The crispiest baked French fries

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”

Israeli couscous with preserved lemons, pistachios, and dried fruit

Though I grew up eating a lot of (delicious! Thanks, Mom!) meals that were protein + starch + vegetable, I don’t cook that way very often now. For one, I cook for leftovers, and I often find the texture of reheated meat unappealing. Two, I just so enjoy a heaping grain salad, a warm bowl of soup, or a big mess of curry or stew that a three-part meal never occurs to me. And three: cooking three things for one weeknight meal? Using three separate pots? That I then have to wash? Ugh.

As a result, I feel a bit out of my depth when I have to plan a meal that includes a separate meat, starch, and vegetable. The vegetable bit is okay. The meat, fine–I can do chicken under a brick or roast some lamb. But I find myself hitting a wall on the starch bit. Everything–roast potatoes, rice, and so on–just feels a bit, well, starchy and unexciting, like it’s just there in the name of “balance.”

Enter this couscous recipe. Continue reading “Israeli couscous with preserved lemons, pistachios, and dried fruit”

Brussels sprouts with bacon and figs

Like most children in America, my brother and I hated Brussels sprouts when we were growing up. My dad didn’t care for them either. For years after my mom stopped cooking them, “Brussels sprouts” were synonymous with “disgusting” in our house.

Then along came this recipe, and we all had to eat our words. Instead of halving the sprouts, you slice them. Then you sauté the sprouts with a generous portion of bacon and figs. The whole thing is finished by deglazing the pan with a bit of balsamic vinegar. The result is the perfect gateway recipe: each bite of sprouts is balanced by salty bacon and sweet figs. Continue reading “Brussels sprouts with bacon and figs”