Sheet pan dinners have been having a moment– for a quite a while. Even established cooks are hooked on quickly oiling and seasoning meat and vegetables so they can have the thrill of sliding what is actually a half sheet pan (more on that in a minute) into the oven for an ultra easy dinner. Instead of watching and stirring pots on the stovetop, they can text a friend, read a novel, order from amazon, chat up the cat, read Alyce’s blog, sip a glass of wine, or even set the table. Today’s recipe, however, is made on a quarter sheet pan. Just perfect for cooking for one or two or for heating up a very few things. Especially at holiday time when, well, time is of the essence. (Roll eyes upward thinking of the to-do list. Is your tree up? What cookies are you baking? Gifts ordered? Clothes at cleaners? ) And I adore quarter sheet pans, which I first heard about from the fine food writer David Lebovitz. Once David said to get one, I got two. And do they fit in the dishwasher perfectly? Yes. Love that. If it doesn’t go in the dishwasher, I’m thinking twice about keeping it.Continue reading
More Time (for) Eggs
“What would you like for breakfast?” I asked. “I never met an egg I didn’t like,” said my very dear friend Chris Kliesen Wehrman with a gleam in her eye one morning after she had spent the night at our house.Continue reading
Zucchini–10 Years of Recipes from More Time at the Table
Perhaps you have too much zucchini in your garden … or your friends keep pawning it off on you. If so, this is a place for new ideas to freshen up your late summer table for breakfast, lunch, or dinner.
This post combines the current week’s tasty zucchini frittata, zucchini favorites from the past few years, and a zucchini roundup I did in 2014. Just below the frittata recipe are more recent recipes, which are followed by the original post including zucchini goodness 2009-2014. I’ve got them all here together now just to make things easier for you and for me! Enjoy.
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