EAT WELL ON $ 4/DAY

GOOD AND

CHEAP
L EANNE BROWN
 Kale Start by making
croutons (p. 146).

Salad
for two , or four as a side
To make the dressing,
drop the egg yolk into
a large mixing bowl.
$ 4.50 t o ta l

$ 2 .2 5 / s e r v i n g

Add the lemon juice,

mustard, garlic, and
anchovy. Whisk briskly
This kale is treated until the dressing
like romaine lettuce is light and frothy.
in a Caesar salad. The Slowly add the olive
bitterness of the greens oil, whisking the whole
is delicious alongside time. Once everything
the rich, fatty dressing. is incorporated, add the
You could also use salt and pepper, then
Swiss chard. If you’re adjust to your taste.
worried about the I like it very lemony.
raw egg yolk in the
dressing, feel free to Cut the kale leaves
omit it. to remove the large
stem from the center.
(Lacinato kale,
sometimes called
1 large bunch kale Tuscan kale, has
2 cups bread cubes the easiest stems to
2 tbsp butter (more as needed) remove.) Slice the leaves
salt and pepper in half lengthwise, then
Romano or Parmesan, cut into thin ribbons.
freshly grated
Chopping the kale into
small pieces disguises
dressing
its tough texture.
1 egg yolk, raw, from a
high-quality fresh egg
2 tsp lemon juice Toss the kale in the
2 tsp Dijon mustard bowl to coat it with
1 clove garlic, finely grated dressing. Set aside for
(optional) 10 minutes or leave
1 anchovy, finely chopped in the fridge for a few
(optional) hours. The kale will
3 tbsp olive oil become tender as it
salt and pepper marinates.

Before serving, toss in

the croutons and top
salad with Romano cheese. salad

44 45
 Smaller potatoes are best, but whatever
you’ve got will be fine! If you’re using
very large potatoes, chop them into
Ever-Popular
halves or quarters to speed up the
cooking—or dice them into bite-sized
pieces if you’re really in a hurry.
Potato Salad
for four
$3.0 0 t o ta l

$ 0 . 75 / s e r v i n g

Otherwise, keep the potatoes whole.

Cover the potatoes with water in a large

pot with a lid. Bring the water to a boil I developed this salad because I’m not a big fan of
over medium-high heat, then turn the mayonnaise-based potato salads. This is really the
heat down to medium and set the lid simplest thing: just potatoes in a regular vinaigrette.
askew so that steam can escape. You can add all kinds of extras to it to make it more
festive, but people always rave about the salad as is. The
After about 25 minutes, try piercing secret is that potatoes actually have really nice flavor—
the largest potato with a fork. If the all you have to do is season them properly. Let potatoes
fork pierces the potato easily, it’s fully be potatoes, no need to hide ’em!
cooked. If not, boil for 5 more minutes.
It’s fine if they’re a little overcooked, but If you have leftover roasted potatoes or other root
undercooked potatoes are awful. vegetables, the same idea works great. Just skip the
cooking part and go straight to the dressing.
Drain the water. Once the potatoes are
cool enough to handle safely (but still
warm), roughly chop them into bite-
2 lb potatoes
sized pieces, if you haven’t already.
2 tbsp olive oil
2 tbsp lemon juice, lime juice, or vinegar
In a large bowl, mix the olive oil, citrus
2 tsp Dijon mustard
juice or vinegar, mustard, salt, and
salt and pepper
pepper. Whisk it briskly until the liquid
scallions
is blended. If you don’t have a whisk,
simply whip with a fork.
additions

fresh dill, chopped

Throw the potatoes into the bowl and
fresh parsley, chopped
stir to coat them in the dressing. Add
paprika
a generous amount of salt as you stir.
fresh chillies, finely chopped
Potatoes are very bland without salt!
pickles, finely chopped
Then let them marinate for 10 minutes.

Chop a handful of scallions and

sprinkle them over top. Toss the salad
once more, then taste and adjust the
salt, pepper, and vinegar as you see fit.

This keeps very well and travels nicely

salad to a picnic or potluck. Have fun! salad

46 47
 Spicy If you’re using field cucumbers—usually much
less expensive than English cucumbers—peel
them roughly to remove the tough skin.
$ 5.2 0 t o t a l

$1. 3 0 / s e r v i n g Panzanella
for four
Keep about 2 tablespoons of chopped tomatoes
aside to use in the dressing, but throw the rest
of the tomatoes and all the cucumbers into a
large bowl. Sprinkle generously with salt and
pepper; the salt helps draw out the juices. Toss
A former classmate, George, likes salads with the vegetables quickly.
a little kick. (As you can maybe tell, I do too!)
For inspiration, I turned to panzanella, a classic Place a small saucepan on medium heat with
Italian bread-and-tomato salad. The Italians a few drops of olive oil. Sauté the jalapeño for
are true masters of making leftovers delicious. about a minute, then add the remaining tomato
Here, old hard bread soaks up tomato juice and and a tablespoon of water. Cook for another
dressing for a super flavorful and filling salad. 2 minutes, until the tomato juices release.
You can toss in any vegetable or fruit so long as Sprinkle liberally with salt and pepper.
it’s juicy. Bell peppers or carrots won’t work so
well, but peaches, grapes, and zucchini all do. If Once the water has evaporated, turn off the
you don’t like spicy salads as much as George stovetop and dump the jalapeño-tomato
and I do, feel free to replace the jalapeño with mixture on your cutting board. Chop it very
garlic or shallot. finely, then throw it back into the pan—with
no heat—along with the lime juice and olive oil.
Taste it and add more salt and pepper as needed.
You’ve got dressing!
2 small field cucumbers
or 1 English cucumber, chopped Chop or tear the bread into bite-sized pieces,
2 medium tomatoes, chopped then toast it in a skillet over medium heat,
salt and pepper tossing occasionally until the bread chunks are
4 slices day-old bread toasty on all sides. Alternatively, just toast full
slices of bread in a toaster and tear them up
dressing
afterwards, or skip the toasting entirely if the
1 jalapeño, finely chopped bread is already super-hard.
2 tbsp tomato, chopped
1 lime, juiced Mix the bread and vegetables with the dressing.
2 tbsp olive oil Taste and adjust salt and pepper once more.
salt and pepper
Let it sit for a few minutes so that the bread can
additions
soak up the juices, then serve!
fresh herbs
peaches, nectarines, or plums
red onion, finely chopped
zucchini or summer squash
olives
salad
grapes salad

48 49
 Cold (and Spicy?) Prepare the noodles
according to the
package instructions.

Asian Noodles for four

Rinse them under cold
water and put them in
a colander to drain.
$5 t o ta l

$1.2 5 / s e r v i n g

Put the noodles in a

bowl and add the soy
On a hot day, this is all sauce, spice oil if you
I want to eat. Cold but have it, scallions, and
spicy food is refreshing cucumber (and any
and delicious in the other additions). Mix it
summer. If you have all together with a fork
some spice oil on hand, or a tongs. Taste it and
be sure to add it. It’s add salt and pepper or
amazing in this. more spice oil as needed.

Let the noodles sit in

the fridge for about an
12 oz dried spaghetti, soba, hour if you can. The
or any Asian noodles
flavors will mingle and
2 tbsp soy sauce
become more intense.
1 bunch scallions, chopped
1 cucumber, finely chopped
Think of this as a
salt and pepper
recipe that you can
really make your own.
additions
Use whatever sauce or
spice oil (p. 162)
dressing you like and
peanut sauce (p. 161)
whatever vegetables
grated carrot
you have around, or
shredded cabbage
just a few scallions.
bean sprouts
hard-boiled egg
chopped tomato

salad salad

50 51
 Taco Salad Beet and
Chickpea
for two

This salad is a great use for leftover

beans (or pulled pork)—crunchy, fresh,
yet satisfying enough to be a whole
Salad
for two

meal. I like to make taco salad in a

week where I’ve made a large batch of
beans and I’m craving something fresh.
This dish is spicy, crunchy, and almost
certainly the pinkest salad you’ll ever
eat! Don’t be scared.
4 cups lettuce, chopped
1 cup beans, pulled pork, or ground beef
2 small tomatoes, chopped
½ cup corn, canned or fresh 2 to 3 beets, peeled and grated
2-3 scallions, finely chopped 1 cup chickpeas, cooked or canned
1 cup tortilla chips, roughly crushed 3 tbsp peanuts
sharp cheddar or queso fresco, for sprinkling
dressing

dressing 1 tbsp lime juice

¼ cup sour cream or yogurt 1 tsp chili sauce
juice of one lime 1 tbsp olive oil
salt and pepper salt and pepper

additions

cucumber
jalapeño
Peel the raw beets, removing the stems
bell peppers
if necessary, then shred the beets with
grated carrots
a box grater. Place the beets in a bowl
salsa (p. 163)
along with the chickpeas and nuts.

Mix up the dressing ingredients in

another small bowl and stir to combine.
Mix up the dressing and taste it. Adjust Taste and adjust the salt and pepper to
the salt, pepper, and lime to your liking. your liking.
$ 5.2 0 t o t a l $3.50 t o ta l

$2.60 / s e r v i n g Mix the other ingredients in a large Add the dressing to the other bowl and $1. 75 / s e r v i n g

bowl. Pour the dressing over just before mix up all the ingredients. Let it sit for
serving and toss to coat the salad about 5 minutes so that the flavors can
evenly. Eat immediately, maybe with a soak into the vegetables and the beet
salad few extra tortilla chips on the side. juices can mingle with the dressing. salad

52 53
 Charred
$ 3 .2 0 t o t a l

$ 0.80 / s e r v i n g Summer Salad

for two , or four as a side
$ 5. 5 0 t o t a l

$ 2 . 75 / s e r v i n g

One of the early supporters of this book, Gina, can’t

eat gluten and wanted more Mexican-inspired options.
I designed this spicy summer salad for her, topped
with popcorn for a crunch like croutons. Use smaller
zucchini, and save the big ones for muffins (p. 21). If
you own a grill, use it instead of the broiler!

2 medium zucchini dressing

2 cobs corn 1 lime, juiced

1 tbsp olive oil or vegetable oil 1 tbsp olive oil
The bitterness
of broccoli is
delicious next
Broccoli Apple Salad
for four
salt and pepper


2 oz cotija or feta, crumbled
1 cup popcorn (p. 74), popped
½ tsp chili powder
salt and pepper

to the sweet
tartness of
apples. Plenty
of crunch, too! Slice the stem of the broccoli into 1/8” discs. If you can’t get them that thin, don’t Chop off both ends of the zucchini, then slice each into
worry, but the thinner the better if you have the patience! Once you reach the four long sticks. Shuck the corn. Lay the zucchini and
crown of the broccoli, cut each of the florets off and slice each of them as thinly corn on a baking tray, then rub them with oil, making
1 large crown and as you can as well. Set the broccoli in a bowl. sure they’re well coated. Sprinkle with salt and pepper.
stem of broccoli
2 apples Halve and core the apples, then place the apples flat side down on your cutting Broil (or barbecue) for 2 to 5 minutes, depending on
board to make them easier to slice. Slice the apples into 1/8” pieces as well, then how powerful your broiler is. Turn the corn over to
dressing dump them into the same bowl. make sure it cooks evenly. The zucchini should start to
1 lemon, juiced blacken in some spots. This is good! Broil for another 2
1 tbsp olive oil Choose either of the dressing options and prepare it by simply mixing the to 5 minutes, until the vegetables are lightly charred.
salt and pepper ingredients together in a small bowl. Taste it and season with more salt and
pepper to match your preferences. Mix the dressing in a large bowl. Taste it and adjust.
a lt e r n at e d r e s s i n g

1 tbsp yogurt Pour the dressing over the bowl of vegetables and mix it all together. Chop the zucchini into bite-sized pieces and slice the
1 tsp olive oil corn kernels from the cob. Transfer the vegetables into
1 tsp lemon juice If you put a plate in the fridge for 10 minutes before serving the salad, it’ll stay the bowl with the dressing. Add the crumbled cotija or
1 tsp fresh dill, chopped crisp slightly longer. For the best presentation, pile the salad as high and tight as feta and mix. Sprinkle popcorn (p. 74) over top, then
salt
salad and pepper you can manage. dust with a little extra chili powder, salt, and pepper. salad

54 55
 Snacks, Jacket
Sides & Sweet $4.80 t o ta l

$1.2 0 / s e r v i n g

Small Potatoes
Bites
for four

I like to serve these with all kinds of

toppings, usually leftovers from other
When cooking on a budget, snacks are meals. Try filling them with roast
often the first thing you shave away. If chicken, beans and cheese, corn and
you’re creative, though, you can make tomatoes—whatever you have around.
plenty of cheap, healthy and delightful
snacks to enjoy in all seasons and on
any occasion. (And remember, leftovers
make great snacks, too!) 4 large sweet potatoes
salt and pepper
¼ cup sour cream
½ bunch scallions, finely chopped

Heat the oven to 400 °F. Scrub the sweet

potatoes and stab them with a fork a
few times. Lay them on a baking sheet.

Bake for 60 to 75 minutes. Because

sweet potatoes vary greatly in size,
check them after an hour by stabbing
with a long knife. If it goes through
easily, they’re ready. If not, bake longer.

Let cool for 15 minutes. Make a long

cut along the top of each potato and
open them gently, beating with a fork
to fluff up the soft, orange middle.

Sprinkle with salt and pepper. Let each

person add sour cream and scallions (or
more salt and pepper) to their taste. bites

56 57
 Smoky Spicy
and Spicy Green Beans
Roasted
for two

Cauliflower
for four
Whenever I make these, I think, “why don’t I
have this every day?” Throw a fried egg on top,
serve with rice, and you have a delicious meal.

1 tsp vegetable oil

Roasted veggies are always delicious, but there’s
½ lb green beans, ends trimmed, chopped into bite-size pieces
something magical that happens to cauliflower
2 cloves garlic, finely chopped
in the oven. It gets so crispy and nutty, and that
1 tsp soy sauce
flavor is brought out even more with the spices
1 tsp sambal oelek (or 2 tsp chili flakes)
here. I’m happy to just eat a bowl of this for
dinner, maybe with an egg on top.
additions

1 tsp ginger, grated

1 tsp lemon juice
1 head cauliflower, cut into small pieces
2 cloves garlic, unpeeled
1 tbsp butter, melted
1 tsp smoked paprika Add the vegetable oil to a frying pan on
½ tsp cayenne pepper medium heat. Once it’s hot, add the green beans.
salt and pepper Let them cook undisturbed for about 1 minute.

Mix the garlic, soy sauce, and sambal oelek in a

bowl (and the ginger and lemon juice, if using).
Turn the oven to 400 °F.
The beans should have turned bright green. Add
In a medium-sized roasting pan, arrange the about ¼ cup of water to the pan. Cook another
cauliflower pieces and the unpeeled cloves of 2 minutes, until the water is mostly gone. Pour
garlic. Pour the butter over the cauliflower and the sauce into the pan and toss gently to coat.
then sprinkle the spices over top. Use your Cook another 2 minutes, until everything is
$3.40 t o ta l
hands to thoroughly coat the cauliflower with fragrant and most of the liquid is gone. Poke $1. 3 0 t o t a l

$ 0 . 85 / s e r v i n g butter and spices. the beans with a fork: if it goes through easily, $ 0 . 65 / s e r v i n g

they’re done. They should take about 5 minutes.

Bake for 45 minutes to 1 hour, depending on
how crispy you like the florets. Squeeze the Taste and add more chili sauce or soy sauce if
bites roasted garlic throughout and trash the skins. you want the beans hotter or saltier. 59
bites

58 59
 $4 t o ta l $3.50 t o ta l

$1 / s e r v i n g $1. 75 / s e r v i n g

Mexican
Street Corn
for four

This recipe takes fresh,

sweet summer corn—
already amazing—and
Turn your oven’s broiler up to high.

Peel off the outer layers of the corn and clean off all the corn silk. Leave
Green Chili These are a great snack or a quick meal, and
you can add pretty much anything to them! To
make ’em cheaper, use fresh tortillas (p. 137).
adds salt, tang, and
spice to the experience.
If you have an outdoor
the green ends attached for a convenient handhold.

Place the cobs on a baking pan under the broiler for 2 to 3 minutes,
and Cheddar
grill, prepare the corn
that way, but for those
without, a broiler is a
then rotate them and repeat until they’re brown and toasty all the way
around. The broiling shouldn’t take more than 10 minutes total. Quesadillas
for two
Spread ¼ cup of green chilies evenly over one
tortilla. Sprinkle ¼ cup of cheese over the
chilies, then top with half the cilantro. Place
great shortcut! Working quickly, spread a tablespoon of mayonnaise over each cob, another tortilla on top of each prepared tortilla
lightly coating every kernel. Next, sprinkle the cheese all over the corn. to form a quesadilla. Repeat!
It should stick fairly easily to the mayonnaise, but you’ll probably get a
little messy coating them thoroughly. 4 tortillas (p. 137) Place a large, non-stick pan on medium heat.
4 cobs corn
½ cup sharp cheddar, grated Once it’s hot, add a quesadilla and toast for
4 tbsp mayonnaise
Sprinkle chili powder over the corn, but not too heavy or it’ll be gritty. ½ cup green chilies, canned or fresh, chopped about 1 minute. Flip it over and brown the
½ cup cotija, queso blanco, feta,
Romano or Parmesan, grated Use any chili powder you like; ancho or cayenne are great. 1 tbsp fresh cilantro, chopped second side, then do the same for the other
chili powder quesadilla. Slice into triangles and enjoy with
b6
i t 0
es 1 lime, sliced into wedges Lastly, squeeze lime juice all over and serve hot! some fresh salsa (p. 163) and sour cream. bites

60 61
 Cornmeal Crusted Veggies
for four

These are kind of like having Heat the oven to 450 °F.
veggie french fries. The
cornmeal makes them super Set up your breading station! On one plate, spread out the flour.
crunchy, and they’re great Crack both eggs into a bowl, add the milk, and mix lightly with
with a dipping sauce. Might I a fork. On another plate, spread the cornmeal, salt, black pepper,
suggest peanut sauce (p. 161)? paprika, and garlic powder. Mix the plate with your fingers.
This breading process can be
done with almost any vegetable; Spread a small amount of oil or butter across a baking sheet.
some of my favorites include
zucchini wedges, bell peppers, A few at a time, take the green beans and dredge them in the
and cooked winter squash. It’s flour. Next, transfer the flour-covered beans to the egg mixture.
sort of like fried green tomatoes Cover the beans lightly with egg mixture, being careful to
or okra, but this baked version shake off any excess egg. Then transfer to the cornmeal mixture
skips the expense and mess of and coat them evenly.
the oil, yet keeps the crunch.
Carefully spread the crusted green beans onto the baking sheet.
Repeat until you’ve done them all. If you run out of any of the
three mixtures, just mix up a bit more.
½ lb green beans, stems cut off
½ cup all-purpose flour
Bake for 10 to 15 minutes, until golden and crispy. Enjoy hot
2 eggs
with your favorite dipping sauce!
¼ cup milk
1 cup cornmeal
Pictured are bell peppers and green beans.
1 tsp salt
1 tsp black pepper
1 tsp paprika
½ tsp garlic powder

a lt e r n at i v e s

zucchini
bell pepper sticks
winter squash
cauliflower florets
broccoli florets
$2.60 t o ta l
okra
$ 0 . 65 / s e r v i n g
carrot sticks

bites bites

62 63
 Brussels Sprout
$2.80 t o ta l

$1. 4 0 / s e r v i n g Hash and Eggs

for two

This is a great light lunch or side dish. The

Brussels sprouts get salty and tangy from the
olive and lemon, then crispy and caramelized on
the bottom. Mix in the little bit of fat from the
egg yolk, and wow is this delicious.

4 cups Brussels sprouts, finely chopped

salt and pepper
1 tbsp butter
3 cloves garlic, finely chopped
6 olives, finely chopped
lemon juice
2 eggs

Chop off the ends of the sprouts. Slice them in

half, then finely shred each half. Place the shreds
in a bowl and sprinkle with salt and pepper.

Melt the butter in a non-stick pan on medium-

high heat. Swirl it around to coat the pan. Add
the Brussels sprout shreds and garlic, then leave
it to cook for about 1 minute. Mix it up and
toss it around. Add the olives and mix again.

Crack the eggs into separate areas of the pan.

Sprinkle them with salt and pepper. Pour in 2
tablespoons of water and cover with a lid. Let
the eggs steam, undisturbed, for 2 minutes.

Once the whites of the eggs are cooked through,

turn off the heat and sprinkle everything with
bites lemon juice. bites

64 65
 Poutine
for four
Set the oven to 400 °F.

Pour 1 tablespoon of vegetable oil onto a baking sheet.

Spread the oil around, then spread out the sticks of $7 t o ta l
sliced potato. Pour the rest of the oil over the top and $1. 75 / s e r v i n g

sprinkle generously with salt and pepper. Use your

Poutine isn’t an everyday meal, but it’s hands to ensure the potatoes are coated with oil, salt,
a favorite. Since I don’t like deep-frying and pepper, and evenly spread across the pan. Place
at home, I bake the fries; they still get them in the oven and bake for 20 minutes.
crispy without the fuss of frying.
Meanwhile, prepare the gravy. Melt the butter in a
Montreal-style poutine is made with saucepan on medium heat. Add the shallot and garlic.
vegetable gravy, as in this recipe, but Let them cook for 2 minutes until translucent, but not
you can also make your favorite beef or brown. Add the flour and quickly stir with a spoon.
turkey gravy. Add a little broth if gets too clumpy.

Of course, proper poutine uses cheese Let the mixture cook until it turns light brown. Add the
curds, and if you can find them do use vegetable broth, soy sauce, and cayenne pepper. Bring
those, but fresh mozzarella works for the gravy to a boil, then turn down the heat and let it
me. It has the same spongy quality, cook for about 5 minutes, stirring occasionally. Taste it,
just maybe with a little less squeak. adding salt and pepper as needed. Turn down the heat to
This recipe does comes out a little very low, just enough to keep the gravy warm until the
more expensive than you would think fries come out of the oven.
because of the fresh mozzarella. If you
use less or skip the cheese entirely, you Dice the mozzarella.
can cut the price in half.
After the fries have baked for 20 minutes, remove them
from the oven. Lift them with a spatula and test their
tenderness with a fork. If it goes through easily, the fries
2-3 medium Russet potatoes, sliced into sticks are ready. If you want them a little more crispy, flip
2 tbsp vegetable oil them over and put them back in the over for a few more
salt and pepper minutes.
scallions, chopped
6 oz fresh mozzarella, diced Once they’re done, pile one layer of fries onto a plate.
Top with cheese and then the hot gravy. Repeat with a
g r av y second layer before sprinkling with scallions and more
2 tbsp butter freshly ground black pepper.
1 shallot or 3 scallions, finely chopped
3 cloves garlic, finely chopped
2 tbsp all-purpose flour
1½ cups vegetable broth
1 tsp soy sauce
½ tsp cayenne pepper
salt and pepper
i t 6
b6 es 6 leaves fresh sage, finely chopped (optional) 67
bites

66 67
 ideas

$1. 5 0 t o t a l
Things On Toast
$ 0 . 75 / s e r v i n g

4 slices bread I love bread, and toast in Melt ½ tablespoon of butter in

2 tbsp butter particular is my comfort a small pan on medium heat.
salt and pepper food—I crave it when I’m sick Place the two slices of bread
topping or worn down. Here, I would in the pan and let them cook
fried egg (optional) like to suggest that you take for about 2 minutes, then lift
some toast and put something them with a spatula to check
tasty on it. That’s it! whether they’re golden brown
underneath. When they are, flip
Certainly toast can feed a ’em over.
crowd, but I like this meal for
times when I’m on my own Add the rest of the butter to the
and want a quick meal or pan to make sure the second
snack. It’s a great way to use side of the toast becomes just as
leftovers or turn a side dish into golden as the first. Sprinkle the
a full meal. top of the bread with salt and
pepper. Once the second side is
What makes this more like a golden, set the bread on a plate
special dinner than a quick to await its topping.
snack is the way you treat the
bread—toasting it in the pan For the toppings, you can go
like a nice piece of fish. raw or, as I most often do,
sauté veggies or beans with
A pile of sautéed or raw veggies flavors like garlic and chilies,
over buttered, toasty bread olives and and dill, ginger and
is the perfect meal for one turmeric, or any other classic
and a great way to try a new combination (p. 166).
vegetable. I’ve suggested a few
other toast variations on the Instead of toast, the topping
following pages, but you can ideas on the next few pages
use pretty much any veggie would also be great over rice or
dish from this book or invent any other grain, in a tortilla,
your own. Add a fried egg on tossed with pasta, or even on a
top if you’re extra hungry. pizza. It’s up to you!

bites bites

68 69
 p e a s a n d l e m o n : This is like a less-salty, c a r a m e l i z e d o n i o n s a n d c h e d d a r : Melt the

more-rustic version of the British classic butter in a pan on low heat. Add the
mushy peas. Add a bit of olive oil to a onions and let them cook slowly, about
$2 t o ta l
pan on medium heat. Drop in the garlic 20 minutes. As the onions darken, stir $2 t o ta l

$1 / s e r v i n g and peas along with 2 tablespoons of them occasionally, adding a bit of water $1 / s e r v i n g

water so that the peas can steam a to loosen up the sticky onion bits on the
bit. Leave them until they turn bright bottom and keep them from burning.
green. Sprinkle with lemon juice, Leave the onions until they’re dark
Romano, salt, and pepper, then remove purple. They will now be sweet and
the peas from the heat and mash with caramelized. Spread them over toast
the back of a fork, either in the pan or and top with slices of aged cheddar,
in a bowl. Pile onto toast and enjoy! salt, and pepper. Put the toast back in
the pan and cover with a lid until the
cheese is bubbly, then serve it up.

