Like the convenience foods of my childhood, but gussied up: light and herbal, but still being deeply satisfying, with a garden’s worth of colorful vegetables
Cooking new potatoes directly in heavily salted water leaves them creamy on the inside and crispily salty on the outside. Combine that with a sauce that balances sharp garlic and vinegar against sweet peaches, leavened with aromatic herbs, and I’m in summer heaven.
Just a simple weeknight meal that makes the best of midsummer vegetation and pantry staples.
Not any one taco style, these are a mashup of some of my favorite things: warm corn tortillas, lightly marinated cabbage, sweet juicy peppers, warm velvety sweet potatoes.
My homage to the fabulous potatoes one of my scout leaders cooked on most campouts. We had to beg for leftovers back then, but now I can make these spicy, salty fried potatoes any time I want.
Inspired both by a friend’s recipe and by the Women’s March on Washington, these vegan cookies are the real deal; rich and sweet and toothsome, with a tart, sweet cap of simple citrus glaze.
Earthy, hearty black-eyed peas in a thick, satisfying sauce brightened by tomato and spices, sweetened by coconut, and studded with tender green okra: I can think of no better start to a new year.
Migas are a great way to use up old corn tortillas, or for that matter old corn chips. This version used sauteed cauliflower for a quick, satisfying vegetarian breakfast.
Sweet ginger, salty soy, bright earthy stems, and verdant leaves: whether an easy side for dinner, or a simple lunch with rice or bread, this is one of my favorite preparations for any greens, and it’s especially grand for chard.
Salty, spicy green beans, just a little oily. Pan-fried seitan soaking up the sauce. A bed of rice, and a plateful of heaven.