Posts tagged vegetarian
TURKISH EGGS WITH GARLICKY YOGURT

I’ve been leaning on old habits this summer-like simple, satisfying, eggs-as-hero meals. Turkish eggs--a spicy poached egg dish over garlicky yogurt- is a recipe I first learned when I was single, living in the east village in NYC (where Turkish restaurants abound) and often cooking for one. A good creamy-yolked egg is always incredible, but especially when you pair it with a garlicky, dill-forward yogurt (called Cacik). Instead of poaching, I quick- fry my eggs in butter and oil, and top them with whatever baby greens we have on hand, fresh feta, and Aleppo pepper.

Since more is more for me on flavor these days, sometimes I keep going with chile sauce or crushed red peppers steeped in brown butter, to drizzle over the top. This is great served warm, or at room temperature--for breakfast, lunch or even dinner, with a plate of flatbread, pita or warmed naan.

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VEGAN PEANUT-BUTTER-MAPLE COOKIES (GLUTEN-FREE)

I bought a jar of Jiff peanut butter yesterday. If you’re here, you probably already know I’m not exactly the Jiff kind of mom. My kids have been raised on freshly ground, natural (read: not sugar, no additives) peanut butter, and even that as a sometimes treat.

But I was a 1980’s Jiff kid, through and through—Jiff on white Wonder bread, with Smucker’s grape jelly. Honestly, what is better?

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WINTER RADISH AND KALE SALAD WITH CITRUS AND HERBS

It is not a mistake that a simple, arresting radish and parmesan salad appears on the front cover of my book FEAST (which came out 5 years ago) and that a radish, kale and citrus salad is headlining my journal today--feeling as fresh and new as ever. Radish salad never goes out of style.

t’s right at home in the middle of winter--starring dense watermelon radishes and shiny pink turnips shaved into wispy rounds, and elevated with juicy, fleshy citrus (above)--and yet it’s absolutely the right thing to do come spring and summer, when delicate easter egg and punchy globe radishes appear.

To master the art…

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