You know how sometimes you taste something and it makes you dance? (Or maybe that’s just me?) This is one of those times! This crispy, sweet, giant butternut squash “latke” cake is my new favorite appetizer (or breakfast, lunch or dinner). It’s flavored with ginger and cinnamon, cooked until caramelized, and then cut into wedges. It’s served with a creamy garlic-lime yogurt sauce, spicy watercress and chopped pecans. Cue the dance music!!
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).
My family is waffle obsessed. James is the breakfast maker in our house, and for the past nine months or so, Ella has asked for waffles every single Sunday. Not just any waffles, but the waffles from the Joy of Cooking, which, I’m told, are perfectly buttery and crispy. How would I know? The suckers are gluten-filled, and even though we’ve tried to make them gluten-free, Ella can taste the difference and begs (i.e. whines like hell) for the original. We usually give in, and I’m left pulling something out of the freezer if I’m lucky, or resorting to a bowl of porridge or granola. I will give them breakfast, but there’s no way they’re getting dinner too—I’ve reclaimed my waffle prerogative at supper with these delicious chickpea waffles.