I do two kinds of cooking.
One is cooking for the sheer fun of it. Sweet snacks! Brunch for friends! Ohmygod, I want chocolate!
But I realize that not everyone is as into that first kind of cooking as I am. I hear that.
The second kind of cooking, however, is the kind that needs to happen, week in and week out, to keep me fed, in a healthy-ish way, on relatively little money, often in a somewhat short amount of time. This is the type of cooking that everyone—young or old, in school or employed, with kids or without—needs to do. I don’t think there’s a way to eat healthy, relatively interesting food three times a day on a small budget without cooking for yourself.
For that second kind of cooking, I cannot go without recipes like this one. Continue reading “Kale salad with farro, parmesan, pine nuts, and dried fruit”
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”
This salad is perfect fall weeknight food. It is autumnal: dark green kale, crisp apples, brown almonds, and sharp, aged cheddar mingle prettily in a big bowl. Yet it is also quick, requiring no heat whatsoever and only a few bits of chopping.
It works well in a nice deep plate as a meal by itself or with bread. In a season where we usually turn to braises and roasts to fill us up, this somehow doesn’t feel like a deprivation. (Perhaps it’s the richness of the cheese and the almonds?) Yet it also shines as a side salad at a big fall dinner. (In fact, I’m not allowed to bring anything else to our Thanksgiving potluck.) Continue reading “Hearty kale salad with apples, cheddar, and almonds”
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”
As useful as gravlax is for brunch or Japanese noodle soup is for a quick lunch at home, this type of recipe is my bread and butter. It is plant based. It uses seasonal produce. (Those mealy winter grocery store tomatoes aren’t worth your time or mine, but just look at those pomegranate seeds shining like little jewels on top of that salad there.) It keeps well as leftovers. It is easily doubled to provide a full week’s worth of lunches or dinners. Speaking of lunches, it packs and transports well in my four-cup Pyrex. It is hearty but not heavy. Etc.
Continue reading “Acorn squash, Brussels sprouts, and quinoa salad with pomegranate-shallot vinaigrette”
This week, butternut squash arrived at the farmer’s market, co-existing with the last of the bell peppers, tomatoes, and basil. The end of summer produce season is upon us.
Consider sending off the season with this recipe, which embodies everything that is good about summer cooking. High-quality fresh produce? Check. No oven and only one pan required? Got it. Acidic tomatoes that burst in your mouth? In abundance. (Insert heart-eye emoji here.) Best served with chilled rosé? Oh yes.
So, one last time before next summer: chop up some fresh vegetables, toss with some crusty bread, mix everything with an easy vinaigrette, and call it dinner. When you dig in tonight (and for lunches this week), you’ll be giving the best food season the farewell it deserves. Continue reading “End-of-summer panzanella”
Summer soldiers on here in the South. As I continue to sweat, I’m trying to see the bright side: namely, more opportunities to squeeze everything I can out of salad season before soup season takes its place.
If you’ve gone out for Thai, you’ve probably had green papaya salad. Green papayas are crunchy–more substantial than cucumber but more flexible than, say, a carrot. They somehow taste cold. Look for them in Asian or Mexican grocers.
Plus, this dressing. Thai and Vietnamese food often balances four flavors: sour, salty, spicy, and sweet. This dressing does that, and does it well, with lime juice, fish sauce, red pepper flakes, and sugar.
All of this washed down with a cold beer is the perfect antidote to sultry September evenings. Continue reading “Green papaya salad”
After a summer of traveling in places neither as hot nor as humid as the American South, I am back in Virginia. And guess what? The weather is still swampy, and I am once again wilting and lethargic.
In short: it is cold-noodle-and-beer weather.
If it’s hot where you are, if you’re looking for a new cold noodle recipe (I’ve tried some peanut butter-based ones that were great, but not veg-filled enough to justify six servings over a week), or if you’re looking for a vehicle for summer corn, try this. Add whatever veg you want, just be sure to slice thinly and cook as necessary. Continue reading “Noodle salad with sautéed peppers, corn, and sesame marinade”
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”