1 tsp olive oil

2 cloves garlic, finely chopped
1 cup peas, fresh or frozen 1 tbsp butter
1 tsp lemon juice 1 red onion, thinly sliced
Romano or Parmesan, freshly grated sharp cheddar, thinly sliced
salt and pepper salt and pepper

a s i a n g r e e n s g r a p r o w : This works with : This is one of my

r oa s t e d v e g e ta b l e s

any Asian green, from bok choy to favorite ways to eat leftover roasted
tatsoi to gai lan. Splash the oil in a pan vegetables. Simply create a ridiculously
on medium heat. Sauté the garlic for 2 tall pile of vegetables like the winter
minutes, then add the ginger, soy sauce, squash and leeks pictured here, then
and the stem part of the greens. Cook sprinkle with grated Romano or
for 4 to 5 minutes, until almost tender. Parmesan and fresh pepper. You can
Add the leafy part of the greens and also add any sauce you have on hand or
cook for 2 more minutes. Turn off the sprinkle crushed nuts on top.
heat and mix in the Thai basil. Taste
and add salt and pepper, unless the soy
sauce is salty enough on its own.
roasted vegetables (p. 122)
Romano or Parmesan, freshly grated
pepper
1 bunch Asian greens, stem separated from leaves
$5 t o ta l
1 tsp vegetable oil $2 t o ta l

$2.50 / s e r v i n g 2 cloves garlic, finely chopped $1 / s e r v i n g

1 tsp ginger root, grated

2 tsp soy sauce
1 handful Thai basil
bites salt and pepper bites

70 71
 : Warm up the oil in a
s a lt y b r o c c o l i b l a c k - e y e d p e a s a n d c o l l a r d s : Oh man, is

pan on medium heat. Add the garlic there anything more comforting than
and chili flakes and cook for 2 minutes, beans on toast? Friends and family
$3 t o ta l
until they smell great but are not yet will be delighted even if you’re secretly $2 t o ta l

$1. 5 0 / s e r v i n g brown. Add the anchovy and cook for using up leftovers. To make the meal a $1 / s e r v i n g

another minute. Add the broccoli and little more fancy, use jalapeño-cheddar
about ¼ cup of water. Cover the pan, scones instead of toast.
steam for 3 minutes, then toss and
cook for 2 minutes, until the broccoli is
tender and the water is gone. Spoon onto
toast; top with cheese, salt, and pepper! black-eyed peas and collards (p. 94)
jalapeño-cheddar scones (p. 22) (optional)

1 tsp olive oil

3 cloves garlic, finely chopped
1 tsp chili flakes
1 anchovy, finely chopped
1 crown and stem of broccoli, chopped
Romano or Parmesan, freshly grated
salt and pepper

broiled eggplant salad: Here’s yet another spinach and chickpea : This is a popular
use for leftovers—or just a way to make tapas dish in Spain. The recipe makes
a great salad more substantial. Simply a little more topping than you need for
dollop the broiled eggplant salad onto two pieces of toast—but hey, leftovers
toast, then add some herbs or greens to are tasty. Melt the butter in a pan on
the top for a fresh counterpoint, along medium heat. Add the garlic and cook
with a bit of cheese. for 2 minutes. Add the chickpeas and
spinach, then cook for 2 to 5 minutes,
until the spinach cooks down but is
still bright green. Taste and add salt and
broiled eggplant salad (p. 43)
pepper, then spoon it over toast. If you
fresh herbs or greens
have it, sprinkle with smoked paprika.
any cheese, crumbled or grated

1 tsp butter
$3.50 t o ta l 2 cloves garlic, finely chopped $ 4.50 t o ta l

$1. 75 / s e r v i n g 1 cup cooked chickpeas $ 2 .2 5 / s e r v i n g

1 bunch spinach
salt and pepper
smoked paprika (optional)
72
bites 73
bites

72 73
 ideas

$1 t o t a l
Popcorn!
$ 0 .2 5 / s e r v i n g

Popcorn is such a great snack. It’s easy

to forget how easy and cheap it is to
prepare at home. Try some different
toppings! I’ve suggested a few on the
opposite page.

1/
3 cup popcorn

2 tbsp vegetable oil

2 tbsp butter, melted
salt
scallion and cilantro turmeric and coriander spice oil ( p. 162 ) pa r m a n d b l ac k p e p p e r

Place a large pot with a tight-fitting lid

on the stove. Pour in the vegetable oil,
then the popcorn kernels. Put the lid on
and turn the heat to medium.
c ay e n n e a n d brown sugar
s m o k e d pa p r i k a and orange zest chili powder and lime pa r m a n d o r e ga n o
Using pot holders or oven mitts,
occasionally shake the pot from side to
side to make sure the kernels are evenly
distributed in the oil. Once the popcorn
begins to pop, turn the heat down to
medium-low and gently shake again.

Once the popping slows down to 5 to

10 seconds between pops, turn the heat
off. Wait until you’re sure the corn has
stopped popping and remove the lid.

Move the popcorn to a bowl and pour

butter, salt, and other spices or toppings
over top. Gently toss to coat it evenly.

This recipe makes about 10 to 12 cups

of popped popcorn—enough for four
bites people. Eat it while it’s hot! bites

74 75
 This is one of my favorite ways
to use roasted cauliflower other
than eating it straight. It’s a
Cauliflower
delicious change from the usual
vegetable taco offerings. Just
look at all those crunchy bits!
Tacos
for two to three

roasted cauliflower (p. 58)

6 tortillas
½ cup cheese, grated
½ cup salsa (p. 163) or sauce of choice

Warm up the tortillas in

the microwave for 20 to 30
seconds, or put them in a warm
oven covered with a towel while
you prepare everything else.

Place two to three tortillas

on each plate and fill with a
generous serving of cauliflower.

Sprinkle the grated cheese over

top and drizzle with salsa or
sauce of your choice. Enjoy!

Handheld
$6 t o ta l
Sometimes you just don’t want to deal $2 - $3 / s e r v i n g

with plates and cutlery. Plus, eating

with your hands is fun! These recipes
are great for lunch, dinner, or for a
casual party. handheld

76 77
 Potato Turn the oven to 500 °F.

Put a large pan on medium heat and add 1

$9 t o ta l

$ 2 .2 5 / p i z z a Leek tablespoon of olive oil. Once the oil is hot, add

the potato slices evenly to the pan, making sure
each slice is touching the bottom. (If you slice

Pizza
makes four pizzas
them thin enough, they’ll turn out almost like
little chips.)

Let them cook until they start to crinkle around

the edges and turn brown. Flip them over and
brown the other side, then move them to a
Obviously you should bowl. Sprinkle with salt and pepper, then toss
just make all kinds of with your hands (after they cool down!) to
pizza. Seriously, do it. make sure they’re evenly coated.
Make it a Thursday-
night tradition and Heat up another tablespoon of oil in the
an excuse to use up same pan, then toss in the leek slices, stirring
leftovers. This pizza, for occasionally until they’re soft, about 5 minutes.
one, is a fun variation Toss them with the potato slices and add a bit
that confounds more salt and pepper.
expectations—proof
that, indeed, anything Clear a space on the counter and sprinkle with
is good on pizza! flour. Divide your dough into 4 equal pieces.
One at a time, stretch the doughs into crusts.
You can use a rolling pin or just slowly use
your fingers and hands. I like to make mine
pizza dough (p. 139)
really thin and big, but it’s up to you how thick
2 tbsp olive oil
to make it.
1 Russet potato or 3 small
potatoes, sliced into thin circles
3 leeks, sliced into circles Once the crust is the desired shape and
salt and pepper thickness, dust the back of a cookie sheet
1 lb fresh mozzarella, shredded with flour or cornmeal to keep the crust from
sticking, then place it the dough on the sheet.

Now layer it with ¼ of the potato and leek

mixture and ¼ of the shredded mozzarella.
Bake for 5 to 8 minutes. If it’s your first time,
simply keep an eye on the oven to see when the
pizza’s done. The crust should be light brown
and the cheese melted.

Repeat the process until you’ve baked all your

pizzas. If your oven is big enough, you can of
handheld course do more than one pizza at a time. handheld

78 79
 Broccoli Rabe and
Mozzarella Calzones
m akes four cal zones
$6 t o ta l

$1. 5 0 / c a l z o n e

Calzones are pizza in a slightly Turn the oven to 500 °F (or as hot as your
different form—a form that lets oven gets). Sprinkle a small amount of flour or
you get stuff in more filling cornmeal over a baking sheet and set aside.
without weighing down the
crust. Broccoli rabe is great, but Place a large pan on medium heat and add the
you can use any bitter green, olive oil. Once the oil is hot, add the tough
or even broccoli or cauliflower. stem ends of the broccoli rabe and cook for 2
You’ll love these crusty pockets minutes. Next, add the rest of the broccoli rabe,
full of oozy goodness! including the leafy parts, along with the garlic,
chili flakes, and anchovies. Give the ingredients
a stir and let it cook for about 5 minutes,
stirring occasionally. Add salt and pepper to
pizza dough (p. 139)
taste. The broccoli rabe is done when the stems
1 tbsp olive oil
are tender. Set the filling aside.
1 large bunch broccoli rabe, chopped
4 cloves garlic, finely chopped
Divide the pizza dough into 4 equal pieces.
1 tsp chili flakes
Sprinkle flour over the countertop and place one
2 anchovies, finely chopped (optional)
of the four pieces of dough on it. Using your
salt and pepper
hands or a rolling pin, roll out the dough as
2 cups grated mozzarella cheese
you would for pizza (p. 79).

Roll the dough out quite thin. Pile ¼ of your

broccoli rabe mixture and ½ cup of mozzarella
onto one side of the circle, leaving a lip around
the edge.

Gather up the half of the dough that isn’t

weighed down with filling and fold it over top.
Pinch the edges of the dough together to create
a half-moon shape. Place it carefully on the
prepared baking sheet and repeat until you have
four calzones.

Bake for 6 to 8 minutes or until the calzones are

golden-brown on the outside. Be careful when
handheld you bite into them—they’ll be hot! handheld

80 81
 Broccoli, Egg, and
$ 7.2 0 t o t a l

$ 0.60 / e m pa n a d a Cheddar Empanadas

m a k e s t w e lv e

In case you can’t tell Mix the flour, cornmeal, and salt in a large bowl. The cornmeal isn’t
by now, I am partial traditional in empanadas—I just like the extra crunch it gives. You can
to tasty dough stuffed substitute more flour for the cornmeal if you like.
with something even
tastier. Every culture Place the butter in the freezer for 10 minutes, then grate it directly into
has its own version, so the flour mixture. Wash and dry your hands, then use them to gently
when you think about squish the butter into the flour until it looks like bread crumbs.
it that way, having
empanadas, dumplings, Make a crater in the flour mixture. Crack the egg into it along with
perogies, and calzones the water. Mix with your hands until it comes together into a smooth
in one book isn’t that ball. If you’re using whole-wheat flour and the dough seems dry, add
crazy—right? My another tablespoon of water. Cover with plastic wrap or a moist towel.
friend Barb felt the
same way, so I created Put the broccoli and water in a pan over medium heat. Cover it with a lid.
this recipe for her. Cook for 5 to 7 minutes, until the water is gone and the broccoli is tender.

Meanwhile, crack 8 of the eggs into a bowl, saving the last one for an
egg wash later. Mix the eggs with the garlic, chili flakes, salt, and pepper.
2 cups all-purpose
or whole-wheat flour
½ cup cornmeal Once the broccoli is tender, pour the eggs into the pan. Stir until just
½ tsp salt scrambled, about 2 minutes. Turn off the heat, add the cheese, and stir.
¼ cup butter
1 egg Heat the oven to 400 °F. Lightly oil or butter two baking sheets.
½ cup cold water
Divide the dough into 12 equal pieces and roll each into a ball. Dust
filling
your counter lightly with flour, then use a rolling pin to flatten each
4 cups broccoli with stems, ball into a thin circle, a little bigger than a DVD. Place some filling on
chopped one side of the circle, then fold over the other side to form a half moon.
1 cup water Pinch the edges and place the empanada on a baking sheet. Repeat!
9 eggs
2 cloves garlic, finely chopped If you own a pastry brush, an egg wash will make the empanadas
½ tsp chili flakes shinier. Since it doesn’t affect the taste, only how the empanadas look,
salt and pepper this step is very optional. In a small bowl, beat an egg with a fork.
1 cup sharp cheddar, grated Brush the tops of the empanadas with the egg wash.

handheld Bake for 20 minutes, until they turn golden brown. handheld

82 83
 Potato and Put a skillet on medium heat and add the
ghee or butter. (Ghee, which is traditional in
Indian cooking, is just butter with the milk

Kale Rolls solids removed, and it can withstand higher

temperatures than butter without burning.)
$ 5.2 5 t o t a l

$ 0.66 / r o l l

with Raita
for four
Once the butter is hot, add the cumin seeds and
let them sizzle for 5 seconds before adding the
diced onion. Let the onion cook for 2 minutes,
stirring occasionally.

In a small bowl, mix the garlic, ginger,

These are a great meal to make when you have turmeric, coriander, cayenne powder, salt, and
leftover roti and raita. The filling comes together 1 tablespoon of water.
in minutes and could be anything, but potatoes
and greens are tasty and filling. Add the spices to the onion mixture and mix,
cooking for another 2 minutes. It will smell
strongly aromatic. This step is important
because the spices become toasted and release
8 roti (p. 138) their flavor.
2 large or 4 medium potatoes, chopped
1 bunch kale or spinach, chopped with stems removed Next, add the potatoes. Stir to coat them with
1 tbsp ghee or butter the onions and spices. Add about a cup of water
1 tsp cumin seeds and cover the pan with a lid. Let it cook for
½ cup onion, finely chopped about 10 minutes, checking occasionally to stir
3 cloves garlic, finely chopped and make sure nothing is burning. Add more
1 tbsp ginger, finely grated water as needed. You want the final mixture
1 tsp turmeric powder to be only a bit moist, but the water helps
1 tsp coriander powder everything cook evenly.
1 tsp cayenne powder
raita (p. 164) Test the potatoes with a fork: if you can easily
fresh cilantro pierce them, they’re ready. Once they are, add
the kale and stir until the kale is wilted. Taste
and add more salt if needed.

To assemble the rolls, scoop 1/8 of the mixture

into the center of a roti, distributing it in an
even line. Roll it up.

Serve two roti per person with cilantro and a

generous dollop of raita, either over the top or
on the side.

handheld handheld

84 85
 Kale Start by making
croutons (p. 146).

Salad
for two , or four as a side
To make the dressing,
drop the egg yolk into
a large mixing bowl.
$ 4.50 t o ta l

$ 2 .2 5 / s e r v i n g

Add the lemon juice,

mustard, garlic, and
anchovy. Whisk briskly
This kale is treated until the dressing
like romaine lettuce is light and frothy.
in a Caesar salad. The Slowly add the olive
bitterness of the greens oil, whisking the whole
is delicious alongside time. Once everything
the rich, fatty dressing. is incorporated, add the
You could also use salt and pepper, then
Swiss chard. If you’re adjust to your taste.
worried about the I like it very lemony.
raw egg yolk in the
dressing, feel free to Cut the kale leaves
omit it. to remove the large
stem from the center.
(Lacinato kale,
sometimes called
1 large bunch kale Tuscan kale, has
2 cups bread cubes the easiest stems to
2 tbsp butter (more as needed) remove.) Slice the leaves
salt and pepper in half lengthwise, then
Romano or Parmesan, cut into thin ribbons.
freshly grated
Chopping the kale into
small pieces disguises
dressing
its tough texture.
1 egg yolk, raw, from a
high-quality fresh egg
2 tsp lemon juice Toss the kale in the
2 tsp Dijon mustard bowl to coat it with
1 clove garlic, finely grated dressing. Set aside for
(optional) 10 minutes or leave
1 anchovy, finely chopped in the fridge for a few
(optional) hours. The kale will
3 tbsp olive oil become tender as it
salt and pepper marinates.

Before serving, toss in

the croutons and top
salad with Romano cheese. salad

44 45
 Smaller potatoes are best, but whatever
you’ve got will be fine! If you’re using
very large potatoes, chop them into
Ever-Popular
halves or quarters to speed up the
cooking—or dice them into bite-sized
pieces if you’re really in a hurry.
Potato Salad
for four
$3.0 0 t o ta l

$ 0 . 75 / s e r v i n g

Otherwise, keep the potatoes whole.

Cover the potatoes with water in a large

pot with a lid. Bring the water to a boil I developed this salad because I’m not a big fan of
over medium-high heat, then turn the mayonnaise-based potato salads. This is really the
heat down to medium and set the lid simplest thing: just potatoes in a regular vinaigrette.
askew so that steam can escape. You can add all kinds of extras to it to make it more
festive, but people always rave about the salad as is. The
After about 25 minutes, try piercing secret is that potatoes actually have really nice flavor—
the largest potato with a fork. If the all you have to do is season them properly. Let potatoes
fork pierces the potato easily, it’s fully be potatoes, no need to hide ’em!
cooked. If not, boil for 5 more minutes.
It’s fine if they’re a little overcooked, but If you have leftover roasted potatoes or other root
undercooked potatoes are awful. vegetables, the same idea works great. Just skip the
cooking part and go straight to the dressing.
Drain the water. Once the potatoes are
cool enough to handle safely (but still
warm), roughly chop them into bite-
2 lb potatoes
sized pieces, if you haven’t already.
2 tbsp olive oil
2 tbsp lemon juice, lime juice, or vinegar
In a large bowl, mix the olive oil, citrus
2 tsp Dijon mustard
juice or vinegar, mustard, salt, and
salt and pepper
pepper. Whisk it briskly until the liquid
scallions
is blended. If you don’t have a whisk,
simply whip with a fork.
additions

fresh dill, chopped

Throw the potatoes into the bowl and
fresh parsley, chopped
stir to coat them in the dressing. Add
paprika
a generous amount of salt as you stir.
fresh chillies, finely chopped
Potatoes are very bland without salt!
pickles, finely chopped
Then let them marinate for 10 minutes.

Chop a handful of scallions and

sprinkle them over top. Toss the salad
once more, then taste and adjust the
salt, pepper, and vinegar as you see fit.

This keeps very well and travels nicely

salad to a picnic or potluck. Have fun! salad

46 47
 Spicy If you’re using field cucumbers—usually much
less expensive than English cucumbers—peel
them roughly to remove the tough skin.
$ 5.2 0 t o t a l

$1. 3 0 / s e r v i n g Panzanella
for four
Keep about 2 tablespoons of chopped tomatoes
aside to use in the dressing, but throw the rest
of the tomatoes and all the cucumbers into a
large bowl. Sprinkle generously with salt and
pepper; the salt helps draw out the juices. Toss
A former classmate, George, likes salads with the vegetables quickly.
a little kick. (As you can maybe tell, I do too!)
For inspiration, I turned to panzanella, a classic Place a small saucepan on medium heat with
Italian bread-and-tomato salad. The Italians a few drops of olive oil. Sauté the jalapeño for
are true masters of making leftovers delicious. about a minute, then add the remaining tomato
Here, old hard bread soaks up tomato juice and and a tablespoon of water. Cook for another
dressing for a super flavorful and filling salad. 2 minutes, until the tomato juices release.
You can toss in any vegetable or fruit so long as Sprinkle liberally with salt and pepper.
it’s juicy. Bell peppers or carrots won’t work so
well, but peaches, grapes, and zucchini all do. If Once the water has evaporated, turn off the
you don’t like spicy salads as much as George stovetop and dump the jalapeño-tomato
and I do, feel free to replace the jalapeño with mixture on your cutting board. Chop it very
garlic or shallot. finely, then throw it back into the pan—with
no heat—along with the lime juice and olive oil.
Taste it and add more salt and pepper as needed.
You’ve got dressing!
2 small field cucumbers
or 1 English cucumber, chopped Chop or tear the bread into bite-sized pieces,
2 medium tomatoes, chopped then toast it in a skillet over medium heat,
salt and pepper tossing occasionally until the bread chunks are
4 slices day-old bread toasty on all sides. Alternatively, just toast full
slices of bread in a toaster and tear them up
dressing
afterwards, or skip the toasting entirely if the
1 jalapeño, finely chopped bread is already super-hard.
2 tbsp tomato, chopped
1 lime, juiced Mix the bread and vegetables with the dressing.
2 tbsp olive oil Taste and adjust salt and pepper once more.
salt and pepper
Let it sit for a few minutes so that the bread can
additions
soak up the juices, then serve!
fresh herbs
peaches, nectarines, or plums
red onion, finely chopped
zucchini or summer squash
olives
salad
grapes salad

48 49
 Cold (and Spicy?) Prepare the noodles
according to the
package instructions.

Asian Noodles for four

Rinse them under cold
water and put them in
a colander to drain.
$5 t o ta l

$1.2 5 / s e r v i n g

Put the noodles in a

bowl and add the soy
On a hot day, this is all sauce, spice oil if you
I want to eat. Cold but have it, scallions, and
spicy food is refreshing cucumber (and any
and delicious in the other additions). Mix it
summer. If you have all together with a fork
some spice oil on hand, or a tongs. Taste it and
be sure to add it. It’s add salt and pepper or
amazing in this. more spice oil as needed.

Let the noodles sit in

the fridge for about an
12 oz dried spaghetti, soba, hour if you can. The
or any Asian noodles
flavors will mingle and
2 tbsp soy sauce
become more intense.
1 bunch scallions, chopped
1 cucumber, finely chopped
Think of this as a
salt and pepper
recipe that you can
really make your own.
additions
Use whatever sauce or
spice oil (p. 162)
dressing you like and
peanut sauce (p. 161)
whatever vegetables
grated carrot
you have around, or
shredded cabbage
just a few scallions.
bean sprouts
hard-boiled egg
chopped tomato

salad salad

50 51
 Taco Salad Beet and
Chickpea
for two

This salad is a great use for leftover

beans (or pulled pork)—crunchy, fresh,
yet satisfying enough to be a whole
Salad
for two

meal. I like to make taco salad in a

week where I’ve made a large batch of
beans and I’m craving something fresh.
This dish is spicy, crunchy, and almost
certainly the pinkest salad you’ll ever
eat! Don’t be scared.
4 cups lettuce, chopped
1 cup beans, pulled pork, or ground beef
2 small tomatoes, chopped
½ cup corn, canned or fresh 2 to 3 beets, peeled and grated
2-3 scallions, finely chopped 1 cup chickpeas, cooked or canned
1 cup tortilla chips, roughly crushed 3 tbsp peanuts
sharp cheddar or queso fresco, for sprinkling
dressing

dressing 1 tbsp lime juice

¼ cup sour cream or yogurt 1 tsp chili sauce
juice of one lime 1 tbsp olive oil
salt and pepper salt and pepper

additions

cucumber
jalapeño
Peel the raw beets, removing the stems
bell peppers
if necessary, then shred the beets with
grated carrots
a box grater. Place the beets in a bowl
salsa (p. 163)
along with the chickpeas and nuts.

Mix up the dressing ingredients in

another small bowl and stir to combine.
Mix up the dressing and taste it. Adjust Taste and adjust the salt and pepper to
the salt, pepper, and lime to your liking. your liking.
$ 5.2 0 t o t a l $3.50 t o ta l

$2.60 / s e r v i n g Mix the other ingredients in a large Add the dressing to the other bowl and $1. 75 / s e r v i n g

bowl. Pour the dressing over just before mix up all the ingredients. Let it sit for
serving and toss to coat the salad about 5 minutes so that the flavors can
evenly. Eat immediately, maybe with a soak into the vegetables and the beet
salad few extra tortilla chips on the side. juices can mingle with the dressing. salad

52 53
 Charred
$ 3 .2 0 t o t a l

$ 0.80 / s e r v i n g Summer Salad

for two , or four as a side
$ 5. 5 0 t o t a l

$ 2 . 75 / s e r v i n g

One of the early supporters of this book, Gina, can’t

eat gluten and wanted more Mexican-inspired options.
I designed this spicy summer salad for her, topped
with popcorn for a crunch like croutons. Use smaller
zucchini, and save the big ones for muffins (p. 21). If
you own a grill, use it instead of the broiler!

2 medium zucchini dressing

2 cobs corn 1 lime, juiced

1 tbsp olive oil or vegetable oil 1 tbsp olive oil
The bitterness
of broccoli is
delicious next
Broccoli Apple Salad
for four
salt and pepper


2 oz cotija or feta, crumbled
1 cup popcorn (p. 74), popped
½ tsp chili powder
salt and pepper

to the sweet
tartness of
apples. Plenty
of crunch, too! Slice the stem of the broccoli into 1/8” discs. If you can’t get them that thin, don’t Chop off both ends of the zucchini, then slice each into
worry, but the thinner the better if you have the patience! Once you reach the four long sticks. Shuck the corn. Lay the zucchini and
crown of the broccoli, cut each of the florets off and slice each of them as thinly corn on a baking tray, then rub them with oil, making
1 large crown and as you can as well. Set the broccoli in a bowl. sure they’re well coated. Sprinkle with salt and pepper.
stem of broccoli
2 apples Halve and core the apples, then place the apples flat side down on your cutting Broil (or barbecue) for 2 to 5 minutes, depending on
board to make them easier to slice. Slice the apples into 1/8” pieces as well, then how powerful your broiler is. Turn the corn over to
dressing dump them into the same bowl. make sure it cooks evenly. The zucchini should start to
1 lemon, juiced blacken in some spots. This is good! Broil for another 2
1 tbsp olive oil Choose either of the dressing options and prepare it by simply mixing the to 5 minutes, until the vegetables are lightly charred.
salt and pepper ingredients together in a small bowl. Taste it and season with more salt and
pepper to match your preferences. Mix the dressing in a large bowl. Taste it and adjust.
a lt e r n at e d r e s s i n g

1 tbsp yogurt Pour the dressing over the bowl of vegetables and mix it all together. Chop the zucchini into bite-sized pieces and slice the
1 tsp olive oil corn kernels from the cob. Transfer the vegetables into
1 tsp lemon juice If you put a plate in the fridge for 10 minutes before serving the salad, it’ll stay the bowl with the dressing. Add the crumbled cotija or
1 tsp fresh dill, chopped crisp slightly longer. For the best presentation, pile the salad as high and tight as feta and mix. Sprinkle popcorn (p. 74) over top, then
salt
salad and pepper you can manage. dust with a little extra chili powder, salt, and pepper. salad

54 55
 Snacks, Jacket
Sides & Sweet $4.80 t o ta l

$1.2 0 / s e r v i n g

Small Potatoes
Bites
for four

I like to serve these with all kinds of

toppings, usually leftovers from other
When cooking on a budget, snacks are meals. Try filling them with roast
often the first thing you shave away. If chicken, beans and cheese, corn and
you’re creative, though, you can make tomatoes—whatever you have around.
plenty of cheap, healthy and delightful
snacks to enjoy in all seasons and on
any occasion. (And remember, leftovers
make great snacks, too!) 4 large sweet potatoes
salt and pepper
¼ cup sour cream
½ bunch scallions, finely chopped

Heat the oven to 400 °F. Scrub the sweet

potatoes and stab them with a fork a
few times. Lay them on a baking sheet.

