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.
Refreshing and hydrating, Agua Fresca means fruity water. These beautiful drinks are great at a party, and they can help you use up any fruit that you won’t be able to eat before it goes off. This is certainly not the master recipe, just a good starting point for your own creativity.
When a reader named Quinn suggested a recipe that used both lentils and meat, I started thinking about how veggie burgers and beef burgers each have their own strengths. Why not combine the two ideas to create a burger with meaty flavor but the lean protein and low cost of lentils? And so I offer you the half veggie burger. May it rest a little lighter in your belly.
Since Good and Cheap was published this recipe has become one I often see people make and share on social media and elsewhere. One of my favorite stories is of an 8 year old boy who learned how to make it at school, then came home and taught his sisters how to make them and then made dinner for his family in the process. Kids are so capable!
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!