If you like rice, you've likely mastered your own special technique. Whole grains, on the other hand, can be a bit more involved depending on the type of grain, dish you're making, and desired texture. So what's the best way to cook whole grains?
I had a vegan mac and cheese at a restaurant a few months ago that I haven't been able to get out of my head. It was creamy and rich, and it totally busted all my preconceived notions about what a vegan mac n' cheese could be. The secret, the waiter told me, was cashew cream. Do you cook with cashew cream? Talk to me.
Summer may be over according to the school and holiday calendars, but my kitchen counters continue to overflow with bowls of sweet cherry tomatoes that I associate with picnic season. In fact, it was a picnic that inspired this recipe for a polenta and roasted cherry tomato tart, and it's just right for carrying to your local park. Of course, if you can't squeeze in time for a picnic these days, the tart is just as delightful on a dinner table or in a lunch box.
I'm a firm believer in not messing with a good thing. And guacamole is a very good thing. We've had such creamy, flavorful avocados lately that simply mashing them on toast (or even eating them plain) has been a common occurrence around here. But equally wonderful is fresh pesto, and after discovering this recipe that combines the two I'm a convert to the 'mess with a good thing on occasion' club.
While I know not everyone shares the sentiment, millet is one of my very favorite grains. Some see it strictly as birdseed, but this tiny, mild-flavored grain has a flavor reminiscent of corn and makes a dreamy porridge, nutritious pilaf, and adds immediate crunch to any number of baked goods. And now there's one more thing we can add to the list: corn chowder!
Earlier this summer, I spent a week in Boston, staying with some good friends in their cozy Somerville apartment. A short walk from their house, I discovered 3 Little Figs Bakery & Cafe, and their roasted sweet potato sandwich quickly became a lunchtime ritual. This sandwich is one of those incredible combinations that's so perfect, you can't believe you never thought of it before: roasted slices of sweet potato, sun-dried tomatoes mixed with goat cheese, a mound of peppery arugula, and chewy wholegrain bread to hold it all together.
Q: I manage a small espresso bar that also happens to be kosher — I'm trying to come up with ideas for housemade sandwiches that are vegetarian, ideally non-dairy (finding the right kind of kosher cheese is sometimes an issue). We have minimal kitchen supplies — a commercial toaster oven, a hot plate, maybe a small oven. Ideas?
To the uninitiated, lacto-fermentation often sounds at best confusing and at worst frightening. Before I got elbow-deep into the world of kimchi, sauerkraut, and other fermented foods, I had vague notions of lacto-fermentation involving milk, bacteria, and jars of mysterious contents bubbling away in dark cupboards. Some of this is true, some of it isn't, and I'll get to that in a minute. But one thing is for sure: these lacto-fermented mixed pickles are crisp, tangy, and definitely not intimidating to make or eat. In fact they're one of the easiest pickle recipes out there, perfect to serve alongside sandwiches, salads, or a Ploughman's lunch.
I've been trying to squeeze in a few last summer hurrahs, and one quick trip I'm thinking of involves a small cabin and a tiny little kitchen and absolutely no internet. I reserved it specifically because of the tiny little kitchen and have started thinking about what may make for good meals while I'm there. Oatmeal is a clear choice for breakfast, but thinking through lunch and dinner with very simple ingredients that can travel well became a challenge. Until I remembered frittata.
Meal planning saves time and money, but it isn't easy to come up with fresh, inspired menus week after week. So we've asked a few of our favorite chefs, food writers and bloggers for help, and this week they are sharing their foolproof menus for all kinds of eaters. Today chef Jennie Cook, the woman behind the catering company Plant Based Parties, shares a versatile vegan dinner plan that leaves you with plenty of leftovers to use throughout the week.