With so many beautiful and unusual squashes showing up in markets right now, I can't seem to come home without at least one knobby, colorful, speckled new squash in my bag. Happily, stuffed squash is a dish that will work for just about any winter squash I happen to pick up. You don't really need a recipe — just a few basic steps and dinner practically makes itself.
Everyone needs a few quick meals in their weeknight repertoire that feel like cooking cooking. You know, the kind where you pop open a bottle of wine to splash into the pan, and flourish your knife over an onion and some garlic, sautéing and shaking a skillet, cooking up a hot and delicious meal like a boss.
The best thing about a dinner like this, however, is when it takes just 20 minutes. Because as fun as cooking can be, it's also good to eat.
Because so much of the recipe development I do these days involves whole grains, there are times when I rely heavily on different flours or grains for a short period and then grow tired of them. Quinoa had a strong run last spring, and this summer we found ourselves making either millet or polenta in some form practically every day of the week.
But I've just started using a new grain in the kitchen, and I'm quite smitten, maybe for the long run. Do you know sorghum? Here's the
Q: My friends and I want to host a community dinner for some international friends at the local university. I'm supposed to provide an ethnic main dish but have no idea what to make! I have a limited budget and limited time to cook. I would also love to incorporate as much seasonal New England produce as possible. Any ideas?
I sometimes look askance at people who complain about the glut of beautiful end-of-summer produce and fruit — what on earth to do with it? My immediate reaction is to just eat it. Eat it all. Enjoy it because we can't in January or February or March.
But in all honesty, at times I'm one of those people, too. It can be difficult in August to use up all your vegetables and ripening fruit before they go bad. So in our house, a recent solution comes in the form of these delicious vegetable-stuffed whole wheat empanadas.
September is a transition season when it comes to cooking — I crave hearty cold-weather dishes but still have access to an abundance of late summer ingredients. This savory roast chicken, stuffed with an addictive zucchini, sourdough, and ricotta filling, is definitely the best of both worlds.
It's officially fall. Let in the cool breeze and bring on the warm soup. Last week this surprisingly simple and quick-to-prepare soup took the crown of "best thing I cooked" so I just had to share. If you've got 12 minutes, you've got time to make this for dinner tonight.
When I was first dating my boyfriend Sam, he'd make me banana pancakes. We dated long distance for over a year, so I'd fly up for the weekend and was frequently romanced by these breakfasts. Now that we live together, the banana pancakes aren't as frequent an occurrence but when they do happen Sam sticks to two rules of the pancake game which make his stand out above the rest.
Chef Einat Admony knows a thing or two about "leaning in." As creator of the popular New York eateries, Taim Falafel and Balaboosta, she has helped bring inspired Middle Eastern fare to New York City. The Israeli-native (her mother is originally from Iran; her father from Yemen), has a brand new cookbook out too. Also called Balaboosta, it shares many of her best dishes pulled from the restaurants and her Mediterranean roots. (See our peek inside it here.)
If that wasn't enough, she is hard at work opening her third restaurant, Bar Bolonat, which will fuse Middle Eastern food with cuisines from around the globe. Despite her packed schedule, Admony, who has two children along with her husband, Stefan Nafziger, is an enthusiastic home cook.
Risotto is one of those delicious dishes that not enough people make at home because it has a reputation for being fussy and time-consuming. If you make it the traditional way, you have to spend about 20 to 30 minutes at the stove, all of it hands-on time as you stir and add stock, stir and add stock, stir and add stock.
What about a delicious, creamy risotto in about 12 to 15 minutes that includes some precious hands-off time? If that interests you, then you'll want to try making risotto in a pressure cooker! Read on for the recipe.