Good and Cheap
Good and Cheap
Good and Cheap
GOOD AND
CHEAP
L EANNE BROWN
Salad ................................................42
Broiled Eggplant Salad.....................................43
Kale Salad...................................................... 44
Text, recipes, and most photographs and A Note on $4/Day............................................6 Cold (and Spicy?) Asian Noodles......................50
design by Leanne Brown, in fulfillment My Philosophy.................................................7 Taco Salad.......................................................52
of a final project for a master’s degree in Tips for Eating and Shopping Well....................8 Beet and Chickpea Salad .................................53
First, I’d like to thank my husband, Food Studies at New York University. Pantry Basics..................................................12 Broccoli Apple Salad........................................54
Dan. Without him this book would not n e w Charred Summer Salad.............................55
Breakfast
family and friends, who believed in this Creative Commons Attribution
Small Bites..........................56
tell me what Good and Cheap means to www.creativecommons.org/licenses/ Broiled Grapefruit...........................................16
them. I heard from thousands of people by-nc-sa/4.0 Omelette.........................................................17
throughout the course of creating and Banana Pancakes............................................18 Jacket Sweet Potato.........................................57
distributing this book. The outpouring You may freely distribute this book n e w Chocolate Zucchini Muffins......................21 Smoky and Spicy Roasted Cauliflower.............58
of love and support I’ve received is electronically. To download a free PDF Whole-Wheat Jalapeño Cheddar Scones..........22 Spicy Green Beans...........................................59
probably enough for several lifetimes. or buy a print copy, visit n e w Peanut Butter and Jelly Granola Bars........25 Mexican Street Corn.......................................60
To those who told me this book has www.leannebrown.com n e w Egg Sandwich with Mushroom Hash.......26 Green Chili and Cheddar Quesadillas............... 61
given them hope, inspired them, or i d e a s Oatmeal 6 Ways.....................................28 Cornmeal Crusted Veggies..............................62
otherwise brought them pleasure: Brown, Leanne i d e a s Yogurt Smash!........................................32 Brussels Sprout Hash and Eggs.......................65
I don’t deserve so much gratitude for Good and Cheap: Eat Well on $4/Day Poutine...........................................................66
so little, but doing work that matters is ISBN: 978-0-9938448-2-9 i d e a s Toast 8 Ways..........................................69
Handheld
Version 0.9, December 2013 Corn Soup......................................................36
n e w French Onion Soup...................................39 ...............................76
Lightly Curried Butternut Squash Soup...........40 Cauliflower Tacos...........................................77
Potato Leek Pizza............................................79
Broccoli Rabe and Mozzarella Calzones...........80
n e w Broccoli, Egg, and Cheddar Empanadas.....83
3
Dinner ..........................................88
Creamy Zucchini Fettuccine............................89
Introduction
Pasta with Eggplant and Tomato.....................90
Chana Masala.................................................93
Black-Eyed Peas and Collards...........................94 Eating is one of life’s greatest pleasures. In a perfect
Drinks
Vegetable Jambalaya.......................................97 world, healthy and delicious food would be all around
n e w Filipino Chicken Adobo.............................98 .........................................148 us. It would be easy to choose and easy to enjoy.
n e w Baked Beans 2 Ways............................... 101 Agua Fresca.................................................. 149
n e w Half-Veggie Burgers................................102 i d e a s Smoothies 4 Ways................................150 But of course it’s not a perfect world. There are
n e w Beef Stroganoff.......................................105 thousands of barriers that can keep us from eating in a
n e w Tofu Hot Pot...........................................106 way that nourishes our bodies and satisfies our tastes.
Desserts
n e w Deconstructed Cabbage Rolls..................109 Money just needn’t be one of them.
Savory Summer Cobbler............................... 110 ................................... 152
Cauliflower Cheese........................................ 113 Caramelized Bananas.................................... 153 Kitchen skill, not budget, is the key to great food. This
Vegetable Quiche, Hold the Crust................... 114 Coconut Chocolate Cookies........................... 155 cookbook is a celebration of the many delicious meals
Shrimp and Grits.......................................... 117 Peach Coffee Cake.........................................156 available to those on even the most strict of budgets.
Spicy, Crunchy, Creamy Polenta.................... 118 Fast Melon Sorbet.........................................158
Roast Chicken............................................... 121 n e w Avocado Milkshake................................ 159 Eating on a limited budget is not easy, and there are
m e t h o d Roasted Vegetables..............................122 times when a tough week can turn mealtime into a
Roasted Potatoes with Chilies........................125 chore. As one woman told me, “I’m weary of the ‘what’s
Flavor
Spicy Broiled Tilapia with Lime.....................126 for dinner?’ game.” I hope the recipes and techniques in
.............................................160 this book can help make those times rare and the tough
Peanut Sauce................................................. 161 choices a little more bearable.
Thanks...................................... 168
spark, a general strategy, a flexible set of approachable
Flour Tortillas............................................... 137 I think you’ll find (or perhaps have already found) that
Index.............................................. 172
Roti..............................................................138 learning to cook has a powerfully positive effect. If you
Pizza Dough 2 Ways..................................... 139 can become a more skilled, more conscious cook, you’ll
n e w Fresh Pasta............................................. 141 be able to conjure deliciousness in any kitchen, anytime.
Best Tomato Sauce........................................142 Good cooking alone can’t solve hunger in America, but
n e w Chorizo and White Bean Ragu................ 143 it can make life happier—and that is worth every effort.
n e w Rainbow Rice 3 Ways.............................144
m e t h o d How to Cook Dried Beans.................. 145 Just as a good meal is best shared with others, so is
m e t h o d Croutons or Breadcrumbs..................146 a good recipe. I may not be able to share a meal with
you, but I’d love to offer a few ideas. What’s for dinner?
