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.
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The season of holiday excess is upon us, and one of my year-round favorite indulgences gets its due at this time of year: the cookie. 
These caraway cookies are a fine specimen—not chocolate, I’ll admit, but otherwise quite good. They have a reliable pedigree, hailing from Maida Heatter’s Cookies, where she describes the “caraway crisp” as a classic Scottish recipe. The flavor is restrained, the caraway and lemon are fragrant but not overwhelming, and the overall effect is a very nice balance of sweet but not too sweet. Continue reading
I have to tell you, friends, I’m feeling a little pressure here. Like I need to choose my words carefully to convey to you how good this dish is. (How’s this? So good.) Most of the time I feel like I’m preaching to the choir when I write here–I mean, who among us doesn’t love baked chard stems and butternut squash tacos and raw Brussels sprout salads? But here, with this dish, maybe we’re going out on a limb a little bit together. It’s fermented. It’s a little spicy. And I used white rice.
Be fearless. This is the kind of food that makes your mouth tingle with happiness (maybe it’s all the salt, but still). The texture is crunch and chew, the flavors are savory and bright. If you’re not already mad for kimchi, you will be soon.
I’m in a rush, which sometimes seems a permanent state of affairs in December. Luckily this crispy little snack—whether for myself or to share—will be quick.
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It’s always so hard to choose.
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It’s high time for a salad around here.
I came home from our trip to a fridge full of winter squash, and I’ve been roasting my way through it ever since. One batch I quite liked was a sugar pie pumpkin drizzled with olive oil, maple syrup, and ancho chile powder, roasted in wedges until caramelized and sticky.
The leftovers went into a green salad the next day–really, any roasted winter squash chunks would have been good–with thin slices of sweet, crisp apple and red onion. A grainy mustard vinaigrette with honey fit the sweet-savory-sweet-savory pattern nicely. Hello, lunch for a sunny autumn day. 
Green Salad with Roasted Winter Squash and Apple: Nestle a pile of roasted squash chunks into a bed greens. Scatter thin slices of apple and red onion around the squash. (A little sharp cheddar cheese wouldn’t be bad, either.) Dress with a honey-mustard vinaigrette (I like equal parts olive oil, white vinegar, grainy mustard, and honey).
By “panini,” as you’ll see from the photo below, I mean the American usage (any toasted or grilled sandwich) rather than the Italian original (referring specifically to a small bread roll, the panino). (At least if you believe what Wikipedia has to say, which, of course, I do.) And by “grilled brie and apple panini” I mean sweet and salty, gooey and crisp, crunchy, savory, wow, that’s good. Go ahead, have another. They’re tiny.
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The other day I was chatting with a neighbor and I discovered that we have a few things in common. We’re both enthusiastic home cooks, we both have lots of kids, and we share the conviction that parents who claim that their kids eat everything are lying. Right? Right?
Tonight my four year old actually claimed to be scared of the few Brussels sprouts threads that made their way into her dish. “I’m scared of this one!” she exclaimed dramatically, fishing out a microscopic green strand. “And this one!” Continue reading
Wait, don’t go!
I understand the impulse, believe me. It took me thirty-some years (ahem) to come around to the idea of trying a version of saag paneer, my favorite Indian food, with tofu instead of cheese. It just seemed wrong, too ascetic, the wrong place to skimp. Saag tofu sounded worse than no saag at all. (Kale saag paneer, on the other hand, is amazing.)
Of course, you already know how this story is going to end.
There are really only two things to write about on a food blog the day after Thanksgiving. One is using up leftovers, and the other is your holiday gift guide (isn’t this one nice?). Since buying things isn’t my strong suit (except for groceries, of course, where I excel beyond all necessity), I guess I’d better give you an idea for using up some of those tuppies in the fridge.
I roasted my broccoli especially for this recipe, but I am going to give you license, as always, to substitute. Have leftover green beans, Brussels sprouts, cabbage, cooked greens? Any of those would be great here. Continue reading
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