Press the meat into an even layer and cook, undisturbed, until well browned on the bottom, about 4 minutes. Swap the spice rub… with about ¼ cup of mixed spices. For red pepper flakes, swap in any chile flake you like. Get comfort and your daily dose of vitamins with salad pasta (not to be confused with pasta salad). 50 Global Recipes for Quarantine North American Recipes. Or go a little softer with mayonnaise, tahini, almond butter, miso, tomato paste, or Greek yogurt. Swap the lettuces… for endive, butter lettuce, Little Gem, or more crunchy shaved vegetables. If you have a liquid starter, just swap in up to 2½ cups discard for the flour and milk in the recipe (this makes 8 pancakes). Swap the chicken breasts… for boneless, skinless chicken thighs, turkey cutlets, or Italian sausages. Add ons… canned artichoke hearts, coins or crumbles of cooked sausage, sautéed mushrooms, sliced olives, strips of prosciutto or salami. But you can swap in cooked vegetables such as crispy roasted kale, sautéed or roasted mushrooms, roasted cherry tomatoes, roasted or steamed cauliflower, blanched asparagus, and/or roasted peppers. Whole spices are preferable to ground since they’ll get crunchy and add pops of flavor and texture to each bite. Wedges of red onion or apple will add sweetness, too. Master recipe: Poached Chicken Breast With Squash and Leeks. If you can’t get it, though, don’t sweat. Adding the tablespoon of brown sugar can help caramelization, but you can skip that. Master recipe: Spicy Pork Bowls with Greens. Start with 2 ½ cups of beans and follow our foolproof bean-cooking method. We’re isolated, but we’re all cooking, and experiencing all the things that come with it. In fact, it’s the COOK90 community that inspired Epi’s new initiative, Cooking Through It. For each day there’s an easy “master recipe” to follow, followed by all the ways you can change that recipe to suit what’s in your pantry and fridge. Use a neutral oil or olive oil and a dash of toasted sesame seeds if you’ve got those around. You could also use a spoonful of a spicy green chutney or ½ teaspoon of red pepper flakes. Swap the blender... No blender? Try a yogurt sauce, tahini sauce, green sauce, or a spicy chile oil. The recipe relies on canned beans, but if you have some dried big white beans in the cabinet, feel free to pull them out, stick them in your Instant Pot, and use them for this dish. Got garlic powder? You can also use a jar of pre-made marinara; we won’t tell anybody. Swap the leeks… for any allium: thinly-sliced shallots; red, yellow, or sweet onions; or scallions (toss the white parts into the poaching liquid and garnish with the thinly-sliced green tops). To revisit this article, visit My Profile, then View saved stories. Not into seafood? Epicurious may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Not one requires more than 5 ingredients—salt, pepper, … Maple Mustard Salmon. Swap the pork… with 6 pounds of boneless chicken thighs, lamb/goat/beef shoulder, brisket, duck legs, etc. Master recipe: Cheesy Loaded Sweet Potatoes. What all these recipes have in common is the tarka (or tadka), oil or ghee that’s been warmed with spices and is used as a garnish for the finished dish. This week-and-a-half starts with a big bowl of comfort: a batch of creamy Parmesan-laced polenta topped with an umami-rich tomato sauce of your choice. You can also use a tablespoon or two of Thai green curry paste for a different kind of flavor moment. Repeat. As somebody who believes that cooking is triply-beneficial—good for the body, mind, and wallet—I think all of this cooking is a good thing. ), Master recipe: Spaghetti with Tuna, Tomatoes, and Olives. Swap the protein… the recipe mentions half-inch pieces of boneless chicken, shrimp, crab, beef, or pork, but you could also use seared diced Spam, crumbled cooked bacon, or any chopped deli meat. You get the idea. Once they’re stirred in, a few eggs get cracked on top and you bake the whole thing so the chips get crisp on the edges and perfectly crisp-gone-soggy (that’s a good thing) on the inside. We’re all sequestered in our individual homes, some of us with our partners, some of us with our cats, some of us with our friends, some of us on our own. Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes. And a drizzle of hot honey is always a winner. Toss whatever you’ve got on top of that dough, throw it in the oven, and ring that dinner bell. You can use it as a meal plan and put it on repeat, cooking these ten dishes over again and again for however long this new reality lasts. Swap the chicken breasts… for boneless, skinless chicken thighs, or drumsticks with the skin removed. Swap the cilantro… with any combination of tender herbs you have: parsley and mint are great options. Scallops can be used whole. This one can be made in just two hours (and yes, you can swap out the yeast if need be). You can also use sweet potatoes, diced winter squash, cauliflower, or a can of rinsed and drained chickpeas. Swap the lemon in the salad… for a lime, white or red wine vinegar, sherry vinegar, or whatever salad vinegar you have, plus a little honey or sugar to sweeten it up a bit. Squeeze it dry, tear it into pieces, and rub it with oil and spices. Used butter versus coconut oil. Swap the shallots… with thinly-sliced red or sweet onion. Alike afore the uptick of quarantine-inspired aliment bakers, I tiptoed aback into abrasion and abstraction the slow-rising loaves afterwards acceptable time had anesthetized for me to get over aback killing the amateur I’d accomplished years prior. What if you could grocery shop without a mile-long list? Diced lunch meat or shredded leftovers are great here, too. And, of course, a fried egg wouldn’t be out of place. Swap the green chilies… with any fresh red chilies. Swap the rice… for any steamed grain such as barley, farro, bulgur, wheat berries, etc. Our recipe for one-pot chicken legs with rice and beans is already designed to make use of whatever’s in your pantry—it calls for any type of white rice, any type of canned bean, any type of dried fruit, and any type of tender herb. Master recipes: Easy Canned Chickpea Hummus and Winter Salad Hummus Bowls, Repeat this mantra: Hummus is a meal, not a snack. You can also eat this without any carbs at all, but who wants to do that? Add an egg (optional)… because you can never go wrong with a hard-boiled egg. Dredge cakes in remaining saltine crumbs. Swap the chickpeas in the hummus… with roughly 2 pounds of any cooked bean, canned or homemade. (And breakfast.). The current cooking moment calls for making dinner with whatever you have on hand, so here's a tool to help you find the recipes you need. Or you can cherry-pick whatever you want out of it. Swap the polenta… for grits; or make risotto and spoon ragu over that instead. Swap the salad… Dressing fresh greens (arugula, spinach, radicchio, endive) with olive oil, lemon juice, and salt and placing them on top of the scramble is the original move. Swap the soy sauce… for Worcestershire, miso, fish sauce, tamari, or coconut aminos. Swap the lemon juice… for Sherry vinegar, white wine vinegar, a vinegar-based hot sauce, or about half the amount of cider vinegar or plain white vinegar. You can also toss some sliced sweet or hot peppers or quartered artichoke hearts in with the garlic and tomatoes if the mood strikes you. Swap the Italian sausage... with any type of fresh sausage, including plant-based sausages. Dal (or dhal), the South Asian stew of pulses or legumes, comes together in very little time. White beans, such as gigante, butter, cannellini, or mayocoba will hew closest to the recipe, but pintos, black eyed peas, and black beans will also work. Raid your spice cabinet for what you do have (the flavor won’t be the same, but the method will still work). Perhaps it goes without saying, but different brands of these things can have varying heat levels, so proceed with caution if you’re unfamiliar or your family doesn’t love spice—you can always add more hot sauce to the finished dish. * Add vanilla and eggs - beat for about 2 minutes. Swap the feta and mozzarella… for whatever mix of cheeses you have. Whisking ricotta with a little salt and olive oil makes it light and airy, an ideal bed for grilled or roasted vegetables. Roast them, chop them, and put them in. Swap the red pepper flakes… for any other chile flake you have on hand, or a drizzle of chili oil, or a few dashes of hot sauce. You can also use a semi-firm cheese, such as Gruyère or Gouda. Note: The Epicurious editors started cooking through this round on April 13th, 2020 and completed it on April 22nd, 2020. Add some meat (optional): Have some ground meat (lamb, pork, turkey, chicken, fresh sausage, whatever) you want to use up? Any hard squash will work for this hash: butternut, kabocha, delicata; and here’s a tip: you can eat the skin of all three of these, so don’t bother peeling. Add an (optional) cured meat or fish… prosciutto, mortadella, and other charcuterie are lovely here, as are smoked salmon, lox, marinated or oil-packed anchovies, or flakes of smoked trout. Swap the greens… The greens should be a hearty green such as kale (any variety) or collards. Five years ago I started COOK90, an annual event that encourages the world to cook every meal together for the entire month of January. But for ten days, at least, we’ll be cooking through this weird, anxious, difficult time. It could become a new family favorite. No leftovers in the house? Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until it registers 160F on thermometer. You can also stir in some spinach, arugula, watercress, or other leafy green thing. Swap the oregano… for dried rosemary, marjoram, or thyme. Add ons… Is pizza not pizza for you without pepperoni? Epicurious shared a lovely 14-day meal plan of pantry-sourced dinners. (Tomatoes and tomato paste should be cooked down with a little olive oil to make a sauce; beans benefit from being warmed, too.). Swap the garlic… If you’re out of garlic, just omit it. If you have a grill, this is an optimal time to use it. Or make a modern casserole… If you’re looking for something even more comforting than a pantry pasta, try this pantry casserole, which we based on the one we love at the restaurant Saint Julivert. Hopefully you haven’t finished it yet, because we’re going to lean on it one more time for an almost vegetarian Bolognese. This one is easy: scramble some eggs, put a salad on top, and eat it with or without thick pieces of toast. Click here for the grocery list. Directions. Swap the clam juice… for fish stock, the liquid from a can of seafood packed in water, vegetable or chicken stock, water with a splash of fish sauce or anchovy salt, or a combination of ¼ cup dry Sherry (not vinegar) and ¾ cup water. Swap the beans… for any canned whole beans, or dried and cooked beans. The master recipe suggests quick-cooking scallops, but the same method works for peeled shrimp. They’re also great in a soupy bowl of pan-seared and braised veg, like celery, which you probably have in your fridge right now. The trick is making it actually feel like dinner (not that we have anything against breakfast-for-dinner). Swap the fresh oregano… for an equal amount of fresh rosemary, thyme, or marjoram if you have it, or half the amount of any of those herbs, dried (with the exception of dried oregano, which is actually less potent that fresh, so you’ll use more as indicated by the recipe). Swap the pasta… for any other short pasta: bowties, casarecce, fusilli, rotini—just no long noodles. Bring the season indoors with this lighter take on seafood chowder. The recipe serves eight, so save any extra wedges to serve as sandwiches the next day for lunch. Facebook Twitter Swap the ricotta… for cottage cheese or Greek yogurt. If you want to go saucy, grab a jar of marinara; or, go rogue with canned pumpkin, make romesco with jarred red peppers, or throw together a quick pesto with whatever greens or herbs you have on hand. But you can still adjust it as needed. You can also go with pork tenderloin, but instead of poaching it whole, freeze it for 30 to 60 minutes before you plan to eat, then slice into paper-thin rounds and drop them into the hot broth and let them cook for about 5 minutes before serving. Discussion in 'Safety Tips and Things to do While Quarantined' started by Trudie, Mar 14, 2020. Swap the grape tomatoes... for cherry tomatoes or quartered plum tomatoes. Swap the vegetables… for any crisp veg you have: cauliflower, radishes, fennel, cucumber, beets, celery, carrots, turnips, daikon—and feel free to mix ‘em up! Swap the chicken legs… for 2 ½ pounds bone-in, skin-on chicken thighs, wings, or a mix of bone-in chicken parts (cut breasts in half so that they’re roughly the same size as thighs). It’s a 10-day program that provides inspiration and recipes, and gives us a way to cook together, just like COOK90 does. Just drop dollops of the ground-meat mixture on the pan for a freeform version. Food and Recipes while under Coronavirus quarantine. (Use a tablespoon or so of olive oil in place of the chicken fat. Remember the marinated lentils (or beans) you made a few days ago? Swap the white wine… with red wine or dry vermouth, or skip it entirely and use just a splash of white wine vinegar instead. Making it feels like you’re probably doing something wrong, but the finished spicy, crunchy, rich, and saucy casserole is oh so right. It all gets puréed in the blender, so really, any hearty green works. If you’re cooking ground meat, these vegetables can be thrown in the pan with it, to be cooked all at the same time. Swap the kale… for any hearty green—frozen greens are fine too. They stretch back to 1965. Use of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21) and Your California Privacy Rights. Quarantine cooking videos for adults and kids via Facebook. Or stir in baby spinach or kale just until it wilts right before serving. (Okay, quinoa’s not technically a grain, but it works!) Get Cookin’. A search of the website itself comes up with about 37 recipes and many are 4 … Lots of chefs are sharing easy recipes that are tasty, minimal, and economical. Further, it is quite sure that coronavirus and all precautions against the spread of the