Cavatelli with Cranberry Beans and Pea Shoots
24 Mar 2014

Cavatelli with Cranberry Beans and Pea Shoots

by | posted in: Beans, gluten-free, Pasta & Noodles, vegan, vegetarian | 3

It’s finally arrived — the season for budding blossoms, bike rides, and all things green. Well, make that Spring 1.0, the beta-test days. We’ve still got frosts and chances of flurries, and at the farmers markets, there’s little green to be seen. Except for those shoots and seedlings grown in a greenhouse. But — tulips and daffodils, mint, parsley and chives! Step aside, winter squashes and brown-speckled apples. A natural changing of the guards has just begun.

Roasted Root Vegetables with Miso Shallot Dressing
13 Mar 2014

Roasted Root Vegetables with Miso Shallot Dressing

by | posted in: gluten-free, Recipes, Sides & Salads, vegan, vegetarian | 5

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

French Onion Crostini
7 Mar 2014

French Onion Crostini

by | posted in: Recipes, Sides & Salads, vegetarian | 3

A friend told me he’d made French onion soup recently. I got jealous. That warm, salty broth topped with molten cheese sounded like the perfect remedy for a lazy night in the freezing cold. But I had a potluck to go to, and little time to whip up a batch of hearty beef stock. Plus, I wasn’t sure how I’d be able to bring twenty-some individual oven-safe bowls to the party, but I knew that my friends would love this … Read More

Sichuan Fish Stew (Shui Zhu Yu)
28 Feb 2014

Sichuan Fish Stew (Shui Zhu Yu)

by | posted in: gluten-free, Recipes, Seafood, Soups & Stews | 3

If you’re familiar with the dry-style stir-fries of Sichuan cuisine — Kung Pao chicken, or beef with cumin — this is its soupy antithesis. Translating literally to “water-cooked fish,” it’s fish slices gently poached in a not-so-gentle broth. No, it’s not just water in there. Infused with dried chilies, Sichuan peppercorns and chili bean sauce, it’s a tingly, vermilion bath loaded with slivered vegetables like cabbage and celery, flavors melding. And because of its stew-like consistency, it’s perfect for winter … Read More

Egg Curry with Butternut Squash
20 Feb 2014

Egg Curry with Butternut Squash

by | posted in: Breakfast & Eggs, gluten-free, Recipes, vegetarian | 3

It occurs to me that this might as well be named Butternut Squash Curry with Eggs. But I was inspired by the notion of making egg curry, a staple peasant dish of India that can incorporate as many spice blends and vegetable additions as to envelop winter squash from a foreign terrain. It is a decidedly vegetarian main course in a distinctively vegetarian (and vegan)-friendly cuisine, and I first learned about egg curry from reading short stories by Jhumpa Lahiri, … Read More

Cannellini Stewed with Tomatoes and Pancetta
12 Feb 2014

Cannellini Stewed with Tomatoes and Pancetta

by | posted in: Beans, gluten-free, Recipes, Soups & Stews | 7

It’s more filling than a mere tomato sauce, but just as easy to make. I like to make versatile dishes in the winter; things that can keep well in the fridge, and keep on playing new roles well, too, albeit of a similar character. It’s not the Meryl Streep of foods, I guess: this bean and pancetta-studded tomato sauce wouldn’t exactly make a drastic turn in, say, Vietnamese cuisine. But it does wear many hats quite deliciously keeping within a … Read More

Fennel, Apple & Onion Relish
6 Feb 2014

Fennel, Apple & Onion Relish

by | posted in: gluten-free, Recipes, Sides & Salads, vegan, vegetarian | 5

I wasn’t sure what to call this condiment — it is a jarred, preserved sauce (so it could be called simply “preserves”). But it doesn’t have to be; it could also be used immediately, like any old sauce. It’s sweetened with sugar so it could be a jam, but it has enough savory complexity to qualify (I think) for a chutney. It also has a strong dose of vinegar so it might as well be an agrodolce — the tangy, … Read More

Mushroom Eggs Benedict with Not-Hollandaise
29 Jan 2014

Mushroom Eggs Benedict with Not-Hollandaise

by | posted in: Breakfast & Eggs, Recipes, vegetarian | 2

Here’s a breakfast that won’t put you right back to bed. I love Eggs Benedict, in all its drippy, sticky, bread sop-worthy mess. But I rarely bother to make Hollandaise sauce, which is poured liberally on top of the open-faced sandwich. For practical reasons, it’s fussy and complicated to make; and you’d have to make a bigger batch than suitable for just one serving, since it requires at least one egg yolk. And since I’m already having runny, poached eggs, … Read More

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