Edf

We have this strange corner in the butler's pantry that probably covers some kind of pipe.  There's a little cabinet there – it's long, narrow and very shallow.  In reality, it's not a great storage spot for much of anything.  It does fit all my Everyday Food mags pretty nicely, though. I have all the issues – starting at number 2 – and refer to specific ones often.  This magazine has always made so much sense to me – easy to make food without too many steps or unusual ingredients.  I also think a subscription is a bargain – there is so much good information for a little amount of money.  It's perfect for week night cooking and for busy families.  And really, who isn't busy these days?  I find, though, that we go back to the same recipes over and over again because I know those recipes so well that there is no guess work at the grocery store. I'd like to widen my repetoire and this is where you come in.

I'm looking to shake up dinner time just a little bit and would appreciate your help. Are there certain Everyday Food recipes that you go back to again and again? If so, would you share them with me in the comments? If you know the month and year, that'd be great. If not, no worries, still tell. I might be able to find it anyhow.

Just to start things rolling, two go-to meals in our house are:

Lime marinated skirt steak and chili-roasted sweet potato wedges from January/February 2006 (#29) – most often I serve these two items with roasted zucchini and sweet onions (large dice, toss w/a little olive oil, salt and pepper and roast at 400 degrees for about 20 – 30 minutes).

The spinach and proscuitto lasagna from October 2008 (#56) – We skip the proscuitto because one person won't eat it and I often use a small rectangular casserole dish instead of a square one with 9 instead of 6 noodles, but the same amount of filling. I find that seasoning the ricotta/spinach mixture with the salt and pepper, and maybe a bit more garlic, is key. Serve it with a salad and some bread – yum!

I'm looking forward to seeing what you all like.  And then, I'm going to cook up a storm.

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