I’ve been cooking a lot these past months with some successes and some fails. Sometimes a fail isn’t because the recipe was “bad,” but more so that the amount of time/money invested didn’t feel worth it in the end. Like, I love you Smitten Kitchen, but that sour cream coffee cake did not merit the time it took me to prepare it. Live and learn. (I like most of Deb’s recipes. NO shade to Smitten Kitchen!)
RECENT COOKING SUCCESSES
Pamela Salzman’s One-pot Farro with Cauliflower and Golden Raisins was SO good and SO easy. I’ve seen farro recipes in the past and have never been moved to make them, but something in her description made me want to go for it. I already owned everything else in the list of ingredients and only needed to buy the farro, which you can find in most stores near the rice. I took Pamela’s suggestion of shredded pecorino on top. Yum!
NYT Roasted Tomato and White Bean Stew This was super easy and hearty, warm, and delicious. You can kick up the heat with more crushed red pepper. I’d double the recipe, and my friend Beth suggested adding spinach and grated parm at the end, which I think is a great idea. I’m not sure the recipe is available online anymore, but let me know and I will send you a PDF. I get the free five weekly dishes newsletter from NYT and the recipes are available for a while after they’re in the newsletter. I usually make 2-3 of those a month, but they’re fun to glance at either way, and they inspire ideas. Always thrilled to have my immersion blender.
NYT Sheet-Pan Scallion Chicken with Bok Choy If you like miso-glazed anything, this recipe is for you. (Likely the same link issue potential as I said in the recipe above. I think the recipes are only available for a certain time frame without a subscription to the full cooking plan. I have an online NYT news subscription, but not to the cooking part. I can make this one as a PDF if you’re interested.)
Peas, Love & Carrots Brisket: I’ve made a lot of briskets in my day, but this is a new favorite. In October I wrote a longer review of this cookbook and all the recipes I’ve loved from it. I had not tried the brisket at that point.
Half-Baked Harvest 30 Minute Indian Coconut Butter Cauliflower: I guess I’m bookending this post with cauliflower. I’ve made this one several times already as a great non-dairy side dish. You have to really like the flavors of curry and garam masala. They’re strong here.
HAPPY COOKING!
All the cooking posts are here.
All the friendship advice is here.
The very short book reviews are here.
Photo by Calum Lewis on Unsplash
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