Zucchini and Onion Gratin with Herbed Breadcrumbs
7 Aug 2013

Zucchini and Onion Gratin with Herbed Breadcrumbs

by | posted in: Recipes, Sides & Salads, vegan, vegetarian | 1

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

Stinging Nettle Salsa Verde with ‘Good Eggs’
4 Aug 2013

Stinging Nettle Salsa Verde with ‘Good Eggs’

by | posted in: Beans, Breakfast & Eggs, gluten-free, Recipes, vegan, vegetarian | 2

Things are looking sunny side-up in Brooklyn. First a month of rain, then a scorching week of heat, now it’s clear and mid-seventies, and the first ears of sweet corn from local farms have arrived. All of which inspired this rather hearty breakfast (and, of course, the inspiration of huevos rancheros). But the secret ingredient of stinging nettles in the sauce, and the incredible eggs, were sourced from a grocery delivery startup new to NYC called Good Eggs. Read on … Read More

Hakurei Turnip Sautée with Ginger, Carrots and Sugarsnap Peas
19 Jun 2013

Hakurei Turnip Sautée with Ginger, Carrots and Sugarsnap Peas

by | posted in: gluten-free, Recipes, Sides & Salads, vegan, vegetarian | 2

It’s slightly warm, but it’s a salad alright. The peas are still crisp but have deepened in color. The carrots are infused with a hint of ginger to bring out their sweetness even more. And the little, white turnips? They taste so much better than the raw, rigid slats after being tossed quickly in a hot pan. That’s the easiest solution that I can offer for an ingredient that’s been puzzling a lot of people I know.

Herbed Pea and Lima Bean Salad
9 Jun 2013

Herbed Pea and Lima Bean Salad

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

I was really thinking of bringing potato salad to a party this weekend. This would be a simple, easy-to-store solution for my day of having to schlep around Brooklyn before getting there. Potato salad is always a welcome crowd-pleaser at summer parties. But last Memorial Day, four people brought potato salads to a party. They were all delicious and quite different, but still, four people brought potato salad.

Strawberry Panzanella
22 May 2013

Strawberry Panzanella

by | posted in: Recipes, Sides & Salads, vegan, vegetarian | 2

Spring has hit a sweet spot. It’s the beginning of strawberry fields (but it’s not) forever. The very transient nature of local strawberry season for the Northeast signals its worthiness for celebration. The rest of the year, strawberries are insipid and oversized, shipped from across the country before really getting ripe. Fresh in season from a nearby farm, they’re intensely red and flavorful, bursting with sweet juice. Does this sound like a familiar story? Oh yes, that would be about … Read More

Chickpea Stew with Grilled Flowering Greens
9 May 2013

Chickpea Stew with Grilled Flowering Greens

by | posted in: Beans, Recipes, Soups & Stews, vegan, vegetarian | 4

Part of this recipe is applicable to any time of year, in any part of the world you live, and it’s great to eat for any meal. The other part of this recipe involves a specific ingredient that’s not conventionally harvested, and only exists at a specific time in a plant’s life cycle. Combined, the earthy, savory and hearty element (chickpea stew) complements the youthful, bouncy and springlike element (flowering greens) for a fully satisfying, complete meal. Yes, a meal … Read More

Spelt Pilaf with Roasted Sweet Potatoes and Ras el Hanout
18 Mar 2013

Spelt Pilaf with Roasted Sweet Potatoes and Ras el Hanout

by | posted in: gluten-free, Grains, Recipes, Sides & Salads, vegan, vegetarian | 3

A touch of spice makes everything nice. That, and a lightly fried egg whose richness bathes everything in sticky bliss. The prongs of your fork will be cloying this substance, well after you’re done eating and trying to rinse it free. It doesn’t take much to make one simple brunch so memorable, and linger on in your tastebuds, if not also your silverware.

Sweet and Numbing-Hot Spaghetti Squash Salad
1 Mar 2013

Sweet and Numbing-Hot Spaghetti Squash Salad

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

There’s nothing like a good game of culinary caper. Here, the winter squash known for its strand-like striations once cooked has stolen the role of thin glass noodles in a Sichuan-style spicy dressing. The squash is orange, rather than glisteningly clear, but since it’s drenched in chili-laced oil and fermented bean paste, you might still mistake it for the former ingredient if you weren’t paying much attention. And then — yuk yuk yuk — bite into the salad, to find … Read More

Fried Artichoke Hearts with Blood Oranges & Olives
14 Feb 2013

Fried Artichoke Hearts with Blood Oranges & Olives

by | posted in: gluten-free, Recipes, Sides & Salads, vegan, vegetarian | 2

Love is hard. It requires a lot of work, patience, and determination. So is rendering a whole, fresh artichoke into some palatable form. But when you really work at it, give it your best, the artichoke can be a delicious surprise — much more than edible, it’s a tiny miracle of complexity and unique charm. So is a relationship after it’s weathered a few storms. Once you peel back all the fuss and layers of each, you’ll find that all … Read More

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