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I am loosening greens from the bottom of the pan that presses them flat to another pan to sear. Seared winter greens are tastier than sautéed, and store well for up to 7 days, bringing a dish like Seared Kale with Dates and Cream together in under a minute. The Nimble Cook, page 51. #thenimblecook
Crudite today? Most peak-of-season ingredients, sliced thinly, can be eaten raw. Take parsnips: peel quickly, cut lengthwise in half, then trim the fibrous cores. Slice into misshapen batons that curl coyly stored in water (to make sure they don't oxidize). Drain, then serve with this pungent Anchovy Dressing. #thenimblecook page 379.
Fig and Dried Lemon Compote: black mission figs steeped in a fall-spiced balsamic caramel, mixed with minced honeyed lemon peel. A dessert that comes together in the little time it takes to scoop the ice cream it goes on. A nimble pantry is not about having the right things on hand, but having things on hand the right way.
Food feature for The Washington Post with recipes for Slow-Roasted Whole Lemons, Roasted Orange Slices, and Braised Chicken Legs with Roasted Lemons, Capers, and Chile Flakes.
The crunchy candy – perfect for Passover–in tonight’s leftover quinoa. More than just piecing together bits of time, see more in the time (and ingredients) you have.
Read MoreIn the game of repurposing leftovers, desserts always win. There are rice and bread puddings, noodle kugel. But nothing beats the healthy grain gone sweet.
Read MoreI am no expert on feeding kids. But I think the worst mealtime strategies uphold the false classification of food “for children” and “for adults” and often result in lower standards for what we’ll ask our kids to eat.
Read MoreTo archive recipes for a cookbook, you must subscribe to a specific taxonomy of food. Any distinction beyond “poisonous” and “edible” would reflect your assumptions about how people decide what to cook and eat.
Read MoreOrganization is a key tenet of professional kitchens. In the home it is, too, but here it plays out differently.
Read MoreCassoulet involves preparing all ingredients individually which then bake off all together, slowly, at the end. Add confit to the process, the project becomes a three day affair with an arsenal of pots.
Read MoreIn my teaching kitchen, I watch adults enjoy experiment, but seek success. They want to acquire experience, but to come away, ultimately, with an arsenal of tested ideas. Kids, however, don’t care as much about culinary convention or precedent.
Read MoreI am not opposed to the recent growth of pre-prepped ingredients. I understand why, for instance, a home cook finds it tempting to buy pre-cut vegetables or packaged stocks, especially if he/she is typically pressed for time to prepare meals. But while it is understandable to buy a bit of mise en place to help out with a meal or fill your pantry, I wonder what kind of price we pay for leaving most of dinner’s prep to someone else.
Read MoreI was setting up for a workshop last week, which included pulling dozens of prepared items from the refrigerator. We always start with a nice lunch, and I often marinate olives to match whatever we’ll eat that day. I wanted to give the olives time to warm up before serving.
Read MoreYou know that moment. You’re standing in front of the fish counter despairing the higher cost of wild salmon over farmed. You want to make the environmentally kinder choice.
Read MoreYou may think me blasphemous, but I’m over pork belly. And offal. And pieces of fat for fat’s sake. This isn’t an issue of health or of taste, but of fatigue.
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