You might consider a hearty red meat like lamb a more winter-appropriate food, not on your summer cookout menu. Or you might associate it with restaurants rather than your home-cooking menu, any time of the year. But I think it’s a secret weapon to creating a fun outdoor feast that tastes like it came from a gourmet gastropub.
I’m not sure why tomatillos aren’t as popular as tomatoes. They’re as easy to grow as tomatoes, and they’re even covered with a natural, papery husk to prevent bruising or the need to even rinse dirt off. Yet tomatillos haven’t been integrated into cuisines outside of Latin America. Nope, I can’t think of one example — too bad. Because my favorite advantage about tomatillos versus tomatoes is their intense tanginess, and thick, jammy consistency when cooked. So I’m using them … Read More
Sometimes you’ve just got to eat something ooey, gooey, and rich. That doesn’t mean it can’t be vegetables, layered with all that good stuff and little else. It occurs to me now that whoever drafted that recipe for green bean casserole and sold it to millions via labels on condensed soup cans was probably trying to come up with a “healthier” alternative to most casserole recipes. In this recipe, I’ve probably found the most decadent way of preparing a side … Read More
Beans, beans, they’re good for your heart. I won’t finish that familiar rhyme but the first part is thankfully very much true. Each of the three components in this concise side dish are beans or bean products. This doesn’t include the drops of vinegar, which was made with rice. However, if you served this with steamed rice to make for a complete meal, you’d essentially be eating a typical Eastern version of “beans and rice.” (See what I meant about … Read More
I don’t get the hesitation over darker, oilier, “fishier” sort of fish. Bluefish, mackerel, herring, sardines — these are the flavorful dark meats to bland white meat chicken (of the sea). If you’re one who prefers full-flavored, juicy cuts like chicken thighs or pork shoulder instead of loin, you might find common ground in these highly undervalued types of fish. Then again, the fillet of bluefish I broiled here was so fresh, it tasted clean and just faintly of the … Read More
These hot few weeks, nothing cools like a crunchy salad. I like shards of crisp, brittle cabbage, which deserve the name “iceberg” much more than most types of lettuce. If you’ve ever bought a whole head of one, you’ll know how many mounds of shreds they’ll yield, and how they last long in the crisper, too. The fresh, sweet flavor of cabbage compares to that of pole beans, just in season now here on the Northeast; combining the two, I … Read More
We’ve officially reached the “too hot to cook” threshold in NYC. Or for frequent home cooks, too hot to eat anything that isn’t cooked, and then chilled. Does cold food automatically equate a salad? I don’t know. If you have hot string beans, blanched and drizzled with olive oil, you don’t call it a salad. But if it’s the same thing cold, it’s a green bean salad. I fear this argument has no consequence, but to prove some state of heat-stricken delirium.
This side is: a) 100% vegetables b) 100% hearty c) oddly Christmasy-looking d) all of the above If you guessed “d,” then you hate these kinds of questions because you always know whoever’s posing it is trying to get you to say that. And I don’t blame you. But you’ve got to try these green beans to believe how true it is.