These Apple Streusel Muffins are made with diced apple folded into a cinnamon-spiced batter and topped with a buttery brown sugar streusel that turns crisp in the oven. The streusel topping is really what sets these apart from a plain apple muffin. I bake a batch of these on weekend mornings when I want something…
This Spinach and Egg Tart is made with a buttery puff pastry base topped with sautéed spinach, crumbled feta, and whole eggs cracked directly onto the tart before baking. The eggs bake right into the pastry, so each slice comes with its own bit of soft-baked yolk. I make this for brunch when I want…
This Broccoli Tart is made with a buttery puff pastry base topped with steamed broccoli, halved cherry tomatoes, and crumbled blue cheese, baked until the pastry puffs up golden around the edges. The blue cheese gives this a sharper, more grown-up flavor than a typical vegetable tart. I make this for a light lunch or…
This Spinach Spaghetti is made with fresh spinach wilted right into a garlic parmesan cream sauce, tossed with hot spaghetti until every strand is coated. It’s a fast, meatless dinner that still feels rich thanks to the cream and parmesan doing most of the work. I make this on nights when I want something comforting…
This Broccoli Casserole is made with steamed broccoli, whisked eggs, and a generous amount of sharp cheddar, baked together into a simple vegetarian dish that works for breakfast, brunch, or a light dinner. It’s straightforward enough for a weeknight, but filling enough to stand on its own. I make this when I want a vegetarian…
This Baked Chicken Breast is made with seared chicken finished in a creamy spinach and parmesan sauce, baked until fully cooked and tender. Serve it with mashed potatoes and the sauce does double duty as gravy for both. I make this on weeknights when I want something that feels like a bigger dinner without much…
This Mushroom Shakshuka is made with a simmered sauce of tomatoes, onion, bell pepper, and browned champignon mushrooms, with eggs cracked directly on top and baked until the whites are set. The mushrooms add an earthy depth that a classic shakshuka doesn’t usually have. I make this for a weekend brunch or a light dinner…
These Pizza Loaded Fries are made with crispy baked fries topped with marinara sauce, mini pepperoni, and melted mozzarella cheese, broiled until bubbly . It’s pizza night and fry night combined into one tray, and it disappears fast at parties. I make these for game day or a casual Friday night dinner when regular fries…
This Eggplant Lasagna is made with roasted eggplant slices standing in for pasta noodles, layered with ricotta, marinara, and mozzarella, and baked until bubbly. Roasting the eggplant first, rather than using it raw, is what keeps this low-carb lasagna from turning watery. I make this when I want lasagna flavor without the pasta, or when…
This Homemade Garlic Parmesan Baked Eggplant is sliced eggplant coated in a garlicky parmesan breadcrumb crust and baked until golden and crisp. No frying involved, and no soggy eggplant either, as long as you don’t skip the salting step. I make this when I want something that eats like a fried appetizer without actually standing…