While tomorrow is a day many of us are looking forward to (and are downright relieved about), we can’t help but feel anxious post-insurrection, as we approach a staggering 400,000 lives lost since March, and a litany of other things that provoke worry. Let’s hold onto hope and find strength for the work that’s cut out for us.
Meanwhile, we still have to eat. This week, we’ve got make your own grain bowls, macaroni and cheese, and of these roasted chicken ideas, we’re into the cumin, honey, and orange option.
Makes: 6–8 servings Time: 10 minutes to more than an…
Winter is always “the darkest season,” but this one more than most. While what we decide to cook and eat usually can’t make our problems disappear, it can soothe us, center us, fortify us, or consume our attention in welcome ways, even if only for a few minutes. For anyone in need of something to cook this week or beyond, here are five ideas that have been bouncing around my head (and my stove). For the most part, they’re simple, quick to make, don’t require any exotic or supremely expensive ingredients, and are, most importantly for the dark days ahead…
Happy New Year. We would hope it’s a given that 2021 will be a marked improvement from last year. Now let’s get cooking. We’ll start with a terrific what-to-do-with-pasta-leftovers that’s actually worth planning for — pasta frittata. It’s portable, it’s endlessly versatile, and it’s practically foolproof. Substitute almost any cheese for the parmesan (or leave it out altogether) and toss in any cooked vegetable or meat: Make it your own. As for the chopped salad, this is perfect as a hearty side or a light meal — plus 8 possible additions. …
This week, we’re gearing up for a potential snowstorm in the Northeast by pairing a creamy tomato soup — an iconic soup if there ever was one — with today’s grilled cheese options. Another seasonal soup, we also have borscht beefed up with beans that’s bright tasting — with a color that can’t be beat. And finally, there’s a favorite of mine, ribollita, a hearty Tuscan vegetable and bean stew served over a giant crouton.
Makes: 4 servings
Time: 45 minutes
This week’s picks start with a recipe for Hanukkah, brisket that requires low and slow cooking, with the final browning that can take as little as 10 minutes. Next up, Daniel’s flourless noodles that are fun to make every time. We’ve also got chicken soup with matzo balls, and a stick-to-your ribs white bean soup that you’ll be glad to have the leftovers for lunch.
Makes: 8 or more servings
Time: About 3 hours
Dr. Anthony Fauci and Dr. Deborah Birx have warned of an impending Covid-19 spike beyond what we’re already seeing — as a result of Americans’ insistence on traveling to see their families over the holiday.
While our suggestions for the week aren’t as festive as we’d like as we approach the December holiday month, we’d rather you take care of yourselves, stay healthy, and stay home.
Our first selection, below, is a collection of immune-boosting meals that includes greens with fruit, cheese, and nuts; 10 ways to cook beans and greens; and variations on minestrone soup.
For those times you find yourself saying, “Shit! What’s for dinner?” — we’re here to help. For our third installment of what to eat this week, we’ve got a trio with the potential for bold flavor — with two fast dishes and one that requires more commitment, largely unattended.
The carrot coconut soup marries coconut milk, Southeast Asian flavors, and a little heat for an unbeatable combination; it’s also a reminder that creamy soups are equally good without cream. The escabeche takes cues from cooks in Spain, the Caribbean, and some South American countries who often marinate food after cooking…
It’s inevitable that some days you haven’t planned dinner and the day sneaks up on you, which leads to the “Shit! What’s for dinner?” response. We have a few suggestions, whether it’s a spin on one of my favorites, something seasonal, something super fast and delicious, or a weeknight project worth the time.
This week’s picks start with a baked pasta: rich and gooey and always good for leftovers. And yes, baked ziti is comforting (something we’ll need more of in these days before the election and with the Covid uptick across the country). …
Paying more attention to how we feed ourselves is one of the good things that can come out of the pandemic. But it’s inevitable that some days you haven’t planned and the day sneaks up on you, which leads to the “Shit! What’s for dinner?” response. So we’ve decided to name our suggestions accordingly, where we’ll offer a few selections of what to cook every week, whether it’s a spin on one of my favorites, something seasonal, something super fast and delicious, or a weeknight project worth the time.
This week’s come from How to Cook Everything Fast and hit…
Food from every angle: From Medium x Mark Bittman