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Simply delicious cooking

Join us in our love of food & drink!

Simply delicious cooking

Join us in our love of food & drink!

What are you cooking?

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Product reviews, tips, tricks and gadgets

Recipes: From A to Z

We're two career-minded women with one passionate love for cooking. But, just as our careers differ — one in marketing and one in law — we sometimes disagree on the method and even the taste. One of us leans more toward Nigella Lawson. The other toward Paula Deen. What's your style?

Recipes: From A to Z

Product reviews, tips, tricks and gadgets

Recipes: From A to Z

Looking for a new apple dessert? Or maybe a way to use the bushel of zucchini your neighbor just dropped off? We cover food from A to Z!

Product reviews, tips, tricks and gadgets

In this section we talk about some of the good things we've discovered through trial and error — from tart pans to fruit tarts. These are a few of our favorite things.

White Pesto Pizza with Tomato

Yield: 2 medium pizzas

1 cup ricotta cheese

½-2/3 finely grated Parmesan cheese

4 cloves fresh garlic, diced

¼ cup extra-virgin olive oil + 4 T

1 tsp. oregano

3 T lemon juice

Salt & pepper, to taste

1/2 cup pine nuts

2-3 Campari tomatoes, diced or sliced, skin-on

¾ cup (or more to taste) shredded Mozzarella cheese

2-3 T Parmesan-Romano cheese

2 medium pizza crusts

Preheat oven to 400°. Prepare vegetables and set aside.

In medium size bowl, stir together ricotta, Parmesan, lemon juice, ¼ cup olive oil, diced garlic, oregano, and salt and pepper until well combined.

Brush each crust with approximately 2 T olive oil. Spread ricotta-Parmesan paste evenly over crusts. Sprinkle pine nuts over the top. Top with sliced or diced tomato. Sprinkle lightly with Mozzarella cheese and then Parmesan-Romano.

Bake pizzas approximately 15 minutes or until light golden brown. Remove pizzas from oven and let rest for 5-10 minutes. Slice and serve.

Two Cooks Reviews

This is the recipe that inspired our site. It was created in one kitchen, one night, when we were looking for a new spin on "pizza night." And we both L-O-V-E-D it!

White Pesto Pizza with Tomato is one of the best and most unique pizza recipes you'll ever encounter.

Check out this pizza pan

Quiche Lorraine

Inspired by Jacques Pepin

Pastry

1 ½ cups all-purpose flour

¼ teaspoon salt

4 tablespoons (1/2 stick) unsalted butter

3 tablespoons lard or vegetable shortening

¼ cup cold water

Filling

4 large eggs

1 ½ cups milk

½ cup heavy cream

1 teaspoon salt

¼ teaspoon freshly ground white pepper

5-7 slices of cooked bacon, broken into pieces

1 ½ cups Gruyère cheese (Mr. Pepin used diced Gruyère, but I shredded mine for more even distribution.)

Preheat the oven to 400 degrees.

For the pastry: Using my food processer, I combined the flour, salt, butter and shortening into the bowl and pulsed until the mixture was coarse, about 10 seconds. I then added the water and pulsed again for another few seconds until I saw the mixture starting to come together. This can also be done by hand, but the food processor made short work of an often tedious task.

Turn this out on a floured surface and gently form the dough into a ball.

Flatten and roll out the dough into a circle a little larger than your tart or pie pan. I found a tart pan with a removable bottom worked beautifully and also provides a better crust to custard ratio. Gently, lift the dough into the pan and press it into the corners of the pan.

Crimp the dough around the edge of the pan. Using a knife or a rolling pin, remove the excess pastry from the edge of the pan. Save that for future use — pastry dough freezes beautifully, and scraps are wonderful for a quick cobbler.

For the filling: Beat 4 large eggs in a mixing bowl, then add the milk, cream, salt and white pepper. Mix well to combine and set aside for a moment.

