HTCE Fast: Broccoli Tabbouleh with Charred Tomato and Lemon

Broccoli Tabbouleh

Every Wednesday, I’m featuring one of my favorite recipes from How to Cook Everything FastIf you cook it, too, I want to see it—tag it on social media with #HTCEFast. And enjoy!

Tabbouleh is a classic Middle Eastern salad of bulgur, tomatoes, herbs, lemon, and olive oil. If you pulse raw broccoli in the food processor, you wind up with crunchy bits that make a fine addition. Charring the tomatoes and lemon is gilding the lily, but you do it while the bulgur cooks, and it only takes a little extra work.

1 lemon
1 pint cherry tomatoes
1 cup bulgur
Salt
4 tablespoons olive oil
Pepper
1 small head broccoli (about 1 pound)
1 bunch fresh mint
1 bunch fresh parsley
1 garlic clove

Continue reading

Posted in Recipes

Don’t Ask How to Feed the 9 Billion

At dinner with a friend the other night, I mentioned that I was giving a talk this week debunking the idea that we need to grow more food on a large scale so we can “feed the nine billion” — the anticipated global population by 2050.

She looked at me, horrified, and said, “But how are you going to produce enough food to feed the hungry?”

I suggested she try this exercise: “Put yourself in the poorest place you can think of. Imagine yourself in the Democratic Republic of Congo, for example. Now. Are you hungry? Are you going to go hungry? Are you going to have a problem finding food?”

The answer, obviously, is “no.” Because she — and almost all of you reading this — would be standing in that country with some $20 bills and a wallet filled with credit cards. And you would go buy yourself something to eat.

 Read the rest of this column here.

Posted in Uncategorized

HTCE Fast: Roasted Salmon with Potato Crust

IMG_8906

Every Wednesday, I’m featuring one of my favorite recipes from How to Cook Everything FastIf you cook it, too, I want to see it—tag it on social media with #HTCEFast. And enjoy!

 Topping salmon with a thin layer of shredded potatoes and roasting it in a hot oven is as impressive as it is delicious. It’s also a 5-ingredient dinner, and you probably already have most of the ingredients on hand.

2 or 3 medium russet or Yukon Gold potatoes (8 ounces)
4 thick salmon fillets (1 1/2 pounds)
3 tablespoons olive oil
Salt and pepper
1 bunch fresh chives

Continue reading

Posted in Recipes

Pickling and Chemotherapy

An interesting response to this week’s pickle piece:

Dear Mr. Bittman,

When a family member was undergoing chemotherapy for her cancer, her oncologist happened to mention in passing that a spoonful of vinegar might improve her appetite. As you know, a naked spoonful of vinegar of the kind found in most households is not particularly appealing. At the time she told me about her conversation, it occurred to me that vinegars could be more palatably “administered” in the form of pickles — my recipe follows below.

Read the rest of this article here.

Posted in Uncategorized

12 Recipes for Pickles, No Canning Required

EAT pickles

I remember when pickles were either something that you bought from a barrel on the street or — if you were crafty — canned in your kitchen. But somehow they’ve become the emblem of all things hipster-artisanal-twee, as much a joke (we can pickle that!) as they are a food.

The reason so many of us have outsourced our pickle making to the waxed-mustache set is that canning is sufficiently daunting; the thought of boiling jars, with its mysterious science and prospect of imminent disaster, is enough to send most home cooks running to the store. Fortunately, canning is not a prerequisite for pickling. In fact, as long as you can commit to eating them within a week or two, there are countless pickles that you can make quickly and store in your fridge.

Read the rest of this column and get the recipes here.

Posted in Uncategorized

HTCE Fast: Za’atar Wings and Eggplant

8_final_drizzledsauce

Every Wednesday, I’m featuring one of my favorite recipes from How to Cook Everything FastIf you cook it, too, I want to see it—tag it on social media with #HTCEFast. And enjoy!

Buffalo wings go to Beirut. The sauce is creamy and spicy — a familiar pairing for crispy wings — but the flavor is new and unexpected thanks to za’atar, a spice blend containing thyme, sumac, and sesame seeds that’s ubiquitous in the Middle East.

