Quick
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Recipe: Strawberries with Chimayó Chile
Invented by my stepfather, this fiery red concoction consists of strawberries, balsamic vinegar, and Chimayó chile. Strawberries served with vinegar is nothing new, but the addition of chile powder adds a whole new dimension. It might sound a little strange at first, but the combination of sweet, tart, and spice is marvelous.
Aug 31, 2012
Recipe: California BLT with Avocado and Basil Mayonnaise
I’m a Los Angeles native, which means I have never owned a decent umbrella, I describe distances not in miles but in the number of minutes it takes to drive, and I believe sliced avocado belongs on a BLT. My first BLTA was probably at a diner — any Southern California diner worth its salt has at least an add-on avocado option for its BLT — and it was probably fine. It’s hard to go wrong with the combination of crisp lettuce, salty bacon, ripe tomato and avocado.
Jul 12, 2012
Recipe: Spicy Korean Cucumber Salad
Do you enjoy eating spicy food in hot weather? I love the refreshing combination of cool cucumbers and hot chile peppers, as in the case of Korean oi muchim. This quick and easy salad makes a great potluck dish, or a fiery alternative to kosher dill or bread and butter pickles alongside sandwiches. And, of course, it’s excellent alongside Korean BBQ (meat or tofu).
Jun 29, 2012
Recipe: Miso Tahini Dressing
I don’t often get so attached to one thing that it’s all I eat, day in and day out, but it happened with a salad dressing a few months ago. A simple shake-up of miso paste, tahini, and lemon, it’s nothing revolutionary, and certainly nothing I hadn’t had before at the local healthy lunch joint, but for some reason it’s really been hitting the spot.
Jun 21, 2012
Recipe: Thai Grilled Steak Salad
Call me crazy, but when the weather heats up, I don’t feel like eating big hunks of meat. Slow and sluggish might work for winter when everyone is half-hibernating anyway, but in the summer, salads like this are what I want to eat — full of freshness and crunch, with a salty-tart lime dressing and just the right amount of juicy grilled steak.
Jun 14, 2012
My Favorite Way to Heat Up Tortillas
There are many ways to heat a tortilla: my friends of Mexican heritage wrap them in a damp cloth and pop them in the microwave. Other people use the oven (but that can feel wasteful unless the oven is already being used for another dish) or pan fry them in a skillet. But I have another strategy which I believe is the most fun and flavorful way to accomplish this task. Hint: see picture above! That’s right!
May 29, 2012
Quick Dessert Recipe: Toasted Oat & Walnut Whisky Trifle (Cranachan)
I have been deeply enamored recently of desserts that involve Scotch. First there was this Scotch affogato sundae I shared with you, and then, for my forthcoming book, I created a boozy Scotch marshmallow pie with a cornflake crust. But perhaps the simplest way to enjoy Scotch in a dessert is the oldest: The classic Scottish dessert cranachan, toasted oats with Scotch-spiked whipped cream and the fruit of late spring.
May 9, 2012
Ruth Reichl’s Secret to a Sexy PB&J
When I read the headline to Ruth Reichl’s piece on Gilt Taste earlier this week, I chuckled: How to Make a Better Peanut Butter and Jelly Sandwich. What could there possibly be to learn that we don’t know already?Now I should take a step back and mention that when I used to teach high school English, one of the assignments I’d give my students was to write detailed instructions on a task that seemed easy or mundane.
Apr 27, 2012
Breakfast Recipe: English Muffin French Toast
Sometimes the best kitchen discoveries aren’t because of a fancy new pan or the latest addition to your cookbook library. Sometimes they happen by pure accident. Some of a chef’s most cherished recipes probably came about from a careless error or minor mishap. That’s what happened with the case of my English Muffin French Toast—a delicious mistake I will happily make again and again.
Apr 26, 2012
Recipe: Creamy Tofu and Green Pea Dip
Silken tofu makes an excellent base for creamy dips without the use of sour cream or other dairy. In this bright and zesty green dip, we combined tofu with peas and Mexican-inspired ingredients like cilantro, jalapeño, and lime.Unlike dairy-based dips that can weigh heavy on the palate, the creaminess from the soft tofu is satisfying yet light. (Warning: this may cause you to eat more than you possibly should! We speak from experience.