Here’s my answer.
4 5
A Note on $4/Day My Philosophy
I designed these recipes to fit the budgets of people living on SNAP, the The best health advice is simple: eat fruits and vegetables. Many
US program that used to be called food stamps. If you’re on SNAP, you American cookbooks rely on meat as the central feature of a meal. My
already know that the benefit formulas are complicated, but the rule of recipes celebrate the vegetables rather than the meat.
thumb is that you end up with $4 per person, per day to spend on food.
My intent was to create satisfying food that doesn’t require you to
This book isn’t challenging you to live on so little; it’s a resource in supplement your meals with cheap carbohydrates to stave off hunger.
case that’s your reality. In May 2014, there were 46 million Americans I strove to create recipes that use money carefully, without being purely
on food stamps. Untold millions more—in particular, retirees and slavish to the bottom line. For example, many recipes use butter rather
students—live under similar constraints. than oil. Butter is not cheap, but it creates flavor, crunch, and richness
in a way that cheap oils never can.
The costs for each recipe are based on two sources. For the pantry
items on the following pages, I collected prices from four grocery I’m not a dietician, and this isn’t a diet book. I’m just a home cook, like
stores in Inwood, a relatively low-income neighborhood on the north you. If you have dietary restrictions, some recipes won’t work for you
tip of Manhattan. For specific spices and a wider variety of fruits and as-is, but that’s fine—you can try to adapt them to your needs, or just
vegetables, I looked at online grocery stores or nationwide averages turn the page and keep looking for inspiration.
collected by the Bureau of Labor Statistics.
More than a book of recipes, this is a book of ideas. I want you to tailor
The prices for fruits and vegetables assume that they’re roughly in things to your taste. Improvisation is the soul of great cooking! If it
season, when you can get the best deals. This means, unfortunately, doesn’t work out every time, I hope you’ll forgive me. More importantly,
that you’ll pay a lot more if you want to make peach coffee cake in forgive yourself, and try again.
February. I talk more about shopping in season on the following pages.
The estimates are, by necessity, a snapshot of place and time. Costs will
vary in other cities, other neighborhoods, even just other stores. Please
think of the numbers as a guideline, not a guarantee. About this Book
More than in most cookbooks, my recipes are flexible and encourage
substitution based on availability, price, and personal tastes. A strict
budget requires flexibility and a willingness to say, “that’s a good deal I created an earlier version of this book as the capstone project for my
this week, so it’s what I’ll be cooking!” Don’t worry, you’ll pick up the MA in Food Studies at New York University. After I posted a free PDF
tricks quickly. on my website, it went viral on Reddit, Tumblr, and elsewhere, racking
up almost 100,000 downloads in the first few weeks. That support gave
A few recipes call for fancy kitchen equipment, but in my work with me the courage to launch a Kickstarter campaign to get printed copies
low-income families in New York, I’ve found that items like blenders, of Good and Cheap into the hands of people who don’t have computers
food processors, and electric mixers are fairly common. I did not, or who wouldn’t otherwise see it. Thousands of generous supporters
however, attempt to tackle the very real situation of people who have contributed to the campaign, donating more than 8,000 free copies of
no kitchen, no equipment, and no space to prepare food. I simply cannot the printed book and sponsoring 20 new recipes. Now, just five months
hope to do those issues justice within the bounds of one cookbook. Let’s after first posting the PDF, it has been downloaded about 500,000 times.
all agree that we need to keep striving to address those other issues that
intro make it difficult for so many people to eat well. The experience has changed my life. intro
6 7
Tips for t h i n k w e e k ly
Eating and might have oatmeal every morning (p. 28) with black
bean chili or black bean tacos later in the day, but
next week you’ll have yogurt for breakfast (p. 32) and
Shopping Well hummus or chana masala (p. 93) for lunch and dinner.
If you have time to shop frequently, pick up smaller
amounts of produce every couple of days to ensure
everything is fresh. It’s a lot more inspiring to pull crisp
greens out of the fridge than to unstick a wilted mess
b u y fo o d s t h at c a n b e u s e d i n m u lt i p l e m e a l s from the bottom of the veggie drawer. If you can’t shop
Versatile ingredients save meals. If you buy flour, you as often, consider getting canned or frozen versions of
can make tortillas (p. 137), roti (p. 138), scones (p. 22), whichever vegetables you won’t use immediately.
and pancakes (p. 18). If you buy yogurt (or make
your own), you can have it with fruit (p. 32), make
raita (p. 164) and tzatziki (p. 165), or use it in a drink
(p. 150). Need I even mention the versatility of garlic t h i n k s e a s o n a l ly
or lemons? If you always keep them around, you can During their local growing season, fruits and vegetables
make anything else taste fantastic. are generally cheaper and definitely tastier than outside
of season. You’ll notice that orange prices shoot up
during the summer, yet what’s available is drab and
flavorless. But oranges are abundant in December and
buy in bulk January, the peak of their season, and that’s reflected
Buying larger amounts usually brings the price down. in the price. At the end of summer, you can get bags of
When you’re working within a tight budget, you won’t zucchini for next to nothing. Brussels sprouts are also
always be able to afford to shop for the future, but do very seasonal, coming on sale around Thanksgiving.
it when you can. And, of course, keep storage in mind: Enjoy as much of the summer and fall produce as
If the item will go off before you can finish it, get the possible, because you’ll be more limited in the winter.
smaller size. If you buy versatile ingredients in slightly Then again, simmering and roasting winter vegetables
larger amounts, you’ll be able to use them quickly but is a fine way to warm up your house, and tough winter
still make diverse meals. roots are easy to store. In addition, winter is a great
time to search for deals on canned and frozen produce.
