I really want to call this a vegan, miso-based “Caesar” salad, but know that the powers of food purism would call this foul. No, it doesn’t have Romaine lettuce nor egg yolk, nor anchovies nor parmesan—but it does have a punchy piquancy that I’d equate with that of the classic dressing we know and love. And it was inspired by Caesar (salads, nothing Roman to look at here)—which are nowadays often found with the deeper-green brassica kale in place of lettuce—through … Read More
It wouldn’t really be a soup if it were only one ingredient, right? That’s the thinking behind this weekend concoction where I deposed my growing stash of random root vegetables into a not-strictly-root-vegetable soup. By definition, soup is a mingling of stuff in liquid form, often creating a harmony of flavors that tickle your tastebuds as it soothes your soul. So do your kitchen a cleaning with this approach to your next winter soup.
I had to get one of my wisdom teeth pulled the week of Thanksgiving. For two days before that, my mouth was in indescribable pain. Eating was fraught with complications, unless it was during a window of about one hour when my painkiller was cranking at its best. After the surgery, it wasn’t all roses, either. But in the process of catering to my particular eating restrictions, I came up with the best-ever method of making a creamy, pureed squash soup. The “silver” … Read More
Sometimes I like to teeter on the edge of super-precious, frou-frou-looking preparations. But there’s always something that pulls me back. They’re all going to laugh at you!—I watched Carrie again recently (on Halloween, to be sure), and that crazy lil warning from Carrie’s mom is surprisingly fitting in many circumstances. Did you spill too much over social media? Put on something weird to wear? Or, did you garnish food unnecessarily and felt frivolous afterward? No, they may not pour a bucket of … Read More
We get all worked up about winter squashes when fall comes around. I get it: they’re shiny and new. But actually, you should be more excited about brassicas in the fall; winter squashes will be here to stay for a while, stored easily all winter long. But fall weather also brings us brassicas—broccoli, cauliflower, cabbages, kale, Brussels sprouts and those spiky romanesco things—and we will not be seeing them for very long after this. It’s our last dance with them … Read More
I know what you’re thinking. Green beans cooked well past crisp-tender is unideal; their sodden, saggy skins remind you of bad leftovers and TV dinners, an accident, not something you would set out to make. Yet though they might not snap in that satisfying way, slow-simmered green beans retain an impressive structure, plumped with juice and fat from olive oil, and all the flavors therein, transforming into something very different, but still mildly sweet. And in case I’m not waxing poetic … Read More
There are a lot of initiatives around hunger lately, with World Peace Day just behind us and a long winter ahead, but when one happens to involve dumplings, I cannot sit idly. The New York Dumpling Festival (#dumplingfest2015) is this Saturday, and it benefits one of my favorite charities, the Food Bank for NYC. To salute this group and shout-out the event, I thought I’d go orange with this dumpling recipe, a blend of hearty vegetables from my CSA.
When the farmers market still looks like summer but the air starts to feel like fall (and I absolutely love it when and if this happens), it’s a good time to make a slow-simmered vegetable curry. We’re not quite in winter squash season, and lord knows we make all sorts of wintery stews with those. And roots? They can wait in the ground for now. So let’s enjoy the harvest’s final hurrahs of a certain nightshade that must be cooked … Read More
The first cream of X soup (or “bisque”) I ever fell in love with was cauliflower. My mom and I ordered it at a diner in New Jersey once when I was little; we ate the whole cup full and had to order another (should have gotten the bowl). That creamy, white velouté was something exotic to both of us, I think, but mild and unassuming at the same time. I found an appreciation for dairy, which my young palate had been … Read More
Breakfast salad. It’s not something you hear as often as breakfast sandwich, breakfast burrito, or maybe even breakfast lasagna. And no, it doesn’t have eggs to give it that smack of “breakfast” approval. I just had some beautiful peaches and nectarines, and leafy lettuce from my CSA, and I didn’t feel like eating them separately. Or having yogurt with those peaches and perhaps some granola. Then I realized that this crispy oat-flecked topping could be great on a salad instead … Read More