Apr 20, 2012
A Snack-Heavy Gathering: 10 Simple, Satisfying Recipes
We had a housewarming party last weekend, and decided to start the party at 8 p.m. Lots of drinks were on the menu, and you know what happens when folks stay late and drink: they want to eat. So while we weren’t serving dinner, we knew we’d need to have a bunch of heavier snacks to sustain everyone through the night.Surprisingly, we had far more fun planning the food for this snack-heavy party than we have with many of our smaller dinner parties.
Mar 23, 2012
Cooking with Leftovers: Risotto Cakes
One of my favorite things about making a batch of risotto is anticipating the crispy risotto cakes I’ll make with the leftovers. They are, if possible, even better than the risotto itself. Especially if one happens to sneak a slice of cheese in the middle.As it cools, risotto gradually loses its creamy sauce-like consistency and firms up. We can take scoops of this leftover risotto and actually shape it into patties that hold their shape when pan-fried.
Mar 22, 2012
Colorful Recipe: Sicilian-Inspired Blood Orange Salad
My parents visited Sicily last fall (lucky dogs!) and brought back a wonderful recipe to accompany any main dish at dinner. I’ve riffed on the combination of blood oranges, mint, and red onion and added my own spin. The results? Shockingly good in color and in flavor! For me the perfect salad is crucial to any supper. The lighter notes can take center stage as the base of the meal or they can play in contrast to something heavier.
Mar 20, 2012
Lunch in a Hurry: 10 Ways to Dress Up Canned Soup
Canned soups are a quick, budget-friendly lunch when there is no time to cook, but they can often be salty, bland, or just boring. Adding just an ingredient or two from your own pantry or fridge can turn a ho-hum canned soup into a satisfying meal. Here are our 10 favorite additions: • 1 Greens: A handful of leafy greens like frozen spinach, thinly sliced chopped kale or bagged arugula add color, nutrition and a fresh flavor.
Mar 13, 2012
Recipe: Couscous With Chickpeas, Fennel, and Citrus
Have you ever caramelized fennel? Browning this vegetable in a skillet transforms it into something completely different from its crisp, raw state; all but a trace of the anise flavor melts away and the fennel becomes tender, mellow, and sweet. Caramelized fennel melds perfectly with the textures and flavors of nutty chickpeas, succulent olives, orange, and lemon – and spooned over couscous, it makes a quick-cooking, bright yet hearty dish.
Nov 2, 2011
How to Make Fettuccine Alfredo
Fettuccine alfredo is one of those dishes that is somehow more than the sum of its parts. Of course, when those parts are primarily butter, cream, cheese, and pasta, it’s extremely hard to go wrong. There are dozens of slightly different ways to make this dish. Parmesan and butter all on their own are traditional, but a splash of cream does have the advantage of making the alfredo extra delicious (not to mention indulgent).
Oct 13, 2011
Quick Recipe: Creamy Lemon Pasta with Spinach & Peas
This light creamy pasta comes together in fewer than 15 minutes and you’ll be amazed at its flavor. Bright lemon combines with deep garlic and a hint of heat to transform spinach, peas, and, of course, pasta. The key in this dish lies in simmering cream with garlic and red pepper flakes. It infuses the cream with deep flavor which cooks into the spinach as well. And what could be easier than throwing in a few frozen peas to add a little something extra?
Oct 11, 2011
Recipe: Cream of Tomato Soup
Nothing is simpler or more classic than opening up a can of cream of tomato soup for lunch. So if you’re going to make a homemade version, it had better be worth the extra bother. This recipe most decidedly is, although it’s really not that much more work. Just chop up an onion, maybe a rib of celery, and open up a few cans of tomatoes. Splash in some milk and buzz it with a blender until smooth. That’s it!