Seasons for fruits and vegetables vary depending on
where you live, so consult a local guide to growing
s ta r t b u i l d i n g a pa n t ry seasons and use it to shop for the best deals.
If possible—and admittedly this can be difficult for
people living on their own—reserve part of your budget
to buy one or two semi-expensive pantry items each
week. Things like olive oil, soy sauce, and spices m o r e v e g e ta b l e s m e a n s m o r e f l avo r
(p. 166) are pricey at first, but if you use just a little Nothing livens up a bowl of rice like summer squash
with each recipe, they go a long way. With turmeric, and corn! Vegetables make the best sauces: they’re
coriander, cumin, and fresh ginger root, you’ll suddenly earthy, bright, tart, sweet, bitter, savory, rich. Give them
have a world of flavor on your shelf. In a few pages, I’ll a treasured spot at the top of your grocery list and
intro suggest specific items to add to your pantry. 8 you’ll never be bored. intro
8 9
More Tips! g e t c r e at i v e w i t h w i lt e d v e g e ta b l e s
With these babies in your fridge, you’re only minutes away from a
satisfying meal. Scramble an egg with leftovers or drop an egg on top of
a salad or a plate of stir-fried vegetables, and deliciousness is guaranteed. m a k e yo u r ow n b ro t h a n d s to c k
In almost any savory recipe that calls for water, homemade broth or
stock would be better. To make broth, start by saving any vegetable bits
that you chop off and would normally throw away, like onion tops, the
b u y e x p e n s i v e e g gs i f yo u c a n seedy parts of peppers, and the ends of carrots. Store them in the freezer
More expensive eggs are usually worth the money—they taste so much until you have a few cups, then cover them with water, bring to a boil,
better than cheap eggs. Even at $4 a dozen, you’re still only paying and simmer on low heat for a few hours. Add salt to taste, and you
33 cents an egg. Really fresh eggs, like those from a farmers’ market, have broth! To make a hearty stock, do the same with leftover bones or
also make a big difference in flavor. scraps of meat (preferably all the same kind of meat). Since you’re using
stuff you’d otherwise throw away, broth and stock are effectively free.
Very rarely, raw eggs can be infected with salmonella. Many classic t r e at yo u r f r e e z e r w i t h r e s p e c t
recipes, from mayonnaise to eggnog to Caesar dressing, are prepared A freezer can be a great friend for saving time by letting you prepare
with raw egg yolk, but technically only a hard-cooked egg is large batches of food at once. Cooking dried beans takes a while (p. 145),
guaranteed to be free of salmonella. Consequently, raw or runny eggs so make more than you need, then freeze the rest. Another great trick
are not recommended for infants, the elderly, pregnant women, or I learned from a reader is to dice a whole package of bacon, fry it, then
anyone with a weakened immune system. freeze it in small parcels. This makes it easy to add a small amount of
bacon to a dish without the temptation of using the whole package.
or the bakery in your grocery store. Although fresh loaves don’t last as Schmaltz is rendered chicken fat that you can use like butter. Buy
long as sliced bread, they’re much more enjoyable, and you can use the chicken that still has its skin, then trim the skins and lay them in a pan
old stuff to make panzanella (p. 49) or croutons or breadcrumbs (p. 146) on low heat. Add a cup or so of water and simmer until the fat releases
to top other dishes. Later in the day, many independent bakeries offer from the skin and the water cooks off. Let the fat cool, then throw
deep discounts on bread they would otherwise have to throw out. away the skins and pour the fat into a glass jar. Store in the fridge.
All the body needs drink-wise is water. Except for milk, most packaged Seriously, banish pre-ground pepper from your life; it loses all flavor
drinks are overpriced and deliver a lot of sugar without filling you up when it sits around. Fresh pepper creates pops of intense flavor on the
the way a piece of fruit or a bowl of yogurt does. If you want a special tongue and lights up bland dishes. One of the most popular dishes in
intro drink, make agua fresca (p. 149), a smoothie (p. 150), or tea. Rome is just pasta with butter and pepper: give it a try! intro
10 11
Pantry Basics grains
Flour is so inexpensive, and once you have a few basics at hand, most
baked goods are a cinch to make. There’s great variety in whole grains.
Substitute them for rice, toss them in a salad, or add them to soup.
bread, tortillas, pasta, all-purpose flour, whole-wheat flour, oats, popcorn, short-grain rice,
With these commonly available items in your pantry, you can have long-grain rice, brown rice, cornmeal, dried whole grains
a wide variety of meals on the table within minutes. Keeping a well
stocked pantry is the key to easy, fast cooking at home. When you’re
living on a budget, building up supplies does take time, but just keep
adding each week and you’ll get there in time. c a n n e d v e g e ta b l e s
Fresh berries can be expensive, but the frozen ones often go on sale and
are great for smoothies. Frozen veggies are quick to add to soups and
rice dishes. Again, compare prices to see whether frozen is the best value.
fruits berries, peas, green beans, corn
Citrus fruits are cooking essentials and they keep well. The zest and
juice can liven up just about any dish and they always make a great
dressing. Bananas, apples, and melons are great quick snacks, but try
every fruit you can afford! Remember, almost all fruits and vegetables f l avo r a n d c o o k i n g
have a season, so savor them at their freshest and cheapest. You can explore an extraordinary number of cuisines with these items.
