When things are overwhelming and there is a lot happening in life threatening to make me feel like I'm drowning, I always go back to the drawing board of what makes me feel grounded. My daily non-negotiables become even more important to adhere to, and making sure to not neglect my own self-care while running around trying to take care of everyone else too.

One of the things I love most is cooking without pressure or need. There is something that has always felt luxuriously indulgent to me about getting losing oneself in the process of cooking a delightful meal because your heart desires something homey, comforting, and wholesome from scratch. It's not always about macros or Instagram in life, people! I think the joy of cooking sometimes get lost nowadays in doing it for the purpose of the photo...

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Last week I worked nearly about 80 hours cumulatively on top of the very heavy personal stuff going on, and it has felt like I had not had a moment to take a breath for myself. Going into the week, I knew it was going to be like this, and I happened to come across a post on the feedfeed by Afrodite's Kitchen. I instantly was dying for some cozy, heartiness of this gorgeous paella, and I knew it was a sign I should take the evening to myself to make this dish. Plus, hello, leftover dinners set for the rest of the crazy week ahead- check!

It was SO darn lovely to follow a recipe and be told what to do, and just purely enjoy every step of creating a dish I had never attempted before. My amazing client brought me back some Spanish saffron on her recent vacation, and it was just waiting for me to use it in this classic seafood paella. I adapted Afrodite's recipe a bit to fit my ingredients and will post my adaptation below, but her recipe worked pretty fantastically for a first time paella attempt of mine.

I originally did not intend to take photos of my completed dish because I didn't want to rush myself to finish everything before sundown and the natural light faded away, so I took my sweet time. It just so happened to be one of those lovely, long summer evenings where the sun was staying out to play quite late, and so I casually strolled over to the window to take a couple quick shots before digging in.

The paella also stayed super fresh in a glass tupperware in the fridge throughout the entire workweek, and reheated beautifully. Arborio rice keeps well and doesn't turn soggy! Plus, this entire dish is gluten-free and dairy-free, so that is awesome.

You don't need a special paella pan, although I would like to eventually try making it in one, one day. My 10-inch Lodge cast iron was filled to the brim but cooked everything beautifully and made for an easy cleanup, so I was rather happy.

It's a pretty easy to follow recipe for even beginner cooks, and a paella is definitely a gorgeously impressive dish to share when you have people to enjoy it with together. Ah, now I'm getting lost in memories of my trip to Spain a few years back, what a gorgeous country!

2. Add the rice and stir well to coat thoroughly in olive oil. Cook for about a minute, then add white wine and stir mixture until wine reduces in about 45 seconds. Add paprika, turmeric, bay leaves, and saffron, and a splash of chicken stock, then stir well to combine. Add in pureed tomato and stir well. Reduce heat to medium-low. Continuously stir mixture and keep adding chicken stock as the rice absorbs it over then next 15-20 minutes. You will use the majority of the chicken stock here. Add in green peas and stir to combine.

3. Then add shrimp and squid into rice mixture. Cook for about 15 minutes until seafood is thoroughly cooked through and rice has absorbed most of the liquid. Season with salt and pepper to taste, and serve!

Every time I make chili, I make it slightly different than the last. So I wanted to use this opportunity to finally settle on a simple, classic recipe that I loved. But also a recipe that I could easily add things (veggies, spices) without having to adjust the other ingredients.

We love this chili..been using it for two years..i do make a cpl of changed..i bump the cayenne to a heaping tsp..i also add q tsp of onion powder and a tsp of garlic powder, my T of chili powder is heaping, and rather than a large can if petite diced, i use a 15 oz of that and a can of Rotel. We like a nice zing, not too hot or too mild..

Thank you so much! Thankfully it finally got cold this weekend! Fuzzy socks here I come! So glad you can make this version vegetarian! Just use a veggie broth instead, along with your veggie crumbles.

Fluffy, buttery sweet rolls covered in powder sugaThick rice noodles are stir-fried with egg, chickeHomemade, chewy dough is twisted in a pretzel shapJumbo elbow macaroni and beef is tossed with a creRaspberry jam and fresh whipped cream are sandwich 

Oh, wow! Green onions and cilantro. That is very interesting. Capirotada does originate from Spain and was originally more of a savory dish vs. a sweet dessert as it is today in Mexico and parts of the U.S. How did it come out?

