At Kitchn, our editors develop and debut brand-new recipes on the site every single week. But at home, we also have our own tried-and-true dishes that we make over and over again — because quite simply? We love them. And we decided to start sharing some of our absolute favorites with you. Here's a peek into what we're cooking and eating in our own kitchens.
Pasta is on weekly rotation in my household for, I'm sure, the same reasons it is in yours: It's easy, it's comforting, and it's something everyone agrees on. During the cold winter months, my go-to pastas are saucier and heartier (think: eggplant Bolognese or baked mac and cheese) than their lighter summer counterparts.
But there are times when I don't want pasta night to be synonymous with a "night off" from how I typically eat. I follow a healthy plant-based diet, and most of my dinners revolve around whole grains, legumes, and vegetables, so it's nice when pasta night can fit into this type of eating. Enter: this Yotam Ottolenghi pasta dish (from his cookbook Jerusalem), which is light, fresh, and packed with protein while still satisfying all my winter pasta cravings.
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