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Serious Eats Roundup: Smoked Paprika, Sriracha Mayonnaise, and a Salad BLT July 6, 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. Steak and Eggs with Smoked Paprika A sprinkle of smoked paprika helps wake up this breakfast classic. Bacon, Lettuce, and Tomato Salad with Aioli Dressing This dish reinterprets the ingredients of a BLT as a refreshing summer salad. Flounder Sandwich... Read the Full Article	Pork Larb and the Search for Toasted Rice Powder July 2, 2010 A Thai salad meaty and acidic, packed with cilantro and mint, served with crisp cabbage The only time in the past two years that my wife and I have ordered takeout was this New Years, when, after cleaning up our place from our annual carnitas feast and trying to kick a massive hangover, we basically camped out in the living room on a trundle bed and ate Thai food in our pajamas. Surely, this is why takeout was invented. The idea of doing anything but drinking loads of water and watching a funny movie was out of line. The only... Read the Full Article	Authentic Caesar Salad From a Windowsill Garden June 25, 2010 Urban gardening in Chicago I've started an experiment this year: how easy is it, really, to grow vegetables and herbs in a windowsill? When I moved to Brooklyn from Manhattan three years ago, I was rather taken with the idea of urban agriculture, romanticizing the rustic life of the small producer who grows his own vegetables, raises his own livestock, and scavenges the seas for the rest. (This fantasy was fueled rather steadily by episodes of the River Cottage... Read the Full Article	Thai Salads for the Summer June 22, 2010 The Thai salad is bracingly good, a dish to banish all memory of bad takeout Joe said we should meet for dinner at Thai Aree. You may all remember Joe for his helpful advice on J. P. Graziano's, but I still wasn't sure whether I trusted him completely. l rattled off a few alternatives, slyly attempting to change his mind, but he insisted. "The food is wonderful and the prices are great too." Fine, whatever. I didn't really have the courage to admit that I didn't really much care for Thai... Read the Full Article
How to Store Lettuce in the Fridge June 17, 2010 Many a leafy vegetable has turned to sludge under my watch. No Longer. Even though it's been around for a few years now, I am still incredibly excited to have joined a CSA this year. A few years ago, "CSA" was the big new food acronym, standing for Community Supported Agriculture, the rather wonderful setup where cooks and eaters pay in advance for the season and in return get a box delivered to their neighborhood every week or two, effectively a farmer's market haul. The farmer... Read the Full Article	Serious Eats Roundup: Prosciutto, Pistachios, and Papaduzul June 7, 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. Shaved Asparagus, Pea, and Prosciutto Salad Blake takes advantage of asparagus season by shaving the spring vegetable thinly and tossing it in a salad. Yucatecan Papaduzul (Enchiladas Stuffed with Hard-Boiled Eggs) Pumpkin seeds flesh out this authentic Yucatecan... Read the Full Article	Salad For Breakfast February 16, 2010 Cereal isn't the option in the morning. For the past few weeks I've been eating salads for breakfast. I eat huge bowls of mixed greens sprinkled with dried fruits, toasted nuts, and whatever else happens to be on hand. If there is half an avocado in the fridge I'll cut it up and toss it in, same with roasted vegetables, chickpeas, goat cheese, carrots...you get the idea. I eat until I am no longer hungry. It has nothing to do with a diet, nor is it some devious plan my... Read the Full Article	Is Salad Dressing the Perfect Sauce? December 2, 2009 Throw away those bottle salad dressings. I've been thinking about salad a lot lately, which is strange, because how inspiring can a salad really be? The salads I grew up with were made of lettuce with a bunch of chopped vegetables--carrots, mushrooms, peppers, whatever--doused with a dressing from the fridge door. Everyone put their favorite dressing on, and that worked pretty well. It was the typical "your-choice-of-dressing" side salad, and it was just a way to... Read the Full Article
