Po’ Boys, the delicious Louisiana sandwiches, are a craving I get surprisingly often and fried shrimp po’ boys are the best of them all. There are many toppings for po’boys but I am most partial to the fried shrimp, catfish, crawfish, or oysters kind. Although there are many perfectly decent places to grab a po’ boy in NYC, I still just don’t have a go-to spot that I love. And the last time the craving hit and we tried a new place I ended up with food poisoning. So this time when I couldn’t get the idea of a pile of fried shrimp with pickles and hot sauce out of my head I figured I might as well make it myself and see what happens. The results were a super crunchy, spicy fried shrimp sandwich — stuff falling out of the sides of my roll, needing two or three napkins to clean up. Total success.
Everyone loves burritos! Or so it would seem from the line-ups at every burrito joint from chipotle to like… all those other ones? But you guys, they are really easy to make! And if you make them yourself they don’t end up being quite as gut-bustingly massive (unless you want them huge in which case, again, you can have what you want). So here is a simple white fish burrito with poblano strips and onions as the vegetable and a super cilantro-y rice to make it a bit Chipotleish (cilantro haters can sub parsley or basil). Keep reading
Of all the recipes I’ve ever shared, Chana Masala is the one I hear about from my friends the most. I think it’s the magic of how shockingly easy it is to make, combined with the fact that it costs next to nothing, topped off with how it tastes absolutely incredible. You will crave it all the time. You might even drool a little when you think about it. Just try it. You’re welcome. Keep reading
This recipe is from From Scratch.
My first book! From Scratch is a vegetarian cookbook intended for people just becoming comfortable in their
own kitchens. Just like with Good and Cheap, the
PDF is free.
Print copies are a pricier than you might expect because this book is printed on demand (1 copy at a time).
This is a recipe from my first cookbook, From Scratch, and I still crave it in the winter. It’s creamy, spicy and delightfully different from your standard bowl of chili. Cauliflower and white beans make up the bulk of it and they both soak up a ton of great flavor. My friends used to beg me to make this, vegetarian or not. However, if the idea of veggie chili doesn’t sound so hot to you, you could try it with chicken or pork. Keep reading