"This is you, in a recipe!"

That's what my friend Lauren said when I told her about this idea to infuse the most old-school Minnesotan of recipes (hotdish, i.e. casserole) with Indian flavors. And she's right.

It me.

This Spanakopita Creamed Spinach is good. It finally made it off the blog bench.

Thank you for joining me here today—I’m back again with another episode of crispy chicken thighs (this one inspired by anchovy lobbyist Alison Roman).

The meals I make most often are usually the ones I forget to document for Worthy Pause. I’ve made this sausage skillet thing many, many times, but it never even crossed my mind that it might be a good recipe to share here until the other day when my daughter was scarfing it down like she hadn’t eaten all day (note: she hadn’t eaten all day because she had refused all the other foods).

How did the name of this recipe get so long? All those words seemed relevant at the time... and still do, I guess. The recipe itself, however, is extremely short. It's only two steps and three ingredients—can't beat that. 

One of my all-time favorite ways to cook dinner is getting a new, Greek riff.

It's pesto... but without a food processor or a blender in sight!

The most Midwestern thing I've ever put on this blog.