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Like most people, I grew up on Paas eggs, glowing with chemical dyes and artificial colors. But my wife followed an Easter tradition of wrapping eggs in onion skins and boiling them. Last year while living in Estonia, we dyed the eggs this way, laying sprigs of dill, bits of rice, and whatever grass or leaves we could find in the yard inside the skins. You can also experiment with easy-to-find… → Read More
I don't cook with dried lentils often, but every time I do, I vow to use them more. A legume just like beans, they're a cheap, healthy, low-fat source of protein and fiber--but unlike beans, you don't need to plan... → Read More
Here's the idea: grab some produce, seasoning, and perhaps some protein, throw it on a sheet tray and roast until golden and tender, then mash it up into a rustic, warming soup. Roasting adds a depth of flavor to this Roasted Chicken and Butternut Squash Soup that simmering will never provide, and it also makes for a low-fuss dinner that tastes like it took a lot more effort than it did. → Read More
One of my pasta staples in the fall and early winter is the combination of sweet Italian sausage and earthy kale. So what was I doing cooking this in August? Because I have a Sungold tomato plant in the backyard, which is considered by some to be the best of all cherry tomatoes, and inspiration struck: The sweet, intensely bright flavor of tomatoes would be the perfect acidic foil in this dish. → Read More
Baked pasta dishes should be hearty, but sometimes they turn out heavy, too—and those two things don't necessarily need to go hand in hand. Sure, it's easy enough to load up a baking dish with pasta and cheese and meat and whatever else, but this recipe from Martha Stewart is a little more delicate. There's plenty of kale to stand in for some of the pasta, and an airy ricotta to keep things… → Read More
I am going to start cooking more frittatas—they are quite affable about taking whatever leftovers you throw at them, without complaining. Meat, cheese, vegetables, the egg will wrap it all in its creamy self. With luck, it will taste fine... → Read More
[Photograph: Blake Royer] It's hard to go wrong with grilled salmon. I'm often content to just throw it on the grill with a little salt and pepper and serve it with a quick sauce made out of nothing but plain... → Read More
The slow-cooking of fish is meant to turn the flesh particularly succulent—even custardy—so that it doesn't become dry or crumbly, which happens at higher heats. Poaching in oil is meant to accomplish the same thing, but I'm sure of one thing: Throwing it in a low oven is a lot easier than using cups and cups of oil. → Read More
This dish was inspired by two things: a trip to a restaurant called Finch's in Bloomington, Indiana, and a later trip to the farmer's market. At the restaurant, they served me a rich pasta with corn, crisp snap peas, and... → Read More
In the summer, my cooking seriously improves. As long as I can get to a farmers' market and not mess up royally, dinner doesn't take much more effort than chopping everything up, throwing it into a bowl, and covering with... → Read More
I recently ate a bowl of phenomenal black bean soup at Bonita in Brooklyn and I've been on the hunt for a good recipe since. The soup was rich and deep with a healthy punch of spice and a mouthwatering... → Read More
This "mojo" sauce has nothing to do with the word for magic touch, but you could have fooled me: this is one of the most delicious marinades I've had in ages. The recipe comes from Our Latin Table, and describes... → Read More
Staples like beans and rice are staples for a reason. Whether Cajun-style red beans and rice, arroz con frijoles negro from Mexico, or gallo pinto from Central America, sometimes two foods just go together. Beans and rice as a dish... → Read More
This easy salmon recipe is adapted from Bobby Flay. → Read More
[Photograph: Blake Royer] I'm not sure I really have any business cooking a recipe for chili that's not only vegetarian—making it a contradiction in terms—but also pulled from Patricia Wells' The Provence Cookbook. I think we all agree that the... → Read More
Migas is the Spanish word for crumbs, and refers to the leftover bread originally used in this traditional Spanish dish, which was crumbled and sautéed in olive oil, perhaps with garlic or onion, sometimes peppers, and topped with a fried... → Read More
I first encountered the combination of squid and white beans in the famous tapas bar Bar Pintxo in the Boqueria market of Barcelona. There, tiny white runner beans are the bed for squid seared on a screaming hot flattop; a sauce of olive oil and the squid's ink gives the whole plate a round, salty tang. In a country of incredible food, it remains one of the best things I've eaten. → Read More
It's been said before that even in pea season, frozen peas are perfectly acceptable, and sometimes better than their fresh counterparts. Which means that this recipe is pretty much always in season. Like many of the dishes in Rozanne Gold's Radically Simple, this recipe packs a ton of flavor into a short ingredient list, and tastes like it was a lot more difficult to make than it actually was. → Read More
I'm usually suspicious of any alterations to traditional basil pesto—those fancy, misguided ideas like trading out pine nuts for pistachios. "Don't mess with perfection," is my feeling. Except in many cases, these other pestos aren't trying to mess up a... → Read More
While at the market this weekend I picked up a giant handful of garlic scapes, the rather beautiful garlic flower that looks a bit like a pig's tail—they were too inexpensive and attractive to pass up. I knew I wanted... → Read More