Next, add your shredded or diced cheese evenly to the bottom of the pan. Top this with the bacon pieces. Place the pan on a cookie sheet and add ¾ of your egg mixture. Place in the oven and then add the remaining egg mixture. (This is Mr. Pepin’s trick for keeping the egg from sloshing and spilling over the crust, very useful).

Cook for one hour or until the center is set and golden brown. Upon removal from the oven, let it rest for about 15-20 minutes.

To easily remove the quiche from the tart pan, place a can or something cylindrical on your counter that the quiche can balance on. Place the pan on the can. The outer ring of the tart pan should drop to the cabinet, leaving the quiche on the bottom of the pan which can then be transferred to a flat serving plate.

Serve with a nice green salad or even some roasted cherry tomatoes. Serves 6-8.

Learn More

I just made Jacques Pepin's Quiche Lorraine. It was amazing. This recipe is basically, as written, but with my notations. ~ DS

Need a tart pan?

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12" PIZZA CRISPER PAN

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BETTY LOU'S FRUIT BARS

If you're like me, you want to "do" breakfast quickly, but you don't want to trade fast for empty calories. One of my favorite breakfast go-to's is a gluten free fruit bar from Betty Lou. I buy mine at my local, mom and pop health food store, but Betty Lou's bars are also available online for about the same price!

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Microwave Spaghetti Sauce

YIELD: 4-5 SERVINGS

1 lb. ground beef

1 cup chopped onion

1/2 cup diced green pepper (optional)

16 oz. can tomatoes, cut-up

8 oz. can tomato sauce

6 oz. can tomato paste

1/4 cup water

1 bay leaf

2 tsp. dried oregano

1 tsp. dried basil

1 T Worcestershire sauce

Hot, cooked spaghetti

Grated Parmesan cheese

Crumble beef into a deep, 3-quart casserole dish. Add noon and green pepper. Cover with lid. Microwave on high for 5-6 minutes, stirring twice, until meat is browned.

Pour off juice. Stir in tomatoes, tomato sauce, tomato paste, water, bay leaf, oregano, basil and Worcestershire. Cover. Microwave on high for 10 minutes, or until bubbling. Stir well. Microwave on medium low for 45 minutes or until sauce reaches desired consistency, stirring occasionally.

Discard bay leaf. Serve sauce over hot pasta. Sprinkle with

grated Parmesan cheese.

The story behind the recipe

Years ago, during a major kitchen remodel that took several months, I prepared every meal with a microwave and a hotplate. This spaghetti recipe became a favorite! ~ KH

Serve with garlic toast

Simply delicious cooking

Simply delicious cooking

What are you cooking?

Our story

Product reviews, tips, tricks and gadgets

Recipes: From A to Z

Recipes: From A to Z

Product reviews, tips, tricks and gadgets

Recipes: From A to Z

Product reviews, tips, tricks and gadgets

Product reviews, tips, tricks and gadgets

Product reviews, tips, tricks and gadgets

White Pesto Pizza with Tomato

Yield: 2 medium pizzas

Two Cooks Reviews

Quiche Lorraine

Inspired by Jacques Pepin

Learn More

Index of Recipes

Entrees

WHITE PESTO PIZZA WITH TOMATO

quiche lorraine

NEXT ITEM

Desserts

EASY PEANUT BUTTER COOKIES

Second Item

Third Item

SALADS

First Item

Second Item

Third Item

Candy & Gifts from the Kitchen

First Item

Second Item

Third Item

Microwave Recipes

MICROWAVE SPAghetti sauce

Second Item

Third Item

Lifestyle Recipes

Keto cake in a mug

GLuten free apple pandowdy

VEGan chocolate chip oatmeal cookies

May we suggest

12" Pizza Crisper Pan

Kate's five star pick

My go-to breakfast on the run

For both savory and sweet recipes

Our favorite tart pan

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12" PIZZA CRISPER PAN

BETTY LOU'S FRUIT BARS

Display real testimonials

Promote current deals

Share the big news

Display their FAQs

Microwave Spaghetti Sauce

YIELD: 4-5 SERVINGS

The story behind the recipe