The best part about panzanella is that it’s kind of a kitchen sink salad, and measurements are rough, lazy, and forgiving.
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At the end of the day, this is how I like to eat: subbing in different vehicles for devouring olive oil, lemon, garlic, herbs, and salt. And, cheese, of course.
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I truly could eat this for lunch everyday, especially with a poached egg on top, with zero guilt.
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Let's talk about "deconstructed" things. Like, when you order the "Deconstructed Banana Cream Pie" and you get an abstract piece of Graham cracker with slices of brûléed bananas and dots of whipped cream artfully arranged around the plate. Nothing (irrationally) annoys me more than this—a deconstructed version of something that should never be eaten any other way than in its constructed form (in my humble, correct opinion).
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I know that "greens and beans" are an actual thing, but speaking more technically, I just love greens and beans, in nearly any form.
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Do I know what makes a salad a chopped salad? Not really, no.
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Does anyone even remember the world before avocado toast?
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Something I've really come to appreciate as I've gotten older and have had more exposure to good food is a delicious, simple salad.
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A friend of mine, Mackenzie, and I were just talking about how our favorite way to eat things is in a bowl with all the different components layered together and eaten together. It has a familiar comfort food feel and is just simply more satisfying to eat for any meal of the day. Yes, there's a place for portioned out meals with mains and sides, but I tend to gravitate towards the one-pot/one-plate kind of feel...
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Given that we've been living without a functioning kitchen for nearly a month, this slow cooker recipe is way overdue...
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On the aforementioned topic of no-cook, room temperature appetizers, here's another one for you that is equally beautiful for holiday entertaining (I love the deep hue of the beets and the naturally ombre endive leaves, and of course the pretty green dill)...
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There is just a thing about soup. Something about both making it and eating it, where it’s this delightful, warming, comforting thing. The whole experience is the closest you can come to having your cake and eating it too because it’s fulfilling before you’ve even had it, and still after it’s gone. And people have been onto this for a long time. Everyone kind of gets it. I even spent half my adolescence reading never-ending iterations of Chicken Soup for the Soul/Teenage Soul/Cat-lover’s Soul/Bae’s Soul books. (Remember those?)...
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When Jon and I were in Montreal a couple of weeks ago, we encountered what we've become far too acquainted with on our last few trips: serious rainfall. In an otherwise gorgeous summer, at least here in Upstate New York, we managed to pick quite the unwelcoming weekend in Montreal to learn our way around the city...
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As I’ve discussed before, salmon is not my favorite food, and it’s certainly not my favorite fish for how often it tastes overly fishy. But when it's good, it's so good. Determined to make it a beloved part of my at-home repertoire, I’ve learned that cooking it low and slow in the oven is a really good way to produce an incredibly moist, flavorful filet that doesn’t taste overly fishy...
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Although I often associate fennel and apples with the colder months, this salad is so light and bright that it screams summer to me...
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I make this salsa all the time, but especially in the warmer months. I've made it for summer weekends away at my family’s camp, potluck get-togethers, Fourth of July, barbecues, tailgates, and… Cinco de Mayo, which is only three days away (but can’t come soon enough)!
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En papillote is a French term for "in parchment," which refers to one of my favorite cooking methods, especially for fish.
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For a minute there, I was convinced that winter was behind us and spring was here. And the way my brain works, it may as well be summer...
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This is a simple, easy lunch that comes together very quickly with only a few ingredients. It's nothing fancy or complex, but with the right spice blend, it becomes a great lunch standby. I almost always have everything on hand, which is probably how this dish (and a few variations on it) came into being. All it takes is canned tomatoes and chickpeas as a base, with add-ins such as garlic, spices, spinach, kale, sharp cheese, parsley or other herbs, or topped with a fried or poached egg. It's always delicious, but also healthy and filling.
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Things I always (weirdly) have in my cupboard: chickpeas, 14 different kinds of rice, sweetened condensed milk, and lentils. This is a result of those grocery shopping trips in which I wander down each and every aisle and robotically throw things in my cart. My thought process is something like, "Think about those times you've wanted to bake something without leaving your house and the one thing you need is sweetened condensed milk." (Has that ever even happened??) And then there are all the recipes I've made that have called for various kinds of rice—jasmine, long-grain, arborio, the list goes on. And since it seems like 1 grain of rice uncooked magically turns into 35 grains when it's cooked….my supplies are never ever depleted. My digression is leading me to a discussion of lentils.
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