Contemporary Cooking

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  Contemporary Cooking

  Get Two Dishes from One with Ratatouille Gratin

  Do you always end up with too much produce in your garden? This recipe gives you two great ways to use it all up.
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  Contemporary Cooking

  Craving Grilled Pizza?
  Satisfy It Yourself with this One-Bowl Dough

  If you’ve eaten pizza made by anyone’s hand other than your favorite pie maker’s you know that the homemade kind is incomparable to nearly everything else: the crust is more crackly and yeasty; the toppings seem to taste fresher (even if they really aren’t); and its imperfect, lack-of-roundness makes it all the more appetizing.
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  Contemporary Cooking

  Give Beets a Chance: Beet Salad with Dijon Vinaigrette and Mozzarella

  Beets have a bad rap. They are mostly known for turning everything a deep red color, but they’re really so much more. They have a wonderful earthiness and maintain a unique flavor all their own. In this simple salad, we go light on the dressing and allow the ingredients to shine.
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  Contemporary Cooking

  Cottage Cheese Lasagna Strikes Back

  One of my favorite comfort foods is lasagna. Every time I make it, I am simply amazed at how such simple ingredients can quickly come together to create a flavorful dish. What sets this recipe apart is the use of cottage cheese instead of ricotta. I also use slices of mozzarella, which make for nice even layers with full cheesy coverage.
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  Contemporary Cooking

  Discovering Brussels Sprouts for Yourself

  Eating seasonally is key for flavor, and Winter is when Brussels sprouts shine. When I was growing up, the only time I ever heard of Brussels sprouts was in TV sitcoms, when the kids refused to eat it. Now that I’ve discovered them, I don’t know what all the negative press was about.