by Admin | Jan 21, 2020 | Breakfast
Bitter Greens and Herbs Strong-flavored greens make great salads, and there’s a long tradition of using bitter greens, herbs, and flowers as accompaniments to blander foods. The recipes here build on that concept by combining these pungent power-houses with other...
by Admin | Jan 21, 2020 | Breakfast
Balsamic Strawberries with Arugula MAKES: 4 to 6 servings TIME: 15 minutes In the original How to Cook Everything, I featured these strawberries as a peppery, slightly sweet compote in the fruit chapter. In Italy, where balsamic vinegar originated, strawberries with...
by Admin | Jan 20, 2020 | Soups
Black Bean Soup MAKES: 4 servings TIME: 30 minutes with cooked beans This works best when you pure some of the sturdy black beans and stir them back in, for a smooth-chunky effect. But in many Latin American versions the beans are left whole, with chunks of sweet...
by Admin | Jan 20, 2020 | Soups
Barley Soup with Seasonal Vegetables MAKES: 4 servings TIME: 45 minutes It is tempting to think of barley soup as quintessential winter fare. But when you let the season dictate your choice of vegetables, the heartiness changes dramatically. Start with the basic...
by Admin | Jan 20, 2020 | Salads & Dressings
Avocado Salad with Ginger and Peanuts MAKES: 4 servings TIME: 2 hours, largely unattended Avocado is so rich and creamy that all it needs is a little acidity to become a “salad.” This sweet and sour dressing, almost a ginger syrup, really does the trick. Serve...