Sep 23, 2011
Easy Dessert Recipe: Crisp Meringues with Whipped Cream
When I was in Switzerland last autumn, our hosts served us a very simple dessert that nevertheless made me sit up and take notice. They told us that it is a favorite dessert in that region: Large, crisp meringues purchased from the grocery store, served with barely-sweetened whipped cream. Together the crisp meringue and soft cream melted together into one sweet yet simple, rich yet light dessert. This is just about the simplest dessert imaginable.
May 13, 2011
Brunch Recipe: Lemon Brioche French Toast & Raspberries
My ideal Mother’s Day brunch includes one my very favorite breakfast casseroles: A simple strata of brioche bread, layered with lemon zest and custard, and baked until puffy, golden, and silky smooth inside. This recipe is lightly adapted from one in my recent book, Not Your Mother’s Casseroles. • Not Your Mother’s Casseroles, Harvard Common Press. $11.15 at Amazon. It is so incredibly simple. Just slice any rich, eggy bread, such as brioche or challah.
May 5, 2011
Quick Recipe: Ricotta Dumplings with Chèvre & Herbs
Last night I made one of my favorite dinner-in-a-flash recipes: Ricotta dumplings. This is a lightning-quick recipe, easy to mix up, and easy to make for a crowd, too. I tossed these pillowy, chewy little dumpling squares with a bit of butter, soft goat cheese, and herbs fresh from the garden. They were ready in 15 minutes!This recipe is based on my earlier recipe for ricotta spaetzle. I love these so much; they are ready almost instantly.
May 4, 2011
Quick & Easy: Desserts with Three Ingredients or Less
Many desserts can be fussy and time-consuming but I tend to love the simple ones that come together quickly and allow me to linger around the table with my guests. In many cases, this kind of dessert is more about shopping than cooking, so having the right ingredients on hand is key. Read on for a pantry list and some delicious (but lightning quick!) recipe ideas. And leave us your favorite quick and simple dessert ideas in the comments!
Apr 29, 2011
Sweet Recipe: Double Chocolate Bourbon Egg Cream
Here’s a funny thing about an egg cream: It contains neither eggs nor cream. What it does offer is a sweet yet light way to end a meal. And, if you’re so inclined (I am) you can slip your booze in at the same time. Bonus! The egg cream is a soda shop classic. In the old days of drugstore soda fountains, kids and teenagers would belly up to the bar for a rich glass of milk, fizzed up with soda, and sweetened with a thick stir of chocolate syrup.
Apr 28, 2011
Recipe: Sherry-Garlic Soup with Smoked Paprika
Need something quick and heartening for dinner tonight? Try this soup — a blend of warm and smoky spice, a whole lot of garlic, and a cup of sherry. This also kicks off our new series: Six Ingredients (and Salt) — short, efficient recipes that still pack lots of flavor. Look for more of these soon from all of us, and meanwhile — try this soup!
Mar 16, 2011
All Afternoon or Less Than an Hour: Chicken Soup with Herb Dumplings A recipe in two versions
The cold, damp, dark shivery days are upon us and there’s nothing like a good, hearty bowl of soup to make it all just a little better. Does chicken and dumpling soup seem like the last thing you can whip up for supper and more like an all-day project? Not necessarily! Read on for the short and long version this delicious recipe!
Dec 6, 2010
Appetizer Recipe: Brie with Roasted Cinnamon Plums
When it comes to holiday dinners and entertaining, appetizers often carry the day. Yes, turkey is great, and so is stuffing, but what about those little nibbles beforehand?This recipe is similar to another recipe that involves cranberries and melted, gooey Brie cheese. But I wanted to try something similar with plums — roasted with cinnamon, honey, and a touch of brown sugar.
Nov 22, 2010
Breakfast Recipe: Broiled Grapefruit with Cinnamon Sugar
I have to admit that the pairing of grapefruit and cinnamon does not immediately make sense. At least, it didn’t to me. There was something about the tartness of the grapefruit and the distinct spice of the cinnamon — I was dubious. But then I finally tried it, and hello! This is my favorite breakfast dish right now. For a long time I was also dubious about the idea of hot grapefruit. It just sounded… odd. But again, I have been made to see the light.
