The idea for carrot-ginger soup is not necessarily ground breaking, but the addition of the red lentils, which lends a creamy, hearty texture and flavor to the soup takes this recipe to new levels. The lentils contribute quite a bit of protein, turning what might otherwise be a flavorful starter into a satisfying vegetarian main course.
Fall
Sausage, Peppers, and Onion Skillet with Drop Biscuits
The idea for this recipe popped into my head in the late months of this past winter, and then not long after, I got clobbered with the can’t get off the couch, don’t even want to think about cooking fatigue of first-trimester pregnancy. So even though this isn’t a huge project of a dinner, the … Read more
Take-Out-Style Chicken
What a surprising and winning recipe this is. First time I made this, David and ate it up and delightedly looked forward to leftovers. Not long after, I made this for my parents, who were in town for a visit, and it was a crowd-pleasing dinner. (This was true even for my dad, who doesn’t … Read more
Not Boring Lentil Soup
It’s January, which means so many people are turning to things like lentil soups to help with new year’s resolutions. But that’s not what I’m doing (or recommending). This lentil soup is here because I spent December tweaking it and perfecting it. It’s here because after trying so, so many boring and lackluster lentil soups, … Read more
Kale Salad with Cherries and Pistachio Dressing
One of the best restaurants in Harvard Square, Alden & Harlow, has what they call the “ubiquitous kale salad” on their menu. The name is tongue-in-cheek, but the salad itself is phenomenal. The greens themselves are all kale (something that can be hard to pull off), and there’s nothing else garnishing the leaves except a … Read more
Homemade Sloppy Joes
Sloppy Joes are considered a quick and easy weeknight option. They aren’t something I grew up with, but when I wanted to try them at home this fall (to use up some leftover hamburger buns from what is likely the last grilling night of the season), I wanted to get a bit creative and improve … Read more
Sunday Morning Coffee: October 2, 2016
It’s getting darker and colder, and we’ve had several drizzly days. It certainly feels like the seasons are shifting and fall is here. Here’s what I’m eating and reading this week:
Pumpkin Cream Cheese Coffee Cake
Clearly, it’s the season for pumpkin, so if you’ haven’t already had your fill, I wanted to share this recipe for a coffee cake I’ve been baking in the fall over the past several years. It’s started out trying to be all fancy (cream cheese ripples through the batter, a spiced pecan streusel on top). … Read more
Black Bean and Sweet Potato Vegetarian Chili
This answer to the question “what’s for dinner tonight” stems from my recent efforts to cook more with dried (versus canned) beans. I had dried black beans on hand, and not quite sure what to make with them, I turned to the idea of vegetarian chili. To be a successful vegetarian main dish, it … Read more
Roasted Corn and Tomato Lasagna
A few weeks ago, my friends and I met for dinner at one of Cambridge’s great new restaurants, Alden & Harlow. Their menu is based on small plates shared among the table. It was fabulous: we ordered corn fritters, chicken-fried rabbit, sweet corn gnocchi, and a kind of corn flapjack topped with fresh popcorn and … Read more
