This is one of several variations on basic oatmeal from Good and Cheap. I love this one for many reasons, not least of which is because it reminds me of my dear friend, Sarah Chan who loves all things baklava. We once made a little cookbook together that we self-published called Velo Fare. The recipes were based on the local markets that we loved to visit together by bicycle. We made pistachio pancakes with baklava syrup for that book. That made me realize that the flavors of baklava are pretty accessible and should be a bigger part of our lives—like in our oatmeal!
Keep reading
Here are three quick ways to make plain rice into beautiful, delicious rainbow rice. An early reader, Charles, said he loves rice with vegetables, but these treatments work for grains other than rice as well—everything from quinoa to barley to farro. Vegetables are a great way to liven up the usual rice and beans.
Keep reading
Here’s a repost of an article and recipe I shared on Food 52. Thanks to Alpha Smoot for the beautiful photo!
You know that feeling when dinnertime is near, but you have no plan, and no time to trudge to the grocery store? Maybe you’re thinking, “Yeah, that is every night of my life lady—what’s your point?” Me too guys, me too. Let’s explore how to make a delicious meal when you thought you had nothing.
Keep reading
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.
Keep reading
