Recipes – Page 2 – Not Eating Out in New York

12 Nov 2018

Spicy Chili Crisp and Peanut Ice Cream (with Spicy Chili Crisp Peanut Sesame Brittle)

by Cathy Erway | posted in: Desserts, Ice Cream, Recipes | 74

Sweets with a salty, savory hint have always been around—think the pinch of salt in a chocolate-chip cookie recipe. But in recent years, it’s become a selling point. From “salty” caramel to “salted” chocolate chip cookies, the emphasis has really moved over to the savory side of the equation in sweets. And, we’ve seen plenty of sweets with a spicy kick as well. For me, the worlds of spicy, savory and sweet all came together in ice cream form several years ago, with an unforgettable Curry … Read More

28 Sep 2018

Apples, Peaches, Pumpkin Pie

by Cathy Erway | posted in: Desserts, Pies, Recipes, vegetarian | 19

I’ve had an earworm for the last few weeks. Ever since finding a record called “Apples, Peaches, Pumpkin Pie” by Jay & the Techniques, the title track has been playing in my head nearly constantly. It’s a great song—have a listen. This pie is not what the song is actually about, but I just couldn’t shake the idea of making it. In an uncanny confluence of new seasonal fruits and old musical discoveries, apples, peaches and pumpkins all happen to be in … Read More

5 Sep 2018

Corn on the Cob with Gochujang Mayo

by Cathy Erway | posted in: Recipes, Sides & Salads, vegetarian | 24

There’s really nothing that parallels that burst of succulent kernels when sweet corn is in season, late summer. Just the noise of biting them straight off the cob—often uncontrollably fast—is a soundtrack to the season. Not to diminish the enjoyment of pure corn on the cob, maybe slicked with butter, but I’ve been slathering those juicy ears with a combo like this all summer: mayo mixed with some kind of spicy sauce. This one really hit the mark.

2 Aug 2018

Caesar Salad with Seared Scallops

by Cathy Erway | posted in: Recipes, Seafood, Sides & Salads | 16

You don’t have to reinvent the wheel for a meal. Especially not in the summer, when it’s often hot and humid enough to make the stove a scary place. I seem to wind up with so many heads of lettuce in the summer, too—from my CSA or farmers markets or friends—that I have to play a version of pin the tail on the donkey with them that involves lettuce heads, not donkey tails.

13 Jun 2018

Chicken and Basil Wontons

by Cathy Erway | posted in: Dumplings, Meat & Poultry, Recipes | 14

This wonton filling is proudly—if improbably—fashioned after san bei ji or Three Cup Chicken. This is one of the ultimate dishes from Taiwan, and one I love enough to try to twist into different forms any day. It starts with a deeply satisfying blend of soy sauce, sesame oil and rice wine (the eponymous “three cups”), and it’s splashed with copious aromatics—garlic, ginger and basil. I wanted to get its zingy, herbal flavors inside a wonton for a refreshing filling based on … Read More

5 Jun 2018

Asparagus and Feta Quiche

by Cathy Erway | posted in: Breakfast & Eggs, Recipes, vegetarian | 21

It may be the twilight hour for spring but I’m savoring as much fresh asparagus as I can get. You know those ethereally green, snappy twigs of juicy, crispy, woody goodness won’t be in season for much longer here in the Northeast. If you’ve been simply grilling them like I have been a lot these short pre-summer nights—or perhaps enjoying them raw in a lightly dressed salad—then you may be ready to coddle them with some eggs, cheese and buttery … Read More

14 May 2018

Reason For Not Eating Out #64: To Cook Things You Didn’t Think Were Possible

by Cathy Erway | posted in: Reason of the Month, Recipes, Ruminations, vegan, vegetarian | 10

Cooking is empowering. And it’s unique, in that this simple exercise provides you with one of the few daily necessities for survival—food. You can’t say that for going to the gym, or writing a brilliant essay, as empowering as those activities may be. It’s not always the case that whipping up a plate of dinner gives you a great sense of personal accomplishment. But when you cook something that surprises, impresses even yourself (and as a bonus, your friends or … Read More

20 Apr 2018

Apple and Roasted Hakurei Turnip Salad with Hot Honey-Mustard Dressing

by Cathy Erway | posted in: gluten-free, Recipes, Sides & Salads, vegan, vegetarian | 15

I’m a big fan of two-ingredient “salads”—if you’ll allow me to call them that. What makes a salad a salad? It’s not uncommon to see a “tomato salad” with just tomato and dressing. So is the imperative on fresh vegetables? (Not so! What about chicken, egg or grain-based salads?) Does it need to be cold? (No! Warm or room-temperature salads are a typical Moroccan side, like with carrots, for instance.) To me, it seems the word “salad”—and especially if we look at … Read More

30 Mar 2018

Braised Short Ribs with Red Wine, Tomatoes and Rutabaga

by Cathy Erway | posted in: Meat & Poultry, Recipes | 22

I’m convinced that big chunks of root vegetables are the perfect complement for rich, hearty winter stews—they absorb all their juices like savory sponges while adding to the complexity of the sauce. Even if nontraditional, they can make a stealthy starring role in such venerable cold-weather, long-cooked staples as cassoulet—with or without the addition of meat. Or wine-braised short ribs.

17 Mar 2018

Miso Chicken Soup with Leeks, Cabbage, Shiitake Mushrooms and Radishes, with Radish Chips

by Cathy Erway | posted in: gluten-free, Meat & Poultry, Soups & Stews | 8

Who says you can’t put miso in chicken soup? Or chicken in miso soup? I get it—miso paste is a great plant-based source of protein and flavor. Chicken soup, made from flesh and bone, needs little help in those departments. But I couldn’t decide. When it comes to winter slurping satisfaction, both chicken soup and miso soup are such all-time comforts. If you like both those soups, too, they only get better when you combine them.