Bake for 60 to 75 minutes. Because

sweet potatoes vary greatly in size,
check them after an hour by stabbing
with a long knife. If it goes through
easily, they’re ready. If not, bake longer.

Let cool for 15 minutes. Make a long

cut along the top of each potato and
open them gently, beating with a fork
to fluff up the soft, orange middle.

Sprinkle with salt and pepper. Let each

person add sour cream and scallions (or
more salt and pepper) to their taste. bites

56 57
 Smoky Spicy
and Spicy Green Beans
Roasted
for two

Cauliflower
for four
Whenever I make these, I think, “why don’t I
have this every day?” Throw a fried egg on top,
serve with rice, and you have a delicious meal.

1 tsp vegetable oil

Roasted veggies are always delicious, but there’s
½ lb green beans, ends trimmed, chopped into bite-size pieces
something magical that happens to cauliflower
2 cloves garlic, finely chopped
in the oven. It gets so crispy and nutty, and that
1 tsp soy sauce
flavor is brought out even more with the spices
1 tsp sambal oelek (or 2 tsp chili flakes)
here. I’m happy to just eat a bowl of this for
dinner, maybe with an egg on top.
additions

1 tsp ginger, grated

1 tsp lemon juice
1 head cauliflower, cut into small pieces
2 cloves garlic, unpeeled
1 tbsp butter, melted
1 tsp smoked paprika Add the vegetable oil to a frying pan on
½ tsp cayenne pepper medium heat. Once it’s hot, add the green beans.
salt and pepper Let them cook undisturbed for about 1 minute.

Mix the garlic, soy sauce, and sambal oelek in a

bowl (and the ginger and lemon juice, if using).
Turn the oven to 400 °F.
The beans should have turned bright green. Add
In a medium-sized roasting pan, arrange the about ¼ cup of water to the pan. Cook another
cauliflower pieces and the unpeeled cloves of 2 minutes, until the water is mostly gone. Pour
garlic. Pour the butter over the cauliflower and the sauce into the pan and toss gently to coat.
then sprinkle the spices over top. Use your Cook another 2 minutes, until everything is
$3.40 t o ta l
hands to thoroughly coat the cauliflower with fragrant and most of the liquid is gone. Poke $1. 3 0 t o t a l

$ 0 . 85 / s e r v i n g butter and spices. the beans with a fork: if it goes through easily, $ 0 . 65 / s e r v i n g

they’re done. They should take about 5 minutes.

Bake for 45 minutes to 1 hour, depending on
how crispy you like the florets. Squeeze the Taste and add more chili sauce or soy sauce if
bites roasted garlic throughout and trash the skins. you want the beans hotter or saltier. 59
bites

58 59
 $4 t o ta l $3.50 t o ta l

$1 / s e r v i n g $1. 75 / s e r v i n g

Mexican
Street Corn
for four

This recipe takes fresh,

sweet summer corn—
already amazing—and
Turn your oven’s broiler up to high.

Peel off the outer layers of the corn and clean off all the corn silk. Leave
Green Chili These are a great snack or a quick meal, and
you can add pretty much anything to them! To
make ’em cheaper, use fresh tortillas (p. 137).
adds salt, tang, and
spice to the experience.
If you have an outdoor
the green ends attached for a convenient handhold.

Place the cobs on a baking pan under the broiler for 2 to 3 minutes,
and Cheddar
grill, prepare the corn
that way, but for those
without, a broiler is a
then rotate them and repeat until they’re brown and toasty all the way
around. The broiling shouldn’t take more than 10 minutes total. Quesadillas
for two
Spread ¼ cup of green chilies evenly over one
tortilla. Sprinkle ¼ cup of cheese over the
chilies, then top with half the cilantro. Place
great shortcut! Working quickly, spread a tablespoon of mayonnaise over each cob, another tortilla on top of each prepared tortilla
lightly coating every kernel. Next, sprinkle the cheese all over the corn. to form a quesadilla. Repeat!
It should stick fairly easily to the mayonnaise, but you’ll probably get a
little messy coating them thoroughly. 4 tortillas (p. 137) Place a large, non-stick pan on medium heat.
4 cobs corn
½ cup sharp cheddar, grated Once it’s hot, add a quesadilla and toast for
4 tbsp mayonnaise
Sprinkle chili powder over the corn, but not too heavy or it’ll be gritty. ½ cup green chilies, canned or fresh, chopped about 1 minute. Flip it over and brown the
½ cup cotija, queso blanco, feta,
Romano or Parmesan, grated Use any chili powder you like; ancho or cayenne are great. 1 tbsp fresh cilantro, chopped second side, then do the same for the other
chili powder quesadilla. Slice into triangles and enjoy with
b6
i t 0
es 1 lime, sliced into wedges Lastly, squeeze lime juice all over and serve hot! some fresh salsa (p. 163) and sour cream. bites

60 61
 Cornmeal Crusted Veggies
for four

These are kind of like having Heat the oven to 450 °F.
veggie french fries. The
cornmeal makes them super Set up your breading station! On one plate, spread out the flour.
crunchy, and they’re great Crack both eggs into a bowl, add the milk, and mix lightly with
with a dipping sauce. Might I a fork. On another plate, spread the cornmeal, salt, black pepper,
suggest peanut sauce (p. 161)? paprika, and garlic powder. Mix the plate with your fingers.
This breading process can be
done with almost any vegetable; Spread a small amount of oil or butter across a baking sheet.
some of my favorites include
zucchini wedges, bell peppers, A few at a time, take the green beans and dredge them in the
and cooked winter squash. It’s flour. Next, transfer the flour-covered beans to the egg mixture.
sort of like fried green tomatoes Cover the beans lightly with egg mixture, being careful to
or okra, but this baked version shake off any excess egg. Then transfer to the cornmeal mixture
skips the expense and mess of and coat them evenly.
the oil, yet keeps the crunch.
Carefully spread the crusted green beans onto the baking sheet.
Repeat until you’ve done them all. If you run out of any of the
three mixtures, just mix up a bit more.
½ lb green beans, stems cut off
½ cup all-purpose flour
Bake for 10 to 15 minutes, until golden and crispy. Enjoy hot
2 eggs
with your favorite dipping sauce!
¼ cup milk
1 cup cornmeal
Pictured are bell peppers and green beans.
1 tsp salt
1 tsp black pepper
1 tsp paprika
½ tsp garlic powder

a lt e r n at i v e s

zucchini
bell pepper sticks
winter squash
cauliflower florets
broccoli florets
$2.60 t o ta l
okra
$ 0 . 65 / s e r v i n g
carrot sticks

bites bites

62 63
 Brussels Sprout
$2.80 t o ta l

$1. 4 0 / s e r v i n g Hash and Eggs

for two

This is a great light lunch or side dish. The

Brussels sprouts get salty and tangy from the
olive and lemon, then crispy and caramelized on
the bottom. Mix in the little bit of fat from the
egg yolk, and wow is this delicious.

4 cups Brussels sprouts, finely chopped

salt and pepper
1 tbsp butter
3 cloves garlic, finely chopped
6 olives, finely chopped
lemon juice
2 eggs

Chop off the ends of the sprouts. Slice them in

half, then finely shred each half. Place the shreds
in a bowl and sprinkle with salt and pepper.

Melt the butter in a non-stick pan on medium-

high heat. Swirl it around to coat the pan. Add
the Brussels sprout shreds and garlic, then leave
it to cook for about 1 minute. Mix it up and
toss it around. Add the olives and mix again.

Crack the eggs into separate areas of the pan.

Sprinkle them with salt and pepper. Pour in 2
tablespoons of water and cover with a lid. Let
the eggs steam, undisturbed, for 2 minutes.

Once the whites of the eggs are cooked through,

turn off the heat and sprinkle everything with
bites lemon juice. bites

64 65
 Poutine
for four
Set the oven to 400 °F.

Pour 1 tablespoon of vegetable oil onto a baking sheet.

Spread the oil around, then spread out the sticks of $7 t o ta l
sliced potato. Pour the rest of the oil over the top and $1. 75 / s e r v i n g

sprinkle generously with salt and pepper. Use your

Poutine isn’t an everyday meal, but it’s hands to ensure the potatoes are coated with oil, salt,
a favorite. Since I don’t like deep-frying and pepper, and evenly spread across the pan. Place
at home, I bake the fries; they still get them in the oven and bake for 20 minutes.
crispy without the fuss of frying.
Meanwhile, prepare the gravy. Melt the butter in a
Montreal-style poutine is made with saucepan on medium heat. Add the shallot and garlic.
vegetable gravy, as in this recipe, but Let them cook for 2 minutes until translucent, but not
you can also make your favorite beef or brown. Add the flour and quickly stir with a spoon.
turkey gravy. Add a little broth if gets too clumpy.

Of course, proper poutine uses cheese Let the mixture cook until it turns light brown. Add the
curds, and if you can find them do use vegetable broth, soy sauce, and cayenne pepper. Bring
those, but fresh mozzarella works for the gravy to a boil, then turn down the heat and let it
me. It has the same spongy quality, cook for about 5 minutes, stirring occasionally. Taste it,
just maybe with a little less squeak. adding salt and pepper as needed. Turn down the heat to
This recipe does comes out a little very low, just enough to keep the gravy warm until the
more expensive than you would think fries come out of the oven.
because of the fresh mozzarella. If you
use less or skip the cheese entirely, you Dice the mozzarella.
can cut the price in half.
After the fries have baked for 20 minutes, remove them
from the oven. Lift them with a spatula and test their
tenderness with a fork. If it goes through easily, the fries
2-3 medium Russet potatoes, sliced into sticks are ready. If you want them a little more crispy, flip
2 tbsp vegetable oil them over and put them back in the over for a few more
salt and pepper minutes.
scallions, chopped
6 oz fresh mozzarella, diced Once they’re done, pile one layer of fries onto a plate.
Top with cheese and then the hot gravy. Repeat with a
g r av y second layer before sprinkling with scallions and more
2 tbsp butter freshly ground black pepper.
1 shallot or 3 scallions, finely chopped
3 cloves garlic, finely chopped
2 tbsp all-purpose flour
1½ cups vegetable broth
1 tsp soy sauce
½ tsp cayenne pepper
salt and pepper
i t 6
b6 es 6 leaves fresh sage, finely chopped (optional) 67
bites

66 67
 ideas

$1. 5 0 t o t a l
Things On Toast
$ 0 . 75 / s e r v i n g

4 slices bread I love bread, and toast in Melt ½ tablespoon of butter in

2 tbsp butter particular is my comfort a small pan on medium heat.
salt and pepper food—I crave it when I’m sick Place the two slices of bread
topping or worn down. Here, I would in the pan and let them cook
fried egg (optional) like to suggest that you take for about 2 minutes, then lift
some toast and put something them with a spatula to check
tasty on it. That’s it! whether they’re golden brown
underneath. When they are, flip
Certainly toast can feed a ’em over.
crowd, but I like this meal for
times when I’m on my own Add the rest of the butter to the
and want a quick meal or pan to make sure the second
snack. It’s a great way to use side of the toast becomes just as
leftovers or turn a side dish into golden as the first. Sprinkle the
a full meal. top of the bread with salt and
pepper. Once the second side is
What makes this more like a golden, set the bread on a plate
special dinner than a quick to await its topping.
snack is the way you treat the
bread—toasting it in the pan For the toppings, you can go
like a nice piece of fish. raw or, as I most often do,
sauté veggies or beans with
A pile of sautéed or raw veggies flavors like garlic and chilies,
over buttered, toasty bread olives and and dill, ginger and
is the perfect meal for one turmeric, or any other classic
and a great way to try a new combination (p. 166).
vegetable. I’ve suggested a few
other toast variations on the Instead of toast, the topping
following pages, but you can ideas on the next few pages
use pretty much any veggie would also be great over rice or
dish from this book or invent any other grain, in a tortilla,
your own. Add a fried egg on tossed with pasta, or even on a
top if you’re extra hungry. pizza. It’s up to you!

bites bites

68 69
 p e a s a n d l e m o n : This is like a less-salty, c a r a m e l i z e d o n i o n s a n d c h e d d a r : Melt the

more-rustic version of the British classic butter in a pan on low heat. Add the
mushy peas. Add a bit of olive oil to a onions and let them cook slowly, about
$2 t o ta l
pan on medium heat. Drop in the garlic 20 minutes. As the onions darken, stir $2 t o ta l

$1 / s e r v i n g and peas along with 2 tablespoons of them occasionally, adding a bit of water $1 / s e r v i n g

water so that the peas can steam a to loosen up the sticky onion bits on the
bit. Leave them until they turn bright bottom and keep them from burning.
green. Sprinkle with lemon juice, Leave the onions until they’re dark
Romano, salt, and pepper, then remove purple. They will now be sweet and
the peas from the heat and mash with caramelized. Spread them over toast
the back of a fork, either in the pan or and top with slices of aged cheddar,
in a bowl. Pile onto toast and enjoy! salt, and pepper. Put the toast back in
the pan and cover with a lid until the
cheese is bubbly, then serve it up.

1 tsp olive oil

2 cloves garlic, finely chopped
1 cup peas, fresh or frozen 1 tbsp butter
1 tsp lemon juice 1 red onion, thinly sliced
Romano or Parmesan, freshly grated sharp cheddar, thinly sliced
salt and pepper salt and pepper

a s i a n g r e e n s g r a p r o w : This works with : This is one of my

r oa s t e d v e g e ta b l e s

any Asian green, from bok choy to favorite ways to eat leftover roasted
tatsoi to gai lan. Splash the oil in a pan vegetables. Simply create a ridiculously
on medium heat. Sauté the garlic for 2 tall pile of vegetables like the winter
minutes, then add the ginger, soy sauce, squash and leeks pictured here, then
and the stem part of the greens. Cook sprinkle with grated Romano or
for 4 to 5 minutes, until almost tender. Parmesan and fresh pepper. You can
Add the leafy part of the greens and also add any sauce you have on hand or
cook for 2 more minutes. Turn off the sprinkle crushed nuts on top.
heat and mix in the Thai basil. Taste
and add salt and pepper, unless the soy
sauce is salty enough on its own.
roasted vegetables (p. 122)
Romano or Parmesan, freshly grated
pepper
1 bunch Asian greens, stem separated from leaves
$5 t o ta l
1 tsp vegetable oil $2 t o ta l

$2.50 / s e r v i n g 2 cloves garlic, finely chopped $1 / s e r v i n g

1 tsp ginger root, grated

2 tsp soy sauce
1 handful Thai basil
bites salt and pepper bites

70 71
 : Warm up the oil in a
s a lt y b r o c c o l i b l a c k - e y e d p e a s a n d c o l l a r d s : Oh man, is

pan on medium heat. Add the garlic there anything more comforting than
and chili flakes and cook for 2 minutes, beans on toast? Friends and family
$3 t o ta l
until they smell great but are not yet will be delighted even if you’re secretly $2 t o ta l

$1. 5 0 / s e r v i n g brown. Add the anchovy and cook for using up leftovers. To make the meal a $1 / s e r v i n g

another minute. Add the broccoli and little more fancy, use jalapeño-cheddar
about ¼ cup of water. Cover the pan, scones instead of toast.
steam for 3 minutes, then toss and
cook for 2 minutes, until the broccoli is
tender and the water is gone. Spoon onto
toast; top with cheese, salt, and pepper! black-eyed peas and collards (p. 94)
jalapeño-cheddar scones (p. 22) (optional)

1 tsp olive oil

3 cloves garlic, finely chopped
1 tsp chili flakes
1 anchovy, finely chopped
1 crown and stem of broccoli, chopped
Romano or Parmesan, freshly grated
salt and pepper

broiled eggplant salad: Here’s yet another spinach and chickpea : This is a popular
use for leftovers—or just a way to make tapas dish in Spain. The recipe makes
a great salad more substantial. Simply a little more topping than you need for
dollop the broiled eggplant salad onto two pieces of toast—but hey, leftovers
toast, then add some herbs or greens to are tasty. Melt the butter in a pan on
the top for a fresh counterpoint, along medium heat. Add the garlic and cook
with a bit of cheese. for 2 minutes. Add the chickpeas and
spinach, then cook for 2 to 5 minutes,
until the spinach cooks down but is
still bright green. Taste and add salt and
broiled eggplant salad (p. 43)
pepper, then spoon it over toast. If you
fresh herbs or greens
have it, sprinkle with smoked paprika.
any cheese, crumbled or grated

1 tsp butter
$3.50 t o ta l 2 cloves garlic, finely chopped $ 4.50 t o ta l

$1. 75 / s e r v i n g 1 cup cooked chickpeas $ 2 .2 5 / s e r v i n g

1 bunch spinach
salt and pepper
smoked paprika (optional)
72
bites 73
bites

72 73
 ideas

$1 t o t a l
Popcorn!
$ 0 .2 5 / s e r v i n g

Popcorn is such a great snack. It’s easy

to forget how easy and cheap it is to
prepare at home. Try some different
toppings! I’ve suggested a few on the
opposite page.

1/
3 cup popcorn

2 tbsp vegetable oil

2 tbsp butter, melted
salt
scallion and cilantro turmeric and coriander spice oil ( p. 162 ) pa r m a n d b l ac k p e p p e r

Place a large pot with a tight-fitting lid

on the stove. Pour in the vegetable oil,
then the popcorn kernels. Put the lid on
and turn the heat to medium.
c ay e n n e a n d brown sugar
s m o k e d pa p r i k a and orange zest chili powder and lime pa r m a n d o r e ga n o
Using pot holders or oven mitts,
occasionally shake the pot from side to
side to make sure the kernels are evenly
distributed in the oil. Once the popcorn
begins to pop, turn the heat down to
medium-low and gently shake again.

Once the popping slows down to 5 to

10 seconds between pops, turn the heat
off. Wait until you’re sure the corn has
stopped popping and remove the lid.

Move the popcorn to a bowl and pour

butter, salt, and other spices or toppings
over top. Gently toss to coat it evenly.

This recipe makes about 10 to 12 cups

of popped popcorn—enough for four
bites people. Eat it while it’s hot! bites

74 75
 This is one of my favorite ways
to use roasted cauliflower other
than eating it straight. It’s a
Cauliflower
delicious change from the usual
vegetable taco offerings. Just
look at all those crunchy bits!
Tacos
for two to three

roasted cauliflower (p. 58)

6 tortillas
½ cup cheese, grated
½ cup salsa (p. 163) or sauce of choice

Warm up the tortillas in

the microwave for 20 to 30
seconds, or put them in a warm
oven covered with a towel while
you prepare everything else.

Place two to three tortillas

on each plate and fill with a
generous serving of cauliflower.

Sprinkle the grated cheese over

top and drizzle with salsa or
sauce of your choice. Enjoy!

Handheld
$6 t o ta l
Sometimes you just don’t want to deal $2 - $3 / s e r v i n g

with plates and cutlery. Plus, eating

with your hands is fun! These recipes
are great for lunch, dinner, or for a
casual party. handheld

76 77
 Potato Turn the oven to 500 °F.

Put a large pan on medium heat and add 1

$9 t o ta l

$ 2 .2 5 / p i z z a Leek tablespoon of olive oil. Once the oil is hot, add

the potato slices evenly to the pan, making sure
each slice is touching the bottom. (If you slice

Pizza
makes four pizzas
them thin enough, they’ll turn out almost like
little chips.)

Let them cook until they start to crinkle around

the edges and turn brown. Flip them over and
brown the other side, then move them to a
Obviously you should bowl. Sprinkle with salt and pepper, then toss
just make all kinds of with your hands (after they cool down!) to
pizza. Seriously, do it. make sure they’re evenly coated.
Make it a Thursday-
night tradition and Heat up another tablespoon of oil in the
an excuse to use up same pan, then toss in the leek slices, stirring
leftovers. This pizza, for occasionally until they’re soft, about 5 minutes.
one, is a fun variation Toss them with the potato slices and add a bit
that confounds more salt and pepper.
expectations—proof
that, indeed, anything Clear a space on the counter and sprinkle with
is good on pizza! flour. Divide your dough into 4 equal pieces.
One at a time, stretch the doughs into crusts.
You can use a rolling pin or just slowly use
your fingers and hands. I like to make mine
pizza dough (p. 139)
really thin and big, but it’s up to you how thick
2 tbsp olive oil
to make it.
1 Russet potato or 3 small
potatoes, sliced into thin circles
3 leeks, sliced into circles Once the crust is the desired shape and
salt and pepper thickness, dust the back of a cookie sheet
1 lb fresh mozzarella, shredded with flour or cornmeal to keep the crust from
sticking, then place it the dough on the sheet.

Now layer it with ¼ of the potato and leek

mixture and ¼ of the shredded mozzarella.
Bake for 5 to 8 minutes. If it’s your first time,
simply keep an eye on the oven to see when the
pizza’s done. The crust should be light brown
and the cheese melted.

Repeat the process until you’ve baked all your

pizzas. If your oven is big enough, you can of
handheld course do more than one pizza at a time. handheld

78 79
 Broccoli Rabe and
Mozzarella Calzones
m akes four cal zones
$6 t o ta l

$1. 5 0 / c a l z o n e

Calzones are pizza in a slightly Turn the oven to 500 °F (or as hot as your
different form—a form that lets oven gets). Sprinkle a small amount of flour or
you get stuff in more filling cornmeal over a baking sheet and set aside.
without weighing down the
crust. Broccoli rabe is great, but Place a large pan on medium heat and add the
you can use any bitter green, olive oil. Once the oil is hot, add the tough
or even broccoli or cauliflower. stem ends of the broccoli rabe and cook for 2
You’ll love these crusty pockets minutes. Next, add the rest of the broccoli rabe,
full of oozy goodness! including the leafy parts, along with the garlic,
chili flakes, and anchovies. Give the ingredients
a stir and let it cook for about 5 minutes,
stirring occasionally. Add salt and pepper to
pizza dough (p. 139)
taste. The broccoli rabe is done when the stems
1 tbsp olive oil
are tender. Set the filling aside.
1 large bunch broccoli rabe, chopped
4 cloves garlic, finely chopped
Divide the pizza dough into 4 equal pieces.
1 tsp chili flakes
Sprinkle flour over the countertop and place one
2 anchovies, finely chopped (optional)
of the four pieces of dough on it. Using your
salt and pepper
hands or a rolling pin, roll out the dough as
2 cups grated mozzarella cheese
you would for pizza (p. 79).

Roll the dough out quite thin. Pile ¼ of your

broccoli rabe mixture and ½ cup of mozzarella
onto one side of the circle, leaving a lip around
the edge.

Gather up the half of the dough that isn’t

weighed down with filling and fold it over top.
Pinch the edges of the dough together to create
a half-moon shape. Place it carefully on the
prepared baking sheet and repeat until you have
four calzones.

Bake for 6 to 8 minutes or until the calzones are

golden-brown on the outside. Be careful when
handheld you bite into them—they’ll be hot! handheld

80 81
 Broccoli, Egg, and
$ 7.2 0 t o t a l

$ 0.60 / e m pa n a d a Cheddar Empanadas

m a k e s t w e lv e

In case you can’t tell Mix the flour, cornmeal, and salt in a large bowl. The cornmeal isn’t
by now, I am partial traditional in empanadas—I just like the extra crunch it gives. You can
to tasty dough stuffed substitute more flour for the cornmeal if you like.
with something even
tastier. Every culture Place the butter in the freezer for 10 minutes, then grate it directly into
has its own version, so the flour mixture. Wash and dry your hands, then use them to gently
when you think about squish the butter into the flour until it looks like bread crumbs.
it that way, having
empanadas, dumplings, Make a crater in the flour mixture. Crack the egg into it along with
perogies, and calzones the water. Mix with your hands until it comes together into a smooth
in one book isn’t that ball. If you’re using whole-wheat flour and the dough seems dry, add
crazy—right? My another tablespoon of water. Cover with plastic wrap or a moist towel.
friend Barb felt the
same way, so I created Put the broccoli and water in a pan over medium heat. Cover it with a lid.
this recipe for her. Cook for 5 to 7 minutes, until the water is gone and the broccoli is tender.

Meanwhile, crack 8 of the eggs into a bowl, saving the last one for an
egg wash later. Mix the eggs with the garlic, chili flakes, salt, and pepper.
2 cups all-purpose
or whole-wheat flour
½ cup cornmeal Once the broccoli is tender, pour the eggs into the pan. Stir until just
½ tsp salt scrambled, about 2 minutes. Turn off the heat, add the cheese, and stir.
¼ cup butter
1 egg Heat the oven to 400 °F. Lightly oil or butter two baking sheets.
½ cup cold water
Divide the dough into 12 equal pieces and roll each into a ball. Dust
filling
your counter lightly with flour, then use a rolling pin to flatten each
4 cups broccoli with stems, ball into a thin circle, a little bigger than a DVD. Place some filling on
chopped one side of the circle, then fold over the other side to form a half moon.
1 cup water Pinch the edges and place the empanada on a baking sheet. Repeat!
9 eggs
2 cloves garlic, finely chopped If you own a pastry brush, an egg wash will make the empanadas
½ tsp chili flakes shinier. Since it doesn’t affect the taste, only how the empanadas look,
salt and pepper this step is very optional. In a small bowl, beat an egg with a fork.
1 cup sharp cheddar, grated Brush the tops of the empanadas with the egg wash.

handheld Bake for 20 minutes, until they turn golden brown. handheld

82 83
 Potato and Put a skillet on medium heat and add the
ghee or butter. (Ghee, which is traditional in
Indian cooking, is just butter with the milk

Kale Rolls solids removed, and it can withstand higher

temperatures than butter without burning.)
$ 5.2 5 t o t a l

$ 0.66 / r o l l

with Raita
for four
Once the butter is hot, add the cumin seeds and
let them sizzle for 5 seconds before adding the
diced onion. Let the onion cook for 2 minutes,
stirring occasionally.

