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.
These little gems are basically everything I want to eat in the fall, all packed into a tiny two-bite package: pumpkin, curry, coconut, cream cheese frosting — I tell you what.
If you’re looking for a sprightly fruit drink with a depth of flavor and a hint of astringency — one you won’t get tired of drinking — this is for you.
Butternut squash soup for people who think they don’t like butternut squash soups: salty and savory, rich with green onion and studded with chewy ham. Just right for the slow creeping-in of sweater weather.
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.
Soft, pillowy quinoa; sweet-savory charred corn; a dollop of cool yogurt and some chopped tomatoes. If you’re suffering from corn fatigue, this should get you out of your rut.
A fitting way to celebrate late summer: sweet peaches and blueberries melded in to a bright magenta filling, topped with sweet spiced biscuits. Great for Labor Day, or just for Thursday.
I went to a mountain cabin in the Pacific Northwest, and I made… beans and cornbread? Yes I did. No regrets. Too good for regrets.
A different sort of pasta salad, with a sweet-salty dressing made from soy sauce and citrus juices. A sure fix to the hot summertime doldrums.