Unconventional Ingredients: Beets and Brussels Sprouts

Certain ingredients have a habit of going bad in my fridge. At the grocery store, I get inspired by their color, their freshness, or their novelty, but when I get them home I’m more intimidated than inspired. I could tackle that unfamiliar vegetable I bought earlier this morning…or I could make a sandwich. Historically, the sandwich wins. Beets and Brussels sprouts were particularly intimidating when I first began to purchase them, simply because I knew

Easier Than It Looks: Cast-Iron Steak

Steak is one of those entrĂ©es we tend to reserve for special occasions, so most of us feel a certain pressure to get it right. When we received a pack of steaks for Christmas this year, I was certain my husband would be the one cooking them; he’s had more practice, and I doubted my ability to serve up something he would endorse. (We’re both native Texans, so we have high standards for steak.) But

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