For the most part I’m a lazy cook, which is why I don’t get along too well with fava beans.
If you have it in you to shuck the beans from the pod, simmer them briefly and then peel each and every single bean, more power to you. You are now ready to make some elegant little appetizer that will be gone in two bites, like this fava bean and arugula crostini or that fava and ricotta bruschetta. (That second recipe recommends having a friend do the work for you, which is at least a step in the right direction.)
If you don’t have it in you to do all that work, this recipe is for you. It neatly foists the labor of excavating the tender beans straight onto your guests, providing a lively to start to your dinner party as your guests roll up their sleeves and forge a camaraderie based on their mutual amazement at your laziness. Provide a tiny bowl of good salt for dipping the beans, napkins, and a bowl for discarded pods and bean skins.Continue reading →
If you have a long weekend coming up (and I hope you do), perhaps you’re looking forward to it for the same reason I am—three opportunities, three days in a row, to enjoy an unhurried breakfast. What luxury!Truth be told, these scrambled eggs only take five minutes longer to prepare than the standard sort, an investment that might even be thinkable on a weekday. But those five minutes yield excellent returns: they give you a little crunch, a little creaminess, and a lot of herbaceous wake-up in your bowl. And yes, it’s really just scrambled eggs and toast, but if you have never crouton-d your toast into your scrambled eggs you are in for a nice surprise. Continue reading →
The lifestyle indulgences I go in for might seem quirky, I admit. In some ways I’m frugal: our cars are old, I usually upgrade my wardrobe only when actual holes in my clothing require it, and we’ll probably never update our very-1980′s kitchen. But other times, I splurge indiscriminately: finding myself in a new grocery bulk section last week, I bought a bag of every unfamiliar dried bean there.
Yellow beans! Pink beans! Speckled beans! Tiny beans! And more, many more. I have only one source to blame for this new obsession: Rancho Gordo. A local shop carries their beans, which have opened my eyes to the wide world beyond black and white beans, familiar pintos and chickpeas. I have fallen down the dried-bean rabbit hole and I like it here.That charmer pictured above is Rancho Gordo’s Ojo de Cabra, a meaty beauty of a bean so succulent that I kept plucking them from the bubbling pot despite the peril to my fingertips. Like all beans, they’re even better the next day, and that’s when I suggest that you make this pasta.
This dish is fine and dandy with drained canned white beans (maybe add a little chopped fresh rosemary in that case), but it is even better as a showcase for an excellent bean if you cook it yourself and use a few scoops of the bean broth to finish cooking your pasta.
Do you have a favorite bean, or an unusual recommendation that I should seek out? Please tell me!Continue reading →
I like my friend Knox for lots of reasons, one of which is that everything he cooks (and bakes, and preserves) is divine and he always shares his recipes. He always has good ideas, and several projects up his sleeve at once, so you won’t be surprised to learn that among his many accomplishments, Knox is the granddaddy of Soup Swap. (What, you haven’t held a soup swap yet this year? It’s not too late! The rules are here.)
And I think it was at Knox’s first soup swap, more than a decade ago, that he made us The Best Tomato Sauce for the first time. There were lots of us, and lots of frozen soup, packed into Knox’s tiny house, and in characteristic fashion he breezily served steaming bowls of pasta to all of us crowded onto the couch and floor and standing in every corner and doorway. The sauce was incredible. I squeezed after him into the arms-width kitchen and wrote down his instructions on a now-battered-and-stained recipe card.Continue reading →
Of all the tasty little meze dishes that have passed through my kitchen in recent weeks—and oh, there have been many—this muhammara is certainly our favorite. It’s a thick, rich, flavorful paste of roasted red peppers and walnuts, spicy with harissa and just a touch exotic with the sweet-tart, unplaceable flavor of pomegranate molasses. Watch around the table: the first bite prompts a moment’s confusion, a second take, another bite, a smile. “What IS this?” It’s muhammara.
The only thing I like better than a one-pot meal is a one-pan meal, where instead of continual fussing over the stove you can just toss your pan in the oven and then go about your business (mostly) until dinner is served. This, as you may have guessed, is such a meal. Continue reading →