Nov 22, 2010
Last-Minute Appetizer: Prosciutto-Wrapped Arugula
When I’m cooking for a big group, there are two things I know for sure: 1) I’m going to be worried I don’t have enough food and 2) I’m going to be short on time. That’s when last-minute appetizers like this come in handy.Prosciutto-wrapped arugula needs no cooking, uses two ingredients and requires minimal prep, making it a great option for those times when you need one more platter of food, but don’t have an extra hour to make it happen.
Nov 19, 2010
Quick Dinner Recipe: Pumpkin & Ricotta Pasta Casserole
Everyone loves a good casserole, right? The key word here is good. We’ve all had goopy, unappetizing messes inflicted upon us in the name of casseroles, but that really should be the deviation — not the norm. I love casseroles — the good ones. In fact, I just spent a year writing an entire book with 225 recipes for modern, fresh casseroles. This recipe isn’t in the book, but it’s very much in the spirit of things.
Oct 29, 2010
Recipe: Easy, Tasty Chickpea Curry
Here’s a simple curry that can stay vegetarian (vegan even) or, with the simple addition of some shrimp or chicken, make a fine dish for the carnivore. The most important thing is that this delicious curry is built largely from your canned goods stash: coconut milk, tinned chickpeas and tomatoes. Just add a few fresh veg, some spices and Bob’s your uncle! This curry is extremely versatile.
Oct 22, 2010
Quick Weeknight Meal: Make-Ahead Indian Dahl
We love the spices in Indian dishes, and dahl is pretty simple to make. However, it still takes about an hour to prep it and some accompanying rice – on many weeknights that kind of time simply isn’t there. Lucky for us, dahl freezes and reheats very well. Here’s what we do to keep from resorting to those prepackaged microwave Indian meals from the grocery shelf: Dahl is simple, but it has a lot of ingredients.
Sep 2, 2010
The Perfect Summer Dessert Recipe: Melon with Lime-Chile Syrup
This dessert is dedicated to those of you who have seen triple digits on the thermometer this week and cannot imagine firing up the oven under any circumstances. Here, slices of melon provide a cool, silky texture while the syrup punches up the sweet and adds an exciting bit of heat. The lime balances the flavors and refreshes the palate. But best of all, this dessert is quick and simple and leaves the oven resolutely turned off.
Jul 9, 2010
Surprisingly Quick Root Beer Chocolate Bundt Cake
Admittedly we’re suckers for any kind of bundt. We love the festive shape and the reaction one will normally garner from a crowd. The problem is that all of our recipes are complicated and rely on a mixer and a lot of eggs. What’s great about this one is you don’t need a mixer and you can basically throw the ingredients together at the last minute and come out with an impressive and delicious cake.
Jul 6, 2010
Summer Recipe: Celery and Grapefruit Salad with Parmesan
Meet my new favorite salad. I looked in my fridge a few weeks ago and found nothing but celery hearts and grapefruit. Hmm. Was that enough for a salad? Did I need any other vegetables? Those are a couple of strong-tasting things, on their own! But you know what? It all works — so simple, so crunchy, so cold and refreshing!This is a very punchy salad; there is a lot of flavor, and a lot of crunch.
Jun 25, 2010
Recipe Review: Improvisational Cherry Vinegar
Most fruit-flavored vinegars that you can purchase in the grocery store are too sweet and fake tasting for me. So in the summertime, when fruit is abundant and cheap, I like to put up a bottle or two of fruit vinegar. Nothing could be easier or tastier. It’s cherry season here on the west coast, so this week it was cherry vinegar!I had a handful of leftover fresh cherries after last week’s cherry roasting experiment, so I thought I would try making some cherry vinegar.
Jun 14, 2010
Recipe Review: Classic Poppy Seed Cake From Solo
Growing up in my home there was one standard birthday cake for all of us. Although that sounds odd, we just couldn’t help ourselves, our entire family loved it so much that any excuse to make it was a good one! It’s dense and rich in taste while still having a tender and light crumb and makes for the best breakfast the next day.The recipe itself isn’t difficult to make, it is however a two step process.
