It’s always so hard to choose.
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As an long-time mostly-vegetarian, I know a thing or two about vegetarian feasting in general and the Vegetarian Thanksgiving in particular.
The rules below are mine. What are your ideas or family traditions for feeding the vegetarians on Thanksgiving? Please share your own insights—or feel free to request advice!—in the comments. Continue reading
After nearly a year of daily posts, usually dashed off in the moments before midnight, I took a day off yesterday. It was for a good reason, one that many of you will remember or understand: after a few sleepless nights in a row, I fell asleep snuggling my one-year-old at 7 p.m. A rare indulgence. Delicious.
And so today I really should be giving you some menu suggestions for the week, which I skipped over yesterday, but I can’t focus on that right now (see below). Because Allison told me to make this salad tonight, and it was so good that I have to tell you. Right now. Even though it’s hours past my new 7:00 bedtime.
Continue reading
Welcome to Emmy Cooks! You can see more of my favorite recent recipes by clicking the “My Favorite Recipes” category on the sidebar (here are July, August, and September). If you like what you see here, you can sign up on the sidebar to receive a daily recipe by email, add the RSS feed to your blog reader, or follow Emmy Cooks on Facebook, Twitter, or Pinterest.
What’s Halloween like in your neck of the woods? We here at Emmy Cooks are bracing ourselves for a sugar-fueled whirlwind of a day, complete with daytime and nighttime trick or treating (in the rain), hot apple cider, and an unreasonable number of plastic spider rings that will repeatedly turn up in the washing machine for months to come.
And oh, woah, what do you do about the candy? In past years I’ve simply spirited it away after the one night of debauchery (and by “spirited it away,” of course I mean “I ate all the good stuff”). But my big girls are older and wiser now, and it seems like the right time to teach them something meaningful about making good food choices and moderation. So, yeah, any tips you have on that front would be welcome!
Also welcome will be returning to real food after tomorrow’s sugar overload. The recipes below were some of my favorites this month.
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Italian Parsley Salsa Verde |
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Homemade Celery Salt |
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Green Spinach Soup |
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Savory Oatmeal with Curry, Greens, and Caramelized Onions |
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A Great Big Pot of Minestrone |
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And the readers’ favorite (aside from the recipes above, which were all popular this month): Shakshuka |
Thank you so much for reading and cooking along with me!
Have you entered the Food in Jars Cookbook giveaway yet? Do it now. It’s not just for canning enthusiasts, although it might turn you into one.
Welcome to Emmy Cooks! You can see more of my favorite recent recipes by clicking the “My Favorite Recipes” category on the sidebar (here are June, July, and August). If you like what you see here, you can sign up on the sidebar to receive a daily recipe by email, add the RSS feed to your own reader, or follow Emmy Cooks on Facebook, Twitter, or Pinterest.
At the end of each month, J and I separately choose our top five Emmy Cooks recipes of the month and then we compare notes. Usually a bit of discussion goes into the final selection, and occasionally even dissent (like when we couldn’t agree on the best chocolate cookies of the month). But this month, we picked the exact same five. Here you go.
Thank you for reading and cooking along!
Hello, friends! Once again, thanks so much for reading and cooking along this month. If you like what you see here, please remember to sign up on the sidebar to receive a daily recipe by email! You can also follow Emmy Cooks on Facebook or Twitter or Pinterest. And can I ask you a favor? If you are enjoying what you read here, will you share this website with some of your friends who might like it too?
As usual, I had a dickens of a time picking my favorite recipes this month, so I made the cut based on how urgent it is that you Make These Recipes Right Away. Because, honestly, you’ll still be able to enjoy that red chile sauce and the red lentil corn chowder and the tofu reubens in the dead of winter. Same for the rye-flour zucchini bread with basil and mint, since you’re freezing all that grated zucchini. But the tomato and nectarine salad with basil? You’d better get on that immediately, before the perfect fruits of summer fade away (la la la la la!). Continue reading
With so many recipes flying through the Emmy Cooks kitchen and across the pages of this blog, I like to take a moment at the end of each month to choose and highlight some of my favorites. (You can see more of my favorite recent recipes by clicking the “My Favorite Recipes” category on the sidebar; here are April, May, and June.)
