Earlier this week I shared 20 weeknight meal templates, which assign a food theme to each night of the week and are an easy way to think about meal planning.
Once you have your template down, it’s time to nail down your recipes. Here are recipes to go with our five favorite weeknight meal templates.
4.21 / 5 Stars | 205 Reviews
by CHRISTINA5362
“Black beans and sweet potatoes are spiced up with jalapenos, cumin, and garlic, then broiled in the oven for a cake that’s less fat but just as flavorful as the fried kind.”
The pressure cooker is an old-fashioned appliance that is enjoying a renaissance of sorts, and there are many good reasons why. Chief among them is the fact that it just cooks so many foods so well; if you have a pressure cooker, you know what I mean. You probably had a gateway experience that made you say Oh! This is what this thing can do.
For me, that gateway cooking experience was simple and elemental: soft- and hard-boiled eggs. The pressure cooker makes them better than any other method I know. Here’s how!
I live in New York City, the home of amazing bagels, so it should come as no surprise that I eat plenty of them. And no matter the filling, my bagel choice is always the same: an everything bagel.
Yes, you can buy the everything bagel spice blend that gives them their signature flavor, but we’ve got something better: a recipe to make it yourself at home.
There are many great things about traveling: beautiful sights, great food, one-of-a-kind souvenirs, funny moments we tell around the table for years to come. Then there are the things we learn — about ourselves, about others — while abroad; the cultural and culinary habits and traditions that make such an impression on us we still think about them years later and, in some cases, even start doing them at home. Here are 10 examples.
3.83 / 5 Stars | 22 Reviews
by MARBALET
“You can make this dish and 24 hours later eat the pickles.”
Dorm cooking is kind of a double-edged sword. It feels liberating to branch out from the meal plan, finally eating the foods you want to eat, and cooking for yourself. But as anyone who’s tackled dorm cooking can tell you, it’s only a little while before you realize cooking in your dorm is tough and full of challenges.
In squeezing three squares a day out of your limited space, the best tool you have isn’t your microwave — it’s knowing how to handle each and every one of these common challenges.
A commonly used homemade substitute for buttermilk is made by mixing an acid with milk (usually a tablespoon of vinegar for every cup of milk). When you’ve done this at home, you’ve probably noticed that the milk curdles and becomes lumpy over time. If you’ve ever wondered why acids curdle milk, I’ve got the answer.
I cannot resist a recipe that promises an odd outcome. To wit, prior to stumbling upon this curiosity in the wonderful A Boat, A Whale and a Walrus, an assembly of recipes and stories from restaurants on the other side of the country that I am now extra-sad I haven’t been to (yet! Like maybe in 5 or 18 years or so?), I understood cobblers to be more or less baked fruit topped with a soft cake batter or plush biscuit, while crisps had clusters of oaty and sometimes nutty cookie-like crumbs giving them their namesake texture. [Let us save comparisons with crumbles, grunts, fools, pandowdys, sonkers, bettys, buckles and slabs for another delicious day.] Crisps were not soft; cobblers were not crisp.
But not this one. Here, in technique that Renee Erickson, the author and chef, says she was handed down from the original owner of one of her restaurants, The Boat Street Café, a rather simple flour/butter/sugar/milk batter is beaten for longer than any proper cake recipe would usually advocate, spread thinly over unpeeled peaches that have been dressed only with lemon zest and juice — no thickeners, spices or sugar — coated with more sugar and then drizzled with hot water. In the oven, the batter develops a crisp lid that is as fun to impatiently tap your way through as the best crème brûlée.
… Read the rest of crispy peach cobbler on smittenkitchen.com
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permalink to crispy peach cobbler | 54 comments to date | see more: Crumbles/Crisps, Peach, Photo, Summer
“How do you make that dressing?” I didn’t give it much thought until my son asked. It seems simple — and it is — but it hadn’t dawned on me to teach my kids to make a basic vinaigrette. Maybe because I never knew how until I met my French mother-in-law.
In my world, dressing came in a bottle from the grocery store. But doing it yourself is easier than driving to the store — and a lot cheaper. It had been years since I measured anything, so the next time I made it, I paid attention, wrote down the recipe, and put it on the fridge. Before I learned to make it, I started with a great cheat.