virus make us nervous. But you can also stray and use paprika (smoked paprika will be particularly good here), turmeric, ground fennel seeds, or a spice blend. You can also add sliced scallions, toasted sesame seeds, crumbled bacon, pickled ginger, avocado slices, tahini sauce, chile crisp, Crunchy Spice Oil, Japanese barbecue sauce, or any other toppings that sound good to you. or red pepper flakes (use however much you think you can handle). This master recipe is a favorite of Epi’s Emily Johnson, not least because okonomiyaki (a type of savory Japanese pancake) is a great way to use up any odds and ends you might have lingering. From basics like bread, biscuits, and chicken, to more involved recipes like stews, soups, and even ice cream, here are 20 recipes with delicious results that make them well worth the time and attention to make them really well. You already know that tortillas are a lifesaver when you have random bits of vegetables and cooked meats that are screaming to be made into tacos. Add some bread (optional)… Did you make flatbread on Day 3? Cook, stirring, for 3 to 4 minutes. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Credit must be given to Molly Wizenberg at Epicurious. Swap the chorizo… for Italian sausage (hot or sweet) or any other fresh sausage. Don’t have time to shape a bunch of meatballs into perfect spheres? You’re just looking for something flavorful that will help emulsify the dressing. Make it vegetarian… First, use vegetable broth instead of chicken broth. Don't worry about it, just...uh...hash together whatever you've got. And that includes leaning on a virtual community of cooks (aka scrolling, scrolling, scrolling through Instagram to see what everybody else is eating for dinner). Cut the vegetables into 1-inch pieces. They’ll be ready for pan-frying straight out of the freezer when Day 8 rolls around. In fact, it’s so easy that we’re going to poach more chicken than we actually need, so that we can use the cooked meat on Day 5 to make that dinner even easier. Pickle juice works here, too. Add raw veg such as sliced radishes, avocado, or slaw. You can also use a tablespoon or two of a paste: harissa paste, tomato paste, Thai curry paste, etc. Swap the eggs… If you don’t have eggs just leave them out; for added protein, you can toss on extra cheese after it’s baked. Swap the slow cooker… with a Dutch oven, and slow-roast in your oven at 300°F until the meat is fall-apart tender, about 6 hours. Add a few slices along with your cheese. The polenta recipe makes a big batch and that’s on purpose. Add ons… Serve over rice or with roti, naan, or another flatbread (these three-ingredient flaky breads are rather quick to make and pretty easy). There’s broth there to keep things saucy, but the bright yellow rice noodles are really the star. With love, Painting Seniors Spring 2020 Tonight you’ll use tortillas in a different way, creating a warm, comforting casserole. A splash of apple cider vinegar or squeeze of lemon juice can also stand in for the lime; and any tender herb or extra arugula you have on hand is a great way to add freshness. Or skip the greens entirely, substituting another ½-pound of vegetables. And a dollop of yogurt is always welcome. Make it vegetarian: Use a block of firm or extra-firm tofu in place of the sausage. If you have garlic powder, add a teaspoon. There are more complex versions: apple-coconut, curried chickpea-lentil; as well as simpler versions, such as this one that’s meant to serve as an accompaniment to a larger spread. Joe the Baker. Preheat oven to 450 degrees F. Stir together bread crumbs, oil, cheese, garlic, oregano, red pepper flakes, and table salt. Then garnish with whatever you’ve got: fresh herbs, toasted breadcrumbs, chopped nuts, thinly-sliced red onion, and any and all pickles. You could also use whey (the liquid fresh mozzarella comes in) or simply water. Swap the rice… with any cooked grain (barley, quinoa, farro, freekeh, couscous), or serve with bread or flatbread (roti, naan, tortillas) instead. Swap the tortillas, etc… Your slow-cooked meat doesn’t have to go into tacos. We’ll be showing our cooking on Instagram, at @epicurious and also our individual feeds: @davidtamarkin, @acstockwell, @pithzester, @emnanjohnson, @spena, @tiffyhop, @lejosef, @kendrakendrakendra, @travis.rainey, etc. Toss the sliced tenderloin with the bulgogi-inspired marinade in the master recipe, then freeze the slices completely. You could also use the same amount of dry Sherry, white wine, or vermouth. Swap the Seedy Power Sprinkle… with 1 cup of chopped nuts or toasted breadcrumbs, or a handful of sesame seeds. You can also make grits or polenta as a base here, instead of steamed rice. Eight days is a long time to keep raw pork