Save the flavorful oil left over from cooking the scallions to use in dressings and for drizzling over dumplings or poached fish.
COOK90 solves some of the issues that make lunch costly (to both your wallet and the planet). But it also causes some challenges of its own.
Serve this dish of mashed beans wrapped in flatbread and pan-fried until crisp as a appetizer, or alongside a big green salad for lunch or dinner.
Make a batch of this crunchy mixed-seed sprinkle now; add it to breakfasts, lunches, and dinners all month long.
These make-ahead components with tons of flavor and texture mean that lunches and speedy dinners can be ready in minutes.
Keep a jar of this seedy sprinkle on your counter to top bowls of yogurt, soup, salad, or anything you want to add a bit of crunch (and healthy fiber and protein\!) to, or just eat it straight out of the jar as a snack.
This velvety Vietnamese rice porridge gets a deep flavor¡ªand a jump-start in cooking¡ªfrom soaking overnight in chicken or vegetable broth before simmering with fragrant ginger and scallions.
Think beyond the turkey sandwich.
We¡¯ve never met a riff on larb that we didn¡¯t like, including this version, which forgoes the typical meat or fish for crispy shiitake mushrooms.
There's no better way to feature the season's fresh produce than in quiches, savory tarts, and galettes.
Because an autumnal palette of yellow, orange, and red makes us feel cozy.
Bacon-y cauliflower soup, red pesto rigatoni, and our all-time favorite cinnamon rolls.
Brb, we've got some coffee-flavored waffles to make.
This red pesto tastes like a mash-up of your favorite spicy arrabbiata sauce and the savory anchovy-garlic dip bagna cauda.
The koji brine deeply seasons the pork and keeps it juicy. You can skip this step, but we highly recommend it.
Start your weekend with a cheesy mushroom strata, end it with an incredibly moist apple cake.
Kick back while your oven does most of the work.
This sous vide method results in pork that¡¯s juicy and tender that you can use as cold cuts for sandwiches all week long.
Fall arrived, and she brought gifts.
Creamy mushroom polenta, butternut squash hash, and apple-cranberry crisp for a crowd (or just yourself).