Let’s get this out of the way: some of you are going to think this is disgusting. That’s fine. You can think whatever you want. Some of us know better. In Sicily, they haven’t always had much to eat. But one thing they’ve always had a pretty steady supply of is sardines. Another is garlic. [...]
Does this count as regifting? Or just as being resourceful? It came to me this morning while I was rolling out dough for Nancy Silverton’s awesomesauce graham cracker recipe (make them with whole wheat pastry flour!) that I had a sizeable two year old bottle of homemade limoncello in the cupboard and that at the [...]
I think everyone should, at least once in a while, harvest their own food. Even if you don’t grow it yourself, it’s worth getting out there in a field or an orchard somewhere and harvesting what you’ll eat. Ideally, you should do enough of it to get a little tired, and a little bit wishing [...]
Tagged berries, desserts, home cookingOnce you’ve got your supply of shelled, washed, cooked beans, what next? There are so many options it’s honestly hard to know where to begin, but here are two of my favorites. For beans that will lend themselves readily to Tex-Mex, Cajun, and many Southeastern US style meals, stew your cooked beans with a large [...]
Tagged beans, Garden, garlic, sage, salsa, tomatoesLeftover salad is an unlovely thing. What was sprightly and crisp, distinct and resilient becomes soft and tired, limp and worn. If you have dressed the salad, especially, you can expect to find it the next morning in a swamp of its own juices, sodden and dispiriting. The temptation is to just compost the lot [...]
Tagged leftovers, salads, soupThis is some crazy weather, isn’t it? Batidas — buy some frozen fruit. What kind? What kind do you like? There’s always frozen guava pulp in my freezer, that much I can tell you. But strawberries are delicious and easier to find at the grocery store. Puree the frozen fruit in a blender. Add cachaca [...]
‘Cause dayyum, it’s hot out there. 1. Flavored Waters — I see them for sale in the shops and I think “I may really be incapable of understanding how far people will go to avoid doing something that is nearly effortless to begin with.” Because $1.49 for 20 ounces of water with a little mint [...]
Tagged too hot to cookHere is a list of 20 things to make and eat when it is too hot to cook. 1. Balela — drain and rinse some canned cooked chickpeas and some black beans, mince half an onion or so and a couple cloves of garlic, roughly chop a big bunch of parsley, dice a few ripe [...]
For cream-style soups, don’t just dump in soy milk willy-nilly. The texture suffers. A better bet is to use soymilk that’s diluted by about half with broth, and thicken as desired either with a roux, or with breadcrumbs, a handful of rice, or some peeled potato — with these last three, just simmer until the [...]
Tagged non-dairyGoodness, Wednesday dinnertime already? That was how I felt when I walked into the kitchen tonight, with honestly no idea what to cook. But I had boiled a batch of chickpeas yesterday, and we had a pound of kale in the fridge. Beans love greens and greens love beans, but how to make it interesting? [...]
Tagged beans, fish, greens, kale, wednesday's supper