The day after Thanksgiving, the fridge is full of containers and nobody wants another plate of the same dinner. The trick is to stop thinking of it as leftovers and start thinking of it as ingredients: cooked turkey is just […]
How to Cook with Weeds: Dandelion Green Pasta
Yes, the title is a joke, and no, this is not that kind of recipe. Plenty of the plants we pull out of gardens and pavement cracks are perfectly good to eat, and some of them, like dandelion greens, are […]
Miso-Glazed Salmon With Garlicky Kale
Miso is one of the most useful jars in the fridge. A spoonful mixed with something sweet and something sour makes a glaze that caramelizes under the broiler in minutes and gives salmon a deep, savory crust. With a pan […]
Roasted Romaine: Using Greens for More Than Salad
Most of us only ever meet lettuce in a salad bowl. Sturdy greens like romaine, though, are wonderful when they meet some heat. The outer leaves wilt and char at the edges, the crisp center stays juicy, and the whole […]
Slow-Cooker Shakshuka for Easy Weeknight Dinners
Shakshuka, eggs gently poached in a spiced tomato and pepper sauce, is the kind of dinner that looks like effort and is not. It comes to the table bubbling in its pan, everyone tears off bread and dips straight in, […]