In a small bowl, mix the garlic, ginger,

These are a great meal to make when you have turmeric, coriander, cayenne powder, salt, and
leftover roti and raita. The filling comes together 1 tablespoon of water.
in minutes and could be anything, but potatoes
and greens are tasty and filling. Add the spices to the onion mixture and mix,
cooking for another 2 minutes. It will smell
strongly aromatic. This step is important
because the spices become toasted and release
8 roti (p. 138) their flavor.
2 large or 4 medium potatoes, chopped
1 bunch kale or spinach, chopped with stems removed Next, add the potatoes. Stir to coat them with
1 tbsp ghee or butter the onions and spices. Add about a cup of water
1 tsp cumin seeds and cover the pan with a lid. Let it cook for
½ cup onion, finely chopped about 10 minutes, checking occasionally to stir
3 cloves garlic, finely chopped and make sure nothing is burning. Add more
1 tbsp ginger, finely grated water as needed. You want the final mixture
1 tsp turmeric powder to be only a bit moist, but the water helps
1 tsp coriander powder everything cook evenly.
1 tsp cayenne powder
raita (p. 164) Test the potatoes with a fork: if you can easily
fresh cilantro pierce them, they’re ready. Once they are, add
the kale and stir until the kale is wilted. Taste
and add more salt if needed.

To assemble the rolls, scoop 1/8 of the mixture

into the center of a roti, distributing it in an
even line. Roll it up.

Serve two roti per person with cilantro and a

generous dollop of raita, either over the top or
on the side.

handheld handheld

84 85
 ideas

Leftovers
Leftovers are convenient, but can seem unappealing, limp, and cold after sitting in the fridge for a couple
of days. That’s why the sandwich, the wrap, and the taco are your friend. Here are just a few ideas for
how to give leftovers a makeover very quickly for a whole new meal!

t o m at o s c r a m b l e d e g g s w r a p ( p. 15 ) -
bl ack eyed peas and coll ards wr ap ( p. 94 )
Throw the tomato eggs into a wrap and add Fold the black-eyed peas and collards into a
some roasted potatoes or rice for bulk. wrap with a little hot sauce or some tzatziki.

jac k e t s w e e t p o tat o e s s p r e a d ( p. 57 ) v e g e ta b l e j a m b a l aya b u r r i t o ( p. 97 )

Mash up leftover baked sweet potatoes, then Add some salsa or any leftover beans.
spread them in a bacon sandwich for a sweet
counterpoint. cauliflower cheese sandwich ( p. 113 )
Add some crunchy greens and mustard. Yum!
toast toppings on any thing ( p. 6 9 -73 )
Any of the toast toppings would work in a r oa s t e d v e g e ta b l e s s a n d w i c h ( p. 12 2 )
wrap, as a calzone filling, or as a pizza topping. Add some extra spices or sauces to liven up the
vegetables and grill the bread for some crunch.
c au l i f l o w e r tac o s ( p. 77 )
Tacos are the perfect re-use of roasted r oa s t e d p o tat o e s a n d c h i l i e s ( p. 12 5 )
cauliflower. This dish is great in a taco—just add a little
salsa and grated cheese. I like green salsa here.
chana masala wrap ( p. 93 )
Sounds strange, but spread some herbed mayo t i l a p i a tac o ( p. 12 6 )
on the wrap and then pile in the chana masala. For a makeshift fish taco, chop up some
crunchy cabbage and cilantro.

handheld handheld

86 87
 $3.50 t o ta l

$1.17 / s e r v i n g

Creamy Bring a pot of water to boil over high heat. Salt

the water liberally. This is how pasta gets salted,
so don’t be shy! Most won’t end up in the pasta.

Zucchini Cook the pasta according to the package

directions. I prefer my pasta with some bite, so

Fettuccine
for three
I drain the pasta just before it’s finished so it
doesn’t get mushy when I add it to the vegetable
pan to cook slightly more.

Meanwhile, melt a tablespoon of butter in a pan

on medium heat. Add the garlic and chili flakes.
Zucchini and summer squash are so abundant Let them sizzle for 30 seconds to a minute,
in the summer months. This simple pasta is then add the zucchini. Stir the vegetables to
like a lighter, brighter fettuccine alfredo. It also coat them. Cook for 5 to 7 minutes, stirring

Dinner comes together in no time—the veggies will be

ready by the time your pasta is cooked. You’ll
love it, I promise.
occasionally, until some of the water has cooked
off and the veggies are tender when stabbed
with a fork. Young summer zucchini doesn’t
need much cooking. Add the lemon zest. Stir!

My favorite meal of the day. For me, Drain the cooked fettuccine and add it to the
½ lb fettuccine ¼ cup cream
eating dinner indicates that the hard zucchini pan along with the rest of the butter,
4 tbsp butter ½ cup Romano or
work is done: it’s time for family, Parmesan, grated the cream, and most of the Romano cheese. Toss
4 cloves garlic, finely chopped
relaxing, and the more optional salt and pepper the fettuccine around the pan to get everything
½ tsp chili flakes
endeavors. A great dinner is an fresh basil, finely mixed. Add salt to taste and lots of freshly
2 small zucchini, finely diced
opportunity to show love to those you chopped (optional) ground pepper. Top with a bit more cheese and
1 lemon, zested
are cooking for and to yourself. serve immediately. dinner

88 89
 Pasta with Put a pot of water on high heat and add a good
shake of salt. Bring it to a boil and cook the

Eggplant
pasta according to the package instructions.
$5 t o ta l
While the water is coming to a boil, splash $2.50 / s e r v i n g

the olive oil into a wide pan on medium-high

and Tomato
for two
heat. Let it get hot. Add the eggplant cubes and
sprinkle them with salt, then cook for about 5
minutes. If the eggplant starts to look too dry,
add a bit of water.

Once the cubes are a little brown on all sides,

This is similar to a traditional pasta alla norma, add the garlic and chili flakes and stir. Add
but without anchovies and ricotta salata. I like the tomatoes and cook for about 15 minutes,
to use a tubular pasta for this dish, but you stirring occasionally. Again, if it looks too dry,
can use anything, even spaghetti. The eggplant add a bit of water. Everything will shrink up
and tomatoes come together into a sauce that is and become a sort of loose, thick sauce. Add
thick and jammy and savory. half the cheese and half the basil, if you have it.

Once the pasta is cooked, drain it and add it to

the saucepan. Toss everything together, then
½ lb pasta (rigatoni or similar)
turn off the heat. Add salt and pepper to taste.
2 tbsp olive oil
1 large eggplant, cubed
Serve it in bowls sprinkled with more Romano
4 cloves garlic, finely chopped
and basil.
½ tsp chili flakes
2 cups canned tomatoes, finely diced
¼ cup Romano or Parmesan, freshly grated
salt and pepper
fresh basil, finely chopped (optional)

dinner dinner

90 91
 Chana Masala
for two

This Indian chickpea dish is a staple in my home. If

you don’t have cooked chickpeas around, you can use
canned, but it will cost about $1 more.

½ tbsp ghee or ½ tbsp butter 1 tsp smoked paprika

plus a splash of olive oil ½ tsp salt
1 tsp cumin seeds 1 cup canned tomatoes, puréed
½ cup onion, diced 2½ cups cooked chickpeas,
1 tsp garlic, finely chopped drained
1 tsp ginger root, grated ½ cup water
½ jalapeño, finely diced
3 tsp coriander powder garnish

1 tsp turmeric fresh cilantro

¼ tsp cayenne powder yogurt
½ tsp garam masala powder

Measure out all the spices except the cumin seeds and
put them in a small bowl.

Let the ghee (clarified butter) melt in a small saucepan

over medium-low heat. (Ghee is the traditional Indian
choice, but you can substitute butter and a splash of
olive oil if you can’t find ghee.) Once the ghee begins to
sizzle, add the cumin seeds and stir for about 5 seconds.
Add the onion and sauté for 2 minutes. Add the garlic
and cook for 1 minute. Add the ginger and jalapeño and
cook for 1 more minute. Add the spices and then the
puréed tomatoes. Mix, then put a lid on the pan and let
everything cook down for 5 to 10 minutes.

$3 t o ta l
Once the tomato has reduced and the ghee starts to
$1. 5 0 / s e r v i n g separate from the sauce, add the chickpeas and water.
Mix, then bring it to a boil before reducing to a simmer.
Cook for 10 minutes, then squish a few chickpeas with
a spoon to thicken the sauce. Garnish with yogurt and
dinner cilantro. For a full meal, serve over rice or with roti. dinner

92 93
 Black-Eyed Peas
and Collards
for four
$5 t o ta l

$1.2 5 / s e r v i n g

This is similar to the southern classic Hoppin’ John. If you have them, you can
add more vegetables to the base along with the onion—celery, carrot, bell pepper,
and some canned tomato would all be great in this. If you want to skip the
bacon, just add smoked paprika to replace the smoky flavor.

1 cup dried black-eyed peas 3 strips bacon, cut into small pieces
1 tbsp butter 1 bay leaf
1 large onion, finely chopped 1 large bunch collards
3 cloves garlic, finely chopped salt and pepper

Soak the black-eyed peas overnight in 4 cups of water.

Melt the butter in a large saucepan on medium heat. Add the onion, garlic,
bacon, and bay leaf. Cover the pan with a lid and leave it for 2 minutes. Stir
occasionally and cook until the onions are translucent and the bacon is starting
to be crispy. Drain the peas and pour them into the saucepan. Cover them with
water and turn the heat down to medium-low. Cook for 30 minutes to 2 hours.
The cooking time will depend on how old the peas are, which is difficult to
predict. The peas are done when you can easily squish them on the countertop
with the back of a spoon. Check on them every half hour or so, and if water
boils off, add more to cover them.

While the peas cook, line up several collards leaves on your cutting board
and slice the tough central stem away from the leaves. Discard the stems.
Thoroughly wash the collards, then chop them into bite-sized pieces.
Alternatively, use your hands to tear the collards into small pieces.

Once the peas are cooked, add the collards to the pot and put the lid back on.
Add 1 teaspoon of salt and some freshly ground pepper, then stir. Taste the
liquid and peas and add more salt as needed. Cover the pan with a lid and leave
for about 10 to 15 minutes. Once the collards are tender, turn off the heat.

dinner Serve this over rice or any other grain, or with some toast or flatbread. dinner

94 95
 Vegetable Jambalaya
for six

$ 3 .9 0 t o t a l

$ 0 . 65 / s e r v i n g

2 tbsp vegetable oil

I don’t make jambalaya exactly the way
1 medium onion, chopped
they do down south, but this vegetable-
1 green bell pepper, chopped
heavy version is faster and just as
3 stalks celery, chopped
good—a great, throw-everything-in-
3 cloves garlic, finely chopped
the-pot kind of meal. It’s spicy, savory
½ small green chili, finely chopped
and deeply satisfying. The leftovers are
2 large tomatoes, chopped
great for making burritos or warmed
2 bay leaves
up with a fried egg on top.
1 tsp paprika
1 tsp garlic powder
Start with the oil in a large high-sided
1 tsp cayenne pepper
saucepan over medium-high heat. Add
½ tsp dried thyme
the onion, pepper, and celery, then cook
½ tsp dried oregano
for about 5 minutes, until they become
1 tsp salt
translucent but not brown.
1 tsp pepper
1 tsp Worcestershire sauce or soy sauce
Add the rest of the ingredients except
¾ cup long grain rice
for the rice and broth. Let everything
3 cups vegetable broth or chicken stock
cook for about 1 minute to let some of
the tomato juice release.
additions

slices of fried sausage

Add the rice and slowly pour in the
shrimp
broth. Reduce the heat to medium and
leftover meat, tofu, or beans
let the dish cook until the rice absorbs
all the liquid. It should take about 20 to
25 minutes.

If you’re using any of the additions,

throw them in at about the 15-minute
mark to let them warm up.

dinner dinner

96 97
 Filipino This ultra-adaptable recipe comes to us care of Tony Pangilinan,
who grew up on food stamps after his family immigrated
from the Philippines “with nothing but four suitcases and a

Chicken lot of dreams.” After several decades of struggling to achieve

those dreams, Tony can now help support family members
who remain in poverty in the Philippines. Despite their hard
$10 . 4 0 t o t a l

$1. 3 0 / s e r v i n g

Adobo
for eight
circumstances, he notes that his relatives “still feel blessed.”

Filipino adobo—very different from Spanish adobo—is basically

anything cooked in vinegar, soy sauce, and garlic. Although this
version is chicken, you can use any meat or vegetables you like.
It’s a brilliant dish that turns basic staples into deliciousness.
¾ cup rice vinegar or white vinegar
Because it’s vinegar-based, it also keeps well in the fridge!
¼ cup soy sauce
2 cloves garlic, minced
½ tsp black pepper
2 bay leaves
In a large, non-aluminum pan, stir together the vinegar, soy
8 chicken thighs, fat trimmed
sauce, garlic, pepper, and bay leaves. Add the chicken, coating
2 tbsp vegetable oil
each piece thoroughly. Cover and let marinate for at least 30
¾ cup water
minutes, but overnight is great.
2 medium potatoes, chopped
4 medium carrots, sliced
Pull the chicken out of the marinade and pat each piece dry.
2 cups white rice
salt
Pour the oil into a large pot on medium heat. Once the oil is hot,
2 tsp cornstarch
add enough chicken to fill the bottom of the pot. Let it cook for
a few minutes, until one side of the chicken is browned, then flip
additions
it over. When the first batch of chicken is done, remove it from
4 jalapeños
the pot and repeat with the remainder.
ginger root, grated

After all the chicken is browned, put it back in the pot along
va r i at i o n s
with the marinade, water, potatoes, and carrots. Turn the heat
1½ lb pork shoulder or butt, cubed,
instead of chicken up until the liquid comes to a boil, then reduce to low heat and
1 can coconut milk instead of water simmer for 45 minutes, or until the meat near the bone is no
chicken schmaltz instead of vegetable oil longer pink and the carrots and potatoes are cooked through.

About 20 minutes before the adobo is ready, pour the rice into
a medium pot with 4 cups of water. Add two pinches of salt.
Bring to a boil over medium heat with the lid off. Turn the heat
down and cover with a lid that is slightly askew to let the steam
escape. Cook about 20 minutes, until the water is all gone.

Remove the bay leaves from the adobo. In a small bowl, mix
the cornstarch with a tablespoon of water, then stir it into
the sauce. Let the sauce boil and thicken until the chicken and
dinner vegetables are well glazed. Serve over the rice. dinner

98 99
 My Dad’s And
$3 t o ta l

$1. 5 0 / s e r v i n g Baked Beans

for two , or four as a side
Mine
for two , or four as a side

3 cups dried pinto, red,

My dad loves beans in basically any form. This is his or black beans, cooked
formula for the quickest, easiest way to get beans on his ½ cup canned tomatoes, puréed
plate without missing out on great flavor. Dad’s beans or chopped, with juice
rely on a can of baked beans as the base, while my ¼ onion, finely chopped
version uses dried beans you might have left over from 2 tbsp mustard
another meal. Mine requires a little more cooking and 2 tbsp molasses or brown sugar
chopping to create the sauce, but comes out even less 2 tsp chipotle en adobo,
expensive because of the dried beans. They both taste or any chili sauce
great, so go with what works best for you: super quick
and cheap, or quick and cheaper. va r i at i o n s

spicy mustard
no chipotle

2 cans (27 oz) baked beans toppings

2 tbsp mustard salsa

2 tbsp molasses or brown sugar scallions
2 tsp chipotle en adobo, or any chili sauce fresh cilantro
avocado
tomato
crumbled bacon
If you’re using the chipotle en adobo, chop it finely to be chunks of ham
sure the spice will be evenly distributed.

Mix all the ingredients into a pot and heat on the stove
until the beans are warmed through. Give it a stir and Cook everything in a
serve. Or do it all in the microwave—works just as well! pot on medium heat
for approximately 5
Serve with rice, or just in a bowl. For an English-style minutes, or until the
breakfast, try spreading the beans over toast. Or throw juices thicken. That’s it!
them into a burrito, or scramble them with eggs, or
stir-fry with onions and bell pepper.

dinner dinner

10 0 101
 Half-Veggie Burgers for eight

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.

3 cups lentils or beans, cooked

1 cup bell pepper or other vegetable, finely chopped
1 lb ground beef or other ground meat
1 egg (optional)
salt and pepper
8 buns

You can use almost any vegetable to make these burger patties,
except lettuce and other greens. If you pick a hard vegetable like
potato, squash, or eggplant, you’ll need to cook it first.

Roughly mash the lentils. Make sure the vegetables are either
small to begin with (like corn or peas) or finely chopped so that
they cook evenly. I went for a bell pepper this time.

Mix the lentils, veggies, and meat with your hands in a large
bowl. If you’re going to barbecue, add an egg to keep them from
crumbling. Season with salt and pepper. Form into 8 patties.

Grill the patties either on the barbecue or a pan on the stovetop

over medium-high heat. Sear until dark brown on one side,
then flip ’em and do the same on the other side. If you want
cheeseburgers, lay cheese on the patties after flipping them once.
$ 7.2 0 t o t a l
Serve on toasted buns with your favorite condiments and fresh $ 0 .9 0 / s e r v i n g

vegetables. Burgers are a great place to be adventurous!

If you won’t eat all the burgers at once, wrap the raw patties in
dinner plastic. Refrigerate for a few days or freeze for up to 2 weeks. dinner

10 2 10 3
 Beef Stroganoff
for six

$16 . 5 0 t o t a l

$ 2 . 75 / s e r v i n g

Beef stroganoff is one of my Chop the raw beef into bite-sized pieces and season generously
husband’s favorites, so I make with salt and pepper.
it as a treat for him—and one
of my early readers, Dave, says Melt half the butter in a large saucepan on medium heat. Toss
his mother made it for him in enough beef to cover the bottom of the pan. You may need
growing up. It’s a classic winter to cook the meat in two batches, depending on the size of your
meal from Eastern Europe that pan. Brown the meat on all sides, then set it aside on a plate.
warms up a cold house and fills
the air with rich aroma. You Add the onions and carrots to the pan and cook until the onions
can use any cut of beef; just become translucent. Sprinkle with the flour and paprika, then
adjust the cooking time based cover with water. Drop the meat back in the pot. Cover the pot
on the toughness. Dave’s mom with a lid, but leave it askew so the steam can escape. Cook on
made it with red pepper instead medium-low heat for 2 hours. This process will make the beef
of carrot, so feel free to do the tender and turn the water into beef stock.
same if you can get red peppers
at a good price. If you’re using a less tough cut of beef, you don’t need to cook
nearly as long. Simply brown the meat, then substitute the
water for 1 cup of beef stock and cook for 20 minutes. It’s a lot
quicker, but of course tender meat is more expensive!
1 lb beef chuck or other cut
salt and pepper Meanwhile, in another pan on medium heat, melt the rest of
2 tbsp butter the butter. Add the garlic and cook for about a minute. Add
2 onions, chopped the mushrooms and toss to coat them with garlic and butter.
2 large carrots, chopped Sprinkle with salt and pepper. Let the mushrooms cook about
1 tbsp flour 5 minutes, stirring occasionally, until they brown and shrink.
2 tsp paprika Turn off the heat and taste. Add salt and pepper as needed.
4 cups water
3 cloves garlic, finely chopped Cook the noodles (or any pasta) according to the package
1 lb mushrooms, chopped instructions. Try to time it to coincide with finishing the stew.
1 lb egg noodles
½ cup sour cream Check on the beef. If the water has reduced to approximately
3 tbsp mustard a cup of thick, flavorful liquid and the beef is tender, it’s done!
If not, let it cook a little longer. Once it’s ready, stir in the
additions
mushrooms, sour cream, and mustard. Turn the heat down to
½ cup red wine low to keep it warm until the pasta is ready. Once again, taste
potatoes and add more salt, pepper, and paprika if needed.
fresh dill
Put the noodles into bowls and top with the stew. Sprinkle a
dinner little paprika over top and enjoy! dinner

10 4 105
 I got really excited when my friend Iva asked for a recipe that
featured the Chinese flavors she grew up with. After all, Chinese
cooking depends on the same general principles as Good and
Tofu
Cheap: build bright flavors from a few key ingredients; use lots
of veggies and just a little meat or fish. The ginger-garlic broth
in this hot pot is spectacular! You can use whatever vegetables
Hot
you have around, but mushrooms help create an earthy broth.
The effect of such a small amount of toasted sesame oil is
remarkable, too—an investment, but a transformative flavor.
Pot
for four

If you have time, freeze the ginger root for an hour before you 1 tbsp ginger root, finely grated
start. It’s much easier to grate when frozen! Store the rest of the 4 cloves garlic, finely grated
root in the freezer until the next time you need it. 8 cups water
½ lb mushrooms, chopped
Drop the grated ginger root and garlic into a pot over medium 1 tsp chili paste
heat. A few seconds later, once you can start to smell the garlic, 2 tbsp soy sauce
pour in the water. Bring to a boil, then reduce the heat to low. 2 tsp toasted sesame oil
4 scallions, chopped
Add the mushrooms, chili paste, soy sauce, and toasted sesame 16 oz firm tofu
oil. Place a lid on the pot and let simmer for 20 minutes. 4 medium carrots, chopped
8 oz dried spaghetti, soba,
Separate the white and green parts of the scallions. You’ll cook or any Asian noodles
the white and save the green to sprinkle over the soup. bean sprouts (optional)

Cut the tofu into four slices, then turn each slice into eight additions

squares. Or just chop it up however you like. chicken, pork, or beef

peanuts, chopped
Add the tofu, carrots, and the white parts of the scallions to the cabbage, chopped
broth. Cook about 10 minutes more, until the carrots are tender. kimchi
chili peppers
Add the noodles and keep boiling until they soften, usually just fresh cilantro
a few minutes, although it depends on the type of noodles. daikon radish, sliced

Taste the broth. If it isn’t salty enough, splash in more soy

sauce. Adjust the sesame oil and chili paste to your taste as well.

Ladle the soup into bowls. For a little crunch, top with bean
sprouts and the green bits of the scallions. $ 7.2 0 t o t a l

$1. 8 0 / s e r v i n g

If you have leftovers, you’ll find you like this soup even more
the next day. Overnight, the flavors will infuse into the tofu, as
well as combining with each other. You might want to store the
dinner noodles separately, though, because otherwise they’ll get soggy. dinner

10 6 107
 Casseroles are a great way to
stretch your cooking-without-
a-recipe muscles. As one reader,
Deconstructed
Carolie, reminded me, they
require little prep time, yield
many meals, and the leftovers
Cabbage Rolls
for six

are easy to store. Casseroles also

let you easily tailor an existing
recipe to your own tastes.
Heat the oven to 350 °F.
So here’s my adaptation of one
of Carolie’s favorite casseroles, Melt the butter in a large pan over medium heat. Slice the casing
itself a play on cabbage rolls, a off the sausage and crumble the raw meat into the pan. I used
traditional Eastern European fresh chorizo because it’s easy to find in my neighborhood and I
dish that is delicious but labor- love the spicy, smoky flavor, but you should use whatever your
intensive. This version is a good favorite is. A sweet Italian sausage would taste great too. Sauté
way to use up leftover rice or the meat until it’s no longer pink, then move it to a large bowl.
grains and lentils, including
leftover rainbow rice (p. 144). Sauté the onion and garlic in the same pan, with the sausage
drippings. Once the onion turns translucent, add the cabbage
and sauté for 5 to 7 minutes, until tender enough to jab easily
with a fork. Season generously with salt and pepper.
1 tbsp butter
1 fresh sausage, casing removed While the cabbage cooks, mix the rice and lentils into the
1 onion, chopped sausage bowl. Add salt, pepper, and any other spices you’d like.
4 cloves garlic, finely chopped I’d suggest repeating whatever spices are in the sausage: in the
1 small or ½ large cabbage, case of chorizo, that was paprika, cumin, and dried chilies, but
cored and chopped if you were using Italian sausage, you might add some fennel
3 cups cooked rice (p. 144) seeds. Make sure you taste the mixture as you season it. If both
4 cups cooked lentils parts of the casserole are tasty, you’ll end up with a delicious
3½ cups canned tomatoes, puréed, meal. If they aren’t seasoned well, it’ll be bland.
or tomato sauce (p. 142)
salt and pepper
Lightly oil a large casserole dish. Spread the lentil-rice-sausage
mixture into an even layer. Next, spread the cabbage mixture
additions
on top. Then, as evenly as possible, pour the puréed tomatoes
breadcrumbs (p. 146) on top
over top. Sprinkle with salt and pepper.
olives
peas or corn
Bake until hot and bubbly, approximately 30 minutes.
cheese
any spice combination (p. 166)
$ 9. 0 0 t o t a l

$1. 5 0 / s e r v i n g
va r i at i o n s

ground beef, turkey, or pork

instead of lentils and sausage
swiss chard or collards
dinner instead of cabbage dinner

10 8 10 9
 Savory Put the butter for the topping in the freezer for 30 minutes. Set
the oven to 425 °F.

Summer Lightly oil an 8” x 10” baking dish (or any baking dish that
will accommodate the mixture) and pile in the vegetables,
garlic, scallions, lemon zest, and basil. Pour the olive oil, salt,
$8 t o ta l

$2 / s e r v i n g

Cobbler
for four
and pepper over top and mix it up with your hands. Bake the
vegetables for 25 minutes while you prepare the biscuit topping.

For the topping, measure out the flour, cornmeal, baking

powder, salt, pepper, paprika, and cheese into a bowl. Mix it up!

Celebrate summer’s most Once the butter is frozen, use a box grater to flake the butter
ubiquitous vegetables, tomato into the flour mixture. Gently massage the butter into the flour
and zucchini, with a crunchy with your fingers until it’s crumbly but still clumpy. Add the
Southern biscuit topping. milk and quickly bring the dough together. Don’t knead the
dough: lumpiness is fine and results in flaky topping. Put it in
the fridge until the vegetables come out of the oven.

