Did you know that you can make homemade lasagna from start to finish in under an hour?! This lightened-up skillet lasagna, brimming with mushrooms and spinach, forgoes béchamel sauce for an easy broth base and is finished with fontina and fresh ricotta. Rather than getting layered in a casserole dish, the whole thing is made right in a skillet. I’d argue it’s even more tantalizing than the properly stacked version—it’s seductively unkempt, like Julia Robert’s hair in Pretty Woman (without the wig, of course).
These Moroccan Lamb Stuffed Squash are my new obsession. With a succulent lamb filling that’s seasoned with garlic, ginger, cumin, coriander, cinnamon, mint, cilantro and pine nuts, and a crispy brown-butter breadcrumb and feta topping, they embody everything I love about fall—they’re fragrant, comforting and sweet, as fitting on a weeknight table as on a special occasion menu.
Packed with whole oats, pumpkin puree, almond butter and flax seeds, these vegan and gluten-free breakfast cookies, which are flavored with maple syrup, warming spices, cranberries and dark chocolate (oh, yes!), are jammed with nutritious ingredients, and yet they taste like treats. Serve them as a quick grab-and-go breakfast, pack them as a school snack, or eat them as dessert. Or, better yet, hide them from your kids and save them for yourself.
I was planning on sharing this pie crust post closer to the holidays, but on Monday Bon Appetit re-posted my Instagram photo of the salted butter apple galette I had made over the weekend (!!), and whoa Nelly, I had a ton of people ask me for my gluten-free pie crust recipe. I therefore shoved aside my original post (you’ll get it soon, promise!) to instead share this buttery, flaky, gluten-free pie crust that tastes just as delicious as the white-flour crusts of my childhood. If you do eat gluten (lucky you!) you can use this same recipe and technique using all-purpose flour. I’ve included a step-by-step video on how to do it below (never fear pie crust again).
In this one-pan dinner, chicken thighs are roasted in a screaming hot oven over a bed of baby potatoes, garlic and kale. The chicken turns brown and crispy, and the vegetables soak up the juices, becoming tender, succulent and downright crave-worthy (yes, you will crave kale!). It’s a mouthwatering meal in only thirty minutes.