From Tejal Rao of The New York Times who points out that Coconut Rice becomes a meal if you serve it with a fried egg, finely sliced pickled chiles with a little of their pickling liquid and some crushed peanuts. The coconut milk really makes a big difference here. After … [Read more...]
Potato, Green Bean, and Spinach Salad
From Martha Rose Shulman in The New York Times. This salad is incredibly good. In fact, you could say it's "lick your plate" good! 1 pound waxy potatoes, cut in 1-inch dice 2 tablespoons finely minced red onion, soaked for five minutes in cold water, then drained, rinsed, and … [Read more...]
Spicy Shrimp Salad with Mint
Mark Bittman's recipe first appeared in the New York Times in 1998. He updated it in 2011 to reflect a lighter approach and that is the version here, adapted a bit. Either way, it is terrific. I also enjoy this salad with mango and avocado. 2/3 pounds shrimp in the … [Read more...]
Garlicky White Beans & Broccoli Rabe – Instant Pot
Adapted from Melissa Clark's recipe in The New York Times from Dinner in an Instant, her 2017 book about cooking with an Instant Pot. Broccoli rabe is our favorite winter green. Any leftovers from this dish make terrific soup the next day. See below for a soup suggestion. 1 … [Read more...]
Salmon with Anchovy-Garlic Butter
This incredible recipe quickly assumed the crown as our absolute favorite way to cook salmon. It was moving week and we had 8 slices of salmon fillets in the freezer. We knew that freezer had to be cleaned out before moving, one way or another. So we decided to cook all the … [Read more...]