3-4 medium zucchini or summer squash, Once the vegetable mixture has cooked for 25 minutes, quickly
chopped into bite-sized pieces
top it with small clumps of biscuit dough. The vegetables should
3-4 large tomatoes, canned or fresh,
chopped into bite-sized pieces still be visible in some areas.
3 cloves garlic, finely chopped
4 scallions, finely chopped Bake for 20 to 25 minutes or until the vegetables are bubbly and
1 lemon, zested the topping is lightly browned. Top with some more cheddar
¼ cup fresh basil (optional) and some chopped herbs, then enjoy!
1 tbsp olive oil
salt and pepper For a variation, swap the zucchini for eggplant. Chop the
eggplant into bite-sized pieces, salt them, and set them aside
for 30 minutes before continuing with the recipe as you would
topping
with the zucchini.
1½ cups all-purpose or whole-wheat flour
½ cup cornmeal
1 tbsp baking powder
½ tsp salt
1 tsp black pepper
1 tsp smoked paprika
½ cup sharp cheddar, grated
½ cup butter
1 cup milk

dinner dinner

110 111
 Cauliflower Cheese
for four

$6.60 t o ta l

$1. 65 / s e r v i n g

This is a classic side dish in Great Set the oven to 400 °F.
Britain: creamy, cheesy sauce over
cauliflower, baked in the oven until the Bring a large pot of water to boil over high heat. Add
edges get crunchy and bubbly. It’s like the salt and the cauliflower, then leave it for 4 minutes.
a healthier and more flavorful version
of macaroni and cheese. Alternatively, Meanwhile, butter a baking dish large enough to
try this with broccoli or cooked winter comfortably accommodate all the cauliflower. I usually
squash—everyone will love it. use a pie dish. Drain the water from the cauliflower and
pour it into the baking dish.

To make the sauce, melt the butter in a saucepan on

1 head cauliflower, cut into bite-sized florets medium heat. Add the garlic, chili flakes, and bay leaf,
2 tsp salt then cook for about 1 minute. Add the flour and stir
1 tbsp butter quickly. The flour-butter mixture is called a roux.
3 cloves garlic, finely chopped You want the roux to get just a little brown; this will
½ tsp chili flakes probably take another minute. Slowly add the milk to
1 bay leaf the pot, stirring all the while to incorporate the roux.
1 tbsp all-purpose flour Bring the sauce to a boil, stirring every now and then to
1½ cups milk make sure the sauce doesn’t get scorched on the bottom.
6 oz sharp cheddar, grated Once it comes to a boil, turn off the heat and stir in the
salt and pepper cheese. Drop in any additions at this point. Taste the
sauce and add salt and pepper as needed. You should
additions have a creamy, smooth, savory sauce.
breadcrumbs (p. 146)
1 tbsp Dijon mustard Pour the sauce over the cauliflower. Place the dish in
4 scallions, finely chopped the oven for 40 minutes, or until the top is brown and
1 lemon, zested bubbly. You can also add some breadcrumbs to the top
1 tsp smoked paprika of the dish before baking if you like extra crunch.
½ tsp thyme
Enjoy with a green salad. I also like mine with salsa.

dinner dinner

112 113
 Vegetable Set the oven to 400 °F.

There are two ways to make this quiche. If you have a

Quiche, cast-iron or other oven-proof skillet, you can make the

quiche right in the skillet. This cuts down on dishes.
Otherwise, start with a regular skillet and later transfer
$6 t o ta l

$1. 5 0 / s e r v i n g

Hold the everything to a pie plate to bake.

Melt the butter in a skillet over medium heat. Add your

Crust
for four
onion slices and sprinkle a bit of salt and pepper over
them. Cook the onions until they are golden brown
and starting to caramelize. If your pan is oven-proof,
simply remove it from the heat and spread the onions
evenly across the bottom. Otherwise, butter a pie plate
and scoop the onions into it, creating an even layer on
Much as I love this quiche hot, I like the bottom. The onions add a crust-like texture and a
it even better cold out of the fridge the bit of crunch.
next day. It makes a great fast breakfast
or lunch. The quiche in the picture A note on vegetables: For things like broccoli, cauliflower
uses broccoli, but you can make it with or winter squash, I suggest steaming or cooking them
pretty much any kind of vegetable. before adding them to the quiche to ensure they’ll be
Some of my favorites are roasted green fully cooked. For tomatoes, zucchini, spinach or any
chilies and cheddar, winter squash with other quick-cooking vegetable, just use them fresh.
goat cheese, zucchini and tomato, or
spinach and olive. Spread the vegetables evenly over top of the onions. The
dish or pan should look fairly full.

In a bowl, use a fork to lightly beat the eggs with the

1 tbsp butter milk, cheese, salt, and pepper, just enough to break up
1 large onion, sliced into half moons the yolks and whites. This is a savory custard mixture.
3-4 cups chopped vegetables Pour the custard over the vegetables and onions and
8 eggs enjoy watching it fill in all the free spaces.
1 cup milk
1 cup cheddar or other cheese, grated Bake the quiche in the oven for 1 hour. Once the surface
1 tsp salt is lightly brown all the way across, it’s fully cooked.
½ tsp black pepper
Let the quiche cool for about 20 minutes, then slice into
wedges and serve with a side salad.

dinner dinner

114 115
 Shrimp Bring the stock to a boil in a medium-sized pot, then
turn the heat down to low and slowly pour in the
cornmeal while stirring briskly with a wooden spoon.
$12 t o t a l

$3 / s e rv i n g and Grits
for four
Stirring while pouring is crucial to keep the grits
creamy and smooth—no lumps! Once the grits become
smooth and thick, place a lid on the pot with the spoon
still in it so that steam can escape.

Let the grits cook while you prepare the rest of the
The cost of shrimp has jumped sharply meal, checking in occasionally to give them a stir. The
since I wrote this recipe, so save this total cooking time should be about 25 to 30 minutes.
one until you can find a deal—under
about $8 per pound. This is far from Meanwhile, prepare the shrimp and vegetables. Add the
an authentic Southern version of this butter or oil to a large pan on medium heat and let it
dish, but it is absolutely delicious. get hot. Add the onion, pepper, and celery. Sauté until
Southerners will demand you use white the onion is just translucent, about 2 minutes. Add the
stone-ground corn for this, and I won’t garlic, as well as the green chili if you like things spicy.
quibble, but feel free to use yellow if it Let everything cook for another minute. Add the tomato
doesn’t offend you. and cook for 3 or 4 minutes, until the tomato releases
its juice and the vegetables resemble a thick and chunky
sauce. Add a dribble of water to keep everything loose
and saucy, then toss in the shrimp. Cook, stirring
grits
occasionally, until the shrimp are pink all over. Add salt
1 cup grits
and pepper to taste.
4½ cups vegetable or chicken stock
½ cup sharp cheddar, grated
Once the grits are ready, take them off the heat and add
3 scallions, finely chopped
the cheese and most of the scallions, then stir. Ladle the
grits into bowls and top with the shrimp, vegetables,
topping
and a few more scallions.
1 lb shrimp, peeled and deveined
1 tbsp butter or vegetable oil
1 medium onion, chopped
1 bell pepper, chopped
2 sticks celery, chopped
2 cloves garlic, finely chopped
1 green chili, finely diced (optional)
1 tomato, chopped

dinner dinner

116 117
 Spicy, Bring the water and salt to a boil in a medium-sized
pot, then turn the heat down to low and slowly pour in
the polenta while stirring briskly with a wooden spoon.

Crunchy, Stirring while pouring is crucial to keep the polenta

creamy and smooth—no lumps! Once the cornmeal
becomes smooth and thick, place a lid on the pot with
$3.50 t o ta l

$1. 75 / s e r v i n g

Creamy the spoon still in it so that steam can escape.

Let the polenta cook while you prepare the rest of the

Polenta
for two
meal, checking in occasionally to give it a stir. The total
cooking time should be about 25 to 30 minutes, but if
you’re in a rush, you can eat it after 15.

Meanwhile, chop the spinach, garlic, and anchovy if

you’re using it. Set them aside. Add a bit of olive oil or
Polenta plus vegetable plus egg equals butter to a pan on medium heat. Let the pan heat up
satisfying and delicious. You can until it sizzles when you flick it with water. Add the
also add a can of corn to the polenta garlic, anchovy, and chili flakes. Let them cook until
for deep, rich, corny flavor. Or go a you can smell them, about 1 minute. Add the spinach
little different by adding frozen peas, and toss it around with a spoon or tongs, or just swirl
scallions, olives, or (my favorite) the pan to coat the spinach with the garlic mixture. Let
green chilies to the polenta. Or skip everything cook for 3 to 5 minutes, until the spinach
the Romano and add ¼ cup of grated is wilted. Remove the pan from the heat and move its
cheddar to the polenta. contents to a bowl to wait for the polenta and eggs.

When the polenta is about 2 minutes from done, start

with the eggs. Wipe the pan quickly with a cloth, then
½ cup polenta or cornmeal
put it back on medium heat. Splash a bit more olive oil
2 cups water
in the pan and wait for it to get hot. Crack the two eggs
½ tsp salt
into the pan and cover with a lid. This will steam them,
1 tbsp olive oil
making sunny-side-up eggs with fully cooked whites.
4 cups fresh spinach or 1 cup frozen
spinach, roughly chopped
3 cloves garlic, finely chopped Scoop the polenta into a pair of bowls. Add some
1 anchovy, finely chopped (optional) Romano and lots of salt and pepper. Layer about half
½ tsp chili flakes (or fresh chili) the vegetables over the polenta.
2 eggs
Romano or Parmesan, freshly grated Once the whites of the eggs are cooked, remove them
salt and pepper from the pan with a spatula and lay them over
the polenta and vegetables. Top with the rest of the
vegetables and further sprinklings of cheese.

dinner dinner

118 119
 Roast Heat the oven to 400 °F.

Remove the giblets and neck

$ 8 - $15 t o t a l

$1. 5 0 - $ 2 . 75 / s e r v i n g Chicken
for six
from the chicken. Keep them for
stock later. Rub the entire bird
with butter, then sprinkle it
with salt and pepper.

Smash the garlic cloves with the

A whole chicken is usually side of your knife and slice the
less expensive than buying lemon in half. Stuff the garlic
single pieces like breasts or and lemon into the chicken’s
thighs—plus you can make body cavity.
stock later from the bones and
any meat too difficult to get Place the chicken in a roasting
off. The leftovers can be used in pan or an oven-proof skillet. Let
sandwiches, tacos, over a salad, it cook for 1 hour. If you have
or tossed with sauce and mixed a meat thermometer, check to
into pasta. This is a base recipe: make sure the chicken is at
add spices to the butter or 165 °F, the temperature when
sprinkle over the surface of the chicken is completely safe to
chicken to change up the flavor eat. But 1 hour should be long
in any way you like. enough to fully cook it.

Let the chicken rest for at least

10 minutes before you carve it
1 whole chicken to make sure you don’t lose any
1 tbsp butter of the tasty juices.
2 cloves garlic
1 lemon After you’ve carved away all
salt and pepper the meat, make chicken stock
from the carcass. Simmer it
for several hours in a pot full
of water along with scrap
vegetables like the ends of
onions and carrots, plus a
generous helping of salt.

dinner dinner

12 0 121
 method
Set the oven to 400 °F.

Clean and chop your vegetables. Generally, I prefer to

leave the skin on for the following reasons: skin tastes
Roasted
nice and gets crispy; there’s a lot of nutrition in the
skin; peeling is slow! Just be sure to wash the vegetables
thoroughly.
Vegetables
It’s up to you how you want to chop your vegetables.
Many are nice roasted whole, like new potatoes or little When the weather turns cool, I want
sunchokes or turnips—they will be crispy and salty on only to eat warm, flavorful food.
the outside and bursting with fluffy, starchy goodness Roasting is easy, it warms up the
inside. The general rule is that the smaller you chop kitchen, and it makes the house smell
things, the faster they cook, so try to keep everything like the holidays. If you’re uncertain
about the same size so nothing cooks faster than how to prepare a new vegetable, you
anything else. usually can’t go wrong with roasting—
most things end up sweeter, with nice
Dump your vegetables into a roasting pan. Drizzle crunchy bits. If you roast a bunch of
everything with olive oil or melted butter—about 2 vegetables at the beginning of the week,
tablespoons per medium-sized roasting pan. Season you can eat them throughout the week
generously with salt and pepper and add any other in various ways: with eggs at breakfast,
extras from the list at right. Use your hands to coat the folded into an omelette, as a side dish,
vegetables thoroughly with the oil and spices. in a taco or sandwich, on toast, or with
any grain.
Pop the pan in the oven for 1 hour or longer, but check
on the vegetables after 45 minutes. Test them by poking
them with a knife. If it meets no resistance, they’re
vegetables
finished; if not, let them cook longer. Don’t worry: it’s
olive oil or butter
not much of a problem if you overcook them. Unlike
salt and pepper
vegetables overcooked through boiling or steaming,
overcooked roasted vegetables may dry out a bit, but
roots
still retain their shape and flavor.
potatoes, sweet potatoes, beets, turnips, onions,
parsnips, carrots, sunchokes, kohlrabi, fennel
After you pull the vegetables out of the oven, push
them around with a spatula to free them from the pan. non-roots
Remove any garlic cloves and smash them into a fine bell peppers, winter squash, broccoli, Brussels
paste (removing the skins at this point), then put the sprouts, cauliflower, asparagus, eggplant
garlic back in the pan and mix together.
extras

Squeeze the juice out of any lemons and discard the whole garlic cloves (unpeeled), lemon slices or
woody bits of any cooked herbs. Add a little more lemon zest, anything you would pair with roast
chicken, tough herbs like sage, oregano, thyme,
butter, a bit of favorite sauce, a little soft cheese or bay leaves, any dry spice combination (p. 166)
mayonnaise, and serve.

dinner Turn the page for another great idea for roasted veggies. 123 dinner

12 2 123
 Roasted
$3 t o ta l

$ 0 . 75 / s e r v i n g Potatoes
with Chilies
for four

It doesn’t get much simpler or more satisfying than

this. You can use any pepper you like—from large, dark
poblanos, to Hungarian wax chilies, to bell peppers.

4 medium potatoes, chopped into bite-sized pieces

4 medium chilies, chopped into bite-sized pieces
2 cloves garlic, unpeeled
1 tbsp butter, melted
salt and pepper

In a large roasting pan, tumble together the potatoes,

peppers, and garlic. When you chop the peppers, be sure
to get rid of the seeds and white placenta inside.

Pour the butter over top and sprinkle liberally with salt
and pepper. Potatoes need quite a bit of salt! Use your
hands to mix everything up.

Roast for 1 hour, or until you can spear the potatoes

easily with a fork and everything is a little crispy.
Squish the garlic cloves, discard their skins, and spread
the roasted garlic throughout.

In addition to being a great side dish, this makes a

delicious taco filling. At left, it’s pictured on a tortilla
topped with chopped tomato and queso blanco.

Alternatively, try it alongside some black beans and rice

dinner or piled high on a plate with an egg on top. dinner

12 4 125
 Spicy Broiled Big Batch
$9 t o ta l

$ 4.50 / s e r v i n g Tilapia It’s simple economics: usually making

with Lime
for two
a large amount of something is cheaper
and more efficient than making lots of
different small dishes. You can blow
a whole batch all on a big celebration
or portion these dishes out and freeze
them for later use. You’ll be extremely
This meal comes together so quickly it’s astonishing. grateful to your past self when you pull
Broiled fish is crispy on the outside and flaky and moist delicious home-made food out of the
on the inside. If you quickly sauté some vegetables while freezer on a busy Monday evening!
the fish cooks, dinner will be on the table in minutes.

2 fillets tilapia or other white fish 1 tsp cumin powder

1 tsp salt ½ tsp garlic powder
½ tsp pepper ½ tsp oregano
1 tsp cayenne pepper ½ lime, juiced

Turn your oven’s broiler to high.

Mix the spices together in a small bowl. Sprinkle them

over both sides of the fish and massage gently with
your fingers to cover thoroughly in the spices.

Lay the fish on a baking pan lined with aluminum foil.

Broil for 4 to 7 minutes. The fish will cook very quickly,

so after 4 minutes, check to see if they’re done by gently
inserting a butter knife into the thickest part. If it goes
through easily and the fish flakes apart, you’re done. If
the knife meets resistance and the fish stays together,
put the fillets back under the broiler for another few
minutes. Once you’ve done this once or twice, you’ll be
able to tell when your fish is done at a glance.

When the fish is done, squeeze a lime over it. Serve with
dinner rice or a favorite side dish like spicy green beans (p. 59).
12 6 127
 Spicy Pulled pork is a celebration, worthy of a
special day. It’s incredibly flavorful, rich, spicy,
and remarkably versatile. Although it seems
If you don’t have a meat thermometer, figuring
out the internal temperature is obviously
difficult, but you can test it by feel. Poke the

Pulled expensive, it’s quite a bargain when you look at

the price per serving. As with most celebratory
meals, this one takes quite a long time to
meat with a finger: when it’s so soft that it falls
apart on its own, take it out of the oven.

Pork
for ten
prepare. Most of the time, however, is just spent
waiting for it to cook “low and slow.”
To pull the meat, remove it from the juices and
gently tear the pork apart with two forks or
with your hands. Discard any larger bits of
fat that you don’t wish to eat. If any section
is hard to tear apart, the meat hasn’t cooked
5 lb pork shoulder 3 tsp sweet paprika enough to break down the connective tissue. If
2 tsp cumin powder you have the time to spare, put it back in the
dry rub 1 tsp coriander powder oven for another couple of hours.
1/
3 cup brown sugar 1 tsp clove powder
2 tbsp coffee, ground 1 tsp garlic powder Once you’ve pulled all of the pork, mix in any
2 tbsp kosher salt 1 tsp black pepper remaining rub and move it to a casserole dish or
4 tsp smoked paprika a large plate. If you aren’t eating the meat right
away, stash it in the fridge.

Optionally, if you want to make a sauce from

Mix the rub ingredients together. Apply the pot full of drippings, bring it to a gentle boil
liberally to the pork shoulder, pressing it gently on the stovetop over medium-high heat. Let the
into the meat until you’ve covered every side. juices thicken for 20 to 30 minutes. The fat will
Set any leftover rub aside for later. Place the rise to the top: it’s the clear, thick layer, not the
pork shoulder in a large pot with a tight lid or a thin, red liquid below. Skim off as much of the
Dutch oven. Cover with a towel or lid and leave fat as possible. Mix a few spoonfuls of the pan
in the fridge for a few hours or overnight. drippings with the pork before serving.

Pour enough water into the pot to cover the Feel free to add a little barbecue sauce to the
bottom. This will keep the juices from burning. pork if it isn’t flavorful enough for you, but try
Put the lid on and place the pot in a 200 °F oven it first—I think you’ll be surprised!
for 10 to 12 hours. I find it’s easier if I cook the
pork overnight and pull it out in the morning, There are a million ways to eat pulled pork,
but you can put it in early in the morning and but I like it over squishy hamburger buns or
have it ready for dinner as well. in tacos with crunchy vegetables. Traditionally,
pulled pork sandwiches have cabbage slaw on
The supposed rule is that cooking takes 1.5 to them, but anything crunchy will do. (A diner
2 hours per pound of pork, but I find it usually near my apartment does a great slaw with
$14 t o t a l
takes a little longer than that. You are waiting apple and celery root.)
$1. 4 0 / s e r v i n g for the internal temperature to reach 200 °F.
The meat is edible at 160 °F, but at higher Don’t forget some veggies on the side to round
temperatures the tough connective tissues break out the meal—a simple green salad, corn on
down to create the flavor and texture that make the cob, steamed green beans, or any other
128
bat c h e s pulled pork a delicious and unique treat. summery vegetable. bat c h e s

128 12 9
 Deviled Hard-boiled eggs are easier to peel if the eggs aren’t
quite fresh, so try making these when you have eggs
that have been sitting around for a week or two.
12 eggs
salt and pepper

Eggs
2 scallions, finely chopped (optional)
paprika (optional) $3.60 t o ta l
Place a layer of eggs at the bottom of a pot that is large $ 0 .15 / h a l f e g g

enough to fit them with a bit of wiggle room. If you classic

-
makes twenty four half eggs
can’t fit all your eggs, don’t stack them—they might

Yogurt
2 tbsp mustard
crack. Split them into batches instead. 2 tbsp mayonnaise
2 tbsp water, pickle juice, or lemon juice
Cover the eggs with cold water. Bring the pot to a boil
Deviled eggs are my favorite over medium heat without a lid. As soon as the water is chili and lime

party food and the perfect boiling, turn off the heat and cover the pot with a tight 2 tbsp mayonnaise
recipe to dedicate to my friend lid. Set a timer for 10 minutes. 2 tbsp lime juice
Camilla. At parties, I often 1 jalapeno, finely chopped
eat too much random junk When the timer goes off, gently pour out the hot water
food and end up feeling gross. and cover the eggs with very cold water. The cold water curried

These eggs are a great antidote: stops the cooking process so that you don’t end up with 2 tbsp mayonnaise
festive and delicious without that slightly icky blue-green skin around your yolk. 2 tbsp water
being empty calories. Although 4 tsp curry powder or 1 tsp each of
they’re a little fussy, they aren’t Peel the eggs. Everyone has their own technique, but turmeric, cayenne, coriander, and cumin
actually difficult to make. I’ll I like to gently roll each egg across the counter to
ramen-inspired
start you off with these few crack the shell. Roll the egg around until it looks like
ideas, but you can add whatever a cracked desert landscape, then peel it starting from 2 tbsp mayonnaise
flavors suit your fancy. the bottom. Once peeled, rinse the egg and set it aside. 2 tbsp soy sauce
Repeat until you have peeled all the eggs. 1 tbsp cup rice vinegar
chili sauce
Slice each egg in half lengthwise. Pop the yolks out and
put them in a medium bowl. Don’t worry if you leave a t o m at o

little yolk behind. Set the whites aside on a plate. 2 tbsp mayonnaise
¼ cup fresh or canned tomato, finely
chopped, or tomato sauce (p. 142)
Sprinkle the yolks with salt and pepper, then add other
ingredients of your choice to the bowl. Mash with a
chorizo
fork and mix until it becomes a relatively smooth paste.
2 tbsp mayonnaise
2 tbsp fresh chorizo, cooked
Arrange the whites on a plate and spoon the yolk
1 tsp paprika
mixture back into each hole. Pile the filling high!
Alternatively, scoop the filling into a plastic sandwich
va r i at i o n s
bag. Cut off the corner of the sandwich bag and squeeze
any spice combination (p. 166)
the yolk mixture into the whites.
any vegetable, finely chopped
green chili and cheese
Sprinkle with the scallions and some paprika for color.
feta and fresh dill
Have a great party!
bacon
avocado
olives
bat c h e s 131 bat c h e s

13 0 131
 Perogies
makes sixty to seventy two-
In a large bowl, mix the flour and salt. Pour in the yogurt, eggs, and
a tablespoon of water. Mix it slowly and carefully. The dough will be
quite sticky. Cover it with a towel or plastic wrap while you make the
$14 t o t a l
filling.
$ 0 .2 0 / p e r o g y

Put the chopped potatoes in a pot and cover with water, then add a bit
This is a huge recipe that will of salt. Cover with a lid and bring to a boil over medium-high heat
feed you for days. It takes before removing the lid. Let the potatoes cook until tender, about 20
time and effort, but the results minutes. Test them with a fork: if it goes through easily, they’re done.
are worth it. The most fun
approach is to invite a couple Drain the potatoes and add shredded cheese, salt, pepper, and any
of friends over for a perogy- additions you might enjoy. I like strong aged cheese because you don’t
making party. Everyone takes have to use as much. I usually use several additions, and you should
home a bag or two for the play around with some of your favorite things—there aren’t many
freezer, and it’s a great time! flavors that don’t work in potatoes! Next, mash the potatoes with an
electric mixer or just two forks. Once the filling is ready, gather some
friends because shaping takes some time!
dough

4½ cups all-purpose flour Flour your countertop liberally. Split the dough in half. Keep one half
2 tsp salt covered, but place the other half on the floured surface. Use a rolling pin
2 cups yogurt or sour cream to flatten the dough, about ¼” thick. Punch out as many 3” to 4” dough
2 eggs circles as possible, using a round cookie cutter or a drinking glass.
1 tbsp water, as needed Squish the scraps into the remaining covered half of the dough.

filling Drop about a tablespoon of filling in the center of one circle of dough.
5 Russet potatoes, roughly cubed Fold the dough over the filling and press the edges to create a dumpling.
1½ cups sharp cheddar, shredded The stickiness should ensure a tight seal. Lay the dumpling on a floured
salt and pepper surface and use a fork to squish the edges together. Repeat until you run
out of circles, then repeat everything with the remaining dough.
additions

2 tbsp scallions, chopped Once you have all your perogies formed, boil a pot of water and add
4 cloves roasted garlic, minced about 12 perogies. Let them cook until they rise to the top, about
2 tbsp Dijon mustard 1 minute. Pull out the boiled perogies with a spoon, then repeat with
1 tsp cayenne pepper the remainder in the same pot of water.
1 tsp paprika
If you’re planning to freeze some of the perogies, let them cool down
to serve and then put them in freezer bags with the air squeezed out. I usually
sour cream do 12 to a bag, but you can portion them out in whatever way suits
scallions, chopped you. They will keep for at least 6 months in the freezer.

You can eat the perogies just boiled, but if you’re anything like my
family, you’ll prefer them fried afterwards. Melt a tablespoon of butter
in a pan on medium heat, then fry up as many perogies as you want.
(Six per person is plenty.) Flip them every few minutes until they’re
132
bat c h e s browned on all sides. Serve with scallions and a dollop of sour cream. 13 3
bat c h e s

132 13 3
 To save time, see whether your grocery store has pre-made dumpling wrappers,
usually in the freezer section or Asian aisle. They come round or square and
might be called gyoza or wonton wrappers, but any will work.
$ 7.2 0 t o t a l

$ 0 .12 / d u m p l i n g If you’re making your own dumpling dough, add the flour and salt to a large
bowl. Make a crater in the middle and crack in the eggs along with the water.
Use one hand like a shovel to mix the dough into a shaggy mass. If it seems too
dry, add water a few drops at a time. Knead the dough for a minute, then cover
it with plastic wrap or a damp towel and let it rest for 30 minutes to 2 hours.

Choose one filling or the other. Mix all the filling ingredients in a large bowl.

Once the dough has rested, split it into four chunks. Dust your countertop with
flour, then roll the first piece of dough into a log. Leave the other pieces covered
so that they don’t dry out.

Cut the log into 15 equal slices, then use your hands to form one of the slices
into a flat disc. With a rolling pin, flatten the disc into an almost paper-thin
circle about the size of a drink coaster.

Place a heaping tablespoon of filling in the center of the dough. Lift all the edges
to meet in the middle, then pinch it closed like a little parcel. If the dough won’t
stick to itself, wet your fingertips and dab the edges.

Repeat until you run out of either filling or dough. This is a great time to ask
for help from family or friends—one person rolling while others fill and cook.

Now, a tough decision: do you want to steam, fry, or boil your dumplings?

