Today, I launched my very first audiocourse! It’s called How To Eat Now, and I couldn’t be more excited about how it turned out. The course is a collaboration with an awesome company called Knowable; they’re a new platform of audiocourses led by top experts in various fields so that busy people can learn interesting/important things and skills without having to devote huge amounts of time, effort, or attention. Like any podcast, you can listen to these while doing whatever: walking, driving, gardening, or, in our case, cooking.
Anyway, shortly after the pandemic set in here in the States, I…
There’s something luscious and irresistible about the perfect plum — reinforced every year around this time by the William Carlos Williams poem. Yet plums aren’t crowd-pleasers like blueberries, peaches, or even some types of apples.
Now is the time you should seek them out — when different varieties hit stores and farmstands in waves. Ripe plums are quite soft, even oozing a sugary syrup — eat these right away — but avoid those that are mushy or split, or smell fermented. Underripe ones are hard and sour; leave out at room temperature to ripen.
When it comes to cooking with…
I’ve made tons of meatless burgers since becoming a part-time vegan, and they’re always better than store-bought. Almost as convenient too: Just double or triple the batch and freeze the burgers on a wax paper–lined tray until solid; then wrap them up and keep them frozen for a rainy day. You could also have them on a whole-grain bun.
1 cup rolled oats (not quick-cooking or instant)
2 (or more) garlic cloves
1 pound mushrooms (like cremini or button), trimmed and halved
½ cup pecans (or any other nut you like)
2 teaspoons chili powder
½ teaspoon salt
I love the flavors in aloo chana chaat, the saucy Indian appetizer of potatoes and chickpeas, and they happen to make a wonderful burger, too. No need for a bun; serve these with your favorite chutney. These can be a bit crumbly, so if you have a perforated grill pan, use it.
Otherwise, just handle them gently. Look for chaat masala in Indian markets; its somewhat tangy taste is distinctive. If you can only find garam masala, go for it: You’ll still be happy.
Makes: 4 to 8 servings
Time: 40 to 45 minutes, plus chilling time
3 ½ cups…
Food from every angle: From Medium x Mark Bittman