Za’atar Wings and Eggplant with Yogurt-Harissa Sauce
1 small garlic clove
1 lemon
1 cup yogurt
1 tablespoon harissa
Salt and pepper
1 large or 2 medium eggplant (about 2 pounds)
3 pounds chicken wings
1/4 cup olive oil
2 tablespoons ground sumac
1 tablespoon dried thyme
2 teaspoons sesame seeds

Continue reading

Posted in Recipes

Fight Poverty, Not Cooking

For many people, “cooking is fraught” — that’s the core message of “The Joy of Cooking?”, an article written by three academics that appeared in the latest issue of the journal “Contexts”, based on 150 interviews with families “from all walks of life.” The interviews and most of the authors’ conclusions are convincing.

Even those of us with flexibility, decent incomes and easy access to equipment and ingredients often face issues of time, convenience or the particular demands of a family member or guest.

For those with lower incomes, it’s far more challenging. There are tedious bus rides, long days of sometimes grueling work, perhaps second and even third jobs, and neither time to shop nor money to use delivery services. All of this may make cooking near-impossible.

But these are not cooking issues; they are issues of justice and fairness (some of the families in the project could not afford a kitchen table) and gender bias: Although men are cooking more, if they cooked as often as women we’d all be better off.

Read the rest of this column here.

Posted in Uncategorized

HTCE Fast: Rice Bowl with Sausage

Rice Bowl Eaten Into 4

Every Wednesday, I’m featuring one of my favorite recipes from How to Cook Everything Fast. If you cook it, too, I want to see it—tag it on social media with #HTCEFast. And enjoy!

Whenever you can use what you’ve got and can save a trip to the market, I’m all for it. Flexible recipes like this Rice Bowl with Sausage from How to Cook Everything Fast are perfect for improvisation: I had excellent Indian summer peppers from the farmers’ market to use instead of the fennel. The recipe includes a couple variations to get you started, but the formula is infinitely variable. Here’s how: Start some rice in one pot and get the sausage—any kind—browning in a skillet while you prep the vegetables—broccoli, asparagus, green beans, or even greens would all work. Then add thick slices to the pan so everything cooks together and is perfectly seasoned by the time the rice is ready.

Rice Bowl with Sausage (from How to Cook Everything Fast)
1 1/2 cups short-grain white rice
Salt
2 tablespoons olive oil, plus more for drizzling
1 pound hot or sweet Italian sausage links
2 large fennel bulbs
Pepper
4 ounces Parmesan cheese (1 cup shaved)
Several sprigs fresh basil for garnish

Continue reading

Posted in Recipes

(Only) Two Rules for a Good Diet

SAN FRANCISCO — To a large extent, you can fix the food system in your world today. Three entities are involved in creating our food choices: business (everything from farmers to PepsiCo), government (elected and appointed officials and their respective organizations) and the one with the greatest leverage, the one that you control: you.

We shouldn’t discount small farms and businesses, nor should we ignore relatively minor officials like the mayor of El Monte, Calif., who tried (and failed) to establish a soda tax to benefit public health. We do not always know where real change will come from, and certainly smaller operations may be more innovative and show us the way.

But for the most part we know where real change doesn’t come from: Big Food, the corporations that supply most of the food and stuff masquerading as food that’s sold in supermarkets, as fast food and in casual dining chains; and government, especially the federal government, which is beholden to and entranced by big business. Nothing new here.

Read the rest of this column here.

Posted in Uncategorized

HTCE Fast: Skillet Meat Loaf

meatloaf

Every Wednesday, I’ll be featuring one of my favorite recipes from How to Cook Everything Fast. If you cook it, too, I want to see it—tag it on social media with #HTCEFast. And enjoy!

Flattening out meat loaf to cook it in a skillet not only reduces cooking time but also dramatically increases the surface area to maximize crunch. It’s faster and better.

Skillet Meat Loaf (from How to Cook Everything Fast)
1 tablespoon olive oil
1 cup bread crumbs
1/2 cup milk
1 pound ground beef
1 pound ground pork
Salt and pepper
2 ounces Parmesan cheese (1/2 cup grated)
1 garlic clove
1 egg
1/4 cup ketchup

Continue reading

Posted in Recipes