A good gourd goes a long way. So does a package of wonton skins. Both ingredients have been known to travel afar, to unlikely juxtapositions and international cuisines. So when you’ve got a lot of them, it’s tempting to try em a number of ways. But how do you know—before you’ve tried it—whether two seemingly disparate ingredients will go together in one dish?
File this under Stupidly Simple Seasonal Salads with A ‘Lil Bit of Something Cray-Cray and Not-So. And that’s a pretty good general formula for making a tasty, cheap, healthy and hopefully delightful meal. The cray-cray-not-so in question here are the raspberries, since they’re A) Not in season in my part of the world and B) Not usually found in savory bean or grain salads even if they were. But for some reason I woke up one morning recently thinking about raspberry … Read More
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.
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
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.
Really, just those three things, plus salt, pepper, olive oil, and fresh lemon. High heat, maybe, is another equal player in this equation. Plus, that makes it all the faster to throw together. I was looking for something to really treat myself with this weekend (and coming off my $1.50 meal in the last post). I just didn’t expect that it would take so little effort, and time.
It might seem less appropriate to cook zucchini when they’re as bright and bouncy as in the summer. And I don’t mean just lightly sear, but really cook — at a slow and low roast until meltingly tender — fresh, in-season zucchini. It might seem inappropriate to turn on the oven at all. But this aberration to my summer cooking routine has yielded a dramatically sweet, savory, and altogether satisfying way to enjoy one of my all-time favorite foods. It’s kind of like … Read More
I decorate my home with food, not flowers — a bowl of peaches or tomatoes to grab from in the summer, jaunty new herbs like mint in the spring, and a fetching squash of some type to plunk on the coffee table in fall and winter. A great pile of apples often paints the scene, from mid-September to about May. If you’re like me, you’ve probably found yourself equipped with a good squash and clutch of apples from a recent … Read More
Winter squashes can seem intimidating to cook. They have thick, hardened skins often scuffed with dirt, and their dense flesh can make for quite a dangerous job of cutting it if you’re not careful with a big knife. Their seed pockets are stringy and stick to your fingers. They take a long time to soften — or do they? Not when using these red kuri squashes, in thin slices for instance.