This recipe from Jaden Hair's The Steamy Kitchen Cookbook is the kind of pantry meal that I can get behind. If, like me, you have most of these sauces in the fridge, then all you need is a block of tofu, one serrano chile, and some scallions.
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This side dish makes good use of the natural earthy sweetness of sweet potatoes, contrasting them with fruity poblano peppers, lime, and green onions to make a salad that works quite well.
This slaw is a great way to eat your colors, and it's every bit as delicious as it is healthful.
Carrots and chickpeas are tossed in a lemon vinaigrette flavored with cilantro, smoked paprika, and cumin—an unusual but delicious combination.
Delicately poached eggs covered in a delicious fennel and curry leaf gravy, this is the egg dish you should have in your repertoire for a quick dinner.
Here's the thing about baked pasta dishes: they can be unnecessarily heavy. Here's a lighter alternative baked with tomatoes, plenty of tender dark greens, and some creamy feta cheese.
This spicy peanut sauce isn't hot just for heat's sake—it combines different types of hot spices to build complexity and create a delicious, multi-layered sauce.
You could go out and buy yourself a tandoor oven (small ones run about $200 or so), but here's a better suggestion: Just grill it. It works so well for pizza, why shouldn't it do just as well for naan?
I developed this recipe for folks who can't seem to get enough lemon. The addition candied lemon zest lends some texture and gives the cake a beautiful appearance. I've added rosemary to highlight the tangy flavor of the citrus, but you may substitute chopped thyme if you prefer. The cake is finished with a "lemonade" soaker, which gives it tang and keeps it very moist.
For many years, I assumed that Irish soda bread always meant a slightly sweet, caraway and currant laced bread easily mistaken for a giant muffin. Frankly, I never liked this version of the quick bread, much preferring to eat "real bread" with my soup. It's a good thing I was mistaken about the scope of soda breads. Most of these loaves, like those featured in Rachel's Irish Family Food, are a much simpler (and more appealing) combination of flour, baking soda, and buttermilk. Rachel Allen's brown soda bread adds a bit more oomph with a hefty dose of whole wheat flour, a couple tablespoons of mixed seeds, and just a touch of butter. The resulting bread is an exemplary accompaniment to any number of soups, pickles, marmalades, or a generous swipe of butter.
Classic creamy stovetop macaroni and cheese get more interesting with tender poached chicken, green chiles, salsa verde, and fresh cilantro.
These easy blueberry cookies are also the best: light as air with crispy exteriors and soft, fruit-filled middles.
This tangy dish embellished with peanuts and spices is a quick way to use up leftover rice.
Simple syrup is one of the easiest ingredients you can prepare at home, and it's a basic, indispensable part of the cocktailian's arsenal. Here's the easiest method and a few variations for you to try.
This week in Five Essentials, we'll talk about yummy yummy bourbon whiskey. In future weeks, I'll explore other whiskies—rye, scotch, and Irish—but for now, I'm focusing on the king of American whiskey, bourbon.
This salty and sweet chocolate bark is a super easy holiday variation of classic Chocolate 'Crack.'
This salty and sweet bark is super easy to make and more than mildly addictive. Most traditional recipes use semi-sweet chocolate chips, but if you have access to really good dark chocolate, it will take the recipe to the next level.
This is a wonderful closer to a meal, featuring tart cranberries and toasted walnuts, sweetened lightly with a caramel custard. It's even better served with a scoop of vanilla ice cream.
A great way to serve oatmeal at brunch, this baked version is full of cinnamon, maple syrup, and Granny Smith apples.
Make brunch in 10 minutes or less with this easy hash of brussels sprouts and shallots flavored with fried sage and cheese, topped with a runny egg.
Oven-roasted tomatoes are tasty foundation for tangy, salty accompaniments in this easy, breezy puttanesca.
[Photograph: Blake Royer] Adapted from Tender by Nigel Slater....
Who can argue with Nigel Slater's brussels sprouts technique, especially when he suggests a recipe as decadent as this one? Robed in a sauce of cream, blue cheese, and whole grain mustard, they're cooked down gratin-style under a blanket of Parmesan. It's the richest thing I've eaten in ages, and it took all my will to not slurp it up with a straw.
Brown rice pudding flavored with ginger, cinnamon and raisins.