Shredded Vegetable Dumplings

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.

Persian Chicken Barley Soup (Soup e Jo)

Barley. How did we come to this? Just about the only times I encounter the ancient grain, long a staple of the Western diet, are when it’s malted and fermented in beer. And though we’ve been rekindling old fires with farro, spelt, and quinoa, barley seems to be largely left out of this next-wave appreciation, perhaps due to its containing gluten.

Chicken Braised with Sake, Cider and Miso

Oh, happy fall. Like with many folks I’ve spoken to here and there in the past couple weeks–friends and strangers at the post office alike–fall is a favorite time of year. It ushers in cooler nights and breezes, colorful leaves on the trees, and that unmistakeable smell… of fall. I liken this to the scent of apple cider. It’s somewhat earthy but sweet. Of course, fall is when we see the annual harvest of apples, and cider is somewhere not … Read More

Roasted Root Vegetables with Miso Shallot Dressing

This winter, I’ve been warming my home with the help of the oven. If your city kitchen is as cubicle-sized as mine, you might have noticed that things get pretty toasty very quickly every time it gets fired up. Suddenly, your hair is clinging to your brow and for a moment you mistake the sizzling sounds heard from the oven for your own sweat. In this hotboxed environment, I concocted a dressing for the root vegetables that were instead making … Read More

Curried Carrot Soup with Red Lentils

I never regret buying lots of carrots. They’re great for snacking, for roasting as an elegant side dish, and they’re entirely soup-worthy as well. Bonus points for staying crisp quite a while in the fridge. But as much as carrots play a quintessential role in a mirepoix, the basis for so many soups, I’ve never seen them quite fit to play the starring role in one. Carrot ginger? Just not quite enticing enough, sorry. But if we’re going with a … Read More

Potato and Root Vegetable Galette

Is there anything more heavenly when breakfast time calls than potatoes cooked crispy in butter? Yes, I can think of something — when those potatoes mingle with the sweet flavors of root vegetables, also cooked crispy, in butter. There are simpler ways to combine these forces, as in a golden hash or a roasted tray of assorted chunks. I’ve slipped root vegetables ranging from parsnips and sweet potatoes to rutabagas and sunchokes into platters of these for many breakfasts past. … Read More

Stir-Fried Noodles with Winter Vegetables

Chinese New Year is coming up this weekend — the Year of the Dragon is just upon us. Remembering a few good-luck foods for the holiday can be simple: anything long suffices for promoting “long life.” That includes noodles, which are traditionally served on New Year’s, often pan-fried. Make it as fancy as you want with additional ingredients, or as down-home and cheap as this one. With an assortment of healthy winter vegetables, it’s life-lengthening, in more ways than one.

Lemony Grits with Baby Carrots & Sage

Not exactly the same thing as shrimp ‘n grits, but then, these little carrots might just fool you upon first glance. Talk about making something exciting out of two not very exciting, (laughably) non-exotic, and non-expensive ingredients. Hey, you gotta start somewhere.

Fresh Peas and Carrot Puree with Dill

Green peas in June, shucked fresh from the pod, are such a rare and delicate treasure that I’m swayed to disbelieve they’re the same things I grew up pushing around on my plate. Whereas the latter version were frozen and already shelled, the presence of the pod makes the legume that much more three-dimensional and full of life to me — tedious as they may be to shell. The flavor of sweet, fresh peas is sublime, and they need little … Read More

Carrot, Cucumber and Radish Oshinko

No, I didn’t just sneeze, it’s oshinko! A simple, no-sweat type of Japanese pickle. If you like a salty, crisp snack in the middle of the day, or something to refresh your palate with at the end of a meal, try making a big batch of these pickles to keep in the fridge. It takes just three days for them to sit at room-temperature, to their slightly fermented state.

1 2 3