Lasagna is a food I could eat every night for dinner.
There’s Fancy Lasagna and there’s Midwest Mom Lasagna. Sometimes you want Midwest Mom Lasagna.
Fancy lasagna may involve parboiling noodles, bechamel with a touch of nutmeg, and homemade bolognese.
An online search for authentic Italian lasagna brought me to a recipe involving all of these things plus steps for making my own pasta sheets. “The ONLY lasagna recipe you will ever need!” it boasted. “Yeah, I’m not doing any of those things,” I thought.
Midwest Mom Lasagna might still involve par-boiling noodles, but definitely no bechamel. Most of us grew up eating lasagnas with cottage cheese (or possibly ricotta) layered around hamburger tomato sauce. It’s the stuff that many of us grew-up on. It reminds us of mom. . . or a nice mom who served it.
Last summer the only thing I cooked was bruschetta.
I made bruschetta a lot. Every week. This summer I’m still making a lot of bruschetta. But I’m also making gochujang-butter shrimp. The sauce is inspired by the delicious gochujang-butter chicken wings a restaurant called Rabbit Hole used to serve in Midtown Global Market years ago before closing.
This gochujang butter sauce is composed of only two ingredients – a gochujang squeezy sauce and butter. I could be your Asian Sandra Lee.
I wrote this simple recipe for Simple Sautéed Cabbage With Balsamic Vinegar nine years ago!
There’s not much to the post, the recipe details are sparse, and the photo is just ok. Yet, it remains one of the most popular posts to this day.
Especially during the pandemic, people are gravitating towards this cabbage post.
Here’s my even more streamlined version of this recipe. Of course you can still add miso and the hot peppers, if you have them. A simple sauté brings out the natural sweetness in the cabbage.
Last night I opened some bourbon and got really mad about people not believing in science.
Then I made some angry tuna salad.
Tuna salad’s the best recipe to make when you’re stressed because there is really no wrong way to make it. This is just my latest incarnation. Who knows what the other tuna salad feelings taste like?
Add plenty of chopped vegetables to stretch out the tuna and whatever else you might have.
You’d think I’d get sick of this recipe at some point, but I haven’t.
My body craves summer. Not a hot and sticky Florida summer or a dry Texas summer, just our summer. A Minnesota summer.
Most nights for dinner, when I actually cook, I prepare something like this.
Summer tomatoes, bell pepper, and herbs, all marinated in good balsamic and olive oil and served on toasted bread. If I have fresh mozzarella, I’ll use some of that; if I have goat cheese or ricotta I might use that instead.