I developed this salad because I’m not a big fan of mayonnaise-based potato salad. This is really the simplest thing: just potatoes in a regular vinaigrette. You can add all kinds of extras to it to make it more festive, but people always rave about the salad as is. The secret is that potatoes actually have really nice flavor— all you have to do is season them properly. Let potatoes be potatoes, no need to hide ’em!
If you have leftover roasted potatoes or other root vegetables, the same idea works great. Just skip the cooking part and go straight to the dressing.
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When the weather turns cool, I only want to eat warm, flavorful food—in comes roasted vegetables season. Roasting is easy, it warms up the kitchen, and it makes the house smell like the holidays. If you’re uncertain how to prepare a new vegetable, you usually can’t go wrong with roasting— most things end up sweeter, with nice crunchy bits. If you roast a bunch of vegetables at the beginning of the week, you can eat them throughout the week in various ways: with eggs at breakfast, folded into an omelette, as a side dish, in a taco or sandwich, on toast, or with any grain.
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Beef stroganoff is one of my husband’s favorites, so I make it as a treat for him—and one of my early readers, Dave, says his mother made it for him growing up. It’s a classic winter meal from Eastern Europe that warms up a cold house and fills the air with rich aroma. You can use any cut of beef; just adjust the cooking time based on the toughness. Dave’s mom made it with red pepper instead of carrot, so feel free to do the same if you can get red peppers at a good price.
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These are a great meal to make when you have leftover roti and raita. They may seem like a lot of work at first, but if you get into the habit of cooking this way it is quick and very inexpensive. When I was a vegetarian I ate meals like this all the time. The filling comes together in minutes and the potatoes and greens could easily be substituted for anything you have in your crisper waiting to get eaten! Potatoes and greens are great because they are pretty neutral and take on the flavor of the spices well. Leftover Chana Masala is also great rolled up in a roti.
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