Four Cheese Ziti or Homemade Mac an' Cheese

The official title for this recipe from Cuisine at Home was Ziti with Four Cheeses but it is so easy to make and that sounds much too fancy, to me it felt a lot like mac and cheese just with different cheeses. This dish is amazing, kind of like something you would expect to get at a restaurant, but easy to make on your on stove at home.

Meatballs from Cuisine at Home

These are a family favorite, and the good news is they are not challenging to make, it's a lot like making cookies! This recipe can be easily scaled up to fit your crowd, or your freezer, because they freeze quite nicely too! Nothing like homemade meatballs in your freezer ready to be pulled for any weeknight dinner! My experiment with this recipe was substituting wheat bran for 1/3 of the bread crumbs and nonfat milk rather than whole. Result: no impact on flavor, but I'm guessing there must be some improvement on the nutritional information. These are great with pasta, in submarine sandwiches and in soups!

Roasted Cauliflower with Mustard Butter and Sausage

Yes this recipe is a spinoff off last time's recipe. Again this is adapted from the year 2000 Sep/Oct issue of Cuisine at Home magazine. While we were eating this the first time, with no sausage or modifcations, Boy expressed that while he was willing to eat the recipe again he wasn't excited about eating the recipe again. So of course I asked what he thought would have made it tastier, he responded that bacon or sausage would improve it. So I turned right around and added some sausage to it! The following recipe is what I came up with, I used a chicken apple chardonnay sausage from Trader Joe's but fell free to use any mild chicken sausage you like.

Roasted Cauliflower with Mustard Butter

Today I am introducing you to my absolute most favorite cooking magazine, from which this recipe comes. This is from the 2000 Sep/Oct issue of Cuisine at Home. I love this magazine, the recipes are great, the pictures are both beautiful and informative as they often demonstrate at least a few steps of the recipe; and the articles that preface recipes are engaging. It is a joy to read, even when the recipe they are discussing is something I would never normally eat or make. As a result I own all of their issues for the first 12 years of publication and greatly enjoy going through them as the seasons change looking for seasonal recipes and new inspiration. Their roasted cauliflower with mustard butter recipe is a delicious side dish, but we used it as a filling vegetarian meal and loved it, although Boy thought it would be better with some meat in it as a main dish.