A few months ago I succumbed to the trend that is The Spiralizer, and I have to say that I’m pretty pleased about it.
Generally speaking, I’m weary of kitchen gadgets that are very specialized and only do one thing, so I wanted to resist buying a spiralizer with all my might, despite seeing the internet blow up with spiralizer recipes. My tiny Manhattan kitchen is already so crowded! But I have to say that I LOVE my spiralizer and find myself using it a lot.
I think soup may be the most under appreciated category of food, and there is something really wonderful and comforting about hot soup when it’s chilly outside. And oh boy do I like it piping hot. My husband says I like to burn my mouth, hah.
Some soups require hours and hours of simmering time to develop depth of flavor, but this isn’t one of those soups. This is a quick one! You can get it done in 20-25 minutes and serve it with crusty bread for a light dinner. And I think broccoli cheddar soup is one of the best classics. Let’s begin!
[Updated from the archives with new photos, writing, and tweaked recipe. Originally posted November 2010]
When melted butter pools inside the nooks and crannies of a crunchy, toasted English muffin…oh…that’s heaven to me.
English muffins have always been “a thing” for my family. If you walked into the pantry of my childhood home at any time of night or day, you would find English muffins in a variety of flavors. Sourdough, whole wheat, cinnamon raisin, rosemary…always ready to be toasted for breakfast!
If you’ve never made English muffins at home before, they are one of the BEST breads to make yourself. They only need one rise, the dough is really simple, and they don’t have the preservatives that many store-bought English muffins have.