My Last Brooklyn Salad September 1, 2008 A couple days ago Elin and I went to our community garden plots to asses things after a two and a half week absence from New York. When we left, our garden was thriving with tomatoes, kale, collard greens, beets, carrots, corn, and peppers. Despite our best efforts to screw things up, the Brooklyn soil continues to sprout edibles. We returned to find out tomato plants brown, drooping, and shriveled. Yet as they had started to die,... Read the Full Article	A Salad Grows in Brooklyn July 9, 2008 It was the most fantastic feeling in the world--especially for someone who has no idea how to grow food, like me. A bunch of seeds Elin and I planted months ago in a nearby community garden--tomatoes, kale, peppers, cucumbers, snap peas, beets, radishes, onions, lettuce, and corn--had been growing into large green bushy things that we hoped weren't weeds. Were they healthy and sated with water and getting just the right sunshine? Did they... Read the Full Article	Cheap End-of-Summer Tomatoes and Stale Bread? Make a Bread Salad September 5, 2007 I don’t think I can ever tire of the holy trinity comprised of tomatoes, basil, and carbohydrates. Whether it’s a straightforward pasta of raw tomatoes in olive oil with basil tossed with spaghetti, a bruschetta on grilled bread, or with fresh mozzarella and some balsamic or red wine vinegar—it always tastes fresh, simple, and surprisingly hearty. Sometimes around the end of summer, or the end of a late summer day, you... Read the Full Article	Skirt Steak with Red Potato Salad and Greens (A Harmony, Starring Limes) April 5, 2007 Sometimes all you can hope for at the end of a long day is a little bit of harmony. Whether through yoga, walking your dog, or blasting Bona Drag, you find it and somehow the day washes away. Often I find this harmony by cooking (sometimes with the Morrissey at the same time)--a chance to relax, create, and then have something delicious to show for it. I have a recipe that, while deceptively simple, works so well that it... Read the Full Article
On Canned Salmon February 12, 2007 We all grew up on tuna fish sandwiches, whether we liked it or not. Sally pulls out her bag of carrots and a PB & J, Frankie his bologna with Kraft slices, and I pull out a soggy, fishy, tuna sandwich, and everyone stares. And holds their nose. But it turns out my mom was on the right track: James Beard famously said that tuna is the "only food better canned than fresh." He was entirely wrong, but it stands that canned tuna is a... Read the Full Article	Mexican Chopped Salad with Avocado Dressing December 18, 2006 Ah, the avocado. I'm not sure where it can't be used--sandwiches, tacos, burritos, soups, or salads. The last, particularly, has been of interest lately, as it adds some healthy heftiness (is that a real thing?) to any otherwise wimpy salad. But not content to merely place it in my salads, I wondered what it might be like on it. But I was worried it might go too far. When it comes to the salads, nothing ruins more than a... Read the Full Article	White Bean Herb Salad with Tuna October 13, 2006 Lately I’ve been going to restaurants and leaving with ideas for what to cook at home. A previous post, a salad of roasted squash and dandelion greens, was inspired by the restaurant 360, an unpretentious little spot where you can eat for $25 and the wine list, which emphasises organic, is very reasonable. My version of the squash salad wasn’t nearly as good--I didn’t have the wonderful, meaty thick-cut bacon that the restaurant had; I didn’... Read the Full Article	Roasted Squash Salad with Bacon and Dandelion Greens October 11, 2006 Someone is really concerned about us. We eat a lot of meat and not enough vegetables. Nick spent a week devouring ham and now his face is the color of plain file folders. (I'm in the office--this is the only simile available to me.) We're facing vitamin deficiencies, colon problems. We're afraid to go outside. Because if we just ate a bunch of raw vegetables, we'd have nothing to tell you. We're offering up our bodies for the sake of... Read the Full Article
An Unlikely Salad Concoction September 28, 2006 I never have any idea what to put in a salad. I know this much: make your own dressing, that's a given. Mushrooms are a good bet, as they soak up all the flavor and end up being remarkably delicious. Leaves: yes. Good oilve oil and vinegar (or lemon / lime juice). Salt, fresh pepper. Avocado if you feel fancy. Raw onions, just a bit, taste sweet when combined in with the vinegar. There's this one salad dressing recipe. It's beyond... Read the Full Article	Grill Week Day 4: Greek Lamb Kebabs August 31, 2006 Back in the days of heroicism and yore, legends and lore, shish kebab was invented. In between bouts of maiden-rescuing, treasure-finding, and windmill-attacking, the roaming horseman of the world's countryside decided that they hadn't done enough for mankind. One evening, as the stars shone brightly and the last few vagabonds were settling lazily against rocks for a pipe and a night's sleep, one awoke with a start. In a (literal) stroke of... Read the Full Article	Roasted Pepper Potato Salad with Grilled Steak March 1, 2006 Food photography is an obsessive business. Pictures are alluring, appetizing, what make somebody want to try the recipe. There are times when, obsessed by lighting, aperture, and focus, we forget about the actual eating part. Look at that piece of meat. See the grains? Looks good, eh? Trust us, it was succulent. There's nothing quite like a warm salad in the winter, sharp, crispy greens balanced by a... Read the Full Article