Category: Main

This is no ordinary chimichanga. I’ve recently discovered that you can achieve a delightfully crisp tortilla – arguably the best part of a chimichanga – without the need for a deep-fryer. I guarantee that the kitchen tool necessary to make these beauties is sitting somewhere in your cabinet as you read this post: a skillet. Make…

Not too long ago I made Cooking Light‘s Cheddar Chicken Chowder. Although we liked the creaminess of the chowder, John and I concurred that it lacked a complex and exciting flavor profile. I was inspired on the spot to adapt the recipe to better suit our palates. Although not quite masochists when it comes to spicy food,…

Just like with the cannoli debate, Bostonians are divided over where the best pizza in the city can be found. Although both The Upper Crust and Regina’s are strong contenders for the #1 spot, a case can easily be made for Cambridge, 1.This refined pizza place serves thin crust, charcoal-grilled pies featuring unique ingredient combinations. One offering in particular that caught…

Since when does the sun set at 7:15 p.m.? I made this pizza last week – on “Pizza Friday” of course – and by the time it came out of the oven in all of its bubbly cheesy glory, it was too dark in our apartment to take any decent photographs. The pictures were thus…

Are you sick of seeing recipes featuring leftover Easter ham? I hope not, because I have one more for ya. My in-laws sent us home with a generous portion of the delicious ham that we enjoyed last weekend in CT, and I was dreaming about this sandwich before we even got back to MA. Sweet-smoky…

While staying with John’s parents for Christmas, my sister-in-law made some outstanding crab cakes hors d’oeuvres before the family holiday dinner. Flavorful, tender on the inside, crisp on the outside, and perfectly bite-sized, I could easily have made a meal out of just those delectable morsels. Those crab cakes stayed in the back of my…

I found a healthified recipe for this Tomato Corn Pie, orginially from Gourmet, on my friend Shannon’s site Tri to Cook. A veritable celebration of summer produce, this savory pie features tomatoes (I used heirloom), corn, scallions, and basil. A whole wheat buttermilk biscuit-like dough is used for the double crust, and the pie gets additional flavor from…

Neither my husband nor I grew up eating meat sauce, and we rarely order it at restaurants… so I’m not sure what inspired me to try my hand at making a bolognese. Regardless, I’m glad I did because it came out pretty well! To keep the bolognese sauce on the lighter side, I used lean…