Quiche with Roasted Mushrooms, Green Garlic, and Ricotta

Over the weekend I shared a story on Medium about a "luncheon" that my mom threw, and her favorite cookbook Bound to Please. In that story, the quiche I describe is Mom's go-to quiche—a quiche Lorraine, made with ham of course, but also with a Pillsbury pie crust and two different kinds of pre-shredded cheese. Here's the one that …

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Vegetarian Kimchi Fried Rice

There was a time, not that long ago, when Kimchi Fried Rice was very popular on the internet, and ever since then it's been one of my favorite things to eat. I put a kimchi fried rice bowl in Bowl, but today wanted to share a spin on that recipe.  It's inspired in part by the 10 pounds of kimchi that …

Chili and Bowls

Last weekend, while it was still unseasonably warm here in New York, I bought a bag of mixed soup beans at the farmers market and set out to make chili. (I found the beans—beautiful beans!—through a great new initiative called the Greenmarket Regional Grains Project.) I wondered if it was too warm, that chili was the wrong thing for the weather. But …

A Basic Grain Bowl

Here's a quick recipe for a style of meal I've been eating a lot lately. It's one of those "component" bowls, a cousin of a Korean bibimbap, that I make so often that I rarely think it merits a recipe. If I were to post a photo like the one above on Instagram and someone asked me for the …