It’s that time of year again, tomato season, when I spend ample time devouring and writing about the glorious vegetable and then wait for the emails and DMs telling me I should know a tomato is actually a fruit.
One of the saving graces of this pandemic for my son has been his magnetic tiles. He puts them together and takes them apart as often and in as many ways as he wants. I feel the same way about milk, flour, eggs and butter: Four basic ingredients that can be mixed and matched and varied to create so many dishes.
You’re familiar with the ubiquitous culinary term “curry,” but do you really know what it is? Rice, spiced sauce, vegetables and meat, right? But why are there so many of them, and why are they from all different regions?
Zucchini seems to be one of the most stuff-able vegetables. They can be halved lengthwise and scooped into little boats, then filled and baked, or they can be hollowed out into tubes, stuffed and simmered in sauce.
Salt is everywhere. It serves an important function in keeping our bodies operating, but with modern convenience food and dining habits, it can be easy to overdo it. Limiting sodium intake is a real dietary concern for many people.
Many styles of seafood salad exist, but I love to toss quick-cooking fish or shrimp in a bowl with something creamy, like mayonnaise or yogurt, a few crunchy add-ins, like celery or water chestnuts, and then any variety of peppers, herbs and spices.
After months of maximizing their stoves, even the most ardent cooks need a break. For one thing, a heat wave was so powerful that 97 all-time warm records were set across the U.S. in the last 30 days alone.
We all grew up hearing that it's not what's on the outside but the inside that counts, that you can't judge a book by its cover and all those other oft-repeated pieces of wisdom. Of course, as we've learned, those things apply to food, too.
In the pantheon of using-up-leftovers dishes, hash is at or near the top alongside fried rice and the frittata. Do I need to even state the obvious, that you shouldn't limit hash to breakfast or brunch? I didn't think so.
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