Eggs in Tomato Sauce with Sausage and Basil


As you probably know, by now, I’m a pasta-loving fool. My blog has 78 recipes for pasta and risotto in its archives, so you know I take my pasta-eating seriously.

Sadly, my pasta love is now at odds with my spring-time desire to get in shape. I’ve been sticking to my gym routine for two months now, and though I still eat pasta and pastries and all the other naughty P foods on weekends, I’m trying to focus on a healthier P-word during the week: protein. The challenge I made for myself was this: transform the kind of sauce you’d love to eat over pasta on a typical weeknight into a protein-rich dinner that’s every bit as satisfying but way better for your beach bod. The secret? Instead of pasta, use eggs.

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PB&J French Toast


The issue was this: Craig bought the bread. Can you imagine the gall? When he’s in a relationship with one of the most important food writers of his generation, buying the bread? Without asking questions like “what kind of bread” or “should it be sliced or unsliced” just going out and buying bread? I mean, really. So there I was, on a Sunday morning, staring at a loaf of perfectly nice white bread from the Village Bakery with only one problem: he bought it sliced. If I tried to make French Toast with those individual slices, it would be super wimpy French Toast. No one likes wimpy French Toast, not even wimps.

How to transform already-sliced bread into bread thick enough for everyone’s favorite butter-fried breakfast treat? A solution suddenly appeared: I could make peanut butter and jelly sandwiches and treat those like French Toast. PB&J French Toast. Genius!

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Chicken Milanese


A strange thing has happened to me recently. I’ve been working on a play (don’t ask any questions! it’s too soon) and also going to the gym five days a week so that, at the end of the day, I wander into Trader Joe’s (underneath my gym) in a sort of daze, eager to just grab some things to throw a tasty dinner together. In other words: by shifting my professional focus, I’ve actually gotten better at my profession because most people who read my blog wander into Trader Joe’s in a similar state at the end of the day and want to know how to put something tasty on the table. So it may come as a shock to you that I was able to make this, what seems like a highly involved dish, after arriving home at 6:30 in no mood to make a highly involved dish. It’s Chicken Milanese and it’s a wham-bam-thank-you-ma’am kind of a weeknight dinner.

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Scrambled Eggs with Smoked Trout, Pickled Onions and Kale


Picasso had his blue period; I’m having my “smoked trout, pickled onion and kale” period right now. You may recognize these ingredients from some earlier posts this week–Fun Times with Farro, the very popular Chicken Sausage with White Beans and Kale–and now they’re all reuniting, once again, for a breakfast that had Craig and I leaping from our chairs, we enjoyed it so much.

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Chicken Sausage, White Beans and Kale


Last week I was going to share with you a great weeknight recipe I came up with involving chicken sausage from Trader Joe’s (the garlic and herb flavor), mirepoix–that’s carrots, onions and celery for you amateurs–and white beans. That was it. Then, a week later, I made it again, only this time I added kale and suddenly a super casual dinner took on some oomph. This was a dinner that people might really want to make on a weeknight, that’s tasty but also healthy and surprisingly flavorful with the addition of a secret ingredient at the end which I won’t tell you about until after the jump. Ok fine, I’ll tell you: it’s lemon juice. And it works wonders.

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Fun Times with Farro: Cauliflower and Cara Cara Oranges, Smoked Trout and Parmesan


They say you’ve gotta know the rules before you break the rules and I think that’s true of cooking as much as it’s true of art or writing or any other discipline. Before you make deconstructed spaghetti and meatballs with foam and fruit leather and dehydrated beef essence, you should probably learn how to make the straightforward version. (Plus: the straightforward version is usually better.) Let’s say you’re hankering to be creative, though, and you want to flex your artistic cooking muscles. Then my advice is to master the art of blank canvas foods; the kinds of foods you can dress up however you want once you get the basic idea down. For me, that blank canvas food used to be pasta; but lately, on a California summer-is-coming health kick, I’ve been toying around with farro.

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Caramelized Cauliflower Frittata


Adam in the Bible was good at naming things, Adam the food blogger, not so much. I first called this “Caramelized Cauliflower Frittata with Onions, Cheddar and Nutmeg” then thought it was weird to emphasize the nutmeg, even though that gives you a clue as to the flavor profile. Next title was “Caramelized Cauliflower Frittata with Onions” which makes it sound very oniony though, actually, it is quite oniony: golden brown onions in with the eggs, pickled onions sprinkled on at the end. Finally I settled on “Caramelized Cauliflower Frittata” because that’s really what this is, a chance to use up leftover cauliflower on a weekend morning. And you know what? It’s one of the best breakfasts I’ve made in a long time.

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The Ultimate Weeknight Chicken and Broccoli Dinner


Every so often, a new friend will confess that they’ve been reading my blog and when I ask, “Did you make anything?” the response is often, “Well I work, so I barely have time to get dinner on the table.” I understand where they’re coming from, though I usually end the friendship at that point. To prevent that from happening again, I’d like to share with you now a dinner anyone can make right after work that is so winning and so wonderful, you’ll want to hug me once you learn it. I like it so much, it’s pretty much a staple now of my repertoire.

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