Food & Nutrition

These easy sheet pan chicken fajitas are a fun and flavorful meal with deliciously charred chicken strips, caramelized onions and vibrant bell peppers. Today we’ll be making some insanely delicious and easy sheet pan chicken fajitas. It has all the flavors you love from fajitas without the cost of eating out. And you can do a big batch of about 6-8 servings (2 fajitas each) in one pan so there’s plenty to go around.  Try it for a quick weekday meal or make a whole thing of it over the weekend with some company. It’s easy cleanup but amazing food. So pop this one in the oven, break out your tortillas and don’t forget to be generous with your favorite toppings. I went with guacamole, pico de gallo, lime juice, cilantro and crumbled queso fresco. I also toa...

How to Roast Cod with Potatoes and Fennel   By Meg Jones - wife, mother,professional, contributor One of our daughters is living with three college friends, all of whom are vegetarian.  Since my daughter is more of an opportunivore, the group compromised and shifted toward pescetarianism, which Wikipedia defines as “the practice of using seafood as the only source of meat in a diet that is otherwise vegetarian.”  I spent a few weeks with them earlier this year and since we generally shared meals, I too joined the vegetarian+ meal plan throughout my visit.   When I got back home, I discovered that in my absence RG had also been cutting down on red meat, so we have modified our menu planning and gotten more creative with veggie and fish dishes.  Last week as I was ...

This 30-minute healthy sheet pan sausage and veggies meal is low-carb, easy to make and packed full of flavor for a quick and easy dinner on busy weeknights. Today we’re cooking a quick and easy healthy sheet pan sausage and veggies meal. I like this one for the simplicity of a one pan meal that has both your proteins and veggies. It’s a no fuss recipe with minimal effort for your quick weeknight dinners that cooks in 30 minutes and serves about four people. Think of the browned, crispy edges of sliced sausage or kielbasa, the delicious smell of roasted onions, bell peppers, zucchini, cherry tomatoes and broccoli. Top that with some fresh parsley and Parmesan cheese and it’s downright delicious. I really like the particular combination of veggies in th...

Enjoy the sweet and tangy glaze on this 8 minute air fryer honey mustard salmon for a quick and flavorful healthy seafood dinner. Today we’re making some air fryer honey mustard salmon. This literally took me 8 minutes of total time to cook with some air fryer broccoli. Pair it with some rice, mashed potatoes or cauliflower or some quinoa and you have yourself a well balanced and delicious dinner. What I liked about this was the combination of honey and whole grain mustard with some paprika to give it a sweet, tangy and slightly smoky glaze. The texture in the whole grain mustard was a great addition to the sauce and the splash of lemon juice tossed in adds some freshness. We like to throw this in rotation with air fryer honey garlic salmon d...

Here’s a quick and easy hamburger quiche filled with all the fun flavors of a cheeseburger baked in a delicious, buttery pie crust. Today we’ll be making an easy hamburger quiche that’s rich, decadent and familiarly comforting with ground beef and cheddar cheese nestled in a flaky, crumbly pie crust. This is really quick to put together and uses frozen pie crusts for a fuss free breakfast, brunch or weekend meal. Since frozen pie crusts typically come in packs of twos, we’ll be making two quiches in the time it takes to make one, so there’s plenty of leftovers to go around. They also heat up well, so win-win! If you’re handy with some dough, feel free to make your own pie crust. Otherwise, let’s keep it simple! So let’s get started. EASY HAMBURGER Q...

In the 200-plus years since its founding, King Arthur Baking Company has become more than just a familiar logo in the baking aisle of the grocery store. The employee-owned flour brand has become an arbiter of cool in the world of home baking. Its flagship campus in Norwich, Vermont, has become a place of pilgrimage for those looking to brush up their brioche skills or stock up on Bundt pans. And, through flour shortages and supply chain hiccups, the company’s online store has kept our pantries full of bread flour, salted caramel chips, and powdered cheddar cheese. In addition to its expansive online recipe archive, the company has published books on plenty of baking topics over the course of its history, but its most recent contribution to the b...

I’m going to take a big swing here: confit does to food sort of what a dip in a bubbling Jacuzzi does to me after a long day. It relaxes, but it also rejuvenates. Unlike a hot tub’s cauldron of chlorinated water, though, a confit involves a warm pot of fat, which transforms and delicately tenderizes its contents, whether that’s chicken thighs or a handful of spring alliums and thinly cut lemon slices. Duck legs are probably the most iconic recipients of the confit treatment—and a bistro menu staple. The process of making them involves warming duck fat—and I mean just warming it, not even really bringing it to a simmer (and definitely not to a boil)—and then submerging duck legs in that warm fat. This Goldilocks duck fat temperature usually falls...

My grandfather, or “Shorty,” as we called him, was a small, quiet, dark-skinned man from Jim Crow Louisiana. He learned to cook by hearing, touching, seeing, and tasting the culinary traditions that were passed on from generation to generation. As wonderful as his gumbo and his stewed okra were, his smothered steak was my first food revelation. That first bite, and the initial discovery of a beautiful flavor that resides just beneath the surface of an unassuming brown exterior. A beauty that reveals itself, bite after bite, as a torrent of aromatic compounds seamlessly woven together by time and love. The warmth of a mouth provides just enough heat to melt the tender, gravy-coated beef on the palate. Even the rice is given new life by bathing it...

If you bought a baking book recently that includes a recipe for chocolate chip cookies, chances are the author has intentionally omitted the eponymous chips. Not a single Toll House or Ghirardelli bag in sight. What in the heck is going on? In the past few years, there has been a growing chorus of baking bloggers and pastry pontificators imploring home bakers to turn their backs on bagged chocolate chips in favor of chopping up bars of high-quality, even artisanal, chocolate for their cookies. Take this minor snark from The Artful Baker by Cenk Sönmezsoy: “If I see chocolate chips among the ingredients, I keep flipping the pages in hopes of finding a different recipe through which I can connect with the author, but deep down I know there is very...

For Sheldon Simeon, cooking from the heart means digging into the rich, multilayered cuisine of his home state, Hawaii—but there wasn’t always a clear place to start. He was raised on family cookouts with his dad at the helm, filled with pu pu platters and whole roasted pigs, and the soothing comfort of his mother’s miki noodles, on the Big Island. Soon after, he attended culinary school and dove headfirst into the restaurant industry. Simeon went on to open his first Maui restaurant, Star Noodle, and appeared on two seasons of Top Chef, where he grappled with the expectations of what he should cook as a chef from Hawaii and what that represented. In Cook Real Hawai’i, Simeon returns to his roots to celebrate the homestyle feasts rooted in islan...