Apr 28, 2010
Quick Dinner Recipe: Roasted Mushrooms with Herbs
I don’t know why it took me so long to get around to roasting mushrooms. I love slow-cooked, savory mushrooms, dark with flavor, but I generally make them on the stovetop in a pan. The oven is an even easier route, though, and now that I’ve tried it I’m not going back!Roasted mushrooms are a lovely vegan main dish — strong and rich in flavor and umami. They can be dressed up with a little cream or garlic, or topped with a poached egg, like in this dish.
Apr 21, 2010
Spring Starter Recipe: Cool Shrimp and Cucumber Crackers
I think that every dinner party should start with something tasty to awaken the appetite, or to occupy your guests while the meal receives its finishing touches. I don’t want to overload guests with a too-heavy appetizer, though — you’re about to feed them dinner, after all. Here is one little bite that is a small yet delicious way to start a meal in late spring or early summer.
Apr 19, 2010
Recipe: Spicy Roasted Chicken Thighs with Miso and Ginger
I think that boneless, skinless chicken thighs may just be the perfect meat. They’re inexpensive; even responsibly-raised meat is only a few dollars a pound. They cook quickly, and they have a melting, tender texture no matter what you do to them. I’ve roasted, grilled, and pan-fried chicken thighs, and they are always quick, easy, and delicious.
Mar 23, 2010
Lighter Treat Recipe: Frozen Banana, Peanut Butter & Chocolate Chip Milkshake
You may have heard about one-ingredient ice cream, one of our all-time most popular recipes here at The Kitchn. It’s a marvelous trick of a treat, made from frozen bananas that have been whipped furiously into a smooth, dreamy dessert. And yes, it tastes (and scoops) just like soft-serve ice cream.
Mar 18, 2010
Quick Recipe: Garlic and Herb Roasted Pork Tenderloin
Pork tenderloin is a great cut of meat for quick weeknight suppers. It’s relatively inexpensive, widely available, and quick to prepare. Here’s one of our favorite ways to cook it: A quick paste of garlic and rosemary, a little salt and pepper, and high-heat roasting, and it’s on the table in just about 30 minutes!Sometimes we just buy tenderloin from the grocery store meat department, but we vastly prefer buying this from the butcher.
Mar 18, 2010
Simple Pleasures Recipe: Cheese and Onion Sandwich
Recent posts highlighting the pleasures of the ploughman’s lunch and the hotly-debated mayonnaise led to our intense craving for a British-style cheese and onion (and mayo) sandwich. To the uninitiated, this combination might sound odd or, at the very least, like a breath killer. Well, we can’t promise you won’t want to brush your teeth afterward, but we do urge you to give this humble yet satisfying sarnie a try.
Mar 12, 2010
Easy Recipe: Extra-Quick No-Cook Meyer Lemon Ice Cream
It’s wintertime — so, why is ice cream on the table? Well, so many winter desserts just beg for ice cream. Apple cobbler, warm pumpkin pie, dark chocolate cake. So I was really happy to find this extra-quick ice cream recipe that is nearly as simple as making whipped cream.Most ice cream recipes call for at least a small amount of cooking. Plain milk, frozen into ice cream, gets unpleasantly icy, and it needs cornstarch or egg yolks to turn it into smooth, creamy custard.
Jan 20, 2010
Recipe: The No Mixer, One Bowl Cake Recipe
Even though eating light can often mean eating less or more healthy foods — it can also be nice to cook with less “stuff.” We do a great deal of baking and quite often, we just don’t feel like pulling out the mixer and washing all the attachments when we’re done. Which is why we like this quick, customizable no mixer cake recipe!This recipe can be made in 1 bowl, without a mixer. It can be poured into 2, 9″ rounds, a half sheet pan or even cupcakes.
Jan 7, 2010
Recipe: Hashed Sprouts with Hazelnuts and Fried Capers
We mentioned yesterday that we’re slightly obsessed with Brussels sprouts This dish was totally inspired by the warm salad of Brussels sprouts leaves with fried capers and hazelnuts at Contigo, a great Spanish and Catalan restaurant in San Francisco. We had a very memorable meal there a few weeks ago, but it was this dish that took the top prize. Fresh, warm, and interesting.