apples, melons, oranges, limes, lemons, bananas They add depth and excitement to the most simple dishes.
olive oil or vegetable oil, wine vinegar, anchovies, sardines, olives, fish sauce, coconut milk,
miso paste, mustard, soy sauce, chili sauce, brown sugar, fresh herbs, dried spices (p. 166)
dairy
Butter is just as good to cook with as it is on toast. These are the cheeses I
like, but buy what your taste, budget, and local availability alllow. t r e at s t h at g o a l o n g w ay
butter, milk, yogurt, queso fresco, Romano or Parmesan, sharp cheddar, mozzarella Although these items can be expensive, a little goes a long way; when
you can, pick up an item or two and enjoy the results.
dried fruits, dried mushrooms, frozen shrimp, maple syrup, bacon, vanilla, cocoa powder
protein
Meat isn’t the only protein! The items below are cheap, easily stored,
and have multiple uses. Be aware that most fish at the grocery store has spices
previously been frozen and was merely thawed for display. There’s no I have a whole page on spices (p. 166), but they can be a sticking point:
harm in buying it frozen and thawing it yourself. no food value, and they sometimes have a high sticker price. However,
intro eggs, dried beans, lentils, tofu, nuts, peanut butter one small bottle lasts many meals, so invest in them whenever you can. intro
12 13
Breakfast Tomato Scrambled Eggs
for two
$3.60 t o ta l
$1. 8 0 / s e r v i n g
For today’s breakfast, fluffy, Put a small pan on medium heat and melt the butter, then swirl
creamy eggs hold together a it around to coat the pan. Add the tomatoes. Cook until the
mass of tangy, juicy, sweet tomatoes release their juice and most of the juice evaporates,
tomatoes. Best enjoyed when about 5 to 7 minutes.
tomatoes are in season.
Meanwhile, crack the eggs into a bowl and add a generous
sprinkling of salt and pepper. Beat the eggs lightly with a fork.
½ tbsp butter
Once most of the juice has cooked out of the tomatoes, turn the
4 cups fresh tomatoes or 2 cups canned
tomatoes, chopped
heat down to low and add the eggs to the pan. Using a spatula,
4 eggs
gently mix the eggs and tomatoes. Carefully stir the eggs to
salt and pepper
keep them from forming chunks. Turn down the heat as low as
possible; the slower your eggs cook, the creamier they’ll be.
additions
14 15
$2 t o ta l $1. 6 0 t o t a l
$1 / s e r v i n g $ 0.80 / s e r v i n g
Broiled Grapefruit
for two
Omelette
for two
If your oven has a Turn on the broiler in your oven. I make this omelette Crack the eggs in a bowl. Add the dill, salt, pepper, and beat with a fork.
broiler, this is a fast at least once a week.
and fun way to liven Split a grapefruit in half and place it on It’s insanely delicious, Put a big saucepan on medium-high heat. Melt a small blob of butter in
up a standard, healthy a baking tray or in an oven-proof pan. whether laden with the pan. Once the butter is sizzling, add the onion and sauté for about
breakfast of grapefruit. Sprinkle the pink halves evenly with veggies or kept simple. two minutes, until it’s translucent and smells great.
This method produces a sugar and top with just a tiny bit of I love it with dill, but
hot and sticky treat. salt to bring out the flavor. it’s good with almost Add the egg to the hot pan and swirl it around to coat the surface
any herb or scallions. evenly. If the center of the omelette cooks more quickly than the edge,
Place the grapefruit halves under the Once you are a pro at use a spatula to pull any raw egg into the middle. Then stop touching it.
broiler until they turn bubbly and a making this, add any
2 grapefruit little brown (or even black) around other cooked veggies After about 30 seconds, toss the cheese on top along with any other raw
2 tbsp brown sugar the edges. This usually takes about 3 you have around. or cooked vegetable you feel like adding. Once none of the egg remains
salt minutes, but monitor it because every translucent, fold the omelette in half with your spatula, then lift it out
broiler is different. Don’t get distracted! of the pan. You don’t want any brown on your eggs.
Overbroiling ruins a good meal fast. 4 eggs
2 tbsp fresh dill, finely chopped If I’m serving two people, I usually cut one large omelette in half rather
If you have maple syrup on hand, use it salt and pepper than making two omelettes. However, when you feel like being fancy,
instead of sugar for even more flavor. butter for the pan you can make a pair of two-egg omelettes simply by using half the
1 shallot or ½ small red onion, ingredients for each. For extra fanciness, roll up the omelette instead of
This breakfast will make a grapefruit finely diced folding it—that’s how the French do it, traditionally. The result will be
b r e a k fa s t lover out of you! ¼ cup grated cheese quite thin and tender. b r e a k fa s t
16 17
Banana In a medium bowl, add the flour, brown sugar, baking
powder, soda and salt. Mix thoroughly with a spoon.
Pancakes
m a k e s t e n to fo u r t e e n pa n c a k e s
In another bowl, add the mashed bananas (or just
mash them in the bowl), eggs, milk, and vanilla, then
mix. Add the dry mixture from the other bowl into
$2.80 t o ta l
$ 0 . 70 / s e r v i n g
b r e a k fa s t b r e a k fa s t
18 19
Chocolate
2 cups grated zucchini
1½ cups all-purpose flour
1½ cups oats
Zucchini
½ cup cocoa powder
1½ cups sugar
1 tbsp cinnamon (optional)
Muffins -
makes twenty four small muffins
2 tsp baking soda
1 tsp salt
4 eggs
1 cup plain yogurt
½ cup dark chocolate chips (optional)
$4.80 t o ta l
Pull the muffins out and poke with a
$ 0 .2 0 / m u f f i n toothpick or knife. If it comes out wet,
bake the muffins for 5 more minutes.
