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 →
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 →
Just-Keeps-Getting-Better Lentil Salad
Sarah Jampel (Bon Appetit) 4 Servings 1 large bunch Tuscan kale (about 10 oz.) Kosher salt ½ cup raw almonds 3 scallions 4 garlic cloves 1 lemon ½ cup extra-virgin olive oil 1½ cups black beluga or French green lentils 1 Tbsp. cumin seeds ½ tsp. crushed red pepper flakes 5 oz. feta 1 cup … Read More →
Spiced Chickpea Stew With Coconut and Turmeric
Adapted from Alison Roman (NY Times) 4 to 6 servings ¼ cup olive oil, plus more for serving 4 garlic cloves, chopped 1 large yellow onion, chopped 1 jalapeno, chopped 1 (2-inch) piece ginger, finely chopped Kosher salt and black pepper 1 ½ teaspoons ground turmeric 1 teaspoon red-pepper flakes 1 tablespoon curry powder, preferably … Read More →
Adult Mac and Cheese
Molly Baz (Bon Appetit) 4 Servings Kosher salt 1 lb. small shells or other pasta ½ cup (1 stick) chilled unsalted butter 2 tsp. coarsely ground black pepper 1 cup whole milk 5 oz. finely grated Parmesan Add 3 big handfuls of kosher salt to a large pot of water and bring to a boil. … 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 →
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 →
Brussels Sprouts, Apple and Pomegranate Salad
Adapted from Michael Solomonov’s Zahav (via Smitten Kitchen) 4-6 servings Sumac pickled onions 1/2 large red onion, diced small 2 tablespoons red wine vinegar 2 teaspoons ground sumac 1/4 teaspoon kosher salt, plus more to season salad Salad 2 cups shredded brussels sprouts 1/2 cup fresh pomegranate seeds (from about 1/2 a large one) 1/2 … Read More →
Crunchy Veg Bowl with Warm Peanut Sauce
Bon Appétit 4 servings Sauce 2 red or green Thai chiles, chopped 1 garlic clove, grated 1 cup creamy peanut butter ¾ cup unsweetened coconut milk 2 tablespoons dark brown sugar 2 tablespoons fresh lime juice 2 tablespoons soy sauce 2 teaspoons fish sauce Kosher salt Salad 4 large eggs, room temperature ¼ head of … Read More →