https://www.wyseguide.com/weeknight-spinach-sausage-pasta/ If you’re looking for a flavorful yet easy weeknight recipe, then look no further than this...

20 Minute Meals For Busy Families While I am lucky enough to work from home, that doesn't mean I enjoy slaving over the stove all day to prepare dinner. I am a huge fan of 20 minute meals and my crock pot. Some of our best dinners happen to be meals I can make in under 30 minutes. Healthy, hearty meals don't have to take hours to cook. Whether you work long hours or have a million and one after school activities to take your kids to, you can serve up your family some downright delicious meals in a snap. There are

Dreaming of the day when you can hire a personal chef who will have dinner ready you after work?  Our Sesame-Teriyaki Tofu & Roasted Broccoli Sheet Pan Dinner is so quick and easy, you’ll feel like your dream came true!

Easiest vegan chana masala recipe taking only 15 minutes to cook (as long as it takes the rice) with the option to add cream or yogurt to make this a little lighter, or just as intended with tomatoes.

Bariatric friendly recipes for the whole family to try. Fantastic recipes to try after bariatric surgery or sleeve. Bariatric meals with high protein and low carbs.

If I had a special segment on Paleo Grubs called Cooking for One, this recipe would be near the top of my list. Easy to make and quick to prepare, I often use this recipe when cooking for myself on a weeknight after work. Piccata, a common preparation for chicken and veal, also works very well with cod or any small flat fish such as sole or flounder. Capers and parsley nicely complement the mild fish in this simple and light recipe.

Quick and easy dinner ideas for busy weeknights - from zoodles marinara and skillet lasagna to creamy mushroom chicken and classic ratatouille. Discover these quick and easy dinner recipes for after work. For more, head to Domino.

This is such an easy after work dinner as you just pop on the slow cooker before you go to work then come in and its almost done. O...

The sauce is no-cook, and the whole dish comes together in 15 minutes.

This is a lovely dish super quick for an after work dinner. This recipe makes a lot, feeds four very generously. I learnt from Nigella to k...

Prepare your dish in a single skillet or sheet pan to reduce the number of tools you need to wash. These 14 one-pan recipes will make dinner a breeze.

Make this affordable roast dinner with a topside of beef. Coat the beef in a wonderful rub, made simply with just three ingredients: mustard, sugar and sea salt. Make sure you check out our video in the tips section to see how this roast topside of beef is made You can also find out more about the best cuts for roasting beef, and why not take a look at our thyme-roasted rib of beef recipe, too?

This quick weeknight Chicken Milanese (Milanesa) recipe is everything you want in a family-friendly meal: crispy, breaded, pan-fried chicken cutlets are coated in panko breadcrumbs, then topped with a shaved fennel salad. Easy enough to whip up after work for the whole family! Leftovers make an awesome chicken milanese sandwich!

Lectin-free snack ideas for healthy people--bagel thins, dips, drinks, pizza triangles, snack mix, quesadillas, baked chips, veggie sticks, etc...

These little puff pastry rolls are lovely for either an entree, a snack, in the lunchbox or as an after school treat.

This savory spin on sweet potatoes uses earthy herbs and aromatics to help cut through the sweetness of the spuds, creating a beautifully balanced dish. Leaving the skins on helps the sweet potatoes retain some texture after being roasted, but they work just as well peeled. Look for sweet potatoes that are similar in diameter, which will help them cook at the same rate, and try smoked paprika instead of sweet to give them even more of a savory edge.

Get the recipe here.