To steam them, spread a small amount of oil around a large pan. Fill the pan

4 cups flour
salt
dough

pork filling

1 lb ground pork
or sausage,
cooked or raw
Dumplings
makes sixty
with dumplings—as many as you can fit without them sticking to each other.
Turn the heat to medium and let them sizzle for about a minute. Once the
dough has absorbed most of the oil, add about ½ cup of water to the pan, then
2 eggs quickly cover with a lid. The water will splatter and sizzle loudly. Leave the lid
3 cups collards, chard,
1 cup water spinach, or scallions, on for about a minute to steam the dumplings, then turn the heat down to low
finely chopped and remove the lid. Let it keep cooking until the water evaporates, then turn off
veggie filling 2 tbsp soy sauce My friend Raffaella comes from a huge family and the heat. Your dumplings should be steamed on top with crispy, brown bottoms.
3 cups broccoli, 1 tsp toasted sesame oil fondly recalls making dumplings with her sisters
finely chopped 2 scallions, chopped growing up. (Her brothers just ate them.) Dumplings To pan-fry them instead, start following the technique above, but use more oil.
2 cups carrot, grated 2 eggs are a great way to use up veggies that don’t look fresh Skip the water and the lid entirely. Just keep frying! Once the dumplings are
8 oz firm tofu, crumbled
anymore. Minced inside a dumpling, they come back to golden on one side, flip them to fry the other side. This method is awkward with
2 tbsp soy sauce additions life! I’ve provided a couple of ideas here, but as with so parcel-style dumplings but works well for other shapes, so plan accordingly.
1 tsp toasted sesame oil ginger root, grated
many recipes, the filling is up to you. If you mess up
2 scallions, chopped garlic
and it comes out bland, just dip the dumpling in soy Alternatively, boil the dumplings by dropping them into a pot of boiling water.
2 eggs
bat c h e s sauce or chili sauce and you’ll still be happy. When they rise to the top, they’re ready to eat, usually in 1 or 2 minutes. bat c h e s

13 4 135
 Staples Flour Tortillas -
makes twenty four small

$1. 70 t o t a l

$ 0 . 07 / t o r t i l l a

These are the building blocks of great

meals. Freshly made flatbreads are Homemade tortillas are a bit of work, but they’re totally worth it. With
amazingly cheap to produce and taste practice, you’ll get quicker and enjoy the process as much as the results.
fabulous. They can take a bit of time to
make at first, but you’ll get faster with
practice and the flavor is absolutely
1¼ cups all-purpose flour
worth it. Large batches of grains and
1¼ cups whole-wheat flour
beans can be cooked at the beginning of
2½ tsp baking powder
the week, then used in different meals
1 tsp salt
each day, saving both time and money.
1/
3 cup clarified butter or lard
Staples are where the possibilities begin!
1 cup hot water

In a large bowl, whisk the dry ingredients. Add clarified butter or lard.
Lard is more traditional, but I prefer clarified butter. Even regular butter
is fine. Using your fingers, squish the butter against the flour until the
mixture looks like moist crumbs. Add the hot water—not boiling, just
hot—and form into dough with your hands. Leave the dough in the
bowl for an hour, covered by plastic wrap or a moist towel.

Roll the dough into 24 small balls. Keep them covered with the towel.

Lightly flour your countertop. Gently flatten one dough ball with your
palm, then roll it out with a rolling pin. Flip it over to make sure it
doesn’t stick to the counter; add more flour if it does stick. Once you
have the ball rolled out nice and thin, set it aside under a moist towel.

Once you’ve rolled out one or two tortillas, put a non-stick or cast-
iron pan on medium-high heat. Let it get nice and hot. Place a tortilla
in the pan. Once it starts to dry up around the edges, flip it over with
a spatula, then gently press it down to give it some color underneath.
Once the tortilla has brown spots on both sides, remove it from the pan
and continue with the next. Work quickly! As you wait for each tortilla
to cook, roll out more. You’ll get better at this part with practice.

If you’re serving the tortillas soon, place them in a warm oven to keep
them pliable. If they’re for later in the day, pile them under a cloth while
you finish making them. Once you’re done, wrap them in aluminum
foil and put them in the fridge. Heat in the oven before serving. s ta p l e s

13 6 137
 Roti
makes sixteen
Pizza Dough
makes four individual pizzas

These are a staple flatbread in many parts of India. They’re

quick to make and very tasty when fresh. Enjoy them with a There are two ways to make pizza dough: the fast way and the slow
curried filling, dip them in soups or stews, or fill them with way. They’re the same amount of work, just with different waits. The
eggs at breakfast. slow method is convenient for a weekday if you make it before bed the
night before, pop it in the fridge, then pull it out to rise before dinner.

2 cups whole-wheat flour

1 tsp salt 3 cups all-purpose or bread flour
1 cup water 1½ tsp salt
½ to 1 tsp instant yeast
1 tbsp olive oil
In a small bowl, mix together all the ingredients using one clean 1¼ cup water
hand. It should form a fairly moist dough. Knead until smooth
and form into a ball. Cover with a damp towel or paper towel
and set aside for 10 minutes to an hour. fa s t m e t h o d slow method

Measure out the flour, salt and If you’re organized enough

Divide the dough into 16 small balls. a teaspoon of yeast into a big to make the slow dough, I
bowl. Mix the oil into the flour recommend taking the extra
Sprinkle a countertop with flour and place one piece of dough with your hands, crumbling it time: it’s the best.
in the middle. Cover the ball with flour on all sides so that it until the texture is a bit sandy,
doesn’t stick to the surface, then gently roll it out with a rolling then add the room-temperature Use the same process as at
pin (or a bottle if you’re in a pinch) until it’s thin and flat, about water. Keep mixing with your left, but add only ½ teaspoon
1/8” thick. As you roll the dough, be sure to unstick it from your hands until it comes together. of yeast to the flour mixture.
counter and flip it over. To make it round, roll straight in front Rather than room temperature,
of you, then turn the dough 90 degrees and roll out again. Knead the dough on a lightly the water should be very cold.
floured countertop for 5 to 7
Place a non-stick skillet on medium heat. Once the pan is hot, minutes, until it becomes a After you place the dough ball
add the roti and cook until the dough lifts away from the pan smooth elastic ball. The dough in a bowl and cover it, put
around the edges and small bubbles form. Flip the bread over will be smooth but quite wet. it into the fridge overnight.
and cook the other side. Usually it goes very quickly. You want Letting the yeast work
to see light-brown bubbles all over the dough. Don’t let it get too Add a small amount of oil to overnight creates a better flavor;
dark, though, as this will make the roti too crunchy to use for a bowl. Place your dough ball it also makes the dough more
rolls. Repeat this process until you’re finished with the dough. in the bowl and cover with elastic and easier to work with.
$ 0.50 t o ta l
plastic wrap. Let it rise for 1½ $ 0.80 t o ta l

$ 0.03 / r o t i Once you have practiced, you can roll out one roti while another to 3 hours, depending on the The next day, 2 to 3 hours $ 0 .2 0 / c r u s t

cooks in the pan to make the process quicker. warmth of your kitchen. It’s before you want to bake your
done rising when it has doubled pizzas, remove the dough from
Keep them under a towel on the counter or in a warm oven in size. Then it’ll be ready to the fridge to return to room
s ta p l e s until ready to serve. shape into your favorite pizza! temperature. s ta p l e s

138 139
 Fresh When a reader, Jeanne, asked for a good pasta dish, I decided to show
her how to create it from scratch. Sure, making pasta by hand requires
elbow grease and a good rolling pin, but you’ll be surprised at how
$ 0 . 35 t o t a l

$ 0 . 35 / s e r v i n g Pasta
for one large entree
simple, cheap, and tasty it is. If an Italian grandmother can do it, so can
you! Because fresh pasta is so wonderful, the sauce doesn’t need to be
complicated. I love this with tomato sauce (p. 142) and a little cheese.

¾ cup all-purpose flour Multiply this recipe by the number of people you are serving, maybe a
or bread flour bit less. The stated quantities are a useful ratio, but produce big portions.
1 egg
olive oil or vegetable oil Put the flour in a bowl. Make a crater in the center of the flour and
crack the egg into it. Mix with your hands. The egg takes a while to
release all its moisture, so don’t panic if things are dry at first. If, after
mixing for about a minute, the dough still seems excessively dry, add a
teaspoon of water. Keep mixing until you develop a stiff dough that is
quite dry. The dryness makes it easier to roll out and keeps the noodles
from sticking together when you cook them.

Place the dough in a lightly oiled bowl covered with a moist towel or
plastic wrap for 1 or 2 hours.

Once an hour (or more) has passed, you’ll notice a marked change in the
dough. Now that the egg has released its moisture, you’ll have a pale
yellow, smooth, pliable dough. Knead again to create a smooth ball.

Tear or slice the dough into manageable pieces—usually as many as the

number of people you’re feeding. Dust your countertop or cutting board
heavily with flour, then use a rolling pin to make the dough as thin as
you can. Rolling it out will take a while because it’s tough and stretchy.
Try to get it thin enough to see light through. The thinner the dough,
the quicker it will cook, but don’t make the dough so thin that it tears.

By the time the pasta is rolled out, it should be dry enough to avoid
sticking to itself. If it’s still moist, leave it to sit for a few minutes.

Slice into whatever size of noodles you like. It’s easy to make the noodles
a consistent size if you fold the dough over itself a few times first. Shake
the cut noodles on a tray with a bit of flour to keep them from sticking.

Boil in heavily salted water. Fresh pasta cooks in as little as 30 seconds if

the noodles are thin. It’s ready when it changes color and starts to float.

s ta p l e s You can keep uncooked pasta for up to 2 days in the fridge. s ta p l e s

14 0 141
 Best Tomato Sauce Chorizo and
White Bean
makes three and a half cups

There are many ways to make tomato sauce. I

don’t find that the more complex recipes taste
any better; this one is boldly tomatoey and
Ragu
makes three cups
works on just about anything. It also takes
5 minutes to make. Can’t beat that.

When my friend Chris told me he loves a good

ragu, I worked to develop a version that is as
1 tbsp olive oil hearty as a meaty tomato sauce without the
3 cloves garlic, finely chopped expense and heaviness of a traditional ragu. A
½ tsp chili flakes batch of this is probably enough for four people,
28 oz can tomatoes, crushed or diced served with grated Romano or Parmesan over
½ lemon, zested (optional) pasta (p. 141), polenta, or grits.
salt and pepper

1 tbsp butter or vegetable oil 1½ cups canned or

1 onion, chopped fresh tomatoes,
Add the olive oil to a saucepan on medium puréed
heat. Sauté the garlic for 1 minute, until it 3 cloves garlic, finely chopped
1½ cups butter beans,
smells great and becomes translucent. Add the 1 tbsp jalapeño, finely chopped navy beans, or
(optional) cannelini beans
chili flakes and cook for 30 seconds. Add the
½ lb fresh chorizo, salt and pepper
can of tomatoes, mix, and cook until warmed casing removed
through. Add a little lemon zest, then salt and
pepper to taste. Since canned tomatoes are often
already salted, you may not need to add any.
Melt the butter in a pan over medium heat and
If you want a thicker sauce that will stick swirl it to coat the pan. Add the chopped onion
to pasta better, cook for 10 to 20 minutes to and cook until it turns translucent. Toss in the
evaporate more of the liquid. Use immediately garlic, jalapeño, and fresh chorizo (or any other
or keep in a jar in the fridge for later use. kind of fresh sausage), then sauté for about
a minute. Add the tomatoes and beans, then
simmer until the sauce is thick and the sausage
is cooked, about 5 minutes on medium heat.
$3.50 t o ta l
Taste and add salt and pepper as needed. $ 3 . 75 t o t a l

$1 / c u p $1.2 5 / c u p

Because this sauce contains meat, it won’t keep

especially long in the fridge, but you can freeze
it for later use if you don’t plan to eat it all
142
s ta p l e s within a few days. s ta p l e s

142 14 3
 $1. 5 0 t o t a l

$ 0 . 75 / s e r v i n g

Rainbow method
Here are three quick ways to make plain rice a little The best way to prepare dried beans is to soak them overnight. The next
more exciting. An early reader, Charles, said he loves
rice with vegetables, but these treatments work for How day, drain the water and rinse thoroughly before cooking in fresh water.

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.
Rice
for two to
If you didn’t have the foresight to soak the beans ahead of time, you can
make up for it. Cover the beans with water, then bring them to a boil
in a large pot. After 10 minutes, take them off the heat and drain them.
Proceed with the next step.

To make normal rice, pour 2 cups of water into a pot with 1 cup of uncooked
Cook Cover the drained beans with fresh water in a large pot. Bring to a boil
on medium heat, then turn down the heat so that the beans boil gently.

Dried
1 cup rice
2 cups water rice and two pinches of salt. That’ll be enough for two generous portions, or Put a lid on the pot, but leave it askew so the water doesn’t boil over.
salt three or four smaller servings. With the lid off, bring to a low boil over medium
heat, then turn the heat down to low and put the lid on slightly askew, so that Check on the beans every half hour or so, making sure to keep them

1 cup canned
the steam can escape. Cook for about 20 minutes, until the water is all gone.

: Stir the tomatoes with 1½ cups of water, then pour it into a pot with
red rice
Beans covered with water if it boils away.

Beans take vastly different lengths of time to become tender. The older
tomatoes, puréed 1 cup of uncooked rice and two pinches of salt. Cook as above. and bigger they are, the longer they take to cook. Very old, very large
beans can take as long as four hours.
1 cup canned winter o r a n g e r i c e : Stir the squash, pumpkin, or sweet potato with 1½ cups of water, additions while cooking
squash, pumpkin, or then pour it into a pot with 1 cup of uncooked rice and two pinches of salt. a bay leaf If you are making refried beans or beans for a soup or stew, don’t
sweet potato, puréed
(You can also use frozen, boiled, or sautéed squash.) Cook as above. a bouquet garni of favourite worry about overcooking them; it’s fine if they’re mushy. If you want
tough herbs to maintain their shape and integrity, however, monitor them closely
1 cup frozen spinach, green rice: Chop up the spinach as much as you like. The more finely chopped, dried herbs and spices once they’re getting close to done.
beet greens, chard, the more it will disperse into the rice. Cook normal rice, as above, for about onion
or fresh parsley garlic
15 minutes, until most of the water is gone but not quite all. Mix the spinach Once the beans are tender, you can drain them or leave them wet,
into the rice. Cook with the lid off for the last 5 minutes. Adding the spinach at chilies depending on what you’re using them for. Add salt to taste—they will
s ta p l e s the end keeps it lush and bright, rather than the sad color of overcooked spinach. ginger root need a fair bit! s ta p l e s

14 4 145
 This is a method more than a recipe
since you’ll have a random amount
of bread. If making croutons, start
by cutting the bread into cubes. If
making breadcrumbs, mince the loaf
with a knife, or just tear it apart, or
method
I am constantly haunted by throw small chunks of bread into a

Croutons or the hard, several-day-old bread

that I have neglected. Luckily
there are plenty of delicious
food processor. If the bread is too hard
to cut, wrap it in a kitchen towel,
sprinkle some water on the towel, and

Breadcrumbs solutions that avoid the trash

can. Croutons and breadcrumbs
will keep for ages in a sealed
microwave for 20 to 30 seconds. This
will restore just enough moisture to let
you cut the bread easily.
container on the counter, and
when you have them around Choose a sufficiently large pan for the
bread you’ll find yourself using them quantity of bread cubes or crumbs—or
butter or vegetable oil as needed everywhere and finding excuses work in batches if you have a lot—and
salt and pepper to make a salad. place it on the stovetop on medium
heat. Add enough butter or vegetable oil
to coat the bottom of the pan. I prefer
the flavor of butter, but use whatever
you have.

Let the butter melt or the oil get hot.

Add the bread and toss gently until
coated. Let the bread sit for 2 minutes,
then flip the pieces over. Keep tossing
and turning until the bread is brown
all over. Add oil or butter as needed
and sprinkle with salt and pepper. It
is basically impossible, unless you are
very patient (which I am not) to get
every side of the cubes browned, so just
get them generally looking good and
toasty and then take them off the heat.

For breadcrumbs, if you like, you can

go oil-free: just toast whole slices and
then crush it into small pieces.

Use the breadcrumbs or croutons

immediately, or place them in a sealed
container after letting them cooling off.
Later, use them in salads or anything
s ta p l e s you want to add crunch to. s ta p l e s

14 6 147
 Agua Fresca
serves four to six

Refreshing and hydrating, 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.

2 cups fruit, chopped va r i at i o n s

4 cups water blueberry and lemon

cucumber and lemon
additions mango and lime
1 tsp vanilla melon
squeeze of lemon orange
or lime juice papaya
sugar peach and vanilla
mint leaves pineapple
other herb leaves strawberry and mint

For a very lightly flavored agua fresca, just mix

the water and fruit together. Done! Obviously, if
you want more fruit flavor, then use less water;
if you want less flavor, then use more water.

I usually run my agua fresca through the

blender, however. If you want the drink to be

Drinks clear, strain the pulpy leftovers of the fruit

after blending. If you’re using blueberries or
oranges or other fruit with a skin, you’ll almost
certainly want to strain it.

You don’t need a special drink at every For some fruits, you can also choose to leave
meal (unless of course it is the meal!) the pulp: it’s particularly great when making a
but when you do, let fruit play a melon agua fresca since it mostly disappears.
leading role, and make it yourself. It’ll
be so much better than the overpriced Serve over ice. Try some of the variations I’ve
bottles in the supermarket. 149 suggested or whatever fruits you like! drinks

148 149
 Smoothies
for two
: If you like the grocery store’s
d r i n k a b l e yo g u r t

yogurt drinks, try making these at home for

less! You don’t even need to blend them—just
add the juice and yogurt to a jar, then shake. $1 - $ 2 t o t a l

$ 0 . 5 0 - $1 / s e r v i n g

I have four types of smoothies here, but of ½ cup plain yogurt

course there are many more. Give these a ½ cup fruit juice
try when you have overripe fruit that you
wouldn’t eat otherwise. Add a teaspoon of
vanilla to any of these and they will seem
incredibly professional. The frozen melon m e l o n s m o o t h i e ( t w o p i c t u r e d ) : When you buy a

drinks, in particular, are the most refreshing melon, dice and freeze whatever you don’t eat.
treat on a hot summer day. Pull it out and blend it with a bit of water or
juice to thin it out. It’s like a better slushy!

1 cup frozen melon

½ cup water or juice
1 tsp vanilla

b e r r y s m o o t h i e : Blend until smooth, then adjust

with more berries or milk to your taste.

½ cup yogurt
1 cup frozen berries
milk or juice to thin as needed

m a n g o l a s s i ( n o t p i c t u r e d ) : Blend the mango and

yogurt together. If it’s too thick to drink with

a straw, add some milk to thin it out. A ripe
and juicy mango combined with thin yogurt is
often all you need. Be warned: if you make this
for children, they will request it over and over.

1 mango, diced
1 cup yogurt
milk to thin as needed
150
drinks 151
drinks

150 151
 Caramelized Bananas
for two

These bananas—cooked in just a bit of

caramel—are crispy and gooey on the
outside and almost like a soft pudding
inside. Sweet, messy, and irresistible.

2 bananas, peeled and split in half

1 tbsp butter
2 tbsp brown sugar

Melt the butter in a non-stick or cast-

iron pan on medium-high heat. Add the
sugar and let it melt into the butter for
about 2 minutes. Place the bananas face
down in the butter-sugar mixture, then
cook for 2 minutes or until they become
brown and sticky. Carefully flip them
over and do the same to the other side.

Serve them whole or split them into

quarters. Drizzle any caramel left in
the pan over the bananas. Serve
with ice cream or on their own.

Desserts
$ 0 . 70 t o t a l

$ 0 . 35 / s e r v i n g

Whether it’s been a rough day, it’s

time to celebrate, or just because it’s
Wednesday, these sweets are totally
worth it. desserts

152 153
 Coconut Chocolate Cookies
makes forty

$10 t o t a l

$ 0 .2 5 / c o o k i e

A just-chewy-enough, Heat the oven to 350 °F.

just-crispy-enough,
just-gooey-enough Spread the coconut into a thin, even layer on a cookie sheet. Place it in
cookie that’s perfect for the oven for 5 to 8 minutes, until it’s light brown, toasty, and aromatic.
a special treat.
Melt the butter in a heavy-bottomed saucepan over low heat. Once it’s
melted, leave it to cool in the pan for a few minutes.

2/
cup shaved, unsweetened
3
In a medium-sized bowl, stir together the flour, salt, and baking soda.
coconut, toasted
1½ cups chocolate chips
In another bowl, beat the brown sugar and melted butter together for
½ lb unsalted butter (2 sticks)
about 2 minutes, until they’re smooth. Add the eggs and vanilla and
2 cups all-purpose flour
beat for about 5 minutes, until the mixture lightens in color. Mix the
1 tsp salt
flour mixture with the brown sugar mixture, a third at a time, until it
1 tsp baking soda
forms a dark brown, homogeneous mass. Add the chocolate chips and
1½ cups dark brown sugar
coconut and stir until just combined.
2 eggs
2 tsp vanilla
Place the dough in the fridge for 20 minutes.

Afterwards, scoop tablespoons of dough onto a lightly buttered cookie

sheet, leaving large spaces between each cookie so they have space to
spread out. I usually do about 6 cookies per sheet. Just before putting
the cookies into the oven, sprinkle them with salt.

Let the cookies bake for 8 to 10 minutes. After you take them out of the
oven, leave them on the sheet to set for 2 minutes, then move them to
plates to cool further. Don’t stack the cookies until they’ve cooled fully.

Continue the process until the dough is gone.

Store the finished cookies in an airtight container.

desserts desserts

154 155
 Peach Coffee Cake
f o r t w e lv e

$9 t o ta l

$ 0 . 75 / s e r v i n g

This is adapted from the apple cake Turn your oven to 350 °F.
often served during Rosh Hashanah.
It’s simple and wonderful for dessert, Using the paper wrapping from the butter, lightly
with tea, or as a sweet breakfast. The butter an 8” x 11” glass baking dish or 9” springform
juicy peaches add a ton of flavor to pan. Any shape will do so long as it is large enough.
this simple cake. If you buy peaches in This cake doubles in size when it bakes.
season, the cost can be quite reasonable.
In a large bowl, mix the peach slices, lemon juice, and
cinnamon together with your hands, making sure the
peaches are well coated in cinnamon.
6 peaches, pitted and cut into 8 slices each
1 tsp cinnamon In a medium bowl, stir the flour with the baking
½ lemon, juiced powder, getting rid of any lumps.
2 cups all-purpose flour
2 tsp baking powder In another large bowl, beat the butter, brown sugar,
½ lb unsalted butter (2 sticks), at room temperature and salt, either with a wooden spoon or an electric
11/3 cups brown sugar mixer. Stop when the mixture is fluffy and has slightly
1/
8 tsp salt lightened in color. Add the vanilla, then the eggs one at a
2 large eggs time, fully mixing in the first before adding the second.
1 tsp vanilla
If using an electric mixer, switch to a wooden spoon
and add the flour mixture into the butter mixture,
gently incorporating it until it’s smooth. The batter will
be quite thick.

Spread half the batter over the bottom of the buttered

pan. Evenly distribute 24 of the peach slices over top.
(There should be 48 in total.) Spread the other half of
the batter over the peaches, then top with the remaining
peaches. Sprinkle with a tablespoon or so of sugar and
place the cake in the oven.

Bake for 1 hour or until a knife inserted into the center

comes out clean.

desserts desserts

156 157
 Avocado John, the reader who introduced me to the silky magic
of this milkshake, lives in California, where avocados
are often less than a dollar. If you can find a similar

Milkshake
for two
deal, whip up a batch of these! If your avocado isn’t
quite ripe, a bit more lime juice will bring out the flavor.

1 avocado Toss all the ingredients in a blender and

2 cups milk whizz them up! Let it go for a while
1 tsp vanilla because the avocados need to break
down and blend with the milk. Once

Fast
1 tbsp lime juice
1 pinch salt the liquid is Kermit the Frog green, it’s
2 tbsp sugar ready. Taste it and add more sugar or
lime juice as needed.

Melon These shakes are even better if

you use “coconut milk beverage,”

Sorbet
for four
almond milk, or rice milk instead
of regular milk. Each adds a little
of its own flavor to the drink.

2 cups frozen melon

½ cup plain yogurt
¼ cup sugar
1 tsp vanilla
or lime juice
(optional)

When you see lovely watermelons,

honeydews, and cantaloupes on sale,
buy them up. Eat half, then cube and
freeze the other half. When you want
a quick dessert or smoothie, pull out a
bag of frozen melon and whip this up.
$2.40 t o ta l $2.30 t o ta l

$ 0.60 / s e r v i n g Add all the ingredients to a food $1.15 / s e r v i n g

processor or blender until just smooth.

Don’t blend too much, or the sorbet will
become oversoft. Serve immediately or
desserts stick it into the freezer to enjoy later. desserts

158 159
 Peanut
Sauce
makes one cup
$3 t o ta l

$3 / c u p

1 jalapeño or other chili, finely chopped

(or 2 tbsp chili paste)
3 cloves garlic
1 shallot (or equivalent of any onion)
cooking oil
1 tsp turmeric (optional)
½ to 1 cup coconut milk
½ cup sugarless peanut butter
1 tbsp soy sauce
1 tbsp brown sugar (optional)
½ tsp sesame oil

Finely chop the pepper, garlic,

and shallot, or use a food
processor to make them into
a paste. (If you’re using chili
paste instead of a fresh pepper,
hold off on it for now.)

Splash some oil in a saucepan

on medium heat. Once it’s
warm, add the chili, garlic,
and shallot and sauté until

Flavor everything’s translucent. Add

the turmeric, coconut milk, and
chili paste if applicable.

Let it come to a boil, then turn

If you have a great sauce or a few spices the heat down. Add the peanut
in your kitchen, you’ll never have to butter and soy sauce and stir to
tolerate bland food. Most of these recipes combine. Once it’s all combined,
require surprisingly little effort and taste it and add whatever you
time, pack a ton of flavor, and can be think it needs—but think about
stored for use in any dish you choose. the salt and spice in particular. 161
f l avo r

16 0 161
 Spice Oil
makes one cup

$3.50 t o ta l $ 2 .2 5 t o t a l

$3.50 / c u p $ 0 . 75 / c u p

Use this spice oil on salads, in cold noodle

dishes, or on roasted or sautéed vegetables. If
you have trouble finding the spices, you can get
all of them at most Asian grocery stores.