in the fridge, so after you get it home, take a tip from our big-batch pork tenderloin recipe: Freeze the pork for about an hour, then cut into thin slices (the chilling will make this easier). ), a handful of arugula or baby spinach, or just leave them out. Pork chops are another great option—you’ll want to slice them thinly after poaching since they won’t really shred. You’ll want to add some flavor to the tofu, though, so use the sauce and cooking method here. All rights reserved. You can also use halloumi, queso blanco, queso fresco, or another non-melting cheese. Swap the vinegar… for any vinegar or fresh citrus juice you have on hand. You can also add chow chow or another pickled vegetable in addition to or instead of the fresh veg above. Now more than ever, I know that when I’m in the kitchen, entire cities—entire countries—are also in the kitchen. Swap the spices… with a teaspoon or two of ground cumin, fennel seed, fenugreek, asafetida, smoked paprika, and/or almost any spice blend you have in your cabinet. You could also use smoked paprika or a combination of sweet paprika and cumin to add some of that smoky, earthy flavor that comes from chipotles. Eat half with sauce tonight, and pour the other half into a rectangular storage container and stash in the fridge to make into crispy-edged “croutons” on Day 4. Swap the cod… for any fish or shellfish you like. Herbaceous, aromatic, fresh, and—maybe most importantly—simple, this Trini-inspired Use parsley instead, if you have it. Then add the maple-soy glazed tofu cubes to your greens, avocado, and rice. Fruits and Veggies. It’s true! Or mix 1 tablespoon of red or white wine vinegar with 1 tablespoon water, and don’t worry about letting it reduce. Quarantine Recipe Corner Mediterranean Tuna Salad Bowl Check out this 2 minute prep recipe using only a few simple ingredients Ingredients: 2 pouches (or cans) solid albacore tuna (packed in water) 1 can chickpeas, drained and rinsed handful cherry tomatoes fresh spinach, romaine lettuce, spring greens or kale a few pitted kalamata olives olive oil Swap the vegetables in the salad… The salad calls for 12 cups of crunchy raw vegetables (that's enough to make eight servings; feel free to use less). Swap in fennel seeds or caraway. “Cooking together” is a comforting term no matter what the context, but for me it has the most positive connotations when it comes to cooking with a large community. It’s all we can do, really. Master recipe: Sausage and Greens Sheet-Pan Dinner, A hot oven, a sheet pan, some sausage, and some vegetables—that’s all you need tonight. Add some (optional) herbs… If you’d like a hit of green on top of your bowl of red, sprinkle on some fresh parsley, basil, and/or oregano just before serving. Swap the fresh mozzarella… The name of the game is melting cheeses tonight. In fact, this recipe was developed with our favorite chickpea pasta in mind. Swap the onion… Again, any onion or allium goes: red, white, yellow, sweet, leek. Swap the chicken… for 4 cups of cooked ground meat or sausage. Have tomatillos on hand? Or skip the cheese altogether and add a different creamy element. Sriracha is delicious, too. Spread hummus, refried beans, or mashed avocado onto the cooked potatoes, or try slathering on some yogurt. If you like your batter puffier, don’t change a thing. I'm specificallly looking for a highly recommended tried and true crab cake recipe. It goes like this: grate a half kilogramme of tomatoes and slice a couple of long, sweet chillies plus an onion. Remember that polenta you stashed on Day 2? When it comes to a frittata, almost anything goes. Swap the ground meat… The quick-version meat sauce—which we’ve included in the grocery list—calls for both pork and beef, but any ground meat will work here. Swap the ginger… for fresh turmeric or 1 teaspoon of dried ginger plus a squeeze of lemon or lime juice. Quarantine Recipes: ... Use your favorite box brand or follow this easy Epicurious recipe. (If using small potatoes, aim for about 3 pounds. Master recipe: Roasted Red Pepper Frittata. Swap the onion, celery, and carrot… for any aromatic vegetables you have in the crisper. But here’s the deal: you don’t have to have tomatoes or cheese to make pizza. Made as outlined, using petrale sole from Pike Place Fish Market in Seattle. Swap the scallops… with raw peeled shrimp (frozen are fine: thaw them in a bowl of cool water for about 30 minutes before continuing with the recipe) or whole fish fillets cooked using the cold-pan method. Master recipe: Slow-Cooker Chipotle-Orange Pork Tacos. Swap the yellow lentils… for anything labeled dal in the dried beans section of your grocery store (common ones are toor dal, moong dal, and chana dal), dried red lentils, green lentils (not