Makes: 4 to 6 servings
Time: 15 minutes
In the original How to Cook Everything, I featured these strawberries as a peppery, slightly sweet compote in the fruit chapter. In Italy, where balsamic vinegar originated, strawberries with balsamic are served as a dessert. But the combination is equally fantastic in a savory salad. Recipe from How to Cook Everything Vegetarian.
3 cups strawberries, hulled and halved or quartered
1 tablespoon balsamic vinegar, or more to taste
Freshly ground black pepper
4 cups arugula leaves
1 tablespoon extra virgin olive oil
1. Toss the strawberries with the vinegar and black pepper in a large salad bowl and let sit for 10 minutes.
2, Add the arugula, sprinkle with salt, and toss again. Drizzle with olive oil and toss gently one last time. Taste, adjust the seasoning, and serve.
Balsamic Strawberries with Arugula and Goat Cheese. Before the final toss in Step 2, crumble 4 ounces of goat cheese over the salad.
By Freya Bellin
Celery truly is underrated. Most people think of it as a mindless addition to salads or soups, but celery actually has its own unique flavor and becomes pleasantly creamy when cooked. This tenderness makes it a great contrast to the grainy, nuttiness of wild rice. You can certainly use water instead of stock for the cooking liquid, but the rice really has a chance to absorb the flavor of the stock, so it goes a long way here.
Steaming the salmon in the same pot as the rice makes this a one-pot meal, and also means that the salmon gets infused with all of the seasonings of the rice, too. I took advantage of a rare opportunity to use a grill and followed the variation for grilled salmon below. Salmon is a great fish for grilling because it stays very moist and cooks super quickly. Just remember that if you’re not steaming the salmon, you can add a little less liquid to the pot of rice. Recipe from The Food Matters Cookbook. Continue reading
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
I know it’s not officially summer yet, but it sure feels like it. To that end (and for the sake of trying to get as many people outside grilling as possible) I just lowered the price of my new Kindle Single (Bittman’s Kitchen, What I Grill and Why) to 99 cents, where it will stay from now until the end of summer. Happy grilling!
By Freya Bellin
If you’re looking for a way to break the heat this summer, a granita just may be the answer. The beauty of a granita is that it’s sort of a shaved ice/slushie hybrid. It crackles into crunchy, icy layers that can be eaten with a spoon, or melted a little and slurped through a straw. It’s incredibly refreshing, easy to make, and will definitely cool you down. The granita melts quickly, but this isn’t necessarily a bad thing – you’ll just end up with some sweet iced tea at the bottom. There are endless combinations of ingredients for flavorings – you could skip the tea and just use lemon and mint, or you could add some berries to the steeping step, or serve it with fresh berries. Regardless, this is sure to be a new summer favorite. Recipe from The Food Matters Cookbook.
Makes: About 4 servings
Time: About 40 minutes
Use the same water for the broccoli as you do for the pasta to save cleaning a pot and to make things go a bit faster. Olive oil is not just a cooking medium here but also one of the main flavors. So, in addition to the 1/4 cup used to cook the garlic, I add some to taste at the end, usually a teaspoon or so per serving. Recipe from How to Cook Everything.
By Freya Bellin
Fresh leafy greens are among spring’s treasures. Arugula, mustard greens, and spinach all abound at the farmers market these days, and there’s no better way to honor these flavorful greens than with a simple salad.
Summer fruits like raspberries and strawberries are great salad ingredients, but while we’re still waiting for berries and stone fruit to grace us with their presence, you can use apples and pears or dried fruits for this salad. I tossed red mustard greens with thinly sliced apples and chopped dried dates. The combination was sweet, spicy, and quite refreshing. Try the cheese and nut variation if you’re looking for a bit more heft. Recipe from The Food Matters Cookbook.
Memorial Day weekend is famous for BBQs and sales. I figured I’d make things easy on myself this year and just combine the two. My new Kindle Single, Bittman’s Kitchen: What I Grill and Why, is now only $1.99 (used to be $2.99.) It’s a collection of my very best grilling recipes; sort of like a roadmap for how to eat your way from Memorial Day to Labor Day. I can almost smell that charcoal now. . .
Makes: 4 servings
Time: 40 minutes
Cool, crunchy, and chewy, this is a perfect summer salad, and quickly made with pearled barley, which cooks relatively fast. Other grains you can use: brown rice, wheat berries, cracked wheat, pearl couscous, or wild rice. Recipe from How to Cook Everything.
I just released my first (and apparently the first) food-related Kindle single. It’s called Bittman’s Kitchen: What I Grill and Why, and it costs $2.99 (is it just me, or are “books” getting cheaper?). This one is a compilation of my very favorite grilling recipes, the ridiculously easy, remarkably delicious dishes that I cook over and over again (because I’m too lazy, and they’re too good). I’ve written short essays to go along with each recipe, and included some indispensable grilling tips like how to stock a griller’s pantry and how to master doneness (not necessarily a no-brainer). So polish those tongs, stock up on charcoal (or propane), and happy grilling!