What’s been for dinner lately:
Sheet pan pizza with prosciutto, Parmesan, and white sauce. The crust is from America’s Test Kitchen’s “Pizza al Taglio with Arugula and Mozzarella,” but I baked it with a Parmesan/garlic white sauce, fresh mozzarella, baby spinach, and prosciutto. [There’s a paywall on this site.]
Beef stir fry. This is just a version of the one I make on the grill in the summer, with more veggies. I used some steamed frozen broccoli to avoid the longer cooking that fresh broccoli requires.
Rigatoni and butternut squash casserole with pancetta and Parmesan. Just like the one I’ve made before with bacon, but I find the pancetta to be milder and less overpowering than the bacon.
Boston Cream Pie—made this for my husband’s birthday. Specifically the Wicked Good Boston Cream Pie from America’s Test Kitchen. One word of caution: The written recipe omits the most important line from the video. When making the pastry cream, you don’t stop when bubbles break the surface; you continue whisking until the whisk leaves a trail in the bottom of the pan, sort of like when making jam. Otherwise the pastry cream will be runny. It’s a delightful cake. [There’s a paywall on this site.]