Makes: 4 to 6 servings
Time: 15 minutes
These are a revelation, so far from canned mixed nuts that you may have trouble believing it; and they’re almost no work at all. I suggest relying heavily on pecans or walnuts, almonds, pistachios, and cashews, with a sprinkling of anything else handy. Recipe from How to Cook Everything.
2 cups (about 1 pound) mixed unsalted shelled nuts
2 tablespoons peanut oil or melted butter
Salt and freshly ground black pepper
Heat the oven to 450°F. Toss the nuts in a bowl with the oil or butter and some salt and pepper. Put on a baking sheet and roast, shaking occasionally, until lightly browned, about 10 minutes. Cool before serving; they will crisp as they cool.
Spiced Buttered Nuts. Real bar food: Add 1 teaspoon to 1 tablespoon of any spice mixture, like chili or curry powder, to the mix. If roasting, toss the nuts with the spice at the beginning. If sautéing, add it to the butter or oil as it heats.
Makes: 6 to 8 servings
Time: About 1 hour
My friend John Willoughby found this recipe in a southern boardinghouse nearly 20 years ago. It’s become my go-to cobbler recipe, because it’s essentially perfect. I love this with blueberries, but you can make it with any fruit you like.
Cobbler dough is somewhere between a biscuit and a cookie: fluffy, a bit flaky, buttery, and at least slightly sweet. The key is not overmixing the dough; get it so that it’s just combined, barely holding together, then drop it onto the filling in mounds, leaving space for steam to escape from the cooking fruit. Recipe from How to Cook Everything.
Makes: At least 6 servings
Time: About 1 1/4 hours, plus time to cool
This is just how it sounds: soft and gooey, with a cakey crust. It’s homey and comforting, especially with whipped cream. Try making it with other fruit, too. Recipe from How to Cook Everything. Continue reading
Makes: 3 or 4 baguettes, 1 boule, or 12 to 16 rolls
Time: About 2 hours, largely unattended
This bread can be made by hand or with an electric mixer, but the food processor is the tool of choice and will save you tons of time. Recipe from How to Cook Everything.
By Freya Bellin
It is difficult to be patient with the aroma of coconut milk slowly simmering in the oven, but patience is both required and rewarded by this rice pudding. I love the idea of using brown rice in this recipe. It’s healthier, for one, and adds a nuttiness and texture that you can’t get from white rice. The coconut milk makes the pudding rich, a little exotic, and much more flavorful than regular milk would. I used light coconut milk, which is pretty drastically lower in fat than the regular kind, and it was still quite rich. The single cinnamon stick I used made a huge flavor impact, proving that a little seasoning can go a long way.
Watching the pudding cook, it looked like soup for most of the cook time, and then seemingly suddenly looked more like rice, so don’t be discouraged if it seems to be taking a while for the rice to absorb the liquid. I couldn’t resist eating some straight out of the oven, and while it does thicken up nicely when it cools, I enjoyed it most while warm, with raisins tossed in at the end. Recipe from The Food Matters Cookbook. Continue reading
Makes: About 2 dozen
Time: About 45 minutes, plus time to chill
1 cup sugar
3 cups shredded unsweetened coconut
3 egg whites, lightly beaten
1 teaspoon vanilla extract
1. Heat the oven to 350 degrees. Combine all ingredients in a large bowl and mix well with a rubber spatula or your hands.
2. Use a non-stick baking sheet, or line a baking sheet with parchment paper. To make the pyramids, wet your hands and scoop out a rounded tablespoon of the mixture into the palm of one hand. Using your other hand, press in gently on both sides of the mixture, bringing the macaroon to a point. Continue pressing with your thumb and forefinger on both sides until you have an even shape. For cubes, start as you would for the pyramids, then gently press equally on all sides, turning the macaroon to square off each side. You can use a butter knife to gently smooth the sides of the pyramids and cubes if you like. For balls, roll the mixture between your palms gently until round.
3. Place each macaroon about an inch apart on the baking sheet. Bake until light brown, about 15 minutes. Remove the baking sheet and cool on a rack for at least 30 minutes before eating. These keep well in a covered container for up to 3 days.
Makes: 1 large loaf
Time: At least 3 hours, largely unattended
The traditional Sabbath bread of European Jews is rich, eggy, and very, very tender. There is enough dough to make a festive braided loaf, which is easy to make and fun to shape. However, unless you have a large food processor (one with at least an 11-cup workbowl), you will have to make this by hand or with a standing mixer. Leftover Challah makes excellent French toast or can be used in bread pudding. Recipe from How to Cook Everything.
By Freya Bellin
As we approach the end of winter, I must express gratitude for carrots, one of the few vegetables still in season this time of year. Perhaps it is their seemingly eternal availability that causes us to overlook them, or their presence in our elementary school lunchboxes, but carrots are truly the kind of vegetable that can be made special with a little help. The mix of garlic, ginger, and scallion in this recipe enlivens the sweetness of the roasted carrots. By pouring hot oil over the seasoning mix, you create a quick and simple sauce, melding together the flavors of each component and lightly cooking the scallions for a sweeter, milder onion taste. You might even have all or most of the ingredients needed on hand, especially carrots, which will stay fresh and crisp for a long time in the fridge. I found I needed less oil than called for, so go light on it and add more as needed. Recipe from The Food Matters Cookbook.
Makes: About 6 servings
Time: About 45 minutes
Corn bread is indispensable, especially to a vegetarian diet, where its full flavor and slightly crunchy texture are welcome at any meal. And few dishes deliver so much for so little work. Recipe from How to Cook Everything Vegetarian.
Makes: About 3 dozen cookies
Time: 40 minutes
Another not-too-sweet cookie (perfect for glazing), only this time a hint of saffron gives the cookies a gorgeous gold color, and their cakey texture will remind you of an elegant vanilla wafer. The olive oil is a fresh-tasting alternative to butter, even if you’re not looking to cut down on saturated fat. Recipe from How to Cook Everything Vegetarian.