1 clove garlic

Salsa
1 cup olive or vegetable oil
2 tbsp chili flakes or dried red chilies
1 tsp Sichuan or regular peppercorns
1 star anise makes three cups

½ tsp cumin seeds

¼ tsp salt

Use the side of a knife to crush the garlic clove

until it cracks open. Add all of the ingredients to Summertime salsas combine Apart from its usual use on tortilla chips and tacos, this salsa
a small pot. a load of fresh tomatoes with is a wonderful topping for fish or chicken, as a sauce for cold
smaller amounts of choice noodles, or as a finishing touch on a savory breakfast.
Warm the mixture over low heat for about 10 vegetables and fruit. In the
minutes, until it starts to bubble gently and you winter, cook canned tomatoes If you like raw onion, go right ahead. Otherwise, take the edge
can hear a bit of a sizzle, then turn off the heat. for a few minutes first. off by sautéing the onion with a bit of water in a pan over
You want to heat it just enough to let the spices medium heat. The onion is ready once the water has boiled off.
infuse into the oil, without getting so hot that If you aren’t a fan of cilantro, substitute another herb: mint,
the spices start to cook or fry. savory, or lemon balm work well.
2 cups tomatoes, chopped
Remove the pot from the stovetop and put it in ½ medium onion, finely diced Mix the onion, tomato, and the rest of the ingredients in a bowl.
the fridge with a lid. Let the spices infuse for 1 jalapeño pepper, finely diced Be sure to add enough salt and pepper!
4 to 8 hours. 1 lime, juiced
¼ cup fresh cilantro, finely chopped Taste the salsa. You’re looking for a balance of spicy from the
Taste the oil. If it isn’t strongly spicy, let it salt and pepper peppers, sweet from the tomatoes, and bright and fresh from
infuse for a few more hours. Once it’s ready, the herbs and lime juice. If something’s out of balance, add the
strain through a sieve to remove the spices. additions appropriate ingredient to bring it back into balance.
mango, peach, plum, or pineapple
Store in a jar in the fridge for up to a week. beans Store in an air-tight container in the fridge. Fresh salsa won’t
corn last as long as store-bought salsa because it doesn’t have any
f l avo r garlic preservatives, but it’s so tasty that I’m sure you’ll finish it fast! f l avo r

162 16 3
 $2.50 t o ta l $3.50 t o ta l

$1.2 5 / c u p $1. 75 / c u p

ideas

Pizza

Raita
makes two cups
Raita is a traditional Indian sauce served with all kinds of things. It’s
simple and surprisingly tasty. Spoon it onto chana masala (p. 93), the
potato and kale rolls (p. 84), or anything spicy to cool things down.
Tzatziki
makes two cups
Grate the cucumber and place it in a sieve over
a large bowl. Salt the cucumber and mix it
around. Leave it for 30 minutes to 2 hours,
occasionally pressing the cucumber gently into
the sieve to get the liquid out. The salt will help
leach the water out of the cucumber.
1 cup cucumber, chopped This recipe is extremely If you’re in a hurry, you don’t have to strain
½ cup tomato, chopped loose. Basically, just stir this at all: you can just mix the ingredients Line another sieve (or the same one, cleaned)
¼ cup red onion, chopped some of your favorite together. However, removing the water from with paper towel or cheesecloth and pour the
1 cup yogurt chopped vegetables into the cucumber and yogurt intensifies the flavor. yogurt into it. You can leave it for as little as
1 tsp cumin powder yogurt and add salt Your patience will be rewarded by a thick sauce 1 hour on the counter or overnight in the
½ tsp cayenne powder and pepper. Use this that gives you a new perspective on cucumbers. fridge. The longer you leave it, the thicker it will
2 tbsp fresh cilantro, chopped as a stepping stone to get. This is how Greek yogurt is made!
salt and pepper develop your own.
Mix the strained cucumber with the yogurt
2 cups yogurt
additions After you stir all the and the other ingredients, then taste. Adjust the
1 large cucumber, grated
1 tbsp ginger, grated ingredients together, salt and pepper and add any more dill or onion.
1 tsp salt
2 tbsp mint store the raita in a
2 tbsp fresh dill, chopped
¼ cup chickpeas covered container in Enjoy on sandwiches, as a dip, with pita or
2 scallions, finely chopped
cooked spinach the fridge until you’re tortilla chips, or over meatballs, kebabs or
salt and pepper
f 16
l a v4or ready to use it. anything spicy. f l avo r

16 4 165
 ideas
So many of the recipes in this collection can be easily
modified to your taste. Learning to cook with different
spices, herbs, and aromatics will instantly elevate your
cooking and open up new and interesting possibilities.
Spices and
Spices are expensive to buy, but since you use such
small amounts, they end up costing pennies per recipe.
Aromatics
If you’re able to shop around, look for inexpensive spices
in bulk at ethnic markets.
Try the flavor combinations below on
Below, I’ve ranked what I feel are the most important anything from rice to roasted chicken
seasonings, but if you already know what you like, to vegetables. Mix them into butter,
please listen to yourself! I know that my sister would or add them to popcorn, toast, or
rank chipotle powder just under salt, so do as your vegetables. In short, experiment!
heart commands.

c h i l i f l a k e s : Chili is a great choice if you like things a

little spicy. I add just a dash of chili flakes to almost all lemon zest and garlic
savory dishes to give them a little more dimension. Plus, oregano, cumin, and chili powder
chili flakes are usually pretty cheap. cumin seeds, coriander seeds, and mustard seeds
onion, garlic, and ginger
cumin or cumin seeds : Cumin goes well with so many anchovy, garlic, and chili
flavors, and is essential in Mexican and Indian cuisine. salt, pepper, and Romano or Parmesan
onion, chili, and fresh cilantro
curry powder: Curry powder is a bunch of south Asian sage, rosemary, and thyme
spices blended together. I prefer to make my own out of lemon, olives, and garlic
individual spices, but if you’re new to curry, consider chipotle powder and lime
buying a blend to start out. If you love it, start buying pickling spices
the separate spices. paprika and fresh dill
garlic and fresh parsley
dried oregano and dried thyme: Both of these herbs are fennel seeds and fresh parsley
still tasty when dried. They add a lot of flavor to chili, orange, lemon, and lime zest
soups, or roasted vegetables. However, don’t bother ginger, cinnamon, and black pepper
with dried basil, dried cilantro, or dried dill unless you cardamom, coriander, and bay leaf
particularly like them and can’t afford to get them coconut, chili, and lime
fresh. They lose almost all their magic when dried. scallions and fresh cilantro
garlic and fresh basil
c i n n a m o n : This is probably everyone’s favorite “sweet”

spice. If you like baking, get some as soon as possible.

p a p r i k a a n d s m o k e d p a p r i k a : Paprika adds a bit of heat,

although not nearly as much as chili flakes. Instead, it

gives you a great mild pepper taste. Smoked paprika is
my favorite way to get smoky flavors into a dish. These
f l avo r are by no means essential, but they’re lots of fun. f l avo r

16 6 167
 Thanks
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Amanda Helstrom and Curtis Whitecarroll Amanda Kaczmarek Amanda Kirshner Cassie and Nathaniel Cassie Grove Cassie M Wilson, Whole Body Wellness Practitioner EM and Mike Rodewald Emerald Watters Emeth Hesed Emil Hemdal Emily Jennifer K. Jennifer Kirkgaard Jennifer Konikowski Jennifer L. Sarnowski Jennifer McInnis
Amanda Leonard Amanda Nelis Amanda Page Amanda Potter Cole Amanda St.Germain Cassondra C. Cat Rigby Catherine Casillas Catherine Droser Catherine Riihimaki Emily and Dan Berriochoa Emily Beth Emily Brown Emily Crovella Emily Griffin Jennifer Moore Jennifer Murphy Jennifer Norton Jennifer Palm Jennifer Peepas
Amanda Young Amarjot Singh Amber Amber and Zach Berninger Amber Leedham Catherine van Zanten Cathy Presper Cathy Williams Catie Leary Catie Murphy CDM Emily Gruen Emily Heist Moss Emily Leathers Emily Mitchell Emily Schienvar Emily Ties Jennifer Pomeranz Jennifer Read Jennifer Schiff Berg Jennifer Shackelford Jennifer Skytt
Amber McKenzie Amber Poston Amber Simpson Amber Watson Ambrosia Kingstone Cecille Nguyen Cedric Jean-Marie Celene C. Celeste Ransom Cesar Loke Alvarez Emily Vanston Emily Walter Emily Zarr Emma Boley Emma Gardiner Emma Rose and Lili Jennifer Strauss Gurss Jennifer Tuttle Jennifer Wilkinson Jennifer Wylie Jenny Blakeney
Ame Kaplan Amelia J. Alba Amelia Shister amena ahmad Amerite Chad Cleven Chad Homan Chad Puclowski Chad Rousseau Chad Smith CHANDA Emmanuel Jose Emry and Olivier Stam Enrico Phillis Enrique Piedrafita Jenny Lasley Jenny Mudge Jenny Vaughn Jens Anders Bakke Jens Dehlke
Ami Bhatt and Arun Nagarajan Amin Ghafelehbashi Amrita Singh AMS16 Amy Bentley Chanda Unmack Chandler Bullion Chandra Magee Charlene Barina charlene mcbride Eri Kawakami and Andrés del Valle Eric and Lindsay MacCallum Eric and Noelle Braun Jeramy Zimmerman Jeremiah and Shannon Tuhn Jeremy and Leslie Miller Jeremy Canfield
Amy Beshara Amy Brande Amy Eisenberg Amy Glass Wellness Amy Heckel Amy Lynn Charles Irving Charles Letcher III Charles Ludeke Charles McNeely Charles Rivet Eric Brodie Eric Foster Eric Hensley Kron Eric Klipp Eric Koleda Eric Storm Eric Welsby Jeremy M Jerika Teare Jess Blinn Jess Mott Wickstrom Jessa Anderson Jesse F.
Amy Oberholtzet Amy Osekowsky Amy Perez Amy Plummer Amy Pombo Amy S. Charles Vardeman Charles Zapata Charles Zuzak Charley Johnson, RN Eric Wolf Erica Agran Erica Dee Erica Garcia Erica Parker Erica Peters Erica Templeman Jesse Inoncillo Jesse Lansner and Elizabeth Call Jesse Michael Jessica A. Walsh Jessica Allred
Amy Schultz Amy Shah Amy Shelden Amy Thompto Amy Viehweg Amy W Charlie and Catie Lauria Charlie Seaman Charlotte Beaudet Charlotte Holmes Erick Aubin Erik Kearney Erika Hille and Remon Eltaii Erika R. Cerda Erika Thorkelson Jessica and Josh Warren Jessica Bader Jessica Berglund Jessica Cole Jessica Del Vecchio
Amy Westphal Amy Wilhelm Amy Wilson Amy Yao Ana Byrne Ana McGrath Charmaine (kiyo) Liew Charmaine Fuller Chase Henderson Chase Montgomery Erin Bourne Erin Cullinane Erin Dudley-Krizek Erin Gibbemeyer Erin Liman Erin McGann Jessica Gallagher Jessica Graham Jessica Greene Jessica Jensen Jessica Jones Jessica Koga
Anastasia H Anastasia Melekou André Sabosch Andrea Arrasmith Andrea Baca Chef Carla Contreras Chef Kelli Mae Kelly Chelle Destefano Chelsea Clifton Chelsea Keena Erin McLaughlin Erin Tiburcio Erin Whitney Fox Smith Ernesto Montoya Ernie Torres Jessica Kral Jessica McCartney Jessica P. Tharp Jessica Riga Jessie Glover Boettcher
Andrea Chan Andrea Charest Andrea Clara Augustin Andrea Imperatori Andrea M. Mucci Chelsea McQuaid Chelsea Neblett Chely Córdova Chen Sharon Cheroot Etchasketcher Ethan Landa Ethan Rainwater etherglow Eugenio Frias-Pardo Eurie Chung Jessie Tang Jessy Singh Jesus Bautista Jesus C. Duran JET JGRS Barnes Jhenifer Pabillano
Andrea Sciamanna Andrea Sletten Andreas Moraitis Andreas Olsson Andreas Wiederkehr Cherry Street Farmers Market Cheryl Chiou Schall Cheryl Martin Eva Eva Crawford Eva DePue Eva Townsend Evakay Favia Evan Farmer Evan P. Potman Jia Guo Jibby Varghese Jill Bucaro Jill D’Alessandro and family Jill Jungheim
Andreea Bostan Andrew Andrew Grosenbach Andrew Humphrey Andrew Kwon Cheryl, Tobi, and Rowan Ackerman Cheryll Kregear Cheyenne Kelly chez geller Evan Prowten Evan Schaeffer Evelyn D. Everett Everleigh Ruschman Evie Ewan Lauchland Jim and Kris jim bayerle Jim Boney Jim Cosmano Jim Fennell Jim Gill Jim Phillips
Andrew Matteson Andrew Nuckols Andrew Pollock Andrew Porter Andrew Sim_ Chi Chi and Ju Ju Chiarello family Chien Yeh Jan Chiharu Ito Chloe Lines Chloe Rudd Ewan Moorfoot Faith Savill Falk von Boehn falldeaf Falling Sky Farms Family König Beatty Jim Rutkowski Jr. JJ Sommerville JLC Jo Anne Jo Gill Joachim W. Walewski Joan Baggs
saiD Dodge Andrew Smith Andy Duong Andy Hoeschele Andy R Andy Schultz Chng Chin Joo Chow family Chris and Robyn Leitner Chris B. Chris Bacarella Chris Boutet Family of Anna Ballinger famousgames.co Fan of good works Farmers Everywhere Joan Cockell Joan Johnson Joan Schumaker joane farrell Joanna Alario Joanna Ranelli
Andy Warwick Andy, Jennifer, and Milo Peters Angel Hill Angel Stachnik Angela Chatha Chris Fox Chris Hardham Chris Huynh Chris Jacobson Chris James Chris Jones Feda Hankic Fei-Ling Tseng Felicia Zimmerman Felix Felix K. Fen and Martin Burley Joanne Chayut Joanne Rosario Joanne Y Jocke Axelsson Jodi Shipley Jody Knapke
Angela Floyd Angela Martinez Angela Nguyen-Dinh Angela Yen Angela York Crane Chris Knadler Chris Larson Chris M Chris Mattern Chris Neufeld Chris Newell Fernando Mendoza-Alanis Filip Bul Krajník Filip De Pessemier, mindcoach.be Jody Veith Joe and Alison Kornbrodt Joe and Robin Birdwell Joe Ballou Joe Beason
Angelica Jusino Angey Wilson Angie Doan Angie Reiber Anh H. Nguyen Anh-Tu Nguyen Chris Olsen Chris Stier Chris Tam Chris Wilson Chris, Laura, Miranda, and Margaret filmcrafter.com filmstory.org Finn Semmelink Finny Fiona Glover Firuzeh Fix Flo Joe Bernard Joe Carter Joe Gonwa Joe H. Joe Hsu, @jhsu Joe Nachison Joe Posner
Anita Brearton Anita DiBlasi Anita Knight Anita Marie Griffin, @OrganicExpert Chrispey Christa and Johnny Eggz Christa Huntley Christian Franci Christian Fuchs Flor Maria Macias Florence Kitten Florence Payette Florian Hirt Florian Horsch Forderick joe rhodes Joe Spradley Joel Neely Joel Schachter Joel Suplido Joel Voelz Joerg Fricke
Anita Wilson Anja Valdes-Cuprill Anjan Ann C. Pagel Ann Fitzpatrick Ann Kinney Christian Guy Christian Yancey and Joe Yeaman Christina Demyen Christina Tannert Foss Curtis Fran McCoy Francie Oblinger Francis Luk Frank Corey Frank M. Cannizzaro Johan Carlsson Johanna Wilson Johannes Robbins John A Connor John and Deb
Ann Marie Lund Ann Mott Ann Muth Ann Rox Anna Bradley Anna Citak Anna Deem Christine Devine Christine Favilla Christine Hyde Christine Marqua Christine R. Carmody Frank Olechnowicz Frank Robert Frank S Frannie Jones Fred Hapgood Fred Weber John C Halcomb John Cascarano John Chappell John Christian Bethell John Colagioia
Anna Donnell Anna Ellis Anna golden Anna McDuff Anna Rodriguez Anna Tibbetts Christoph Widmer, Switzerland Christopher Brumgard Christopher J Henderson Freda Eang Frederic Landes Fresh Start Foods Fung To O G S Candy G. Woods Gabby K John Colburn John Darragh John Ferguson John Garcia John Giles John Heltsley
Anna Watson Carl Anna-Katharina Becker Anne Anne Hogan, Rebel Milk Anne Miller Christopher Muzatko Christopher P. Christopher Thornhill Christopher Weeks Gabi C Gabriel Proulx-Jalbert Gabriele Briggs Gabriella Stops Gaddy Gaia Willis John J. Walsh IV John J. Williams John Jenkins Jr. John Leonardo Contarino John Mondin
Anne Nesse Anne O’Hehir Annette S Annette Slonim annie cakes Annie Carlon Christyn Levy Chrystal and Chris Gualtieri, in memory of Karen Castle Chuck Vining Gail Gibbs Gail Hernandez Gailann Lee Wagoner Gavin “halkeye” Mogan Gavin Smith John Pushnik John Rampton John Repass John Rieping John W Watson
Ciara Sanker Ciaran Davis-Wall Cindie Cindy Bradley Cindy Chuah Cindy Powers Geistlingers Gemma Critchley Generaal Genie Gratto Geoffrey and Sierra Miank John Wm. Thompson John, Michelle, and Morgan G Johnathan Salter Johnny Le
Annie Coyne Annie Terracina Annie Wall Annie Wildey thanks

