So I entered the Casserole Party this year. It was a bit of a last-minute decision: the same afternoon, I chatted with the annual cookoff’s hostess Emily Farris on Let’s Eat In. It was enough to persuade me to run home and rummage through the kitchen to come up with something fast. After all, that’s what a casserole is best for, to combine whatever delicious things you have on hand in one dish. A casserole dish, to be exact. Well, … Read More
I can’t think of too many other proteins you can’t try this same dish out on — whether it be fish, a pork chop, or a hunk of firm tofu. It’s simple: a seared steak (of some sort) brushed with a little sauce while it finishes in the oven. But I’m lucky, because the protein I have most readily on hand happens to be wild-caught Alaskan sockeye salmon.
If you had to name two things that go brilliantly when thrown together in a pot, especially when you’re at the shore in the last throes of summer, you might not immediately pick clam and tomatoes. Lobster and corn might come to mind, with potatoes a tagalong or alternate. But it’s the first combo that I’d go with from now on. It was the basis of the best soup I’ve had in a while, just in time for chillier nights.
I was at a backyard party in Brooklyn a few weeks ago hosted by my friend June. I’d been to her paella party at about this time of year last summer, and so I knew what kind of yumminess to expect from this event. I got there a little late, again. June was just adding the shellfish to a paella pan, plunking clams and mussels hinge side down into the rice. The wide, cast-iron pan was placed on top of … Read More
This is just one of those really simple yet satisfying weeknight meals. It took all of three minutes to cook, though that’s not counting the rice you might want to serve it with. It was light and tasty as anything could be. And it’s currently my favorite way to enjoy sugarsnap peas. That’s saying a lot, since snap peas are so good prepared so many different ways.
Even when you’re put up to a task, the most personal, creative and rewarding results can follow. Bear that in mind the next time your roommate asks you to pick up the living room (maybe it could use those cute new throw pillows you’ve been eyeing). When Amanda at the popular Park Slope site with an expletive in the name asked me to take on a cooking challenge, I thought, that’s the last thing I need now — a chore. … Read More
I love sandwiches. But I can’t remember the last time I made one with slices of cold meat. I suppose it’s partially reactionary, as I was sent to school with turkey breast, salami or ham tucked between two slices of bread each day growing up. Now it’s the fixins’ I care about most. The more, the merrier. And open-face means there’s no chance the sandwich will get smushed by an apple.
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
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.
A stack of new cookbooks sits on my coffee table, and I can’t put them down. I’ve got pickling books, a bread book, an Italian book and a Japanese homestyle cookbook. It’s all very overwhelming, but I’m taking them one at a time. So after pickling some lotus root, gratineeing some cauliflower, and baking a savory loaf of bread, I closed them and looked at my leftover ingredients. A trip to the market for seafood, and a glance at a chicken and sake … Read More