It is strange seeing winter squashes beside watermelon at the farmers market. Eggplant and enormous turnips. Sweet corn and cabbage. Winter and summer mixed with colorful abandon—that’s what early fall is for. I couldn’t resist plunging for the pumpkins and winter gourds while picking up some tomatoes, too. We won’t have the latter in-season in the Northeast for much longer, but it’s a warm welcome to squash season, having the best of both worlds.
Beet salads. I have to admit that I used to think of rendering fresh beets into smooth, juicy, orbs of crazy magenta was such a taxing chore that I reserved cooking beets for pre-determined occasions. A special side dish, for a special purpose. It’s taken me maybe eight years to understand that cooked beets—and the endless beet salads that can be made from them—are one of the simplest, easiest things to prepare, and to keep on hand. And when you … Read More
Here’s a preview to a much more delicious post to come, one that actually uses the preserved lemons in a recipe. But it’s always nice to dig deeper into the ingredients of a recipe, especially when they might seem exotic and elusive at first. If you’ve ever tried Moroccan food, you’ve probably come across this singular ingredient in a tagine with chicken. I’ve made many renditions of the dish using just fresh lemons in lieu of hunting down the proper stuff, and … Read More
Summer’s a good time for a ‘mezze meal.’ With so many vegetables in season, you can easily pull together a colorful assortment of stuff to dip and mix from a plate with pita. This isn’t a very elaborate version of what that could be—try a colorful assortment of lots of salads and sides for a casual dinner party—but it hits the spot, and fills you up in all the right ways, making you feel both healthy and satisfied.
Ever had a perfect Saturday where you did everything you had to do and still found time to do the fun things, too? Sometimes I compartmentalize my days into must-do’s and would-like-to’s: Responsibilities, commitments, eating, exercise, social events. One thing in that little list sits squarely in the middle—eating, because it can be taken both ways. If only doing laundry could moonlight as a recreational hobby.
I’ve just returned from a week of eating and boozing in Mexico with five friends. There was a different taco to try at just about every hour of the day. I intend to throw a taco party very soon, to celebrate and exercise my own hand at the new flavors that so captivated us while they’re fresh in memory. But in the immediate aftermath of the trip, there was a group detox to do.
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