A bowl of black beans with some rice, bread, or greens is a meal in itself, but it's also a side dish to round out about any meal. The trick, if you could call it that, is to stick to dried beans that can slowly release their starch into the cooking liquid, and use a balance of aromatics to enhance their flavor.
Okay, tag this one for cold weather. Beyond rich, this bread pudding from The Beekman 1802 Heirloom Vegetable Cookbook by Brent Ridge and Josh Kilmer Purcell (co-authored with Sandy Gluck) is total diet-busting comfort food. It's like filching the cheese toasts off 20 bowls of French onion soup and soaking them in heavy cream.
This corn soup, from The Beekman 1802 Heirloom Vegetable Cookbook by Brent Ridge and Josh Kilmer Purcell (co-authored with Sandy Gluck), is laced with a bit of chipotle powder for a smoky, toasty edge, which is enhanced by roasting the corn kernels with poblano and red bell peppers. A simple and sweet broth is made by simply simmering the cobs in water for a short spell, and the soup is finished with heavy cream, because why not. It looks rich, but it feels surprisingly light and goes down all too easily.
Oh, Tomato Tart, how you haunt my dreams! (Divine and wicked, from Brent Ridge and Josh Kilmer-Purcell's The Beekman 1802 Heirloom Vegetable Cookbook.) Couldn't you have been less flaky, less creamy, less juicy-tomatoey? Or couldn't you at least have been more arduous or taken longer to put together? Then I wouldn't have blinked and devoured half a sheet of buttery puff pastry awash in milky ricotta and goat cheese.
These flaky Jamaican meat patties are filled with curried ground beef, onion, garlic, and Scotch bonnet pepper, plus a slew of aromatic herbs and spices. Formed into half-moon shapes, the patties are cooked until golden in the oven—eating them is almost as good as an actual trip to Jamaica. Almost.
For this recipe from Buvette: The Pleasure of Good Food, chef Jody Williams was inspired by Thomas Keller's well-loved salmon rillettes, which she learned to make during her time under him at his by-gone West Village restaurant, Rakel. With fresh and smoked salmon, crème fraîche, and horseradish, it's a rich, creamy, punchy dish that disappears quick.
It may look like a standard macaroni salad, but this recipe delivers a tanginess and flavorful bite that elevates the backyard staple above the norm.
This vegetable soup from Jody Williams' cookbook, Buvette: The Pleasure of Good Food, is impeccable—clean, light, and nourishing. Topped with a spoonful of heady pistou, it's the epitome of the harmony that can happen with a thoughtful collision of fresh ingredients.
Coming from a book with 'meat' in the title twice, Tom Mylan's chili in the The Meat Hook Meat Book is unsurprisingly brimming with a ton of meat. Okay, not a ton, but an impressive five pounds—two of beef, two of pork, and one of lamb—or 20 quarter-pounders, to put things in perspective.
The Pitt Cue Co. chefs were wowed by the pickled mushrooms they tried at Momofuku in NYC. So wowed that the only way to take them up a notch was to deep-fry those suckers. They share the recipe for their uber-umami Crispy Pickled Shiitake in Pitt Cue Co.: The Cookbook, and it is totally worth the effort.
These intense, soy-soaked mushrooms from Pitt Cue Co.: The Cookbook, were inspired by chef David Chang's Asian-inflected pickles at Momofuku in NYC. The Pitt Cue crew take them a step further by deep-frying them in this week's killer Crispy Pickled Shiitakes.
It's my opinion that fresh, sweet corn should be incorporated into pretty much every meal in the summertime. So as soon as I saw these bodaciously corn-y fritters in Kimberly Hasselbrink's new cookbook, Vibrant Food, I knew I'd be making and devouring them as soon as possible.
I'm a sucker for the bright intensity of the humble and accessible radish, which makes a hot pink appearance in the Spring Roots section of Kimberley Hasselbrink's new cookbook, Vibrant Food. After a stint in a hot pan with butter, their peppery bite is slightly mellowed, but the remaining juicy crunch, vivid color, and distinctive pungency offsets the simple, creamy risotto.
Rendered bacon fat becomes the base of a dressing for this hearty grain salad tossed with peppery watercress.
Shredded hash browns are one of the easiest versions of breakfast potatoes to make at home. By removing excess moisture and cooking them briefly in the microwave first, this recipe produces extra-crunchy and golden-brown hash browns.
Hearty bean-based salads are one of my favorite dishes in the summertime. I grew up eating a corn and black bean version, but these days I'll throw just about any vegetable into a bowl with a can or two of beans and a tangy dressing and call it dinner.
Short of a box mix, the cream biscuit is by far the simplest biscuit formula out there. Dry ingredients are whisked together and heavy cream is gently stirred in. That's it. In fact, the biscuit dough will probably be ready before your oven has fully preheated.
Fannie Farmer of the famed Boston School of Cooking, called drop biscuits "Emergency Biscuits," which is appropriate considering that all you need to make them is 25 minutes and five basic ingredients. Not only are these quick to make, but they're also super fluffy and tender.