RICE NOODLES WITH COCONUT BROTH AND GINGER-SCALLIONS MEATBALLS

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Consider this a roadmap to a flavorful broth and then vary your add-ins based on what you have. The essentials are coconut milk, a broth of any kind, some sort of allium (garlic, onions, scallions, etc.) and ginger. The protein, vegetables and starch are all flexible. For instance, leave out the meatballs and/or chickpeas entirely, or use in cubed tofu instead. Substitute cabbage or spinach for kale, or sugar snap peas for the broccoli. Serve this ladled over a bed of rice instead of rice noodles. Any way you make it, you’ll be in for a fragrant, cozy meal.

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STRAWBERRY SNACKING CAKE

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Baking cake in quarantine is tricky. We’ve got all the time in the world to experiment but fewer people to share with. Typically, a generous wedge beautifully wrapped and left outside a neighbor’s front door would be met with enthusiasm. These days, you might as well be delivering anthrax.

Yes, you can freeze leftovers. I have several pieces of chocolate olive oil cake stored away right now after the What We Eat crew forbid me from throwing away the excess. But I just can’t imagine being quite as excited to eat a thawed sliced. Let me eat freshly baked cake.

Nevertheless, this week I couldn’t stop daydreaming about some sort of barely sweet snacking cake studded with jammy berries. It would be a cake I could enjoy as dessert with whipped cream but could almost pass for a reasonable breakfast. In short, a cake I wouldn’t feel horrible finishing in a few days. Continue reading “STRAWBERRY SNACKING CAKE” →

GOLDEN ROASTED POTATOES, LEMON AND CHICKEN THIGHS WITH MARINATED GOAT CHEESE AND SOFT HERBS

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This is one of those meals you build as you go. While the oven preheats, you cube up a bag of potatoes, slice a lemon, pull apart a head of garlic and give those a bath of olive oil, salt and pepper. Transfer the mix to a sheet tray and give it a head start while you salt and pepper a couple of pounds of chicken thighs (and pour yourself a glass of wine). Remove the sheet tray from the oven and give the vegetables a good toss, then top with the chicken thighs and return to the oven. All that’s left to do is to clean whatever herbs you have on hand, crumble and a log of goat cheese and set the table. Plus, who doesn’t love a one pan meal?

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CRISPY CAULIFLOWER WITH CAPERS, RAISINS, AND BREADCRUMBS

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This is, hands down, one of Tricia’s favorite ways to cook cauliflower. She recommends doubling the garlicky, caper-y breadcrumbs and pickled raisins to bolster your “fridge pantry.” The breadcrumbs can be tossed into any salad, used on poached eggs or a simple avocado with evoo, or even used as a crispy topping to pasta. The raisins can be used on a cheeseboard, as a topper for any roasted vegetable or salad, or used as a sandwich condiment (think turkey, arugula and crumbled goat cheese). The sky’s the limit for both. This recipe is nearly the same as the original, except for upping the herbs and garlic, as well as adding lemon zest and red pepper flakes. Serve with roasted chicken, pork or scallops, or toss with chickpeas as a vegetarian main.

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ROASTED SALMON WITH TOMATOES, GARLIC AND CHOPPED HERBS

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Sometimes you need an elegant, deeply satisfying dinner that requires minimal effort in a hurry. This recipe is it. The tomatoes burst while baking resulting in a salmon that both roasts and poaches in the garlicky, tomatoey juices at once. Just add bread or some other vehicle for sopping up the flavorful goodness.

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