20 21
Whole-Wheat Jalapeño
Cheddar Scones
makes six
$ 4.50 t o ta l
$ 0 . 75 / s c o n e
These are delicious for breakfast or with Place the butter in the freezer for 30 minutes.
a plate of beans, a pile of vegetables, or
alongside a chili or stew. Spicy, cheesy, Turn the oven to 400 °F. Line a baking sheet with
flaky—these are best eaten straight out parchment paper, or lightly grease the pan if you don’t
of the oven. have the paper.
In a small bowl, gently beat the egg for the egg wash.
Brush it over the scones, then sprinkle salt and pepper
over each one. Bake for 25 minutes or until the scones
are golden brown.
b r e a k fa s t b r e a k fa s t
22 23
Peanut Butter Tired of endless PB+J sandwiches? Give
these bars a try instead! I designed them
for my friend Alex, who is allergic to
$3.60 t o ta l
Granola Bars
m a k e s t w e lv e
could grab on his way out for a run.
They are a little more crumbly than a
store-bought granola bar, however.
Pour the oats into a large bowl. You can use quick oats
if they’re all you have, but I prefer the bite and chew 3 cups rolled oats (or 2 cups
oats and 1 cup Rice Krispies)
of rolled oats. For a different texture, you can also
½ cup peanut butter
substitute a cup of oats with a cup of Rice Krispies, but
½ cup jelly or jam
the bars are great either way.
¼ cup hot water
¼ tsp salt
Add the peanut butter, half the jelly, the water, and the
butter or vegetable oil
salt to a small pan. Stir over low heat until it’s smooth.
additions
Mix the peanut butter and jelly concoction into the oats
nuts
until all the oats are coated and you have a sticky mass.
coconut
Dump the mixture into the oiled pan and press it into
dried fruit
an even layer. Spread the remaining jelly over the top.
honey
Pop the pan into the oven for 25 minutes, until it’s
toasty and brown around the edges. Mmm. Crunchy.
b r e a k fa s t b r e a k fa s t
24 25
Egg Sandwich with
Mushroom Hash
for two
$3.60 t o ta l
$1. 8 0 / s a n d w i c h
Egg sandwiches are a mainstay of every corner deli in NYC, and for good reason: they’re cheap and easy,
fast and delicious. I knew I had to include one when Charlene, one of my early supporters, asked for a
recipe with eggs and mushrooms. (I’m thankful she did! Because I don’t really like mushrooms, they’re
scarce in this book, even though plenty of people love them.) Like most sandwiches, this recipe is really
flexible. In particular, you can change the hash to use whatever you have around. Sad leftovers can take
on new life when turned into a hash and matched with the rich fattiness of a morning egg.
2 tsp butter Melt half the butter in a pan on medium heat, then throw in the potato
1 small potato, diced and cook for 5 minutes, stirring minimally. Season with salt and
½ lb mushrooms, sliced pepper. Add the mushrooms and garlic, as well as a splash of water if
2 cloves garlic, finely chopped the potatoes are getting stuck to the pan. Cook for another 5 minutes,
2 eggs until the mushrooms are brown and have shrunk down.
salt and pepper
2 rolls, 2 English muffins, Test the potato by piercing one piece with a fork. If it goes through
or 4 slices of bread
easily, you’re done. If not, cook for a few more minutes. (The smaller
the potatoes are chopped, the quicker they’ll cook.) Taste and adjust the
additions
seasoning to your preferences.
tomato, sliced
avocado
Melt the other teaspoon of butter in another pan on medium heat. Crack
cheese
the eggs into the pan and dust with salt and pepper again. Salt and
pepper are critical to these ingredients, so don’t worry about overdoing it.
va r i at i o n s
Toast the bread or bun, then assemble it into a sandwich, using any
b r e a k fa s t condiments you like. Way better than what you’ll find at the corner deli. b r e a k fa s t
26 27
ideas
c o c o n u t a n d l i m e o a t m e a l : Add
$ 0 .2 5 t o t a l
Oatmeal the coconut and sugar to the
oatmeal, water, and salt. Cook
as normal. Turn off the heat $1. 5 0 t o t a l
28 29
: Whisk the
p u m p k i n oatm e a l : Cook
a p p l e c i n n a m o n oatm e a l
optional
: Before cooking
b a k l ava oatm e a l : Cook the
s avo ry oatm e a l
$ 0 . 75 / s e r v i n g 1 tsp butter $ 0 . 75 / s e r v i n g
2 eggs
b r e a k fa s t b r e a k fa s t
30 31
ideas
Yogurt jam!
Smash!
There are so many types of yogurt in
the grocery store: some low in fat and
high in sugar, some with cute animal
pictures. Some are Greek. Some have
chocolate shavings and candy. Some
have names like “key lime pie.”
b r e a k fa s t b r e a k fa s t
32 33
This thick lentil soup is a flavor-packed staple
of the Indian table. There are a ton of ways to
prepare dal, but the core—beyond the lentils
themselves—is usually ginger, garlic, and chili,
along with some dry spices. Dal
for four
$2.40 t o ta l
$ 0.60 / s e r v i n g
2 cups lentils
1 tbsp butter
1 onion, finely chopped
1 tsp cumin seeds
1 tsp black mustard seeds
1 tsp turmeric powder
2 cloves garlic, finely chopped
1 green chili, finely chopped
½ inch ginger root, grated
salt and pepper
34 35
Corn Soup
for four to six
If you’re making this soup with corn on the cob, the
first step is to make corn broth. If you’re using canned
or frozen corn, you’ll also need chicken or vegetable
broth instead. In that case, skip the next paragraph.
