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Content about Pesto

Repertoire \| The Working Lunch October 13, 2011 An Argument for Grains and Vegetables I’ve worked enough days in my life, from my desk at home to mind-numbing office temp gigs, to have developed some theories on lunch. To me, the working lunch is a series of balances: it should be fast, yet not fast-food; it should be a break from work, but not so indulgent you can’t get moving again; it should be fulfilling, but not a cause of sluggishness. Lunch should work for you, but so often it’s the other way around... Read the Full Article	Serious Eats Roundup: Kafka's Soup, Martha's Noodle Cakes, and Nick's Last Stand April 12, 2010 Our weekly roundup of what the two of us have written over on Serious Eats. "Dinner Tonight" Column QUICK MEALS TO YOUR TABLE FIVE DAYS A WEEK. Arepa Sandwiches with Chorizo and Black Beans These traditional central American snacks are sliced in half and turned into a filling sandwich. Asparagus Soup with Egg on Toast This silky soup is perfect for the first asparagus of the season. Soy-Dijon Chicken Wings The... Read the Full Article	Can Pesto Be Improved? February 19, 2010 Not all pesto is created the same. I've been eating pesto with pasta since I knew how to boil water. That dense, fragrant, herb-y concentrate tossed with hot noodles -- it's magic. Even when I had no idea how to cook and bought pesto in a jar, it was wonderful and my favorite dinner. It provides that burst of freshness in the middle of February, and it's delicious enough that the flavor stays in my brain for days. The only problem I've ever had with pesto... Read the Full Article	I Joined the Park Slope Food Coop and Found Garlic Scapes June 21, 2007 Since moving to Boerum Hill, groceries have been tough. We used to live steps away from a B61 bus stop, which takes you directly to Fairway, where almost any food or ingredient can be bought, and at reasonable prices (though their produce isn't always the best). But now going to Fairway truly is a hassle, and I don't think we've since been. Shopping in Manhattan is fine in small doses, but the prices truly make it prohibitive... Read the Full Article
Skirt Steak with Haughty Green Beans October 30, 2006 I had no idea. Abby and I are staring at this picture of skirt steak with string beans with mouths agape, salivating over the chance to make this fine meal, when we notice that nowhere in the ingredients are those beans listed. We double check, and then wonder what it was exactly that we were looking at. All they they had was something called haricot verts. "I'm not sure what that is," I blabbered out trying to... Read the Full Article	White Risotto with Pesto January 21, 2006 Trust this recipe, and never lose faith: it is actually quite simple, and can be used as a launching point for lots of other inspired ideas. I remember vividly the first time I thumbed through a cookbook with a sense of purpose. I was home on a break during my freshman year of college, and my mom had been relating to me her excitement about a book my sister sent from London. She excitedly exclaimed that “it had even been autographed.” I smiled and nodded approvingly, unaffected. It was a cookbook, after all. My sister worked at a Hyatt in... Read the Full Article