Say you’re stuck on a desert island for the rest of your life and there’s only one restaurant. It’s a really good restaurant, but you’ll have to eat one cuisine for the rest of your life. What would it be? For me, the answer has always been something Asian – typically Thai, Korean or Indian. Here’s the funny thing about that answer: I rarely cook any of those styles of food ever.
I can be an impatient person (my husband will affectionately call me Veruca Salt from time to time, and if I’m being exceptionally impatient, he will sing the Willy Wonka song). This impatience has lead to many years of quick meals because when I want food, I want it now. Breakfast especially needs to be quick and something I don’t have to put a lot of energy in to. So where does this strata fit in?
4.63 / 5 Stars | 20 Reviews
by CINDY N.
“All of your favorite fruits, lightly sweetened, served in a watermelon ‘bowl’. Try cutting a scalloped, or sawtooth, rim around the edge of the watermelon for a special presentation.”
This probably makes no sense. The classic Levantine fattoush salad that I’ve mercilessly punned upon is the epitome of summer: tomatoes, cucumbers, scallions, mint, parsley, garlic and lemon with pita chips that both do and do not soak up the dressing, in the best of ways. It’s bright, crunchy and the absolutely ideal thing to eat on a hot day. But at least on this coast, we’re done with beach days for a while. We’re done (or were supposed to be before today’s confusion) with open-toed shoes, permanently open windows, and going out without a jacket and not regretting it. The tomatoes are waning, the heavy orange vegetables and dark leafy greens are creeping in.
A fall-toush salad is like your summer fattoush put on a thick sweater over a plaid shirt and went on a hay ride drinking hot apple cider and came back mooning over how the forest floor is like a giant mural. A fall-toush salad keeps the brighter parts of the summer version — the lemon, the scallions (well, I forgot them, but you shouldn’t), parsley, mint, garlic and pita chips — but stirs them over warm roasted squash and brussels sprouts. A fall-toush salad accepts that it’s going to be cold out for the foreseeable future and that your salads must adjust accordingly, even yours truly cannot.
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Like everything else in life, our kitchens, our cooking routines, our food — it can start to feel a little blah. We feel a little blah. It’s all blah-blahbitty-blah-blah.
Does your kitchen have you singing the blues? Does your food have you toying with the idea of takeout more often than not? How do you find that little spark that gets you going again? Here are my favorite places to find fresh inspiration for the kitchen itself and the cooking that happens there.
Did you hear? Brunch is on the way out. If you believe the New York Times Opinion pages that is.
Over the weekend, a writer came out against the culture of brunch, citing that “it has become a twice-weekly symbol of our culture’s increasing desire to reject adulthood.” Ouch.
Do you ever look into your fridge and think, “There’s nothing to eat. Better go to the store?” Because I do that occasionally. Reality check: There’s plenty of food in my fridge, freezer, and pantry. All I have to do is put it together. The other day, short on time and cash, I pulled out the slow cooker and made dinner, without buying a single thing. Here’s what I did.
4.75 / 5 Stars | 14 Reviews
by Drizzler
“A lightly sweetened dressing made with lemon yogurt adds to this refreshing and colorful salad of strawberries, cantaloupe, and watermelon.”