Here I was, just back from a lovely weekend with friends in Brittany, and I arrived home, opened up my brand-new Mac and found that Word had decided to change the name of the important document I was working on (my next book!) as well as the file type. And, for some reason, it also put it into a file that I never heard of, simply called "Delete.” So after waking up at 6am to catch the only train that wasn’t sold-out today back to Paris, I’ve been on the phone with Apple and Microsoft, and a chat with Dropbox, doing a ‘search-and-rescue.’ ͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­͏   ­ Forwarded this email? Subscribe here for more April 2024 Newsletter David Lebovitz Apr 1 READ IN APP My first “Crookie” (Croissant/Chocolate Chip Cookie) Here I was, just back from a lovely weekend with friends in Brittany, and I arrived home, opened up my brand-new Mac and found that Word had decided to change the name of the important document I was working on (my next book!) as well as the file type. And, for some reason, it also put it into a file that I never heard of, simply called "Delete.” So after waking up at 6am to catch the only train that wasn’t sold-out today back to Paris, I’ve been on the phone with Apple and Microsoft, and a chat with Dropbox, doing a ‘search-and-rescue.’ So while I’m much rather be baking and writing, and out in the garden with Romain planting the new plants we brought back from Brittany, I’m happy to finish the newsletter I started a few days ago, so you could get it in your inbox on the first…and I can get back to the list of desserts I’m going to make this week after I finish this newsletter and quadruple-check that all the documents are in place and everything is backed up on my computer. In better news, in spite of Daylight Saving’s Time starting yesterday in France, which means we were basically up at 5am to catch our train this morning, spring has finally arrived in Paris, after what’s said to have been the longest period of rain in the history of Paris.☔ I’m not complaining about that as I happen to be a pluviophile, a person who likes rain, although the grey skies got a little much and it’s a fact that lack of vitamin D (which sunlight provides) can affect your mood, which is why so many of us in Paris get line up at the pharmacies to get our doses. Although no one likes to hear anyone complain about Paris, complaining has been called the national sport… Complaining (and going on strike) is how things happen around here. Or sometimes, how they don’t happen—which is often the intended effect. That’s why people on France go on strike: To fight for things they believe in. I’m self-employed so the only people who’d be affected if I went on strike were you, and I don’t really have any complaints about you. In fact, I’m happy you’re here…especially after the day I’ve had when I need you the most. Upgrade to paid When I moved to France, my American friends were a little shocked at how much complaining I did when they’d see me, because it becomes a habit, and it’s not considered a negative thing in France. Complaining means you’re part of the “in” crowd and actually means you’re discerning. I translated that to Romain once as discriminating, but then I had to (deftly) explain the difference between discrimination (which is a bad thing) and discriminating, which can be a good (or bad) thing. Similarly, French has a lot of words that sound similar, but mean something different. Such as huitres and huit (oysters and eight), and verre, ver, and vers—glass, worm, and towards. I never dreamed that my job as a baker would one day be eclipsed by having to learn about etymology, word origins, grammar, typos, and so forth. And once again…I miss baking! Until I can get back to that, I’ve been honing my skills in the fish and shellfish department as we’ve joined a weekly CSA-type organization, Poiscaille, which connects fishermen and women with consumers, allowing us to purchase seafood and shellfish that’s responsibly harvested and fished. The large-scale harvesting of scallops, called St. Jacques in French, is detrimental to the oceans, and these beauties are hand-harvested, so they’re not sandy and they don’t need rinsing, which removes a lot of their flavor. Some people like the scallop roe, pictured in the back, and some don’t. I’ve gotten a lot better at it - my first few shucks resulted in a few scallops looking like someone fished them out of a paper shredder, but now that I’ve gotten the hang of it, I enjoy opening them, and their flavor is delicious. We’ve even got new composting bins in our neighborhood and we can put the shells in there, to get composted as the city aims to reduce the 450 kilos (almost 1000 pounds) of waste that each person produces in Paris per year. I still haven’t ordered the live eels they’ve been encouraging us to add to our orders—I still have a bit of trauma from when a chef I worked with ordered a whole bunch of them and they kept slithering out of the sink in the kitchen he thought would contain them, and I’m not tempted to repeat that episode at home. We ate oyster all weekend in Brittany. Especially good are the huitres plates, or “flat” oysters. Last month a lot of people were under the weather in Paris. It happens every year in the winter but this year seemed particularly fierce. Whatever I had held on for a good three four weeks, then Romain got hit by something similar, but different. Fortunately we are able to get same-day housecalls here (I wrote a bit about the French healthcare system here), and we started feeling better, although it did make me wonder what people in France do when they get sick, and what they eat. In the U.S., we often resort to chicken soup, which is warming, not too irritating to the system or digestion, nutritious, and able to deliver some vitamins, if you add carrots, or carbs, if you make matzoh balls. Unfortunately when you’re barely well enough to drag yourself to the grocery store for a chicken and some vegetables, grinding pain azyme (matzoh) and making matzoh balls probably isn’t in your wheelhouse. French people do eat a lot of soup, which you can buy already made, but they’re often veloutés, creamy or puréed soups, and I need/want broth, which isn’t sold here, but should be. I make a sort of poule au pot, of sorts, where I just put a whole chicken, salt, carrots, and a leek in a stockpot, cover with water, and simmer for at least an hour. I might add some bay leaf or thyme and a few peppercorns, but the best is to add some chopped dill to the finished soup. They