1Pre heat your oven to 425 F Toss in tomatoes with 30 ml oil,garlic herbs & season with salt & pepper. Scrape mixture into an over proof baking dish large enough to hold them in a single layer. Roast for 25 minutes, shaking dish occasionally, until the tomatoes are shrivelled & slightly caramelized around the edges. While your waiting on that toss the bread cubes with the remaining 30 ml oil & season with salt. Place them on baking sheet. Remove the tomatoes from oven & place bread cubes in oven Bake for about 10 minutes, turning them once until there golden. Then set them aside. Divide spinach among 4 plates. top with roasted tomatoes, spooning any juices over top. Top each salad with a few croutons. Fill a large pot with with water , add vinegar & bring to a boil over high heat. Crack an egg into a small ramekin. slip 1 egg in at a time & reduce heat to low. Let eggs poach for 3 to 4 minutes until white is set but yolk is still liquid. Use a spoon to individually remove eggs from the water. Place an egg on top of each plate. Sprinkle with green onions !
Swirl up a forkful of this rich, creamy play on lasagna. Packed with the same great flavors of the traditional dish, our veggie-packed version packs in nutrition while slashing carbs.
Jill Cooks Spinach Meatloaf from "The Essential New York Times Cookbook"
CHOW.com Senior Food Editor Jill Santopietro is not a huge fan of meatloaf, but she's game for giving the version from The Essential New York Times Cookbook a try. Here she makes it for the first time. You can find Jill's adapted version of the recipe here if you want to try making it yourself.
Missing ingredients. Too many guests. A cramped kitchen. Experience the first night of service at Chef Brett Cooper's Aster in San Francisco. Opening Night immerses you in the rush of the unknown, as restaurants around the world open their doors for the first time. These things only happen once. Snag that coveted seat at the line, on us.