Jan 5, 2010
Recipe: Balsamic Drizzled Ice Cream (Easiest Fanciest Dessert)
This week, to be quite honest, has been more about making a Flower Princess costume for our three year old than about cooking. We have ordered takeout both nights, my fingers have multiple stab wounds from the sewing needles, and there are wisps of pink and yellow tulle netting all over the place. Even in the face of such adversity, one night we managed to make dessert.
Oct 30, 2009
Copycat Recipe: DIY Nutri-Grain Fruit and Nut Bars
Of all the pre-made and pre-packaged foods that we’ve been trying to move away from, we’ve found it hardest to let go of snack bars – particularly Nutri-Grain’s Fruit and Nut Bars. We were devastated when they disappeared from store shelves! Then again, now we’ve figured out how to make them ourselves!The beauty of making these ourselves is that we can add whatever fruits or nuts to the cereal base that we feel like.
Sep 23, 2009
Recipe: Chocolate Mousse with Olive Oil and Sea Salt
Last week I was planning dinner for visiting friends, and I was seized by a craving for cool, creamy chocolate mousse. I had a bag of Scharffen-Berger chocolate burning a hole in my baking cupboard and no desire to turn on the oven. But there was just one problem: my friend is pregnant, and my favorite recipe for chocolate mousse has not one but two pregnancy no-no’s in it. What to do?Make pregnancy-safe chocolate mousse, of course!
Aug 17, 2009
How To Make Funnel Cakes At Home Street Fair Food Week
If we had to name the ultimate Fair Food, hands down it would have to be funnel cakes. The sweet smell of fluffy, frying bread in combination with powdered sugar is enough to make even the strongest go weak in the knees.Well, lucky for you, they aren’t difficult to make and are perfect for a party or just a weeknight snack.Not wanting to disappoint anyone’s favorite childhood (or adult!
Aug 12, 2009
Quick Dessert Recipe: Poached Whole Plums with Brown Sugar Syrup
After writing about this cherry recipe from The Atlantic yesterday, we decided to try the leave-the-pits-in method with another fruit: plums. It was so easy and fast, and we love the way the whole, pudgy plum looks nestled in a bowl with some ice cream. Get the recipe, below…We followed a similar technique as in the cherry recipe, stewing our fruit in a mixture of water and sugar. But because we used so little liquid, we really could call this steaming rather than poaching.
Jun 23, 2009
Tip: Boil Your Vegetables with Your Pasta
Last night we made a very simple, quick dinner—spaghetti, broccoli, and tomato sauce—and it was even easier because we put everything that needed to boil in the same big pot. It takes a little finesse with the timing, but it streamlines the process and eliminates another dirty pan. Boiling your vegetables with your pasta isn’t going to give you layers of different flavors and textures, like adding roasted vegetables would.
Jun 23, 2009
Dessert Recipe: Rosewater Yogurt Panna Cotta with Blueberries
We love make-ahead desserts, and among easy, delicious, elegant make-ahead desserts, panna cotta reigns supreme. And yet we find that it’s not as well-known as it should be. Why? Is there an impression of difficulty? If so, let us banish that immediately. Panna cotta is perhaps the easiest dessert we know. Read on, and allow us to lecture you further on the delights of this gelled Italian pudding.What is panna cotta?
Jun 22, 2009
Recipe: Strawberry-Arugula Salad with Ricotta Topping
A couple weeks ago several of the writers and editors of The Kitchn gathered in New York for a late spring brunch. It is always wonderful to be face-to-face with the fellow writers that we usually only “see” virtually! And of course food had to be included, right?Here is part of my own contribution: a quick twist on a strawberry salad, with arugula mixed in for a spicy, savory touch, and a creamy dressing of fresh ricotta and lemon. But there’s more: see photos of Nora S.