don’t use a lot of dill in France, so that was a surprise to Romain, and I felt bad I couldn’t find any when he was needed soup. Leave a comment In my last newsletter I wrote a little screed against all the overloaded foods that people are piling sky-high and cramming in their mouths on social media, and mashups like Crookies, chocolate chip cookie dough croissants, which have become a “thing” in Paris, believe it or not. (Breaking: I also recently saw on IG someone stuffing babka with raw chocolate chip cookie dough in Paris.) boulangerie_louvard A post shared by @boulangerie_louvard I saw my local bakery offering them and I asked how they were selling, and the owner said, “Very well!” and she offered me one. (Shown at the very top of the newsletter.) When I pulled it from the bag, it was kind of a mess as the butter had soaked through it by the time I got home. I pulled off a corner and took a bite; it tasted like half-baked cookie dough surrounded by butter-soaked pastry. It was redundant, while at the same time, discordant. It’s kind of like putting pasta on pizza—they’re both related, but they have nothing to do with each other. I’m not a calorie-counter, but at around 900-1000 calories, that’s just under half of my recommended intake. (A doughnut is around 200-250 calories, a bagel with cream is 400-600 calories, and a croissant is 400.) I’m all for indulging in delicious things, and I moderate what I eat so that I can eat everything. But I don’t think I’ll be indulging in any more Crookies. Upgrade to paid A typical French homemade dessert at a friend’s house last month. Probably not the best transition😆, but lastly, if you’re in Paris, I’ll be at the American Library on April 2nd in conversation with Amanda Bankert of Boneshaker Donuts, who came into my kitchen to make vegan marshmallows with me, which Romain preferred to the traditional ones. Note that the event is free but you must RSVP here. -David Leave a comment Links I’m Liking -This caused a bit of a ruckus last month: Should cookbook reviews be more critical? (Lottie + Doof) -I also came across this interview with me from thirteen years ago(!) about my life in Paris. (Laurel Zuckerman) -The brand-new Olympic athlete village in Paris will not be air-conditioned (in July and August), so organizers are telling athletes they’re welcome to bring and install their own air-conditioners. (NYPost) -Is the Green Chaud, hot chocolate with Chartreuse, just an American fantasy? (Taste) -A number of people asked me about buying Not Frères pottery, after I featured them here: French Culture Not Frères Pottery David Lebovitz · December 10, 2022 In France, you sometimes don’t know how it’s going to be when you walk into any sort of business, and things can go either way. That’s changed in the past few years, but returning something (which is a cherished way of life in America) can be challenging—at best, depending on the mood of the clerk. Read full story They don’t ship, but I noticed Château de Gudanes is selling select pieces of their pottery in their shop, including a cassole for cassoulet, with worldwide shipping. (Shop the Château) -CNBC dives deep (video) into why the French love American fast-food so much. via Lindsey Tramuta -A Museum of Cheese in Paris slated to open in early summer on the Île Saint-Louis with demonstrations and tastings. (Musée du Fromage) -Wanted: An apartment in Paris — the race to find an apartment to rent gets (even more) heated. (France24) -Michelin announces its 2024 guide to starred restaurants in France, but Michelin’s own director wonders: “Where are the women?” (Euronews) -Paris revives legendary café waiter’s race. (NYT/unlocked) Something In My Kitchen I thought I’d start doing occasional write-ups of things I have in my kitchen that I like and use frequently. Like most of you, my kitchen space is ultra-valuable and I try to buy things that I really will use. I’m not opposed to single-use appliances (no…I’m not giving up my espresso maker or toaster…and I have been eyeing one of those countertop pizza ovens) but I resisted buying a hot water kettle for a long time. It seemed like a silly thing to own…heck, I am perfectly capable of heating water in a saucepan on the stove—-Why did so many Europeans have them? and What are people doing with all that hot water? Surely that many people in France aren’t drinking tea. We’re not big tea drinkers, but we do sometimes make a tisane or infusion (herbal tea), which are also French strategies for prolonging an evening. And now that we have lemon verbena and mint growing right outside, it’s like free food. And who can argue with free tea? Leave a comment A hot water kettle will bring a liter/quart of water to a full, rolling boil in 2-3 minutes. Even if you don’t make tea, it’s great for heating water for pasta or boiling potatoes. It’s a lot faster than on the stove—and more efficiently, too, unless your stove is induction, like we’re using now. Before switching to induction, I used our hot water kettle to fill my moka pot in the morning with hot water. Most “experts” say the best way to get good coffee from a moka pot is to start very hot water in the bottom. (No matter where you live, hot water from the tap shouldn’t be used as drinking water as the pipes aren’t very clean, and the water from them isn’t good for you.) Kitchen counter space is a big deal for me, but I’m happy to share some with my hot water kettle. Some kettles with a lot of bells and whistles, and people who brew coffee and tea carefully enjoy having temperature controls, but we’re fine with our simple model that has an On/Off switch, and that’s it. I’ve used the Amazon Basics kettle in the U.S., which works well and is affordable, and the H. Koenig one I got in France works fine, although I would say if space is limited, find one with the smallest footprint. (If you have an NYT subscription, Wirecutter reviewed their favorite hot water kettles. CNN, Serious Eats, The Telegraph, and Wired also listed their favorites.) I do like the style of this stainless-steel Aarke one (above), although at $250, I’m not sure I like hot water that much… But like changing my mind about hot water kettles, I reserve the right to change my mind about getting that kettle. And about getting a pizza oven, too. Share David Lebovitz Newsletter You're currently a free subscriber to David Lebovitz Newsletter. For the full experience, upgrade your subscription. Upgrade to paid Like Comment Restack © 2024 David Lebovitz Room for Dessert, Inc. 12 Timber Creek Lane, Newark, DE 19711 Unsubscribe