Thank you for the recipe. My Mami and Tita made it but with no measurements for ingredients. I have tested recipes to get it to my taste. Loved your simple take on it and your suggestion to modify it to create your own recipe.

Between the two of us, our styles are very different. I (Art) am a recipe developer but Stephen is a good intuitive cook with a good palate. I have to be more structured for the guided cooking I typically do for others, but, yes, this dish should be cooked from the heart. We hope you decide to share a pic with us of your next capirotada!

Made this delicious dessert tonight. So good and easy to make. I added some banana slices which made it soo gooood!

Not sure if this is correct but I felt the bottom was too soggy and the top too crispy. I will refrigerate and see how it is cold.

Thank you for this recipe!

Though I am half-Mexican, I never had Capirotada before. A dear friend from Veracruz mentioned it one day. I googled it and found your recipe. I made it and replaced the peanuts with 1/2 c sliced almonds and 1/2 c chopped pecans. I replaced the cheese with Oaxaca cheese. I surprised her with my first ever Capirotada and she said it was super rica y deliciosa. She liked the mild sweetness since she is accustomed to using sweetened condensed milk. I did not know how to upload a photo. Muchas gracias!

This is almost exactly how my mom taught my sister and I how to make it. The only difference is she would use French bread. She would slice the loaves and then butter each slice, put buttered slices on a baking sheet then lightly toast in oven. Then like your recipe she would layer in a big pot and add other ingredients the way you do in your instructions. So good!

We 100% agree with you on that. Freshly shredded/grated cheese does melt differently and better. Store bought shredded/grated cheese is usually coated in starches or cellulose for shelf stability and to prevent clumping. P.S. Muenster cheese? YUM!

Your recipe rekindled the opportunity to make the capirotada with my mom, the little colored dots were what stood out as a kid. We made it today and the smell of the canela lit up the house. My mom has some memory loss but your recipe helped jog her memory ad we made it together. Looking fwd to Adding my twist and making it fir my kids and friends and family. Food like this helps to stay true to our family cultural roots. God bless you.

Scott laughs anytime when we're at a little caf or bistro in France and the waiter/waitress walks by with a bowl, brimming with fresh salad greens. He knows that the minute I see it, my eyes will get big and I'll have decided what I want to order. It seems that no matter what part of France you visit, these simple salads are an integral part of the menu. I've often tried to duplicate the Classic French Bistro Salad at home, but I was always disappointed. That is, until now!

I think that the reason this super easy recipe was a bit elusive to me dates back to a visit to Paris back in 2015. I attended a culinary class at a fairly well-known cooking school. As with most French cooking classes, we visited the local market, then came back and prepared a meal.

I don't remember much about the meal but I do remember preparing a Classic French Bistro Salad, and they gave us a super easy recipe that I was thrilled to take back to the States and add to my repertoire. The problem was, that every time I made the dressing at home, it just didn't taste right. Too strong, a little bitter, not like the salads I dreamed of from the bistros. I tried different proportions but never really loved the results.

It was a simple list of ingredients; diced shallot, lots of Dijon mustard, olive oil, red wine vinegar, salt and pepper. What could be so difficult about that? I decided that, perhaps, one just needed some French heritage to make a proper Classic French Bistro Salad, something I'm sadly lacking.

Fast forward to 2022 and another visit to France, another market visit and cooking school. This time it was in Lyon with Lucy at The Plum Lyon Teaching Kitchen. I asked Lucy if we could make a Classic French Bistro Salad. Such an easy recipe might have seemed an odd request at a French cooking school, but Lucy was gracious to oblige.

I definitely had several "ah ha" moments as Lucy instructed us on the Classic French Bistro Salad. First of all, the oil. Lucy used a neutral-flavored oil (in lieu of olive oil) and a splash of walnut oil. She explained that it's okay to use a small portion of olive oil, but the flavor is too strong and overpowers the salad if you use a 100% proportion.

I had just assumed that a dressing in France would include olive oil and it was the inclusive oil in the original salad recipe from the Paris class. I mean, this is France and olive oil reigns here, right? Well, it does, but not for the Classic French Bistro Salad!

The second mistake I was making was too much mustard. Again, it's a French dressing and it should have plenty of mustard, right? Nope! Lucy explained that mustard is simply used as an emulsifier (an agent used to hold together the suspension of oil and vinegar). Lucy's recipe calls for teaspoon of Dijon. Up to a teaspoon is fine, but I was using WAY too much! 152ee80cbc

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