Vegetarian Archive

Tuesday, April 21, 2015

potato scallion and kale cakes

potato scallion and kale cakes

What makes a recipe great? In my head, there’s a list of ten things and eight of them are different ways of saying the first one, which is “It works.”

  1. It works.
  2. For everyone. In every kitchen.
  3. Without requiring an advanced cooking degree or preexisting mastery of obscure techniques.
  4. Or voodoo.
  5. Definitely not prayer.
  6. It explains what you need to do in the clearest language possible.
  7. It anticipates where most home cooks might struggle. If something is a game-changer — i.e. it will kill the recipe if you don’t adhere closely to a step — it will warn you.
  8. Did I mention that it needs to work? Because it doesn’t matter you’re making or who gave you the recipe or how transcendent it was at the Michelin-starred restaurant that night, if the recipe printed in a publication intended for home cooks doesn’t work for most of us at home, it sucks as a recipe. It leads to bad meals, bad moods and take-out. A recipe flop is about the worst way to spend your limited free time. It is a 100% guarantee that you’re not going to feel like cooking next time you have a chance.

Continued after the jump »

Monday, April 13, 2015

artichoke gratin toasts

artichoke gratin toasts

As someone who claims that her favorite food on earth is artichokes, it’s strange that this cooking website boasts so few recipes that feature them, that the last one was over 5 years ago, and I came to the conclusion years later that I liked it better without the artichokes. Something is not adding up. But while I like to believe that I cook what I want — it’s all about me, me, me, baby — and not solely that which will please a real or imagined audience, the reality is that it’s not much fun to make food that few people get as excited about as you do. It would be like inviting everyone you knew to a viewing party on the latest Science Channel documentary on, say, how rolling luggage is made only to find that all of your friends were simultaneously, apologetically busy that night. (WTH, you want us to return to the dark ages of lifting luggage by hand?)

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Tuesday, April 7, 2015

obsessively good avocado cucumber salad

obsessively good avocado cucumber salad

It’s been 29 weeks since I first made this avocado and cucumber salad, which means two things: it predates this news, meaning that all of my theories about this kid making me crave avocado, grapefruit, and chocolate are perhaps completely bogus, elaborate projections on my part. Two, I’ve probably made it 29 times since then and never shared it with you, which is a huge shame. I’m clearly addicted to it, but every time I went to take a few photos and write it out in recipe format, I convinced myself it was too simple to make a big deal of. You know, as if what anyone has ever asked for in their life is more complicated recipes and fewer 5-minute salads worth obsessing over.

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Tuesday, March 31, 2015

wild mushroom pâté

wild mushroom pâté

Every spring, I promise I’m going to share a recipe for chopped liver. And every year I lose steam, perhaps because there are probably few more divisive foods than organs, or maybe because my instructions on the matter are quite short: just make Ina Garten’s. Ina can do no wrong, and I like to amuse myself by imagining that I’m only eight bestselling cookbooks and three homes in two countries away from basically being her when I grow up. (Sure Deb. Okay.)

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Tuesday, March 24, 2015

baked chickpeas with pita chips and yogurt

baked chickpeas with pita chips and yogurt

Nothing against barbecue-style baked beans, all tangy sauced and full of smoky burnt end drippings — hi summer, get here quick please — but I hardly see why navy beans get to have all of the fun. Where are the baked kidney beans, black-eyed peas and gigantes? Baking is a phenomenal way to cook dried beans and a great way to make something more complex of canned ones; when you start considering flavors, the sky, nay, the globe is the limit. I want these red beans slow-baked in a big casserole, scooped with tortilla chips. I want baked black beans heaped over tostones, braised white beans over Catalan-style tomato bread and I want what we had for dinner last night for the first time all over again, because it was perfect.

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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.

Continued after the jump »

Monday, February 23, 2015

spaghetti pangrattato with crispy eggs

spaghetti pangrattato with crispy eggs

Several years ago, because we didn’t have a kid yet, didn’t know about things like school break schedules and figured midway through February was as good of a time to escape the snow as any, we decided to get away to someplace warm and winter-free during Presidents’ Day week. We found ourselves smack dab in the middle of a beach resort that had to have easily been 75% children, and the kind that were at that time my worst nightmare of what kids could be [insert yours here, then multiply it as far as you can see] and we decided to both never have kids and never ever go away on Presidents’ Week again.

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