Raita is a traditional Indian sauce served with all kinds of things. It’s simple and surprisingly tasty. Spoon it onto chana masala, curried red lentil stew, the potato and kale rolls, or anything spicy to cool things down.
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.
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).
I’m out of town for the holidays so I though I’d share a few old classics that are nice at this time of year. These black bean, goat cheese, and chipotle enchiladas from my first cookbook, From Scratch may not be the simplest or quickest recipe, but they are so delicious. First, you roast the peppers and make the sauce, then you make the filling and then bake the enchiladas. Might seem like a lot of steps but it’s worth it for this super satisfying and decadent vegetarian main. And it’s fun to put together if you have a bit of time to slow down and putter around the kitchen. Keep reading
It’s starting to be the summer now. Mostly. Barely. And that definitely changes the kinds of things I want to eat for lunch.
A friend got me thinking about how in general those of us who work in the world of food don’t tend to share our regular meals with people. Largely because, just like everyone else, most of them are unglamorous and expedient. I might share the amazing donuts I got, but not the bowl of cereal or the bell pepper with hummus.
So with that in mind, here is a meal I make a lot when I’m on my own during the warmer months. I think of it as “can of chickpeas+” so that means a can of chickpeas (sometimes I do other beans, but they aren’t quite as appealing cold) and whatever else is hanging out in my vegetable drawer. This is what I had today! The dressing is also extremely changeable, but I do try to add quite a bit of flavor in the dressing since the chickpeas soak it up so well. Keep reading