4 to 8 cobs corn, with corn removed Add the corn and cornmeal or flour to the pot and stir.
2 bay leaves (optional) Cover with about 5 cups of broth and bring to a boil,
salt then turn the heat down to low and simmer for about
30 minutes. The broth will thicken and become opaque.
a lt e r n at e b r o t h
5 cups vegetable broth or chicken stock Add salt and pepper to taste. If you made your own
corn broth, you’ll probably need at least a teaspoon of
salt; if you used store-bought broth, you’ll need less.
$1.2 5 / s e r v i n g
soup soup
36 37
French Chop each onion in half lengthwise,
peel them, then cut them into half-
moon slices. These big slices are fine
$9 t o ta l
Soup
for six
Melt the butter in a large pot on
medium heat. Add the onions, garlic,
and bay leaves. Cover the pot with a
lid and leave it for 10 minutes. When
you come back, the onions should have
released a lot of moisture. Give them a
Best if you accept it now: you are going stir. Pour in the vinegar and put the lid
to cry making this recipe, since the first back on.
step is to chop a mountain of onions.
But crying is good for us from time Cook for 1 hour, stirring every 20
to time. Soon you will be on to the minutes. When the onions at the
magical part, watching a colossal pile of bottom start to stick and turn dark,
onions shrink and caramelize to make add a splash of water to unstick them.
a sweet, flavorful, wonderful soup. Don’t worry, the onions aren’t burning,
Save this recipe for the winter, when just caramelizing. The water helps lift
other vegetables are out of season and off the sticky, delicious, sweet part!
you want to fill your home with warm
aromas. As my friend Marilyn, who Once the onions are very dark and
suggested this recipe, said, “the smell in about a quarter the volume they once
your kitchen is absolute heaven.” were, add all the water and a bunch of
salt and pepper. Cover the pot again,
turn the heat down to low, and let it
simmer for another hour. Taste and
4 lb onions, any type adjust salt and pepper as needed.
4 cloves garlic
2 tbsp butter Ladle the soup into bowls.
2 bay leaves
1 tbsp vinegar, any type (optional) Now it’s time to make cheese toast! If
3 tsp salt you want classic French onion soup—
pepper with the toast directly in the soup,
8 cups water which makes it a bit soggy—place a
6 slices bread piece of bread on top of each bowl of
1½ cups cheddar, grated soup, sprinkle with cheese, then heat
the bowls under your oven’s broiler
additions until the cheese is bubbly.
beef or chicken stock instead of water
red wine If you don’t like soggy toast, just make
chili flakes the cheese toast on its own and serve it
soup fresh thyme on the side to dunk. soup
38 39
Lightly Curried
Butternut Squash Soup
for four
$6 t o ta l
$1. 5 0 / s e r v i n g
Squash is almost the perfect vegetable To prepare the squash, peel off the tough skin with a
for soup: it’s flavorful and has a potato peeler. Cut the squash in half lengthwise with a
divinely smooth texture when cooked sharp chef’s knife, then scoop out the seeds and gloop.
and puréed. Serve this soup to people (You can save the seeds for a tasty snack later, if you
who think they don’t like squash or like: just clean the gloop off, then toast them.)
curry, and you’ll change some minds.
You can substitute any winter squash Next, slice off the stem and very bottom of the squash
for the butternut; I just like butternut and throw them away. Take each half of the squash and
because it’s faster to peel and chop than place it face-down on a cutting board. Chop each into
its many cousins. ½” slices, then turn each slice into cubes.
40 41
Broiled
Eggplant $ 4.50 t o ta l
$ 2 .2 5 / s e r v i n g
Salad
for two
There isn’t much to a great salad: just Turn on your oven’s broiler. Arrange
fresh vegetables, anything crunchy, and the slices of eggplant on a baking sheet,
one or two rich ingredients like cheese, then place them under the broiler for
nuts, a buttery crouton, or a creamy about 3 minutes. Watch them carefully.
dressing. The dressing should be well Once they begin to blacken, remove
seasoned with salt and have a nice hit of them from the oven and flip the slices
vinegar or citrus to bring out the other over. Repeat the process on the other
flavors. Don’t bother with store-bought side. Once your eggplant is nicely
dressing. It usually tastes lousy and is charred, chop it into bite-sized pieces.
full of cheap oils and chemicals; you
can make better and cheaper dressing In a bowl, mix the tahini, lemon juice,
at home with just a few pantry items. and chili flakes (if using), plus plenty of
Salad shouldn’t be a side dish you salt and pepper. Add the eggplant and
grudgingly serve as an afterthought. stir it around. Add more salt or lemon
Make it a meal you look forward to by juice according to your taste, then top it
building it around your favorite flavors. with dill if available, and serve! salad
42 43
Kale Start by making
croutons (p. 146).
Salad
for two , or four as a side
To make the dressing,
drop the egg yolk into
a large mixing bowl.
$ 4.50 t o ta l
$ 2 .2 5 / s e r v i n g
44 45
Smaller potatoes are best, but whatever
you’ve got will be fine! If you’re using
very large potatoes, chop them into
Ever-Popular
halves or quarters to speed up the
cooking—or dice them into bite-sized
pieces if you’re really in a hurry.
Potato Salad
for four
$3.0 0 t o ta l
$ 0 . 75 / s e r v i n g
46 47
Spicy If you’re using field cucumbers—usually much
less expensive than English cucumbers—peel
them roughly to remove the tough skin.
