Grain/Rice Archive

Wednesday, September 16, 2015

zucchini rice and cheese gratin

zucchini rice and cheese gratin

September has always been my favorite month. The grimy, relentless sauna that is New York City in August finally lifts and we can almost always count on a solid week (or more) of impossibly sunny low-humidity days that I consider my personal obligation — as happy repentance for all the above griping — to spend entirely outdoors. My best memories are from Septembers; this may sound weird, but I remember going to work on the morning that nobody knew yet would be 9/11 and thinking it was as clear-skied and gorgeous out as a day could ever be. Two years later, I met my husband on that day. Six years and a few days after that, we met our baby boy, and I distinctly remember checking into the hospital on a hot summer day and checking out three days later when it was unquestionably fall, disoriented.

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Tuesday, March 10, 2015

red bean and green grain taco bowl

red bean and green grain taco bowl

I swear, this wholesome-looking meal isn’t penance for anything. It’s not a budget-friendly apology for the frenetic unplanned redecorating project or atonement for the fact that I’ve basically only wanted to eat chocolate, peanut butter, bread and pasta for the last 22 weeks. It’s not compensation for the frosting that didn’t make it onto the cake and was eaten instead with a spoon, or the impulsive meringues last weekend. It’s only ever-so-quietly a warning that the next thing coming on this site is so decadent, you might wish to advance yourself some greens, grains and beans.

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Thursday, March 6, 2014

kale and quinoa salad with ricotta salata

kale quinoa salad with ricotta salata

It’s not my best quality, but I have a hard time talking about kale or quinoa with a straight face. When an ingredient is everywhere, when it is treated as if it were the answer to all food questions — what might feed us dinner/a kid be tricked into eating in muffins/be juiced for longevity/and possibly even save the earth — I can’t help but want to rebel against it and both of these ingredients, these darlings of the farm-to-table circuit with their ubiquity on nearly every restaurant menu in lower Manhattan and upper Brooklyn, make easy targets. I know, I know, I should grow up and stuff.

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Thursday, February 20, 2014

stuck-pot rice with lentils and yogurt

stuck-pot rice with lentils and yogurt

I once read that if you ask a guy what his favorite item of clothing is, he would pick the oldest thing he owns — some t-shirt he’s had since high school or nearly threadbare sweats. And if you ask a woman, she usually picks the last thing she bought. [Nobody mentioned four year-olds but obviously: fireman hat.] Gender stereotyping copy aside,* when it comes to recipes, this has me down to a T: my favorite thing to cook is usually the last thing I made. Because of this, I fail 100% of the time at “content-planning strategies” [or as it sounds in my head when I read phrases like this: blargle-blargle blargle] because while I’m supposed to be telling you about this great dish I made last week for Valentine’s, I only want to talk about what I made for dinner on Tuesday night. Because it’s my new favorite everything.

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Monday, October 7, 2013

miso sweet potato and broccoli bowl

miso sweet potato and broccoli bowl

Here are the things I jotted down on my cooking wish-list whilst (!) I was in the UK: baked cauliflower cheese, a “proper” English Sunday roast (with mash fried potatoes, Yorkshire pudding, creamy horseradish sauce), the “full English” breakfast (authentic = every item must be fried, apparently!), cider vinegar + Maldon sea salt crisps with champagne, please, chunky olive oil and mushroom risotto, clotted cream and marmalade scones, Welsh cakes, chocolate-dipped digestives and fall apple-plum crisps thickly drizzled with fresh cream.

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Monday, August 19, 2013

rice-stuffed tomatoes

rice-stuffed tomatoes

Guys, we should definitely, definitely talk about these. Here, I’ll go first: I think it’s essential that you not let another tomato season pass without making them. I realize that you might imagine rice-stuffed tomatoes to be something unappealing. Maybe you had a cold, stomach-turning one at a buffet wedding too many years ago that its squidgy horror should still be fresh in your mind, and yet. Maybe you cannot imagine why anyone would consider rice stuffed inside a tomato to be something noteworthy, being just rice and tomatoes, possibly two of the most generic foods out there. Maybe you’re waiting to hear what I dolled these up with to make them interesting — was there bacon or cheese or caramelized onions? Did I amp it up with whole grains or kale? Maybe I cooked an egg inside, like that one time? And maybe you’re going to be disappointed when I tell you that I added nothing, just about nothing at all, and that’s the best thing about them.

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Monday, July 15, 2013

one-pan farro with tomatoes

one-pan farro with tomatoes

I was not, in fact, looking for a new farro dish. It rarely occurs to me over the summer, when there’s more eggplant/zucchini/tomatoes/peaches/plums/berries than anyone could fathom going through in the scant weeks they’re available, to wish I had more whole grains in my diet. And since we’re being honest, only occasionally in times that it probably should, such as in February, when refined flours and pasta are used to fill the endless gap in growing seasons. But, as it happens, because I’m terrible at timely meal-planning, I was attempting to make this chicken for dinner a couple weeks ago and it wasn’t ready on time, or even close to it, and I remembered a one-pan linguine dish I’d read about in Martha Stewart Living last month that sounded fascinating. Realizing I had almost all the ingredients on hand, I rustled it up instead and felt like such a domestic diva, I nearly took a bow when I brought it out, but resisted, as I prefer to only drop one dish a season. In the dish, pasta, only enough water to cook it, an onion, garlic cloves, some cherry tomatoes, olive oil, basil, salt and red pepper flakes are combined cold, brought up to a boil and cooked until the pasta is al dente and everything else becomes the dish’s saucy servant, all in a single saucepan, all at once. I realize you’re all leaving me right now to make it this very moment, and I don’t blame you. At the very least, you need to bookmark the recipe for when you’re in a pinch, and really, when is anyone not?

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