Quick and easy dinner ideas for busy weeknights - from zoodles marinara and skillet lasagna to creamy mushroom chicken and classic ratatouille. Discover these quick and easy dinner recipes for after work. For more, head to Domino.

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Quick and easy dinner ideas for busy weeknights - from zoodles marinara and skillet lasagna to creamy mushroom chicken and classic ratatouille. Discover these quick and easy dinner recipes for after work. For more, head to Domino.

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Sweet and tender roasted carrots in a tasty maple dijon glaze.

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Ughhh... I hate chopping cauliflowers. Chopping cauliflowers involves a lot of work and cleaning after. The florets are so crumbly and messy, that you will end up having little white bits everywhere on your countertop. So when I saw this recipe, it was right up my alley as the head of cauliflower can be used as is. Mughlai style, rich & creamy Gobi Musallam may look like a lot of work but the end result is SO worth it! Try this recipe once and I am sure that it will become your go-to dish for parties & get-together! You can serve this perfectly cooked cauliflower on a bed of hot rice or with roti/naan. All in all, Gobi Musallam is an easy recipe to put together: just parboil the cauliflower, make the gravy, combine the two and roast them in the oven- an hour from start to finish. This recipe is absolutely delicious & an interesting way to enjoy cauliflower. About the ingredients, cashews helps in thickening the gravy without the use of heavy cream and kasoori methi (dried fenugreek leaves) adds a lip-smacking flavor to the recipe. Do not skimp on the cilantro & lime juice as it kicks up the flavor of the dish by a notch. Cauliflower is low in fat, low in carbohydrates and high in dietary fiber, folate, water, vitamin C, also with an impressive array of nutrients, including vitamins, minerals, antioxidants, and other phytochemicals. Adding to cauliflower's appeal is its extreme versatility. You can eat it raw, add it to salads, or use it in your cooking. Cauliflower can even be seasoned and mashed for a healthier version of "mashed potatoes". Basic Info Complexity - Medium Prep time - 10 mins Cook time - 50 mins Serves - 4 Ingredients 2 heads small Cauliflower 1/2 tsp Turmeric powder 3/4 tsp Salt 12 Cashews soaked in 1/4 cup water 1 Cardamom, whole 2 Cloves 1/2 inch Cinnamon stick 1 Medium Onion, sliced 1/2 red Bell pepper, sliced 2 Garlic cloves, crushed 1 inch Ginger, sliced 1 Thai green chili, sliced 2 ripe Roma tomatoes, chopped 1/2 tsp Turmeric powder 3/4 tsp red Chili powder 1 tsp Cumin powder 1 tsp Coriander powder 1/2 tsp Garam Masala 1 tsp dried Fenugreek leaves 1/4 cup chopped Cilantro Juice from 1/2 lime 1-2 tbsp Oil 1/2 tsp Sugar Salt to taste Method Fill a large pan with water and bring it to a rolling boil on high heat. Add salt, turmeric powder and stir to combine. Then, gently submerge the cauliflower. Reduce heat to medium and simmer for 4 minutes. Flip the cauliflower and simmer for another 4 minutes. Remove cauliflower, strain excess water and set it aside. Meanwhile, take a saucepan and heat oil on medium. Add cinnamon stick, cardamom, cloves and let it sizzle. Then, add onion, bell pepper, garlic, ginger & green chili and sauté until the onion softens, about 5 minutes. Next, add the spice powders (cumin, coriander, red chili powder, turmeric powder) and stir until aromatic, about 30 sec. Add the chopped tomatoes and cook until the tomatoes soften, for about 6-8 mins. Let the mixture cool. Once the mixture cools down, put the mixture into a blender along with soaked cashews and blend until smooth. Use water as necessary. Return blended gravy to the skillet, add garam masala, kasoori methi and let it cook for 10 mins on med/low heat. Add water if the gravy gets too thick. Meanwhile preheat oven to 400 deg F. Place the cauliflower onto a brownie pan (we need a slightly deep pan here). Pour all of the gravy over cauliflower and around it. Bake until dry to the touch and the cauliflower starts to brown on top, for about 30 mins. Garnish with cilantro and lime juice on top and serve hot with roti/rice.