As this blog’s archives suggest, I’m a big fan of one-pan meals — see: chicken with potatoes, carrots, and onions; salmon with asparagus and spring onions; and roasted Italian sausages, peppers, and onions. Unfussy but full of flavor, these one-and-done recipes dramatically minimize the post-meal dirty dish count, making cooking dinner during a busy week worlds more appealing.
…
Dinner
Cacio e Pepe Corn
Pasta purists, look away. The idea of dressing up a humble ear of boiled, buttered corn with the trappings of cacio e pepe may offend some, but I, and the genius behind this recipe (the author of Short Stack Vol. 10: Corn, Jessica Battilana) don’t care. Yes, cacio e pepe in its pure form is a glorious thing, but that doesn’t mean it can’t — or shouldn’t — be riffed on. And when you take a step back and think about it, cacio e pepe corn makes a lot of sense; sweet buttery corn pairs wonderfully with nutty Parmesan, shower it with freshly-ground black pepper and some sharp, salty Pecorino and — shocker — you have a winner.
…
Roasted Tomato Eggplant Soup
Take a peek into my freezer and alongside the popsicles, frozen fruit, parmesan rinds, shrimp, and sliced bread, you’ll typically find single servings of at least two varieties of homemade soup, ready to be thawed and simmered when hunger strikes. Admittedly, I’m a bit of a soup obsessive — my cookbook collection includes nearly a dozen single-subject titles devoted to it — but I don’t think you have to feel the way I do about bisques and potages to find this a winning dinnertime strategy. Soup freezes wonderfully, is easily defrosted and reheated, and, generally-speaking is a veggie-packed nutritional powerhouse.
…
Spicy Chickpea-Tomato Ragout
Why, in the middle of July, am I writing about a dish made with canned tomatoes, just as plump, juicy heirlooms have begun to flood the markets? Don’t get me wrong, I adore a peak-season fresh tomato — this time of year I practically survive on simple tomato salads — but I also find immense value in a killer pantry-based recipe, like this speedy, spicy tomato and chickpea stew. Because, as much as I enjoy grocery shopping, at least grocery shopping of the leisurely sort, sometimes it can feel like a bit of a chore, the last thing I want to do after a busy day of work. (I may be in the business of proselytizing home cooking, but will admit that the work that goes into that — meal planning, grocery shopping, and the like — can occasionally be a bit of a drag.) So when I come up with or discover a new pantry-goods-based recipe, especially one that’s as wholesome, versatile, and tasty as this one is, I tend to get ridiculously excited, giddy even.
…
Pesto Pasta With Grilled Eggplant and Tomatoes
When making pasta at home there are two rules I live by. One: go for the good stuff; by that I mean I don’t bother with whole wheat, quinoa-, or bean-based options, as I’ve yet to find a brand that yields the same perfectly al-dente texture as pasta made with refined flour. And two: either serve it as a side or go heavy on the vegetables (or, ideally, both). Made this way, there’s plenty of satiating fiber and flavor to go around, without any feeling of sacrifice.
…
Grilled Skirt Steak With Soy-Garlic Marinade
When cooking a thick, well-marbled NY strip or porterhouse, I tend to stick to the adage that less is more, seasoning with salt and not much else; with leaner, thinly-cut steaks like strip, hangar, and flank, it’s a different game altogether. Flavorful, but not terribly rich or tender, these relatively budget-friendly cuts take magnificently to a bold marinade like this soy-garlic situation.
…
Black Bean, Tomato, and Avocado Bowl
Larger tomatoes like beefsteak, plum, and brandywine may not have hit their stride yet, but I can’t wait any longer to share this simple application of cherry tomatoes. Petite cherry and grape tomatoes like these Sungold and Sweet 100s ripen earlier, making them a great pick for those of us who can’t wait for tomato season any longer. A touch of heat amplifies their sweetness and softens their texture, making them an ideal compliment to a Mexican-inspired combination of seasoned black beans and buttery avocado.
…
Szechuan-Style Green Beans
I’ve been wanting to share this recipe with you for weeks, but, as sometimes happens, life got in the way. Mostly, I’ve been putting in work on an exciting soon-to-be-launched project with Andrew. More on that soon(ish), and yes, it involves food. Additionally, after six months of squatting in Andrew’s dad’s SoHo apartment (thanks, Mark!), Andrew and I have decided to make our temporary move to NYC a little less temporary. The last month or so has been a whirlwind of apartment hunting — very excited about our new place in Williamsburg — figuring out how to move all of our worldly possessions cross-country, and getting our house in San Francisco ready to sell. Add to that my birthday, visits from a few close friends, plus two West-coast weddings, and it’s safe to say we’ve been pretty busy.
…
One-Pan Salmon and Asparagus With Spring Onions
It may not be as apparent as with produce, but seafood has its seasons. With the rise of aquaculture, frozen fish, and globalization in general, it’s possible to buy salmon all year long, but, like berries, wild salmon is at its peak during the spring and summer months. This recipe pairs beautiful salmon fillets with two other seasonal ingredients: asparagus and spring onions.
…
One-Pan Roast Chicken With Carrots and Potatoes
What do roasting a chicken, poaching eggs, and cooking a perfectly medium-rare steak have in common? All three are culinary techniques that have a reputation for being far trickier than they actually are; in fact, with a bit of guidance, they’re all quite beginner-friendly. Here, I’m breaking down my basic, but really good, take on roast chicken.
…