$ 5.2 0 t o t a l
$1. 3 0 / s e r v i n g Panzanella
for four
Keep about 2 tablespoons of chopped tomatoes
aside to use in the dressing, but throw the rest
of the tomatoes and all the cucumbers into a
large bowl. Sprinkle generously with salt and
pepper; the salt helps draw out the juices. Toss
A former classmate, George, likes salads with the vegetables quickly.
a little kick. (As you can maybe tell, I do too!)
For inspiration, I turned to panzanella, a classic Place a small saucepan on medium heat with
Italian bread-and-tomato salad. The Italians a few drops of olive oil. Sauté the jalapeño for
are true masters of making leftovers delicious. about a minute, then add the remaining tomato
Here, old hard bread soaks up tomato juice and and a tablespoon of water. Cook for another
dressing for a super flavorful and filling salad. 2 minutes, until the tomato juices release.
You can toss in any vegetable or fruit so long as Sprinkle liberally with salt and pepper.
it’s juicy. Bell peppers or carrots won’t work so
well, but peaches, grapes, and zucchini all do. If Once the water has evaporated, turn off the
you don’t like spicy salads as much as George stovetop and dump the jalapeño-tomato
and I do, feel free to replace the jalapeño with mixture on your cutting board. Chop it very
garlic or shallot. finely, then throw it back into the pan—with
no heat—along with the lime juice and olive oil.
Taste it and add more salt and pepper as needed.
You’ve got dressing!
2 small field cucumbers
or 1 English cucumber, chopped Chop or tear the bread into bite-sized pieces,
2 medium tomatoes, chopped then toast it in a skillet over medium heat,
salt and pepper tossing occasionally until the bread chunks are
4 slices day-old bread toasty on all sides. Alternatively, just toast full
slices of bread in a toaster and tear them up
dressing
afterwards, or skip the toasting entirely if the
1 jalapeño, finely chopped bread is already super-hard.
2 tbsp tomato, chopped
1 lime, juiced Mix the bread and vegetables with the dressing.
2 tbsp olive oil Taste and adjust salt and pepper once more.
salt and pepper
Let it sit for a few minutes so that the bread can
additions
soak up the juices, then serve!
fresh herbs
peaches, nectarines, or plums
red onion, finely chopped
zucchini or summer squash
olives
salad
grapes salad
48 49
Cold (and Spicy?) Prepare the noodles
according to the
package instructions.
$1.2 5 / s e r v i n g
salad salad
50 51
Taco Salad Beet and
Chickpea
for two
additions
cucumber
jalapeño
Peel the raw beets, removing the stems
bell peppers
if necessary, then shred the beets with
grated carrots
a box grater. Place the beets in a bowl
salsa (p. 163)
along with the chickpeas and nuts.
$2.60 / s e r v i n g Mix the other ingredients in a large Add the dressing to the other bowl and $1. 75 / s e r v i n g
bowl. Pour the dressing over just before mix up all the ingredients. Let it sit for
serving and toss to coat the salad about 5 minutes so that the flavors can
evenly. Eat immediately, maybe with a soak into the vegetables and the beet
salad few extra tortilla chips on the side. juices can mingle with the dressing. salad
52 53
Charred
$ 3 .2 0 t o t a l
$ 2 . 75 / s e r v i n g
to the sweet
tartness of
apples. Plenty
of crunch, too! Slice the stem of the broccoli into 1/8” discs. If you can’t get them that thin, don’t Chop off both ends of the zucchini, then slice each into
worry, but the thinner the better if you have the patience! Once you reach the four long sticks. Shuck the corn. Lay the zucchini and
crown of the broccoli, cut each of the florets off and slice each of them as thinly corn on a baking tray, then rub them with oil, making
1 large crown and as you can as well. Set the broccoli in a bowl. sure they’re well coated. Sprinkle with salt and pepper.
stem of broccoli
2 apples Halve and core the apples, then place the apples flat side down on your cutting Broil (or barbecue) for 2 to 5 minutes, depending on
board to make them easier to slice. Slice the apples into 1/8” pieces as well, then how powerful your broiler is. Turn the corn over to
dressing dump them into the same bowl. make sure it cooks evenly. The zucchini should start to
1 lemon, juiced blacken in some spots. This is good! Broil for another 2
1 tbsp olive oil Choose either of the dressing options and prepare it by simply mixing the to 5 minutes, until the vegetables are lightly charred.
salt and pepper ingredients together in a small bowl. Taste it and season with more salt and
pepper to match your preferences. Mix the dressing in a large bowl. Taste it and adjust.
a lt e r n at e d r e s s i n g
1 tbsp yogurt Pour the dressing over the bowl of vegetables and mix it all together. Chop the zucchini into bite-sized pieces and slice the
1 tsp olive oil corn kernels from the cob. Transfer the vegetables into
1 tsp lemon juice If you put a plate in the fridge for 10 minutes before serving the salad, it’ll stay the bowl with the dressing. Add the crumbled cotija or
1 tsp fresh dill, chopped crisp slightly longer. For the best presentation, pile the salad as high and tight as feta and mix. Sprinkle popcorn (p. 74) over top, then
salt
salad and pepper you can manage. dust with a little extra chili powder, salt, and pepper. salad
54 55
Snacks, Jacket
Sides & Sweet $4.80 t o ta l
$1.2 0 / s e r v i n g
Small Potatoes
Bites
for four
56 57
Smoky Spicy
and Spicy Green Beans
Roasted
for two
Cauliflower
for four
Whenever I make these, I think, “why don’t I
have this every day?” Throw a fried egg on top,
serve with rice, and you have a delicious meal.
