Italian Bean Salad with ''Loadsa'' Herbs and Tuna

Cooking from Chicago's New Dose Market, Happening Again This Sunday

8th Jul 2011

The Italian bean salad has been with me a long time, and for good reason.  I've made some variation of beans, herbs, and olive oil dozens of times over the past few years and I never get tired of it.  When it comes to the relationship between deliciousness and effort, this one gets it exactly right. It's about as easy as mixing the ingredients together and letting the flavors develop, then it'...

Serious Eats Roundup: Cod, Curry, and Chiles

19th Jul 2010

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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.

Curried Udon Noodle Stir-Fry
This Japanese curry dish mixes flavorful spices with udon noodles and broccoli.

Roasted Beet Salad with Guajilo Chile Dressing
This unique take on beets looks to Mexico instead of France.

Packets of Cod ...

Pork Larb and the Search for Toasted Rice Powder

A Thai salad meaty and acidic, packed with cilantro and mint, served with crisp cabbage

2nd Jul 2010

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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 w...

Authentic Caesar Salad From a Windowsill Garden

Urban gardening in Chicago

25th Jun 2010

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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 rat...

Thai Salads for the Summer

The Thai salad is bracingly good, a dish to banish all memory of bad takeout

22nd Jun 2010

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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 did...

How to Store Lettuce in the Fridge

Many a leafy vegetable has turned to sludge under my watch. No Longer.

17th Jun 2010

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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 mar...

My Last Brooklyn Salad

1st Sep 2008

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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,...

Cheap End-of-Summer Tomatoes and Stale Bread? Make a Bread Salad

5th Sep 2007

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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...

Mexican Chopped Salad with Avocado Dressing

18th Dec 2006

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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...

Roasted Squash Salad with Bacon and Dandelion Greens

11th Oct 2006

Squash_salad_1 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...

Roasted Pepper Potato Salad with Grilled Steak

1st Mar 2006

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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...

Egg Mayonnaise and Cress Sandwich

Recreating a fond memory from being poor in London

14th Feb 2006

Though egg mayonnaise is essentially the same thing as American egg salad, it doesn't taste like your average pitch-in.   The mayonnaise was creamy but it had a lightness to it, which probably has something to do with the proportion of ingredients.  Instead of deli-style New York sandwiches where a literal pound of meat is thrown on each sandwich--"It's like a cow with a cracker on either side,...