I like bacon, eggs, and any valid reason to start drinking before noon, but I detest spending $30 for approximately $5 of value.
Sometimes when I’m not sure what I’ll be having for dinner, I’ll look in my cupboard to see what I have on hand. The other day, it was pasta and anchovies, and after a quick Google search, I found a recipe for spaghetti with olives and anchovies from Nigella Lawson.
It’s St. Patrick’s Day, and instead of making an attempt to go out to a bar, I decided to make a shepherd’s pie recipe from one of my favorite recipe sites, Food Wishes.
Butternut squash is something I only eat during the winter season, which is why I was drawn to this particular recipe. Also you can’t go wrong with anything involving pasta and pancetta. I also liked that the butternut squash sauce was creamy without the need to have actual cream in it, so it felt less heavy.
The recipe I tested this weekend was one I found in the January issue of Bon Appétit for Pan-Roasted Chicken with Harissa Chickpeas, which I decided to try based on the photo and the fact that I had never cooked with harissa. Bon Appétit insisted that “harissa is a great shortcut ingredient to flavor,” and the number of ingredients seemed reasonable.