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 Johnny Wu Jon Jon Guy Jon Hovland Jonah and Brittany Gregory Jonathan Anders Lisa W. Lisa Woodman Lisa7 Lissa Capo LIVID Liyana Winchell Liz and Mark Wilton Nicole Schtscherbina Nicoletta Laing Nicolle Woods Niffer J Nigel Heid-Malina Shelley Embrey Shelley Ollig Shelley Pitts Shelly Krotine Sherene Azar Sherri Sherri M
Jonathan Chamberlin Jonathan D.M Jonathan gregory Jonathan Grothe Jonathan Harmon Liz and Robin Baker Liz Blasingame Liz Gerber Liz McAnder Liz Pienkos Liza Hall Nikki and Jim Stevens Nikki Wall Nikolaus Stein Nikolette and Kris Bennett Nina Cary Sherrill Sherry Sherry Lester Sherwin Fong Shingo Nishimura Shirley Tong
Jonathan Hironaga Jonathan Landry Jonathan M. Broussard Jonathan Ostrowsky Joop Lizzie Taishoff Sweigart locallunatic Loenis and Kevin Logan “Logie” James Ning Bao Noah Shelton Noel and Nancy Talcott Noel Stave Noelle Bittner Shley the Yellow Dart Sid and Kat Sidhartha Gautama Sih Yu Chen-Found
Jordan and Amanda Jordan and Eileen Park Peed Jordan Majeau Jordan McGary Logan and Alvina Mardhani-Bayne Lois Strand Lola DeBrosse Lomig Lorenz Nonsensical Jellyfish Noreen O’Brien Norm North Brooklyn Farms Nupi Silly Chicks Prepared Foods Silver Denton Silvie SimJoSt Simon Engqvist Simon Goodman
Jorge Cocina Jose Angel Lara José L. Valiente José López Jose Sanchez II Joseph Daniels Lorenz Kaspar Müller Loretta Permutt Lori Lori Conrad Lori Laney Lori Mastronardi Nuria Baldello-Sole nVitius Obafemi Babatunde Oluwasanu Ayotomiwa Oso Simon Kwak Simon Leblanc Simon Matthee Simona Bot Simone Simone Cosma
Joseph Lockridge Joseph Mandrell Joseph Raff Joseph Watson-MacKay Josh Abramsohn Lorien Green Lorraine La Pointe Louie Louis A. Tillman Louise Hall Louise Keamy Ogul Thorbull Kafinski Oier Marigil Zaldua Olddreamer Olivia Gerhard Olivia Spencer Sinclair Browning Sinclair Laursen SK Gaski Slaine Fullerton Smiley family Snipe
Josh and Laurie Barton Josh Baugher Josh Catone Josh Durairaj Josh Kjenner Josh Lobo Louise Wasilewski Louise Williams Lourdes Iglesias Love Lovely Cakes Lovey Reynolds Olivier A. Olivier Biwer Oopah OreoKat Oscar and Agnes Gardner Oskar Simann Soil2Soul Solveig Kurowski Someone from PowerUp Ethiopia Sondra Veldey Song Hia
Joshua Goodwin Joshua Jabbour Joshua M. Diaz Joshua Shanks and Heather Barnett LRA LubDub Foundation Luc Wilson Lucas Roven Luciano Sgarbi lucy hunnicutt Otter Abrahamson Owl Peak Farm Foundation P Deaton P.G. Giannini Pablo Varela Songsit Kodee - Gibson Sonia Murray Sonia R. Martinez Sonrisa Sonya Stewart-Wright
Joshua Straub Joshua Wheaton Joy Zserai Joyia and Thom Jozel Bennet Luisa Alberto Luka Negoita Luke Coomes Luke Dacey Luke David Johnson Luke Knight Paige Conley Paloma Baytelman Pam Adams Pam Misener Pam Patrick Pam Washburn Sophie Yu Soujanna Sarkar Spencer Stewart Spencer Vaughn Spice Runner
Juan Pablo Ahues-Vasquez judders Jude and Woolf Kanter Judith Judith Harris Luke M Stevens Luke Rutherford Lulu Kaye Luther Pearson Lydia Lydia J Pamela J. Kemp pamela klinger Pamela Lindsey Pamela RW Kandt Pamela Smith Devine SpongeBob SquarePants SPROUT Stacey Goguen Stacey Wong Stacie Nagy Stacy Bloom
Judith Redding judith smyser Judy D Shelton Judy Dub Judy Frumkin JudyAnne Hutchison Lydia Katsamberis Lydia Pegus Lyn Ignatowski Lynn Adler Lynn Barbato Lynn Brice Rosen Pao Franco Parsley Pascal Blunk Pat “maybe now I’ll try cooking” MaherPruden Stacy Hyder Combest Stacy Meppen Stacy Rogers Sharp Stacy Wolberg Stan Yamane
Jufo Gold Association Juhis the Nuhis Juli-Ann Williams Julia Brucker Julia Clark Lynn Casper Lynn Foster Lynn Hougle Lynn Knight Lynn Rudd Lynne Donnelly Pat Aderhold Pat Y Rudolph Patrice Fowler Patricia A. FitzGerald Patricia Bradshaw Stanley Thomas Stavros Nikos Stavros Stef H. Stefan Loble / Bluff Works Stefania Dunaway
Julia Clayton Julia Johnsen Julia Perilli Julian and Jack Clark Julian Parr Lynne Lightowler Lynne Sims Lyth Alobiedat M A Chiulli M L Faison M. Dawn King Patricia Jenatsch Patrick A. Martin Patrick Bateman Patrick Dapolito Patrick Gage Kelley Stefannie Toth Steffen Kaupp Stella Au Stella Runkle Stephanie A. Cain
Julie “Cannibal Rose” Thielen Julie Burt Pack Julie Dillon Julie Gerush Julie Hannon M. S. Barger Maarten and Robert MAAZIK Mab Maci Peterson Maciek Maddie Kershow Patrick Schott Patrick Scott Patrick Van de Casteele Patrick Weir Patti Kaech-Feder Stephanie A. Williamson Stephanie Duchin Stephanie Ewen Stephanie Gerbracht
Julie Lee Julie Rickert Julie Smith Julie Wolkoff Julien Fruchier Maddisun Barrows Maddy Kamalay Madeline Boyer Madeline Edmonds Madison Smite Patti Thompson Patton Planning Patty Harrison Patty Welch Paul and Ashleigh Todd Stephanie Harper Stephanie Hogan Stephanie K Cox Stéphanie Laroche-Pierre Stephanie Liu
June Samadi and Brandon Holmes June Trizzino Junko Saito Jurgens B Jussi Hölttä Maegan Williams Maeve McLoughlin Magenta and Harrison Starbuck Maggie Murphy Paul and DeAnn Iatesta Paul Blankinship Paul DeLaVergne Paul Eder Paul Egan Stephanie M. Urch Stephanie Marchello Stephanie Myrie Stephanie Rogus Stephanie Sturm
Justin Acosta Justin and Anne Swanson Justin Daues Justin Feller Justin M. Czerniak Maggie Todd maggie valdespino Maida Spohrer Makshya Tolbert Malcolm Woade Paul Freelend Paul J Thordarson Paul K Penney Paul Lim Paul Miller Paul Popernack Stephanie Terry Stephanie Thoe Stephanie Van Dyk Stephen Stephen Fols Stephen Gibbon
Justin Myers Justin Phan Justin Roth Justin Tabibian Justine Henonin K Kanno Malgorzata Nishio Malissa and Ragan Mambo mamojo mangalam family Manoj Dayaram Paul Schleicher Paul W. Moore Paula Ceballos Paula Gehrig Paulette Pauline and Vinnie Gaudio Stephen Lord stephenallenjrlaw Sterling Swigart steve Steve :) Steve and Marsha Taylor Pepper
K. D. Bryan K.A. Farb Kaelynn Alykasa Laefon kaiser sosa Kaitlin Murphy Kaitlyn MacLeod Manuel Castro Manuel Meyer Manzi Mara Donahoe Marc Tetlow Marcel Botha PE-ACE Peace Love Plates Pearlyn Lii Pedro Rosário Silva Peg G Peggy M Jordan Penny A Steve Bowcutt Steve C Lee Steve Farmer “The Blue Saint” Steve Faulkner Steve Feng
Kalyan Reddy Kamaria Kuhn Kanchana Fernando and Craig Kallal Kara Styles Karan S Marci Howdyshell Margaret Bronson Margaret Nguyen Margaret Steinbrink Penny Fuller Percy Swint Perian Sully Pete and Clare Pete Delahunty Pete Salas Jr Steve Hallman Steve Huynh Steve Katz Steve Kimball Steve Ling Steve Pinkham Steven
Karel de Mooij Karen Karen and Lance Jones Karen Ann Bullock Karen Clark Karen Funseth Margaretha Finefrock Margie Meier-Belt Margie Zeidler Mari Sasano Maria B. Mayer Peter Capozzi Peter Lu Peter McLean Peter McQuillan Peter Nelson Peter Stalder Steven Bowley Steven Chen Steven Earl Steven Gatlin Steven Ginsberg Steven Goldman
Karen Hess Karen Liebel Karen MacLaughlin Karen McKeown Karen Pekarcik Maria Finley Maria Fisher Maria K. Campolongo Maria Pereda Maria Tsoukalas Peter, Calgary, Canada Petr Shchepilov Phil White Philip Burn Philipp Dörfler Steven Johnson Steven Olender Steven Tate Stevie Rae Fure Stewart McTavish Stewart Yu
Karen Salsbury Karen Slagle Karen Ullman Karen Walsh Karen, Bellingham WA Kari L. Maria Uriela Moreno :) Mariah Erlick Mariah Kelly Mariah Olson marianhd.com Philippe Debar Phinxy Phoebe Seiders Phoenixphire24 Phuong Ngo Pia Bloom Stijn Verdickt Stitch Storm Cowle Stretch Recipes, Inc. Stuart Suburban Jubilee
Kari M. Karie Fahrenholz Karin Fuerst Karina Manarin Karina Spencer Karis Blume Marianne P. Marianne Zielke Marie Cosgrove-Davies Marie Hohner Marie Kieronski Pia Marshall Pidor Pieface Pierce Graham-Jones Pierre Jean Leonard Pierre Mobian Sue Clinnick Sue Dempsey Sue Hartman Sue Stoessel Sukumar Ramanathan
Karissa Karl and Erin Schulz Karl Schmidt Karl von Muller Karl-Olof “Kakan” Larsson Marie Lamb marie landry Marie Lynn Wagner Marie-Caroline Vidican Pierre-Luc Ping-Fen Hsu Pinkie Ector Po-An Shen Poonam Basu Price Murry Sulayman Bimar Summer Page Susan and Al Averbach Susan Beil Susan Brennan
Karla Anker Karsten Holland Karyn Parks Kasserine Ross-Sheppard Kassidy Kanter Marie-Pier Remillard Marika Collins Marilyn Kontz Mario Breitbarth Marisa J. Lown Priscilla Lotman Prism Bucket Pritika Gulliani Jain ProgramCat Proper Soda PS Ecker Susan Bryan Susan Collins Susan Coppenrath Susan Crow Goldstein Susan Finkelman
Kat Lapelosa Kate Kate Adamick, co-founder, Cook for America Kate and Greg Griffin Marisol Romero Marissa Finn Marissa Mann Marissa Perez Marjorie Gelin Goodwin Queen Katicus Quincy Clark Quinn Connolly Quinn DuPont R. Bowen R. Crane Susan Foulds Susan Gauthier Susan Gilbert Susan Gordon Susan M Brown
Kate Ashie Kate Bauer Kate H. Wilson Kate MacGregor Kate Mileur Kate O’Connell-Faust Mark and Liz Wilson Mark and Pam Grimes Mark AR Thompson Mark Ashley Mark Fadden R. Gilmore Rachael Manto Rachael Pratt Rachel and Justin Hannon Rachel and Justin Proffitt Susan M. Diliberti Susan Nordstrom Susan O. Susan Prion Susan Rack Susan Silbermann
Kate Peltz Kate Rossiter Kate Seiler Kate Whalen Kathe Falzer Katherine and Andrew Weber Mark Gillan Mark Ivey Mark Jurisch Mark L. Rosenberg Mark P. Griffin Mark Perkins Rachel Blum Rachel Carlin Rachel Cusick Rachel Kronowitz Rachel Ma rachel wagner Susan W. Susan Worthington Susana Machado, RNc-OB SusanJ Susanna Griffith
Katherine Burns Katherine Cesario Katherine Krauland Katherine Moore Wines Mark the Encaffeinated One Mark Yates Mark Zebley Markj Marko Max Radosevic Marla Rachel Ward Rachel Warren Rachel Wilson Rachele F Gilman Rachele Nader Rachie Loni Susieclouds Suzannah Schneider Suzanne Suzanne H. Hooper Suzanne Liebergen
Katherine Potter Katherine Romans Katherine Tulley Kathleen Conlogue Kathleen Dawson Marlene Vazquez Marmæl Marquis and Jaime Marquise Lee Martha Vallon Martin RACoomer Rado Volny Raelyn Rafael Jimenez Rafael Slonik Raffer Rahmin Sarabi Suzanne O’Dell Suzanne Samson Suzanne St Thomas Suzanne Sutton Suzanne Thomas
Kathleen Gadway Kathleen Kitto and Dennis Waller Kathleen M. Herring Kathleen Smith Martin Adler martin shaw Martine Vijn Nome Martins Rungainis Márton Juhász RailDr Raise Your Rainbow Raiza Rin Ralph Gorin Ramla N. Gabriel Ramon Quesada Sybil Turner Sydney Shillieto Sydney Thompson Sylvanye “Sam” Roh Sylvia Abney
Kathleen T. Hanrahan Kathryn Mackenzie Kathryn McCauley Kathryn Rice Marty McGuire Marty Otto Mary and Ben Mullen Mary and Jon Gerush Mary Au Randy Thompson Raoul Kim raphzore Rasmus Brøndsted Rasmus Wriedt Larsen Sylvia and Lorenz Gabriel Flores Szymon Wilczek T Alphin t gaines T. C. McGarrigle T.R.
Kathy and Michael Elliott Kathy Jolly Kathy Komoll Kathy Lawrence Mary Ball Mary Beth Decker Mary Beth Herring Mary Byington Mary Catherine Augstkalns Raúl “borfast” Santos Ray Andrews Ray Barilaro Ray Doeksen Ray Tomlin Rayan Bouajram Tabitha Boyer Taco Boy Tadeu Banzato Takahiko Fujita Tal Milner Talavera family
Kathy Nelson-Williams Kathy Nguyen Kathy Shannon and Matt Frank Kathy Waxler Mary Gandolfo Mary Gray Hutchison Mary Lehman Mary Paige Mary Purpura Rayna Mayer Realizing Empathy Rebecca and Michael Lane Rebecca Ann Coles Talen DM Johnson Talia Ralph Tamanna Tammy Tammy Lee Tamzen Tan Bro
Kathy Wicks Katie Goodrich Katie Jones Katie M. Katie McElroy Katie McGill Mary Sprowles Mary Stack Mary Tweedie Mary Zamboldi Marylou Millard Ferrara Rebecca Bright Rebecca Brightly Rebecca Clarizio Rebecca Curran Rebecca D Nichols Tankooni Tanya Luthin Tapasvi Sehgal Tara Bloyd Tara C Harrison
Katie Rangel Katie Shay Katie Shea Katie Shields Katie Stoyka Katie Wang Katie Watson Mat Elmore Mathias Søderlund Mathieu ~|||< Bergeron Mathieu C. Matie Trewe Rebecca Goldman Rebecca Gottlieb Rebecca Levitan Rebecca McDougall Rebecca Palm Tara Shakespeare Beamesderfer Tara VanDenheuvel Tasha Bachand Tatiana Reyes Jove
katofrafters Katrina Gwinn Katrina Rittershofer Kavanagh family Kavitha Ritesh Gudla Matilda Clarke Matt Bell Matt Gannon Matt Harker Matt Hartley Matt Horowitz Rebecca Siegel Jones Rebecca Smith Rebecca Tarby Rebecca Vendetti Rebecca Waldman Taverna Alessio, Udine Taylor Colon Taylor J. Snider Taylor Kearney Taylor Maltz
Kay M Cadena Kaydee Kreitlow Kayla Blyman Kayla Forshey Kayleigh Simmons Matt I. Matt McGlincy Matt Moretti Matt Ritt Matt Smith Matt Wang Rebekah Bennetch Rebekah V Swanson reCAP Mason Jars Regina Castillo Teal Pfeifer Team Crazy Town Team Elliott tedder Teresa Tereza Bazac Terra A Jones
Kaylyn S. Gootman Keally Cieslik Keena Keith Warner Keladry Midlan Keldren Matt, Selena, and Jodi Matthew Begley Matthew Cadrin Matthew D Matthew J. Huie Reginald G. H. Rutherford Rémi Webster Rémy Donahey Rena Greene Renae Slaton Terri Lovins Terri Lynn Almeda Terry cedrone Tess R. Ornstein Tessa Williams Thanh Tan
Kelli Currie Kelli Neier Kelly Kelly Ann Kelly Kelly Burns Gallagher Kelly Cole Kelly Goff Matthew Legault Matthew McCurdy Matthew Miller Matthew S. Matthew Stewart RENDER: Feminist Food & Culture Quarterly Renea Hanna, hello-darlin.com Renee Wu Thank you God The Almquist-Houston family The Baluk family
Kelly McClung Kelly Murray Kelly Schrank Kelly Stacy KellyS Kelsey Kitch Ken Allgood Matthew Zdinak Matthias Armbruster Matthijs van den Berg Maureen Cooke Maureen S. Rev. Teresa Wayman Rev. Thomas Hoffmann Reva Corrigan Rhanee Wilkinson The Bowen family at Meadowdale Farm The Burner The Canucks Upstairs The Clancy Clan
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170 171
 Index bread.....................26, 36, 39, 44, 49, 87, 94, 102
Croutons or Breadcrumbs........................146
Flour Tortillas.......................................... 137
Charred Summer Salad...................................55
chicken....................................................57, 106
Filipino Chicken Adobo..............................98
Dal.................................................................35
Deconstructed Cabbage Rolls.........................109
Deviled Eggs.................................................130
Pizza Dough............................................ 139 Roast Chicken.......................................... 121 dill........................... 17, 43, 46, 54, 105, 130, 165
Roti.........................................................138 schmaltz.............................................. 11, 98 Drinkable Yogurt..........................................150
Agua Fresca.................................................. 149 Things on Toast....................................69-73 stock............................11, 36, 39, 97, 117, 121 Dumplings...................................................134
almonds.........................................................30 broccoli....................... 62, 72, 113, 114, 122, 134 chickpeas......................................................164 eggplant................................................110, 122
anchovies.................................... 44, 72, 80, 118 Broccoli Apple Salad...................................54 Beet and Chickpea Salad.............................53 Broiled Eggplant Salad................................43
apples Broccoli, Egg, and Cheddar Empanadas......83 Chana Masala............................................93 Broiled Eggplant Salad Toast......................72
Apple Cinnamon Oatmeal..........................31 Salty Broccoli Toast....................................72 Spinach and Chickpea Toast.......................73 Pasta with Eggplant and Tomato................90
Broccoli Apple Salad...................................54 broccoli rabe................................................. 118 Chili Powder and Lime Popcorn.......................75 eggs............................18, 21, 22, 31, 62, 69, 102,
Asian Greens Gra Prow Toast..........................70 Broccoli Rabe and Mozzarella Calzones......80 chilies............................... 46, 106, 125, 145, 161 118, 132, 134, 141, 155, 156
asparagus.....................................................122 broth, vegetable.............................. 11, 36, 66, 97 chipotle en adobo..................................... 101 Broccoli, Egg, and Cheddar Empanadas......83
avocado...........................................26, 101, 130 Broiled Eggplant Salad.....................................43 dried red.................................................. 162 Brussels Sprout Hash and Eggs...................65
Avocado Milkshake.................................. 159 Broiled Eggplant Salad Toast......................72 green................................26, 35, 97, 117, 130 Deviled Eggs............................................130
bacon....................................26, 87, 94, 101, 130 Broiled Grapefruit...........................................16 jalapeño.......49, 52, 93, 98, 130, 143, 161, 163 Egg Sandwich with Mushroom Hash.........26
Baklava Oatmeal............................................30 Brown Sugar and Orange Zest Popcorn...........75 chocolate Omelette....................................................17
bananas..........................................................32 Brussels sprouts............................................122 Chocolate Zucchini Muffins.......................21 Tomato Scrambled Eggs.............................15
Banana Pancakes.......................................18 Brussels Sprout Hash and Eggs...................65 Coconut Chocolate Cookies...................... 155 Vegetable Quiche, Hold the Crust.............. 114
Caramelized Bananas............................... 153 burgers chorizo............................................26, 109, 130 Ever-Popular Potato Salad...............................46
basil..............................................15, 89, 90, 110 Half-Veggie Burgers.................................102 Chorizo and White Bean Ragu................. 143 Fast Melon Sorbet.........................................158
Thai...........................................................70 butternut squash cilantro......... 35, 40, 61, 84, 87, 93, 101, 163, 164 fennel...........................................................122
beans....................... 52, 69, 87, 97, 102, 134, 163 Lightly Curried Butternut Squash Soup......40 Scallion and Cilantro Popcorn....................75 feta....................................................55, 60, 130
black-eyed peas.................................... 73, 94 cabbage.........................................................106 cinnamon............................................... 21, 156 fettucine
Chorizo and White Bean Ragu................. 143 Deconstructed Cabbage Rolls....................109 Apple Cinnamon Oatmeal..........................31 Creamy Zucchini Fettucine........................89
green................................................... 59, 62 Caramelized Bananas.................................... 153 Baklava Oatmeal.......................................30 Filipino Chicken Adobo...................................98
How to Cook Dried Beans........................ 145 Caramelized Onions and Cheddar Toast..........71 Pumpkin Oatmeal......................................30 fish
My Dad’s Baked Beans, and Mine............. 101 carrots....... 50, 52, 62, 94, 98, 105, 106, 122, 134 cocoa powder..................................................21 Spicy Broiled Tilapia with Lime................126
sprouts....................................................106 cauliflower........................... 62, 80, 87, 114, 122 coconut..................................................... 25, 32 Flour Tortillas............................................... 137
beef.................................................52, 106, 109 Cauliflower Cheese................................... 113 Coconut and Lime Oatmeal........................29 French Onion Soup.........................................39
Beef Stroganoff........................................105 Cauliflower Tacos......................................77 Coconut Chocolate Cookies...................... 155 Fresh Pasta.................................................... 141
Half-Veggie Burgers.................................102 Smoky and Spicy Roasted Cauliflower........58 coconut milk................................40, 98, 161 fruit
stock...................................................11, 105 Cayenne and Smoked Paprika Popcorn............75 Cold (and Spicy?) Asian Noodles......................50 Agua Fresca............................................. 149
beets.............................................................122 celery............................................36, 94, 97, 117 collards............................................26, 109, 134 Apple Cinnamon Oatmeal..........................31
Beet and Chickpea Salad.............................53 Chana Masala.................................................93 Black-Eyed Peas and Collards......................94 Berry Oatmeal...........................................29
greens......................................................144 cheese....................................... 17, 109, 114, 130 Black-Eyed Peas and Collards Toast............73 Berry Smoothie........................................150
bell pepper.............................. 36, 40, 62, 94, 97, cheddar.................... 22, 31, 39, 52, 61, 71, 77, corn............................................52, 55, 109, 163 Broccoli Apple Salad...................................54
101, 102, 117, 122 83, 110, 113, 114, 117, 132 Corn Soup.................................................36 Broiled Grapefruit......................................16
berries.................................................... 32, 149 cotija................................................... 55, 60 Mexican Street Corn..................................60 Mango Lassi............................................150
Berry Oatmeal...........................................29 feta...............................................55, 60, 130 Cornmeal Crusted Veggies..............................62 Yogurt Smash!...........................................32
Berry Smoothie........................................150 mozzarella......................................66, 79, 80 cotija........................................................ 55, 60 garlic......................26, 35, 36, 39, 40, 44, 59, 65,
Best Tomato Sauce........................................142 Parmesan................44, 60, 70-72, 89, 90, 118 Creamy Zucchini Fettucine.............................89 66, 70, 72, 73, 80, 83, 84, 89,
black-eyed peas queso fresco...............................................52 Croutons or Breadcrumbs.............................146 90, 93, 94, 97, 98, 105, 106, 109,
Black-Eyed Peas and Collards......................94 Romano..................44, 60, 70-72, 89, 90, 118 cucumber......................49, 50, 52, 149, 164, 165 110, 113, 117, 118, 121, 122, 125,
Black-Eyed Peas and Collards Toast............73 chard, Swiss............................ 44, 109, 134, 144 daikon radish................................................106 132, 134, 142, 143, 145, 161-163 index

172 173
 ginger root..............................35, 59, 70, 84, 93, mango...................................................149, 163 pasta..............................................................50 potatoes.................................. 26, 36, 66, 79, 98,
98, 106, 134, 145 Mango Lassi............................................150 Beef Stroganoff........................................105 105, 122, 125, 132
grapefruit melon........................................................... 149 Best Tomato Sauce...................................142 Ever-Popular Potato Salad..........................46
Broiled Grapefruit......................................16 Fast Melon Sorbet....................................158 Chorizo and White Bean Ragu................. 143 Potato and Kale Rolls with Raita.................84
grapes....................................................... 32, 49 Melon Smoothie.......................................150 Creamy Zucchini Fettucine........................89 Potato Leek Pizza.......................................79
green beans....................................................62 Mexican Street Corn.......................................60 Fresh Pasta............................................... 141 Poutine......................................................66
Spicy Green Beans......................................59 mozzarella Pasta with Eggplant and Tomato................90 pumpkin......................................................144
green chili..............................26, 35, 97, 117, 130 Broccoli Rabe and Mozzarella Calzones......80 peaches............................................ 49, 149, 163 Pumpkin Oatmeal......................................30
Green Chili and Cheddar Quesadillas.......... 61 Potato Leek Pizza.......................................79 Peach Coffee Cake....................................156 queso fresco....................................................52
grits Poutine......................................................66 peanuts................................................... 53, 106 Rainbow Rice................................................144
Shrimp and Grits..................................... 117 mushrooms.......................................... 105, 106 peanut butter.............................................32 raita
Half-Veggie Burgers......................................102 Egg Sandwich with Mushroom Hash.........26 Peanut Butter and Jelly Granola Bars.........25 Potato and Kale Rolls with Raita.................84
herbs................................................ 25, 72, 122 My Dad’s Baked Beans, and Mine.................. 101 Peanut Sauce............................................ 161 Raita........................................................164
basil.........................................15, 89, 90, 110 nectarines.......................................................49 peas................................................. 26, 109, 118 red onion......................................17, 49, 71, 164
basil, Thai..................................................70 noodles.................................50, 89, 90, 105, 106 Peas and Lemon Toast................................70 red wine................................................. 39, 105
cilantro.... 35, 40, 61, 84, 87, 93, 101, 163, 164 oats.......................................................... 21, 25 peppers rice............... 59, 87, 93, 94, 97, 98, 109, 125, 126
dill...................... 17, 43, 46, 54, 105, 130, 165 Apple Cinnamon Oatmeal..........................31 bell........ 36, 40, 62, 94, 97, 101, 102, 117, 122 Rainbow Rice...........................................144
parsley............................................... 46, 144 Baklava Oatmeal.......................................30 chili............................. 46, 106, 125, 145, 161 Rice Krispies....................................................25
sage................................................... 66, 122 Berry Oatmeal...........................................29 chipotle en adobo..................................... 101 Roast Chicken............................................... 121
thyme......................................... 39, 113, 122 Coconut and Lime Oatmeal........................29 dried red chili........................................... 162 Roasted Vegetables.........................................122
honey....................................................... 30, 32 Oatmeal.....................................................28 green chili.........................26, 35, 97, 117, 130 Cauliflower Tacos......................................77
Jacket Sweet Potatoes......................................57 Pumpkin Oatmeal......................................30 jalapeño................................... 49, 52, 93, 98, Roasted Potatoes with Chilies...................125
jalapeño............49, 52, 93, 98, 130, 143, 161, 163 Savory Oatmeal.........................................31 130, 143, 161, 163 Roasted Vegetables Toast............................71
Whole-Wheat Jalapeño Cheddar Scones......22 okra................................................................62 Perogies........................................................132 Smoky and Spicy Roasted Cauliflower........58
jam.................................................................32 olives.................................. 49, 65, 109, 118, 130 pickles.................................................... 46, 130 Romano.......................44, 60, 70-72, 89, 90, 118
Peanut Butter and Jelly Granola Bars.........25 Omelette.........................................................17 pineapple...............................................149, 163 roti.................................................................93
kale onion........................... 26, 35, 36, 40, 73, 84, 93, pistachios.......................................................30 Potato and Kale Rolls with Raita.................84
Kale Salad................................................. 44 94, 97, 101, 105, 109, 114, pizza..............................................................87 Roti.........................................................138
Potato and Kale Rolls with Raita.................84 117, 122, 143, 145, 163 Broccoli Rabe and Mozzarella Calzones......80 sage................................................................66
kiwi................................................................32 Caramelized Onions and Cheddar Toast.....71 Pizza Dough............................................ 139 salsa................................ 52, 61, 77, 87, 101, 113
kohlrabi........................................................122 French Onion Soup....................................39 Potato Leek Pizza.......................................79 Salsa........................................................ 163
leeks...............................................................71 red...........................................17, 49, 71, 164 plums..................................................... 49, 163 Salty Broccoli Toast........................................72
Potato Leek Pizza.......................................79 scallions................. 31, 40, 46, 50, 52, 57, 66, polenta sausage....................................................97, 134
Leftovers.........................................................87 75, 101, 106, 110, 113, Spicy, Crunchy, Creamy Polenta............... 118 chorizo................................26, 109, 130, 143
lemon.....................43, 44, 46, 54, 59, 65, 70, 89, 117, 130, 132, 134, 165 popcorn.................................................... 55, 74 Savory Oatmeal..............................................31
110, 113, 121, 122, 142, 149, 156 shallots................................................ 17, 66 Brown Sugar and Orange Zest...................75 Savory Summer Cobbler............................... 110
lentils................................................... 102, 109 orange.................................................... 30, 149 Cayenne and Smoked Paprika....................75 scallions...................... 31, 40, 46, 52, 50, 57, 66,
Dal............................................................35 Brown Sugar and Orange Zest Popcorn......75 Chili Powder and Lime...............................75 75, 101, 106, 110, 113,
lettuce............................................................52 panzanella Parmesan and Black Pepper........................75 117, 130, 132, 134, 165
Lightly Curried Butternut Squash Soup...........40 Spicy Panzanella........................................49 Parmesan and Oregano..............................75 Scallion and Cilantro Popcorn....................75
lime............................. 32, 46, 49, 52, 53, 55, 60, Parmesan.....................44, 60, 70-72, 89, 90, 118 Scallion and Cilantro.................................75 shallots..................................................... 17, 66
130, 149, 158, 159, 163 Parmesan and Black Pepper Popcorn...........75 Spice Oil.....................................................75 shrimp...........................................................97
Coconut and Lime Oatmeal........................29 Parmesan and Oregano Popcorn.................75 Turmeric and Coriander.............................75 Shrimp and Grits..................................... 117
Chili Powder and Lime Popcorn..................75 parsley.................................................... 46, 144 pork....................................................... 98, 134 Smoky and Spicy Roasted Cauliflower.............58
index Spicy Broiled Tilapia with Lime................126 parsnips........................................................122 Spicy Pulled Pork.....................................129 Cauliflower Tacos......................................77 index

174 175
 Smoothies tomatoes....... 26, 49, 50, 52, 57, 97, 101, 109, 114,
Berry.......................................................150 117, 125, 130, 143, 144, 163, 164
Drinkable Yogurt.....................................150 Best Tomato Sauce...................................142
Mango Lassi............................................150 Chana Masala............................................93
Melon......................................................150 Pasta with Eggplant and Tomato................90
sour cream......................40, 52, 57, 61, 105, 132 Savory Summer Cobbler.......................... 110
soy sauce...........................50, 59, 66, 70, 97, 161 Tomato Scrambled Eggs.............................15
spice oil...........................................................50 tortilla...............................................15, 69, 125
Spice Oil................................................... 162 Cauliflower Tacos......................................77
Spice Oil Popcorn.......................................75 chips..........................................................52
Spices and Aromatics.................................... 166 Flour Tortillas.......................................... 137
Spicy Broiled Tilapia with Lime.....................126 Green Chili and Cheddar Quesadillas.......... 61
Spicy Green Beans...........................................59 Turmeric and Coriander Popcorn.....................75
Spicy Panzanella.............................................49 turnips.........................................................122
Spicy Pulled Pork..........................................129 tzatziki...........................................................87
Spicy, Crunchy, Creamy Polenta.................... 118 Tzatziki................................................... 165
spinach....................... 34, 84, 114, 134, 144, 164 vanilla....................... 18, 149, 150, 155, 158, 159
Spinach and Chickpea Toast.......................73 vegetable broth............................... 11, 36, 66, 97
squash................... 62, 71, 89, 113, 114, 122, 144 Vegetable Jambalaya.......................................97
Lightly Curried Butternut Squash Soup......40 Vegetable Quiche, Hold the Crust................... 114
Savory Summer Cobbler.......................... 110 Whole-Wheat Jalapeño Cheddar Scones..........22
stock............................................................... 11 wine, red................................................ 39, 105
beef..........................................................105 winter squash..................... 62, 71, 113, 114, 122
chicken........................11, 36, 39, 97, 117, 121 Lightly Curried Butternut Squash Soup......40
sunchokes.....................................................122 yogurt............................ 21, 52, 54, 93, 132, 158
sweet potatoes................................. 57, 122, 144 Drinkable Yogurt.....................................150
Swiss chard................................... 109, 134, 144 Raita........................................................164
tacos................................. 87, 121, 122, 125, 129 Tzatziki................................................... 165
Cauliflower Tacos......................................77 Yogurt Smash!...........................................32
Taco Salad..................................................52 zucchini................................. 26, 49, 55, 62, 114
tahini.............................................................43 Chocolate Zucchini Muffins.......................21
Things on Toast..............................................69 Creamy Zucchini Fettucine........................89
Asian Greens Gra Prow Toast.....................70 Savory Summer Cobbler.......................... 110
Black-Eyed Peas and Collards Toast............73
Broiled Eggplant Salad Toast......................72
Caramelized Onions and Cheddar Toast.....71
Peas and Lemon Toast................................70
Roasted Vegetables Toast............................71
Salty Broccoli Toast....................................72
Spinach and Chickpea Toast.......................73
thyme.............................................. 39, 113, 122
tilapia
Spicy Broiled Tilapia with Lime................126
tofu..............................................................134
index Tofu Hot Pot............................................106
176