We shred summer squash – using a spiralizer, a julienne peeler, or by hand. That’s our “pasta.” And then we do it up aglio e olio style. That’s Italian for “garlic and oil.” E gamberi means “and shrimp,” and it’s the shrimp that transform what’s basically a glorified salad into a full-out meal. Now let’s talk cheese: there’s generic romano, and there’s pecorino romano. The
This isn’t authentic, and it probably lacks artistry. But it’s yummy, a foolproof weeknight staple that’s good for you. In the winter, I use chopped carrots, and frozen peas and corn. In summer, why not throw in some snow peas?
My mother’s cassoulet recipe (originally published in these pages 2017) is a delight, and a revelation. Lots of beans and meat. Rich and warming. Fatty and delicious. Creamy on the bottom; melt-in-your mouth crispy on top. The perfect Sunday dinner for family, and a holiday table centerpiece.
Here we use Shichimi Togarishi, a Japanese 7-spice blend of chilis, citrus, seaweed and sesame. If you haven’t tried it… try it! Lovely on plain boiled rice, and just like za’atar, it makes a phenomenal avocado toast.
This soup isn’t a traditional chowder. But we’re going to call it a chowder anyways, because it’s creamy and chunky at the same time. Red lentils (masoor dal) cook quickly and melt into the base of rich coconut milk, bright tomatoes, and gentle spices. Shiitake mushrooms give you something to chew on, and you can
This will take you literally 15 minutes, tops. It’s all sorts of green. It’s hearty, tastes great, works equally well as a side and a main, and you only have to clean one pot. What’s not to love? It also uses some ingredients you may not be familiar with. Trust me: get them. And not