This is not the sort of recipe you make on a harried Tuesday night, when you’re stretched in a million different directions, and efficiency is the core operative. There are no promises of it being ready in under 30 minutes, or of dirtying only one pan*. Instead, this is the type of recipe you break out when you have a moment to breathe, to at-least-partially concentrate on the task at hand, and to get a little lost in the process. Yes, it requires more attentiveness than the set-it-and-forget-it-ness of most recipes today. And, yes, you will need to be puttering about or near the kitchen for most of this time, but that’s time you can spend catching up on a great podcast, making other components of your meal (if you choose to eat this as a side, rather than the main event), or doing a bit of meal prep to help you along in your week.
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carrots
Miso Carrot Soup
With the possible exception of this rosemary-garlic chickpea recipe, there’s no soup that I’ve made more frequently than this miso carrot number. Velvety-smooth, savory, and slightly-sweet (from the carrots and onion), it’s just the sort of good-for-you comfort food that this week calls for.
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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.
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