Because you shouldn't have to poke around for croutons in a salad—theyshould be the salad.This simple panzanella (akabread salad)晚餐似乎厨房几率和ends (like a quarter of an onion and part of a loaf of bread) and turns them into a refreshing summer dinner. Pounding the chicken breasts thinly between plastic wrap makes them crisp up and cook through a lot faster. Top everything off with that fast and flavorful panzanella salad for crunch and juiciness.
Yes, we said it: chocolate in a waffle. Whisking cocoa powder into the dry ingredients and chocolate chunks into the wet ingredients intensifies the chocolate flavor. Every pocket of the waffle gets that deep richness, and it only gets better with some butter and syrup. Like, so much better than just a chocolate bar for breakfast.
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Blend peak-season plum tomatoes into a mayonnaise for the base of these open-faced sandwiches. Then marvel at how clever you are formaking your own condiments. Match the canned sardines (wait, come back!) with an aromatic and slightly sweet topping of shaved fennel. Serve witha small saladto round this out.
Once you’ve gotten over eating golden cherry tomatoes straight from the pint container (we'll give you a minute), you should definitely cook them until blistered in a sauté pan for to serve alongside seared scallops. The acidic juices of the cherry tomatoes cut right through the richness of the scallops—be sure to fit both on a forkful. Serve with polenta or a long pasta to carb it out.
It’s hot out—you shouldn’t be standing on line for the neighborhood brunch spot (why doesn't anyone take reservations?). Take your basic brunch order of fried eggs and turn it into a carb-tastic dish with tortillas, sprouts, and avocados. It's a surprisingly good for you take on a diner classic. And youbetter not throw out that egg-frying oil!
These DIY spicy lamb meatballs take a little bit of planning, making them perfect for a Sunday cooking project. Fold lamb meat with fresh herbs and spices into balls, then sear them for color. This dish really takes off when you add the chili sauce and some cooling cucumber slices. Serve with pita, because when was bread ever a bad idea?
