I love french fries. I will choose them any chance I get: with an inappropriate amount of ketchup at the dining hall in my college days, with a burger at In ‘n’ Out, at a McDonalds on a road trip, dipped in Dijon mustard and served with steak in Paris. They are my weakness. I can’t say no.
So it had always irritated me that I couldn’t make good, crispy fries in my own kitchen.
This recipe solved my problems. Continue reading “The crispiest baked French fries”
With about 95 percent accuracy, I can usually judge whether I will like a recipe from the ingredients list.
This was not one of those recipes.
I have been working my way through my most-used cookbook, Salad for Dinner, for years. And for years, I had skipped over this recipe. The ingredients sounded weird together. Would green olives really work with a dressing that was inflected with turmeric and cinnamon? Did cauliflower and carrots really need a starchy bed of couscous? Speaking of: was that really enough couscous for a couscous salad? And what about the chickpeas–where did they fit into this equation?
Continue reading “Moroccan-spiced roasted cauliflower and carrot salad with chickpeas and couscous”
So often, winter comfort food is heavy. And look–I am passionate about ragù. But if you’re looking for comfort food that doesn’t weigh you down, try this.
This grilled cheese makes the best use of winter produce–beets, fennel, and persimmons burst with bright flavor that is uncharacteristic at this time of year. Yet, as a grilled cheese, it also ticks the comfort food box.
Continue reading “Ricotta and beet grilled cheese with fennel persimmon salad”
When I talk to friends (and let’s be honest, acquaintances and strangers) about home cooking, the most common complaint I hear is that it is too time consuming. People get off work already hungry. Unsure of what’s for dinner, they head to the grocery store. They try to rustle up a meal plan in the produce aisle. The lines are long. Once home, they cook, but the recipe is time consuming and creates many dirty dishes, which then need to be washed. Ultimately, they spend more time stressing than they do enjoying cooking and eating. Continue reading “Farro salad with radicchio, root vegetables, and pomegranate”
Do you have a half-used bag of carrots lingering in the bottom of your produce drawer, perhaps from a ragù you made? No hummus to dip them in? They’re maybe a touch past their prime, anyway? Continue reading “Grated carrot salad”
Making my grocery list this weekend, I found myself lingering wistfully over summer food recipes. Panzanella, loaded with fresh tomatoes and brightly-colored bell peppers? Tostada salad with avocado-lime dressing? I wish.
So instead, we work with what we’ve got. This recipe turns wintery ingredients into something decidedly brighter than you’d think they ever could be. The lime juice and chile enlivens the yams and wild rice, moving them from Thanksgiving fare to June/July wannabes. So if you can’t have summer tomatoes–or guac, or grilled corn, or…or…or–have this, instead. Continue reading “Yam and wild rice salad with lime-chili vinaigrette”