I’m not on a raw food diet; but my oven would have me that way. It won’t fire up, for mysterious reasons, and I seem to miss the mechanic at my building every time he comes by. So what was going to be a simple side dish of roasted root vegetables — just carrots and parsnips — turned out even simpler. And arguably more delicious, or at least, more refreshing.
Mackerel is like the kid who gets picked to be on the team last. Outside of Japanese cuisine, it doesn’t get much respect. The poor things are canned more often than not, commonly smoked or cured (this is also because it must be eaten only very fresh), and considered too fishy-tasting and unimpressive in size. You won’t see it on the menu of too many restaurants, roasted or grilled as is. But when eating in, you get to be captain … Read More
There are so many things you can do with fennel, that I don’t know where to begin. Slivered and sauteed just like onions creates a caramelized, anise-tasting substitute in a savory beef stew. You can lop off the stalks, which most people sadly don’t use, and chop them up like celery to use instead of that, in soup and stock. The fronds are mild-tasting, but they make a distinct, sweet garnish that makes me wonder why I haven’t steeped them … Read More
All too often, I hear the same question from home cooks: what do I do with fish? Not terribly much, is usually my answer. And as soon as you bring your catch home. But while most of us know that fresh fish is best at its freshest, the simple feat of cooking it deliciously has evaded some. So I’m going to share my latest favorite preparation, an unlikely hybrid of hearty winter vegetables and summery lightness.
There’s squash soup, and then there’s squash soup without milk or cream. You could say I’m making an exaggeration by placing such a disparity between the two sister soups, but then I’ve never had a dairy-less version of squash soup until I made it at home. That is, if you don’t count the “butter” inherent in the squash’s name.
I’ve gone grain crazy as of lately. There are so many different types of them to explore. It started with a pack of bulgur, coarse grinds of whole wheat with a muddy tan color and toothsome, chewy texture. If you like wild rice, you’ll find some similarities here. Then I went freaky for smoky roasted spelt, also known as freekeh. Now I can’t get Missy Elliot out of my head.
You know how salads in restaurants tend to have eight things in them, at least? Or else, it’s not really a salad, it seems. One of those ingredients is usually cheese; another is usually nuts (and it’s usually crusted with something sweet). There’s often meat, grilled and served hot in contrast with the cool greens. It gets more complicated, too. Dried or fresh fruit, oily crusts of bread or croutons, dressings that are an army of ingredients in themselves, and … Read More
Sometimes the simplest things really are the best. I’d planned to cook, eat, and write about an elaborate dish on my day off. It would be exciting, colorful, and completely novel. It would also somehow incorporate soaked and mostly-cooked white beans, which I had leftover. After a morning of deliberation and preparation, it was done: sour citrus wedges, briny olives and mealy white beans, unexpectedly brought to congress with plenty drizzles of olive oil. But once it was photographed and … Read More
Sick of the same old squashes? Bored of the brainless old ways to cook them, too? (i.e. Roast until tender. Puree into soup.) I think this happens just about every January. It’s the winter’s-here, we’ve-done-our-soup-thing, home-cook-head-scratching blues. The holidays are over, and reality has sunk back in; it’s back to the daily grind. And what? You’re coming down with a flu, too? Yep, you’ve got it bad. Better get some antioxidants in the system, STAT. Luckily, eating squashes (not just … Read More
Today marks a sad day. I usually never let good produce go to waste, but after coming home and inspecting the three miniature squashes I had left out on a decorative platter on the coffee table, as a decorative touch to the room, I discovered that I had overestimated their coffee table life. They were no longer firm and heavy, but sickly hollow-feeling, and the acorn squash’s lizard-green skin was a bit wrinkled, with one spot of mold on the … Read More