The angle: Let’s make lunch something we look forward to
Recipes for right now: Turkey with Mango-Tomato Chutney, Fried Chicken & Waffle Sandwiches, Corn Chowder, Wild Rice with Lentils & Spinach, Gemelli with Peas & Pancetta, Thai Summer Rolls, Rustic Ratatouille Tart,
Who would enjoy this book? Anyone tired of their daily lunch routine
Ryan Farr is the owner of 4505 Meats, a well-loved butcher shop in San Francisco’s Mission district. In the past two weeks he’s both opened a new restaurant, 4505 Burgers and BBQ, and released a new cookbook, Sausage Making: The Definitive Guide with Recipes. Clearly, he is a busy guy but he’s the one to tap when it comes to solid advice on the essentials of sausage making!
Read on for Ryan’s thoughts on the art and science of making sausage at home. (Hint: There’s some math involved!)
I have been gushing in the margins about David Lebovitz’s carrot salad (pardon! salade de carottes râpées) since I made it for the first time four years ago. It’s exquisite in its simplicity, just lemon juice, olive oil, a pinch of sugar, some salt, pepper, and rough-chopped parsley, all applied in that old-fashioned taste-as-you-go method that basically guarantees it will be perfectly seasoned when you’re done. (You do this with everything you cook, right? Yeah, I forget too.) And this week, as the carrots are towered high at markets, was the week I finally wanted to give it its due. But then I started thinking about that carrot soup we talked about in the early days of 2013, which we finished with a lemony-tahini swirl and topped with cumin and sea salt roasted chickpeas and how fantastically filling it was, a real meal in a bowl, and decided we needed a fresh spring-summer spin on it.
I have zero regrets. While no carrot salad could or should replace the perfection of the French classic, this is equally deserving of a place in the annals, right alongside this harissa, feta and mint stunner a lovely person sent me four years ago. Zinging with lemon, nutty with tahini, flecked with parsley, topped with almost smoky roasted chickpeas and then some chopped salted pistachios, I don’t think I’ve ever had a bowl of grated carrots with so much complexity, so much to consider.
… Read the rest of carrot salad with tahini and crisped chickpeas on smittenkitchen.com
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permalink to carrot salad with tahini and crisped chickpeas | 63 comments to date | see more: Carrots, Gluten-Free, Photo, Salad, Summer, Vegan, Vegetarian
4.24 / 5 Stars | 39 Reviews
by William Anatooskin
“This healthy soup is loaded with flavor and nutritious vegetables! Green bell peppers, cabbage, and cauliflower figure prominently in this ambrosial dish.”
Love natural nut butter, but can’t stand when it separates? You’re not alone! There are a few different methods to blend, and re-blend, separated nut butter, and I have a tried and true, super-easy method that works every time.
Throwing a party can be great fun, but it can also be extremely stressful. Where are the napkins? Shoot, you forgot to pick up the wine. Why isn’t that roast done yet? You need the oven for the cobbler! Help, the guests are here and you haven’t showered!
Peace, friends. The price of a great party doesn’t have to be your sanity. Here are 10 ways you can make things easier:
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Using nonstick cooking spray is an easy way to grease all the edges and corners in a baking pan, but it always seems to coat the area I’m spraying over with a sticky film too. Does this happen to you too? Here’s the best way I’ve found to make sure your pan gets greasy while your kitchen stays clean.
4.1 / 5 Stars | 74 Reviews
by AMEZELL
“Lentils, rice, tomato sauce, herbs, and vegetables yield a wonderful meal for vegans and non-vegans alike.”