I often make vegetarian bean burritos on weeknights because I usually have all the ingredients on hand: canned beans, an onion, tortillas, cheese, and rice. I start my rice and then start prepping ingredients. A quick sauté is all that is required to make the bean base and then I can layer with my desired toppings. I like Greek yogurt in place of sour cream and if I don't have salsa handy, I add some chopped canned tomatoes or fresh ones.
What's your favorite burrito combination?
Does cooking a meal after a hectic day in the office seem completely daunting? It doesn't have to be if you opt to serve dinner between a couple slices of bread. Choose a hearty sandwich like this steak version topped with sweet golden onions. Keep the cooking time short by using minute steaks, and add some rustic flare by toasting up crunchy country bread to serve your sandwiches on. Toss a quick, crisp salad like this Boston lettuce one, and you have a satisfying meal in under half an hour.
What's your favorite dinnertime sandwich?
This creamy chicken and pasta dish is a favorite among Everyday Food staffers—when it was being cooked in the kitchen, there were always willing tasters. Just looking at the photo, my mouth starts to water. It has so many of my favorite ingredients: provolone and Parmesan cheese, mushrooms, and sun-dried tomatoes. It's also great because it makes a second helping that can be frozen for another dinner.
What is your favorite cheesy baked pasta dish?
Take advantage of seasonal farmers' market offerings with this twist on pork chops and applesauce. The apples and shallots cook up quickly in a skillet of wine, then simply broil the pork chops to pair with. This cozy supper is perfect for a cold night staying in.
What's your favorite fall meal?
This chili proves that you don't have to have meat for dinner to be truly satisfied. Sure, it might be missing the ground meat, but plenty of spices and a great mix of vegetables more than make up for it. But the not-so-secret ingredient that really pulls everything together (for me) is the sour cream. Vegetarian chilis need that touch of lusciousness! If you don't eat dairy, shredded soy cheese is a good alternative.
What's your secret to making vegetarian chili amazing?
