A turkey roasts beautifully even in its frozen state. Yes, it takes longer. But the skin will get browner and even crunchier, a definite plus.
The mere notion that you can make a creamy carbonara pasta dish in minutes—using dried pasta that cooks right in the sauce—is in and of itself pretty amazing. This recipe has weeknight dinner written all over it.
This messy sandwich uses the meatiest of all vegetables: the Portobello, a thick juicy mushroom that’s not at all like the slimy canned ones I came to fear in childhood. Grilled with a bit of garlic and balsamic, a smoky umami infuses the entire mushroom.
My quiches are totally pastry-less; I use thinly sliced sweet potatoes that bake until tender but crispy, adding a slightly sweet flavor, striking orange color, and whole host of nutrients.