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Chef Missy Robbins joins TODAY Food to she recipes from her new cookbook, Breakfast, Lunch, Dinner…Life: Recipes and Adventures from My Home Kitchen.
She shows us how to make a lightened-up Caesar salad and a peppery, cheesy pasta bake.
This dish takes my Jewish heritage and love for Italian food and combines them in a traditional noodle kugel filled with the flavors of cacio e pepe, a traditional Roman spaghetti dish. The result is a super simple dish packed with tons of pepper and the creaminess of Pecorino, creating an indulgent comfort food from two cultures meeting in the middle.
Let's face it, we all pretend we are eating healthy if we are eating a salad, but traditional Caesar dressings (and lots of other creamy dressings) can be big, fat calorie offenders. I discovered that using yogurt instead of oil and eggs still allowed me to keep the creamy texture and garlicky, anchovy flavors of this wonderful dressing without ruining my diet.
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