Jun 1, 2009
Quick Appetizer: Radish, Boursin, and Chive Tartines
Can you tell that we’re wild about radishes right now? They’re such a refreshing vegetable in the springtime, with their pleasant crunch and gorgeous color, creamy inside and scarlet outside. We threw together this very, very quick appetizer last weekend for some guests. We were subliminally inspired by Elizabeth’s afternoon snack suggestion, and these simple little tartines were a big hit.
May 26, 2009
Recipe: Cooking By Instinct Pizza Formula (with Morels & Ramps)
Tuesday night some old friends who live upstate came for dinner, and surprised us with an armful of Morel mushrooms and a sack full of ramps. I’d planned a simple roasted chicken and vegetable dinner, but when I saw the gift I’d been brought, I clicked into cook-by-instinct mode, the kind of cooking we are about to start espousing in the second half of our online Kitchen Cure (today is the last day to sign up and catch up.)I had to practice what I’m about to preach.
May 1, 2009
Recipe: Sour Cream Cucumber Salad with Mustard Seeds
My Easter meal this past weekend was a fusion menu between my own cultural heritage of Eastern European food (fried rolls, rich sweet bread) and Indian cuisine (tandoori-spiced leg of lamb, sunny yellow pressed rice). This cucumber salad bridges the cultural divide between Eastern Europe and India: both cultures have creamy, cooling salads with dairy and cucumbers. Here’s my easy fusion version.
Apr 14, 2009
Recipe Review: Chinese Broccoli and Five-Spice Sauce
When I brought home a bunch of Chinese broccoli from the farmers’ market, I figured I’d prepare it the same way I always do: blanching followed by a quick stir-fry with soy sauce and garlic or ginger (my dad always added imitation oyster sauce). But then I started poking around the Kitchn archives and decided to try this Cookie Magazine recipe Faith linked to last summer.This recipe starts out similar to my usual method.
Mar 27, 2009
Chocolate-Dipped Pretzels with Mint Sugar Un-Gift Guide 2008
Here is a very, very last-minute food gift that takes literally five minutes to make, and yet everyone you share it with will love it (and you). Too good to be true? No — it’s just chocolate-dipped pretzels.The other very nice thing about this pretzel project is that it is quite inexpensive. All you need are pretzel rods, chocolate chips or another chocolate good for melting, and some sprinkles or coarse sugar.Here are a few tips for making these salty-sweet treats.
Dec 18, 2008
Easy Appetizer Recipe: Beets on Crostini with Goat Cheese
It’s a beet day! And with good reason: beets are in season and marvelously festive with all their scarlet coloring. Earlier today Sara Kate gave you a recipe for a wonderful salad with beets and frizzled onions. We take a step back now to the hors d’oeuvre course and offer one of our favorite appetizers, direct from New York City’s own Rick’s Picks and his famous pickles.
Dec 9, 2008
Eat This: Baked Acorn Squash Rings
We have a trustworthy method for making sweet and spicy acorn squash, but there’s one downside: it’s slow. So we perked up when we saw this alternate method from Alicia and Summer at Bread & Honey.They used a Martha Stewart recipe – such a simple formula, really – and sliced the acorn squash before baking. They dotted each slice with butter, brown sugar, salt and pepper, and then put them in the oven.
Oct 21, 2008
Dinner for One: Sesame-Garlic Soba Noodles with Fried Egg
This is definitely one of those dishes that evolved from being home alone on a weeknight and having nothing in the fridge. Success! Who knew a handful of leftover soba noodles, the last egg in the carton, and a few condiments could make such a delicious and satisfying meal?!The best part about this meal is the fried egg, in our humble opinion. The runny yolk mixes into the sesame-coated soba noodles like a creamy sauce, adding richness and substance to the dish.
Oct 16, 2008
Good Eats: Little Gems Lettuce
My mystery box offered up several Little Gems lettuces last week, a most pleasant event indeed! We featuredLittle Gems look like tiny versions of Romaine lettuce, with a crisp, crunchy texture and a sweet flavor. My favorite way to serve them couldn’t be easier: simply cut in half and drizzled with a nice lemon-shallot vinaigrette. Occasionally, I’ll sprinkle on some thinly sliced radish or a few capers, but mostly I let them shine straight up.
