Poutine isn’t an everyday meal, but it’s a favorite. Since I don’t like deep-frying at home, I bake the fries; they still get crispy without the fuss of frying. Montreal-style poutine is made with vegetable gravy, as in this recipe, but you can also make your favorite beef or turkey gravy. Of course, proper poutine uses cheese curds, and if you can find them do use those, but fresh mozzarella works for me. It has the same spongy quality, just maybe with a little less squeak. This recipe does come out a little more expensive than you would think because of the fresh mozzarella. If you use less or skip the cheese entirely, you can cut the price in half.
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I love pizza and have tried so many combinations over the years. Obviously you should just make all kinds of pizza. Seriously, do it. Make it a Thursday night tradition and an excuse to use up leftovers. This potato leek pizza, for one, is a fun variation that confounds expectations—proof that, indeed, anything is good on pizza!
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When the weather turns cool, I only want to eat warm, flavorful food—in comes roasted vegetables season. Roasting is easy, it warms up the kitchen, and it makes the house smell like the holidays. If you’re uncertain how to prepare a new vegetable, you usually can’t go wrong with roasting— most things end up sweeter, with nice crunchy bits. If you roast a bunch of vegetables at the beginning of the week, you can eat them throughout the week in various ways: with eggs at breakfast, folded into an omelette, as a side dish, in a taco or sandwich, on toast, or with any grain.
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Shakshuka, if you are unfamiliar, is eggs poached in tomato sauce that is often scented with cumin and sometimes other herbs and spices. It’s from North Africa and the Middle east and it’s a wonderful, simple and healthy brunch dish you should quickly add to your repertoire. Today I’m sharing a variation from the tomato based usual, to this spinachy, herby green Shakshuka! Keep reading
