Another quick lunch idea I thought I’d share. This is a cold salad on top of warm toast (well naan bread in my case, but use what you have on hand). With the cold weather, I’ve been pretty uninterested in eating anything cold lately, but this had a warm enough overall vibe to be appealing even on a dreary, rainy winter day. Avocados and grapefruit have both been on mega sale lately so I have quite a few hanging around. The avocados are perfectly ripe and I am feeling pressure to eat them before they go off. So today I thought I’d make an extra fancy avocado toast by combining tangy grapefruit and creamy, savory white beans with the avocado.
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Egg sandwiches are a mainstay of every corner deli in NYC, and for good reason: they’re cheap and easy, fast and delicious. Like most sandwiches, this recipe is really flexible. In particular, you can change the hash to use whatever you have around. You can also cook the egg like an omelette and fold it over with cheese wrapped in the centre if you really want this to mimic the classic deli egg sandwich. So if you don’t feel like venturing from your cozy nest this morning, try making this at home out of what you have in the fridge. Sad leftovers can take on new life when turned into a hash and matched with the rich fattiness of a morning egg.
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It’s the summer, it’s beautiful and we’re celebrating 2 years since the Good and Cheap Kickstarter ended … and we just donated our 70,000th free cookbook! So let’s make some decadent shrimp rolls!
But first, the free PDF has now been downloaded 1 MILLION TIMES. If you haven’t seen it, grab a copy here.
If you’d like to see where the book is making a difference in your community, click here to see our interactive map of all 1,350 organizations that have received free or discounted copies.
Huge, unending thanks to everyone who made this possible — the Kickstarter backers, Workman Publishing, our distribution partner Access Wireless, and all of you who spread the word (and who spread the book itself). You’ve changed my life, and we’ve changed a lot of other lives together. 🙂 Keep reading
I love egg salad and have made something approaching 79 different versions of it over the years. So when a reader recently wrote to me asking for an egg salad recipe that was all the excuse I needed to share one of them with you here.
I never much liked the bland, mayo and celery version that is the mainstay of delis and work lunches—too much mayo! But once I realized that it’s eggs and not mayo that’s the main ingredient I got pretty obsessed.
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