Andrea Reusing, Cooking in the Moment Serves 4 with leftovers 1 medium head of red cabbage, cored and thinly sliced (about 16 cups) Juice of 1 lemon Juice of 1 lime 1½ teaspoons raw cane sugar (white may be substituted) 2 teaspoons kosher salt, or more to taste 2 small serrano chile peppers, finely chopped … Read More →
Refried Beans
Adapted from Joshua Weissman 4 slices bacon ½ medium onion, minced 1 jalapeno, minced 4 cloves garlic, minced 1 can beans, drained and rinsed (preferably pinto or black) ½ cup chicken stock Cook bacon until crispy, remove from pan and dice. Add onion, jalapeno, and garlic to remaining fat and cook over medium heat until … Read More →
Cheesy Asparagus Sheet Pan Pashtida
Adeena Sussman Makes 15 pieces 2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter, plus more for greasing 1 jumbo or 2 medium onions, diced 2 teaspoons kosher salt ½ teaspoon freshly ground black pepper 16 large eggs ¼ cup heavy cream or half-and-half 1 tablespoon chopped fresh thyme 2 cups (8 ounces) grated sharp … Read More →
Crispy Smashed Potatoes
Adapted from Molly Baz (Bon Appetit) 4-6 Servings This is just the basic technique without the sauce from the original recipe. Season and dress however you like. 2 lb. new or other small waxy potatoes 1 cup Diamond Crystal or ½ cup Morton kosher salt, plus more ⅓ cup extra-virgin olive oil, divided Preheat oven … Read More →
Zucchini Fritters
Nigella Lawson Unlike most fried food, these are best eaten not straight out of the pan, but left to cool to room temperature. 4 zucchini (approx. 1½ pounds) 5-6 scallions, finely chopped 9 ounces feta cheese Small bunch fresh parsley, chopped Small bunch fresh mint, chopped, plus extra to sprinkle over at the end 1 … Read More →
Broccoli Gratin
Gourmet, February 2009 Serves 8 to 10 1 bunch broccoli (about 1 1/2 pounds) 1 cup whole milk 1/2 cup heavy cream 1 cup grated Parmigiano-Reggiano 2 large eggs 1 cup coarse fresh bread crumbs 1 tablespoon extra-virgin olive oil Preheat oven to 350°F with rack in upper third. Cut broccoli florets into 1-inch pieces, … Read More →
Cauliflower with Pumpkin Seeds, Brown Butter, and Lime
Bon Appétit 4 servings 2 tablespoons olive oil, divided 1 large head of cauliflower Kosher salt, freshly ground pepper 2 tablespoons unsalted butter ¼ cup raw shelled pumpkin seeds ½ teaspoon crushed red pepper flakes ¼ cup chopped fresh cilantro, plus leaves with tender stems for serving 1 tablespoon fresh lime juice Preheat oven to … Read More →
Warm Yellow and Green Beans in Bacon Vinaigrette
Adapted slightly from Jody Williams via Food & Wine Serves 6 to 8 1 pound fine green beans, trimmed 1 pound yellow wax beans, trimmed 3 tablespoons extra-virgin olive oil 4 ounces thickly sliced bacon, cut into lardons (4 slices) 2 tablespoons sherry vinegar 10 ounces cherry tomatoes, halved 1 small shallot, very finely chopped … Read More →
Potato Salada
Tadashi Ono, Japanese Soul Cooking Serves 4 2 medium russet potatoes (about 1 pound), peeled and coarsely chopped 1 tablespoon plus 1 ½ teaspoon salt 4 ounces cucumber, thinly sliced (if using Japanese or Persian cucumbers, leave the skin on; otherwise, peel and remove seeds) ½ medium carrot (about 2 ounces), peeled and thinly sliced … Read More →
Chipotle Sweet Potato Casserole
Original recipe Serves 3 to 4 Chorizo can be substituted with black beans for something vegetarian. 1 pound sweet potato ½ medium onion, diced (¾ cup) ½ red bell pepper, diced 1 garlic clove, minced Sazon 2 roma tomatoes, diced 2 ½ ounces chorizo ¾ cup frozen corn, thawed ½ cup shredded cheddar Cilantro Roast … Read More →