French), brown lentils, or anything labeled split pea. Swap the brussel sprouts and kale… with other thinly-sliced raw vegetables such as cabbage, carrots, radishes, bok choy, or fennel. Great addition. Make-Ahead Crispy Chicken Cutlets from Epicurious. Pile it up. Go for Italian sausages sliced into coins. The master recipe keeps things simple with just a pack of mozzarella and a can of tomatoes (you’ll drain them, but you can save the juice in the fridge and use it next time you steam rice or make a pan sauce). Mussels and clams will be great here—scrub them and grab the biggest soup pot you’ve got. Master recipe: Butternut Squash and Chorizo Hash. You can also make this a canvas for toppings. Plus, it's a great way to pick up some skills you may even want to use after the quarantine is over. Swap the tomato soup… for more canned tomatoes, any jarred salsa, or… marinara if you’re really in a pinch. Add beans and simmer over medium-low heat for about 15 minutes. But we already made a spiced oil on Day 1, so we can skip that first step and go straight to the lentils and/or split peas. Swiss, cheddar, havarti: they all work. Seafood and coconut milk can take on any flavor your kitchen can provide (though the classic Julie Sahni recipe we’re using as our base is hard to beat). Swap the cheese… with vegan cheese. Try using this method. Or straight from the baking dish as your partner-in-quarantine opens a second bottle of wine. Swap the garlic… for extra onion or 1½ teaspoons garlic powder. Cook some meat (optional)… While the potatoes roast or steam, cook about 1 pound of ground meat (chicken, lamb, pork, etc.) What do you call an easy sheet-pan dinner of chicken breasts nestled into burst tomatoes and dripping with melted mozzarella? Recipes. Swap the garlic… just leave the garlic out if you don’t have it. Shrimp, scallops, mussels, and clams also work in this dish. No machine? Swap the polenta… Okay, so the polenta was so good you finished it days ago? Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes. You may even want to grill extra vegetables now so you can have them ready for the rest of the week (one head of cabbage will make about eight servings). Swap the red wine… for white wine, vermouth, Sherry, stock, or—don’t be shocked—pickle juice (especially if you have some pickled peppers). Toasted nuts or coconut flakes are a great way to add texture. Take wedges of cabbage out back, char them, and drizzle with a pancetta (or bacon or salami) vinaigrette. Swap the oregano… Dried marjoram is an easy substitute for oregano, but you could also use thyme (dried or fresh), dried rosemary, or dried parsley. Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Dana Bonagura, Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Stockwell, Photo by Chelsea Kyle, Food Styling by Anna Stockwell, Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Dawn Perry, Photo by Joseph De Leo, Food Styling by Anna Stockwell, Photo by Joseph De Leo, Food Styling by Erika Joyce, Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson, Photo by Chelsie Craig, Food Styling by Alison Attenborough, Photo by Alex Lau, Food Styling by Sue Li, Photo by Chelsea Kyle, Food Styling by Kate Buckens, Photo by Alex Lau, Food Styling by Anna Stockwell, Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Simon Andrews, Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Hampton, Photo by Joseph De Leo, Food Styling by Kat Boytsova, Poached Chicken Breast With Squash and Leeks, leftover charred cabbage and a freshly shredded carrot, Scallop Rice Bowls With Crunchy Spice Oil, Sheet-Pan Chicken with Tomatoes and Mozzarella, Turn Veggies Into Dinner With Whipped Ricotta, Shrimp Poached in Coconut Milk with Fresh Herbs, Braised Celery With Garlic and Marinated French Lentils, One-Pan Chicken Drumsticks with Rice and Beans, Spaghetti with Tuna, Tomatoes, and Olives. Gluten-free pastas work too. Really—use kale, collards, mustard greens, or even broccoli. Add shallot and stir for a minute, then add the tomatoes with their juice. If you have a stiff starter, use about 3 parts discard to 1 part milk or alt milk or until it reaches a pancake-batter consistency. Swap the ground turmeric… for twice the amount of finely grated fresh turmeric or—since this is there mostly for the color (and a bit of earthy flavor)—you can steep a few threads of saffron in water and add that to the mix instead. Swap the beans… for any other bean (kidney, chickpeas, etc. Nothing feeds your soul quite like a big bowl of pasta; but nothing feeds your body quite like a big bowl of greens. And in fact you can skip all the spices if you want to, and simply season the meat with salt, pepper, and citrus zest.

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