It’s almost over. 2013 has been good to me, with exciting developments and lots of change, but with all the fluster and the bluster, with all the new types of stress and the unrelenting, unfamiliar feeling (for me) of not quite being able to maintain the grip on things in the way that I would like to, I know that I’ll be just fine when 2013 is a speck in the rearview mirror. Maybe it always feels this way, with the rush that November and December always are. And maybe the fluster and bluster is just a sign of activity. Whatever. Next.
My grandmother had the tradition every New Year’s Eve of setting outside a coffee mug that contains a quarter, nickel, dime, and penny. The coins should be shiny, and the mug should go out where it’ll get lots of air circulation. This was thought to promise prosperity, and I’ve never missed a year, never deviated from it or questioned it. The only thing is that living in New York, my access to the outdoors is a fire escape, so I’ve never been sure if that’s enough air circulation or not. Maybe you’ll want to give this a try. Continue reading
A green salad seems so easy, so boring, but it’s one of those essential dishes like pasta, scrambled eggs, or a pot of beans, where the magic is in the details. I make one with pretty much every dinner I serve, and it ranks high in my list of favorite foods—salad with dinner is how I grew up, though I’ve come a ways from the Thousand Island dressing-ed and bagged Caesar salad-ed days of my youth. Nothing is quite as reliably refreshing. A pile of perfectly dressed greens, speckled with few or many adornments, and glistening with some bright zing and rich fruitiness in the form of a vinaigrette, is just what I want to round out a meal.
Good lettuce is a no-brainer. Save rubbery or wilted lettuce for . . . well, you might sauté it if it’s a hearty green like spinach or arugula or throw it into a smoothie, but for the most part you’ll probably just want to compost it. Some lettuces, if it looks like there’s some life left in them, can be revitalized by soaking them in ice water for 10 to 15 minutes. There are lots of good-quality pre-washed organic baby lettuces and lettuce blends out there, and I’m certainly not embarrassed to buy them. But lately, I’ve been most often drawn to the heads of green- and red-leaf lettuce sold still attached to its roots, from one of the stands at the farmer’s market near my apartment. It’s incredible how long these lettuces last—the one pictured, I bought it over a week and a half ago. I just pluck off leaves as I need them. Continue reading
Wherever you stand on the cold soup spectrum—do you think they’re silly and have no reason to exist? Or do you just think we ought to call them smoothies, rather than soup? Didn’t we discuss this last year?—today’s recipe is one I was excited about well before I found time to make it. I wanted a simple edamame soup that would provide a good base for some fun garnishes. It turned out to be rich and hearty whether you serve it hot or cold, and easy and cheap, too.
[Apologies for the lapse here. I hope you didn’t miss Martha Rose Shulmans’ great column a few weeks ago in the New York Times that focuses on veggie burgers.]
This burger has been in the works for a little while. The seeds were planted sometime two years ago, when I started making my own kimchi. I first used it as a condiment for veggie burgers, and from there, it wasn’t long before I thought to use it in the veggie burgers. But it took a while before I got the formula right. As usual, I wanted to add too much—watercress, chard, bok choy, tofu, seitan—and each previous attempt resulted in a flavor that was cloudy at best, and unpalatable at worst. So I did as Amanda Hesser advised in an interview that I can no longer locate (I’m paraphrasing): Cooking is similar to that rule about dressing yourself, take one item off before you leave the house.
Not to overwhelm you with quinoa, but I can’t help myself right now. This is very much a blueprint recipe and hopefully it’ll provide some ideas in terms of giving your old grain-based salads new tricks. My inspiration today, clearly, is spring: I want grill marks, I want tart and snappy textures, a zesty vinaigrette, and most of all, I want green.