to you, I promise.
Three meals, one dish. You choose. A warm side dish for dinner. A room temperature side dish for a picnic lunch. Or, my favorite, a hot savory breakfast entrée with an added poached, soft boiled or fried egg. Surprisingly light. Not surprisingly delicious!