By Julia Moskin, The New York Times Welcome back to Five Weeknight Dishes. As the weeks wear on, I am missing so much food I would like to be eating — hot popcorn at the movies, ice-cold Caesar salad at a restaurant, fried oysters on a planned beach trip — that it feels right and necessary to indulge in small ways, like melted cheese. Related Articles The lightest, brothiest soup recipe for when you can’t eat another bite A Tangy Carrot Slaw recipe that’s fast, fresh and foolproof Three well-tested recipes you can make mom for Mother’s Day Roasted chicken makes everything better This 7-year-old just schooled us in baking The Market’s Spring Fling Cake I’ve reached the stage of...
A simple dish of roast carrots is given extra sparkle by a sprinkling of store-cupboard spice and a dollop of flavoured yoghurt
My spice rack holds an eclectic host of jars and containers, all jammed with berries, seeds and barks from around the world. It has pride of place in my kitchen: a pinch of this or that, ground down with my pestle and mortar, adds flavour, aroma and even a bit of glamour to everyday ingredients. It seems nothing short of magic. Now I must make use of all this time at home and label them all properly!
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#MainCourse #VegetarianFoodAndDrink #Vegetables #Food #Fruithttps://www.theguardian.com/food/2020/may/11/thomasina-miers-recipe-for-roasted-carrots-with-tahini-yoghurt
I like my home-cooked meals to be simple: baked chicken breast with herbes de Provence scattered on top, an uncomplicated pasta pomodoro, a roasted cod drenched in salt, lemon, olive oil and some pepper. The fewer the ingredients, the more appealing the recipe. Don’t get me wrong: My palate appreciates a decadently prepared dish bursting with flavours and aromas. But when I’m the chef, I’m perennially drawn to recipes that leave no room for mistakes and require minimal time — in terms of both preparation and post-meal cleanup. At home, ingredients should be used at their most elemental, without having to resort to an endless rack of additives. In contrast, my husband Perry believes that each meal should be an...
A simple dish of roast carrots is given extra sparkle by a sprinkling of store-cupboard spice and a dollop of flavoured yoghurt
My spice rack holds an eclectic host of jars and containers, all jammed with berries, seeds and barks from around the world. It has pride of place in my kitchen: a pinch of this or that, ground down with my pestle and mortar, adds flavour, aroma and even a bit of glamour to everyday ingredients. It seems nothing short of magic. Now I must make use of all this time at home and label them all properly!
Continue reading...
#VegetarianFoodAndDrink #Fruit #MainCourse #Food #SpringFoodAndDrinkhttps://www.theguardian.com/food/2020/may/11/thomasina-miers-recipe-for-roasted-carrots-with-tahini-yoghurt
A simple dish of roast carrots is given extra sparkle by a sprinkling of store-cupboard spice and a dollop of flavoured yoghurt
My spice rack holds an eclectic host of jars and containers, all jammed with berries, seeds and barks from around the world. It has pride of place in my kitchen: a pinch of this or that, ground down with my pestle and mortar, adds flavour, aroma and even a bit of glamour to everyday ingredients. It seems nothing short of magic. Now I must make use of all this time at home and label them all properly!
Continue reading...
#VegetarianFoodAndDrink #SideDishes #Food #Vegetables #MainCoursehttps://www.theguardian.com/food/2020/may/11/thomasina-miers-recipe-for-roasted-carrots-with-tahini-yoghurt
