Scorching record-breaking heat is promised across much of the U.S. this week, and you need cooling solutions, right? You’re going to need this– the best simple yet fancy cooling salad I can think of– light, fresh and hydrating, and ever so tasty. When you eat it, try to imagine someone nearby fanning you with a palm leaf. Can you feel it? This refreshing salad was made to serve with an equally refreshing chilled rosé. I love the 2020 Quady North Rogue Valley/Southern Oregon GSM Rosé for it’s South-of-France typicity we don’t often find in an Oregon rosé.
Here are three easy steps rescue your leafy salads from being sad and pathetic, along with a fast and easy no-measure Classic French Vinaigrette. You’ll see how fun and easy it is to take that basic ratio and create an infinite variety of vinaigrette options. And I share my most embarrassing cooking tip, and a vinaigrette video tutorial.
Vintage Celery Amandine is proof that celery is more than a minor-league bench player at your table. There is a reason why celery is last to be chosen for Team Exciting Foods. Grocery store celery is pale, stringy, flavorless, and waterlogged in comparison to locally-grown, bright green, crisp version that hasn’t been trucked half-way around the world. Garden-grown or farm-fresh celery is a different thing altogether.
My mom and I live nearly 3,000 coast-to-coast miles apart, or roughly the same distance as it is from my home to Mexico City. It’s been nearly 16 months since I’ve seen her. If I were with her this week, I’d make mom these tasty Banana Coconutty Breakfast Cookies. I’d actually make a double-batch, and zippy-bag them up for her freezer so she’d have a month of homemade breakfast cookies after I left. Here are fourteen of the ways my mom is very special.
No other food radiates humble simplicity quite like the bean. Beans are easy to cook, fit most dietary lifestyles, and make a hearty winter stew or a tangy chilled summery salad with equal aplomb. Last week I cooked up one pound of Rancho Gordo Alubia Blanca beans, and made a little game of seeing what I could do with them throughout the week that wouldn’t grow wearisome. The pasta with beans and mushrooms, lemony asparagus-bean salad, and brothy beans-and-greens bowl were each distinct, and each a success.
Some evenings are just not made for fussing over dinner. After a long work day; kids’ sports-music-dance-chess club-art-study group activities; community meetings; and who knows what, all cooks need some go-to quick, hot, hearty, tasty things we can make with our eyes closed.
This recipe got me through the flurry of raising my then-tween and teen-agers, and still is a completely comforting and serviceable years later. Over the years I’ve done a lot of “Making It My Own” improv riffing on this one, and it’s always forgiving and welcome.
After a year of being trapped in our homes, they may be losing some of their charm. Humans are built for novelty, and here are five no-an-low cost ways to inject some into our home spaces right now. Hint: One of the ways is to learn a new culinary skill, like mastering the perfect sous vide steak-frite!
This bowl is a perfect year-round healer when you are feeling under the weather. The simple ginger-turmeric tea and coconut milk broth is as easy as boiling water, and would make a nutritious snack all on it’s own. The whole thing comes together with no fuss in under 20 minutes. It’s just the thing if a little virus, heartache, or disappointment has you down. The gingery goodness will have you feeling as sprightly as a bright yellow daffodil in no time.
A hot bowl of soup sends a message: I’m Ok. Are you Ok? I’m here. Together we’ll keep our chins up. You are important. I am glad for you in my life. Take nourishment. Following these simple rules of thumb, you can have a creamy but cream-less pureed soup once a week all winter long and never grow bored. The same goes for the herbal drizzle. This really is a choose-your-own-adventure bowl of goodness.