If you like what you see here, please sign up on the sidebar to receive a daily recipe by email and to follow Emmy Cooks on Facebook or Twitter. Continue reading
Welcome to Emmy Cooks! You can see some of my favorite recent recipes by clicking the “My Favorite Recipes” category on the sidebar (here are June, July, and August). If you like what you see here, you can sign up on the sidebar to receive a daily recipe by email, or follow Emmy Cooks on Facebook, Twitter, or Pinterest.
It’s a fact of life: sometimes things go wrong in the kitchen. Sometimes very wrong. No big deal, it happens. Those are the recipes (and there are many) I never tell you about here–except, of course, for when I do. (Ask me some other time about the all the dull things I’ve done with spinach, the watery attempts at Indian food, or those disgusting microwave potato chips.) But today, this is a story of redemption.
Last time I combined softly-cooked eggs with greens and yogurt, the dish was a bust. And you weren’t surprised. But this time! Things are different this time, friends. Or, rather, things are much the same, but a few secret ingredients take the dish in a whole new, and altogether delicious, direction. (Thank you, Yotam Ottolenghi, for your good ideas.)
The basics are the same: a bed of sauteed greens, perfectly-for-you-cooked eggs, and creamy, garlicky, salty yogurt. The detail that ties it all together, though, is pure decadence: a generous drizzle of spiced butter in which you’ve crisped a few leaves of sage. So much for my original plan to make a healthier-than-hollandaise sauce for poached eggs–but it’s so worth it.
Continue reading Baked Eggs with Greens, Yogurt, and Spiced Butter (click for recipe)
I’m no Cheryl-style desperado when it comes to dispatching zucchini. In fact, I’m kind of pleasantly surprised when they come my way. The squash plants in my garden are despondent and I think they may have given up for the year, so I’m glad to be getting a weekly bag of bitty squash (with flowers!) from the warm side of the mountains in my CSA box.
I know that most of you are in a different boat, though, so I thought I’d share my favorite method for cutting zucchini down to size. This recipe (once again inspired by Vegetarian Cooking for Everyone) cooks a big pile of squash into submission all at once. The resulting dish–sweet, herbal, salty, tender–makes a fine hot or cold salad on its own, but it’s also dandy tucked into tacos, tossed with pasta, or spread onto a summertime pizza.
Continue reading Summer Squash with Feta and Fresh Herbs (click for recipe)
Am I right in suspecting that people who aren’t canners don’t make their own jam? More’s the pity if that’s true. Everyone should make jam occasionally, I think. It’s a grandmother’s trick, preserving fruit with sugar and a few minutes of boiling on the stove, but it’s a trick worth keeping around.
I know canning sounds intimidating, all magic and mumbo jumbo, but that’s only until you see it in action just one time. And then it’s no big deal. This week a friend told me that she was inspired to can her first batch of jam after a recent visit where J and I were canning raspberry jam in the background when she arrived. That was a proud moment for me. But I’m not really here to talk about canning today. (If you’re interested, Marisa‘s your girl.)
You can freeze jam too, you know. Or better yet, mix it with yogurt and freeze it into Frozen Yogurt Jam Pops.
And here’s another thing you can do with jam: make just one jar, and eat it all up. Or two, and give one away. It’s an elegant little indulgence, and a smart way to give new life to days-old fruit.
Since you’re not canning this jam, you can take any liberties you like with the recipe. (Canned foods require a certain minimum level of acidity for safe storage, so always use a modern canning recipe if you’re going that route.) I started with three kinds of cherries, sugar, and half a lemon, then added a splash of almond extract at the end. Cinnamon or vanilla would also be excellent additions to this jam.
Continue reading One Jar of Cherry Jam (click for recipe)
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