Jun 30, 2008
What Foods Can You Take To Someone Who Is Bedridden?
A friend of ours was in an accident recently and broke her leg, requiring surgery. She’s unable to walk for the next few months, and a group of us are banding together to prepare foods that she can store in the freezer and heat up easily. What should we make?
Jun 23, 2008
Recipe: Honey Lavender Panna Cotta
OK, this makes three – three! – dessert recipes with lavender that we’ve posted in the last month or two. Lavender is just such a wonderful ingredient for spring and summer desserts; used with a light hand the herbal notes elevate fruit, cream, and honey into a whole new space.Even with the extra step of steeping lavender though, this light, eggless pudding may be the easiest dessert we know. So little work – so much benefit!
Jun 18, 2008
Recipe: Basic Tomato Sauce (with Optional Zing!)
For the sauce-hungry crowd, here is a basic tomato sauce, with some lemony and spicy elements for adding an optional zing. It’s easy, quick, and isn’t a boring old sauce. Basic sauces were one of the requested items from Cure-takers. This week’s assignment was to add a new skill to your cooking arsenal.
May 6, 2008
Recipe: Cinnamon-Spiked Tomatoes
This is not a combination we would have thought of on our own.We recently enjoyed a cheese plate at a restaurant, where a hard goat cheese was paired with a tomato garnish. At first, we asked the bartender who served us if he could swap the tomatoes with something else (the figs looked good), but he insisted. And when we tasted them, we realized there was something different going on.
Apr 22, 2008
Recipe: Frisée Salad with Red Currants
Frisée means curly in French, and its tightly wound bitter leaves are crunchy, springy, and delicately bitter. They’re also a delicious winter salad base with an unusual winter fruit…Frisée isn’t exactly in season, sure – we admit that. But we found big bags of it at Trader Joe’s and were longing for greens. You may also be able to find it grown in local greenhouses, and soon it will be fully in season in the north and east.
Feb 18, 2008
Recipe: D.I.Y. Pudding
Instant pudding brags that only five minutes will get you the “homemade” pudding you crave. Ignore the marketing and make real homemade pudding in nearly as short an amount of time. This basic, old-fashioned pudding has the benefit of being entirely natural, with no artificial thickeners or flavorings, and you can make it as sweet or warm as you like. And you can even eat it with skin on top, if that’s the way you like it! All you need is a little milk, cornstarch, and sugar.
Oct 1, 2007
Recipe: Grilled Pork Tenderloin with Herbed Cornmeal Rub
It’s not quite time to put the grill away yet! There’s still sunshine and warm weather to inspire us to use our grills as long as possible. This pork tenderloin is so easy on the grill – it’s moist and the garlic flavor permeates the whole cut of meat. Plus it takes so little time; try it with a salad and a good loaf of bread and you’ll have dinner in under an hour.
Sep 13, 2007
How To: Blanch Asparagus
We have a new favourite way to cook and eat asparagus. We love those tiny, thinner-than-pencil-thin asparagus spears, and yet when we sauté them we often find we misjudge the timing and they get mushy. We like crisp, tender spears, with just enough of a snap and yet not crunchy raw. The easiest way to get this texture is to blanch them, and this is also so quick. Method below… Don’t try this with really thick spears – use the thinnest, freshest ones you can find.
Aug 2, 2007
Recipe: Catfish with Lemon Basil Cream Sauce
Summer is here, more or less, and we’re cooking easy, light and quick. This catfish recipe is one of the easiest, quickest dinners we know; it also happens to be one of our favorites. We learned this technique for flash frying thin fish fillets from Mark Bittman. It’s fast and easy; the only challenge is that you have to be very careful turning the fish in hot, spluttering oil and butter.
May 29, 2007
Recipe: Quick Onion Soup
Fortunately, onion soup is one of the easiest little dishes to prepare. And you don’t need very many things at all. Onion soup grew out of the constraints of poor people making do with what they had, and yet its simple preparation rewards with rich taste far beyond the sum of its parts. All you really need is an onion, some butter and broth, some wine if you have it – or water if you don’t – and salt and pepper.
Jan 9, 2007