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Monday, January 25

Chicken with ricotta dumplings

Active: 10 minutes; Total: 1 hour 10 minutes; Serves: 6

Cherry tomatoes

20 ounces

Olives, Nicoise

3/4 cup

Wine, dry red

1/3 cup


1/8 teaspoon +

Pepper, freshly ground

1/8 teaspoon +

Nutmeg, freshly ground

Pinch +

Chicken, boneless, skinless thighs


Olive oil, extra virgin

1 tablespoon


8 ounces

Parmesan, grated

½ cup +
2 tablespoons

Egg, lightly beaten

1 large

Flour, all-purpose

¼ cup

Oregano, fresh snipped

1 tablespoon

  1. Preheat your oven to 400°F. 
  2. In a 3-quart rectangular baking dish, combine the tomatoes, olives, wine, salt, pepper, and nutmeg; bake 20 minutes. 
  3. Pat chicken dry with paper towels; brush with oil. 
  4. Add chicken to the tomato mixture; bake 20 minutes. 
  5. Meanwhile, in a medium bowl, combine the ricotta, ½ cup parmesan, egg, flour, oregano, pinch of salt, pinch of pepper, and pinch of nutmeg. 
  6. Drop dumpling dough from a tablespoon onto the hot chicken mixture. 
  7. Sprinkle with 2-tablespoons parmesan; bake 20 minutes. 
  8. Let stand 5 minutes, sprinkle with fresh oregano, and serve. 
Recipe from Better Homes & Gardens.

Sunday, January 17

Baked sweet potatoes with maple dressing

Active: 15 minutes; Total: 55 minutes; Serves: 4

Sweet potatoes, preferably yellow

4 medium

Butter, unsalted; room temperature

2 tablespoons

Salt, fine sea

Crème fraîche

½ cup

Maple syrup

1 tablespoon

Lime juice, freshly squeezed

1 tablespoon

Fish sauce

2 teaspoons

Black pepper, freshly ground

½ teaspoon

Scallions, thinly sliced, both green and white parts

2 tablespoons

Pinenuts, roasted

2 tablespoons

Red chile flakes

1 teaspoon

Lime zest

½ teaspoon

  1. Preheat your oven to 425°F. 
  2. Rinse and scrub the potatoes under running tap water. 
  3. Slice them lengthwise, and place them in a roasting pan, cut side facing up. 
  4. Brush or smear with butter, and season with salt. 
  5. Cover the pan with a sheet of aluminum foil and press around the edges to seal snugly. 
  6. Bake for 20 minutes, remove the foil, flip the potatoes, and cook, uncovered, for 20 minutes more, until the potatoes are cooked thoroughly and are tender. 
  7. Remove from heat and rest for 5 minutes. 
  8. In a small bowl, combine the sour cream, maple syrup, lime juice, fish sauce, and pepper; season to taste with salt.
  9. In another small bowl, combine the scallions, pine nuts, chile flakes, and lime zest.
  10. To serve, top the warm roasted potatoes with a few tablespoons of the dressing, and sprinkle with the scallion-nut mixture. 
Recipe adapted from Food52.