This easy take on a Spanish tortilla uses tortilla chips instead of potatoes.

Since I handed in the manuscript for Modern Potluck last year, I’ve been helping birth other people’s books in one way or another, including acting as a ghost recipe developer. The creative energy I’ve used for those recipes has zapped me of energy to write my own recipes or even to cook anything new. Now that this project is winding to a close, I’ve been spending some time with my nose buried in new cookbooks, which, if I were truly to live my best life, I would do every day.

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one-pan meal: chicken with brussels sprouts has

The new year has chugged to a slow start so far. As soon as my daughter went back to school on the fourth (hurray!) and I handed in the final proof of my book on the fifth (double hurray!), I was flattened with a fever for much of last week. I’m finally clawing back toward normalcy and feeling optimistic about 2016. Not only is my book due out in about six months, but I’m gearing up for a big move (more on that later!) and doing some great work on my side business, Stewart & Claire.

To help me balance all of this, I’ve been focusing on making easy, one-to-two pan dinners made with just a few ingredients that offer a lot of bang for their buck. This chicken dish I cooked recently is one of my new favorites. Shredding the Brussels sprouts takes a few minutes of knife work, but on the flip side, they cook in just a few minutes.

I hope the first couple of weeks of 2016 are treating you well!  continue reading