Grain/Rice Archive

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.

Continued after the jump »

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.

Continued after the jump »

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.

Continued after the jump »

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.

Continued after the jump »

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.

Continued after the jump »