$ 0 . 85 / s e r v i n g butter and spices. the beans with a fork: if it goes through easily, $ 0 . 65 / s e r v i n g
58 59
$4 t o ta l $3.50 t o ta l
$1 / s e r v i n g $1. 75 / s e r v i n g
Mexican
Street Corn
for four
Peel off the outer layers of the corn and clean off all the corn silk. Leave
Green Chili These are a great snack or a quick meal, and
you can add pretty much anything to them! To
make ’em cheaper, use fresh tortillas (p. 137).
adds salt, tang, and
spice to the experience.
If you have an outdoor
the green ends attached for a convenient handhold.
Place the cobs on a baking pan under the broiler for 2 to 3 minutes,
and Cheddar
grill, prepare the corn
that way, but for those
without, a broiler is a
then rotate them and repeat until they’re brown and toasty all the way
around. The broiling shouldn’t take more than 10 minutes total. Quesadillas
for two
Spread ¼ cup of green chilies evenly over one
tortilla. Sprinkle ¼ cup of cheese over the
chilies, then top with half the cilantro. Place
great shortcut! Working quickly, spread a tablespoon of mayonnaise over each cob, another tortilla on top of each prepared tortilla
lightly coating every kernel. Next, sprinkle the cheese all over the corn. to form a quesadilla. Repeat!
It should stick fairly easily to the mayonnaise, but you’ll probably get a
little messy coating them thoroughly. 4 tortillas (p. 137) Place a large, non-stick pan on medium heat.
4 cobs corn
½ cup sharp cheddar, grated Once it’s hot, add a quesadilla and toast for
4 tbsp mayonnaise
Sprinkle chili powder over the corn, but not too heavy or it’ll be gritty. ½ cup green chilies, canned or fresh, chopped about 1 minute. Flip it over and brown the
½ cup cotija, queso blanco, feta,
Romano or Parmesan, grated Use any chili powder you like; ancho or cayenne are great. 1 tbsp fresh cilantro, chopped second side, then do the same for the other
chili powder quesadilla. Slice into triangles and enjoy with
b6
i t 0
es 1 lime, sliced into wedges Lastly, squeeze lime juice all over and serve hot! some fresh salsa (p. 163) and sour cream. bites
60 61
Cornmeal Crusted Veggies
for four
These are kind of like having Heat the oven to 450 °F.
veggie french fries. The
cornmeal makes them super Set up your breading station! On one plate, spread out the flour.
crunchy, and they’re great Crack both eggs into a bowl, add the milk, and mix lightly with
with a dipping sauce. Might I a fork. On another plate, spread the cornmeal, salt, black pepper,
suggest peanut sauce (p. 161)? paprika, and garlic powder. Mix the plate with your fingers.
This breading process can be
done with almost any vegetable; Spread a small amount of oil or butter across a baking sheet.
some of my favorites include
zucchini wedges, bell peppers, A few at a time, take the green beans and dredge them in the
and cooked winter squash. It’s flour. Next, transfer the flour-covered beans to the egg mixture.
sort of like fried green tomatoes Cover the beans lightly with egg mixture, being careful to
or okra, but this baked version shake off any excess egg. Then transfer to the cornmeal mixture
skips the expense and mess of and coat them evenly.
the oil, yet keeps the crunch.
Carefully spread the crusted green beans onto the baking sheet.
Repeat until you’ve done them all. If you run out of any of the
three mixtures, just mix up a bit more.
½ lb green beans, stems cut off
½ cup all-purpose flour
Bake for 10 to 15 minutes, until golden and crispy. Enjoy hot
2 eggs
with your favorite dipping sauce!
¼ cup milk
1 cup cornmeal
Pictured are bell peppers and green beans.
1 tsp salt
1 tsp black pepper
1 tsp paprika
½ tsp garlic powder
a lt e r n at i v e s
zucchini
bell pepper sticks
winter squash
cauliflower florets
broccoli florets
$2.60 t o ta l
okra
$ 0 . 65 / s e r v i n g
carrot sticks
bites bites
62 63
Brussels Sprout
$2.80 t o ta l
64 65
Poutine
for four
Set the oven to 400 °F.
Of course, proper poutine uses cheese Let the mixture cook until it turns light brown. Add the
curds, and if you can find them do use vegetable broth, soy sauce, and cayenne pepper. Bring
those, but fresh mozzarella works for the gravy to a boil, then turn down the heat and let it
me. It has the same spongy quality, cook for about 5 minutes, stirring occasionally. Taste it,
just maybe with a little less squeak. adding salt and pepper as needed. Turn down the heat to
This recipe does comes out a little very low, just enough to keep the gravy warm until the
more expensive than you would think fries come out of the oven.
because of the fresh mozzarella. If you
use less or skip the cheese entirely, you Dice the mozzarella.
can cut the price in half.
After the fries have baked for 20 minutes, remove them
from the oven. Lift them with a spatula and test their
tenderness with a fork. If it goes through easily, the fries
2-3 medium Russet potatoes, sliced into sticks are ready. If you want them a little more crispy, flip
2 tbsp vegetable oil them over and put them back in the over for a few more
salt and pepper minutes.
scallions, chopped
6 oz fresh mozzarella, diced Once they’re done, pile one layer of fries onto a plate.
Top with cheese and then the hot gravy. Repeat with a
g r av y second layer before sprinkling with scallions and more
2 tbsp butter freshly ground black pepper.
1 shallot or 3 scallions, finely chopped
3 cloves garlic, finely chopped
2 tbsp all-purpose flour
1½ cups vegetable broth
1 tsp soy sauce
½ tsp cayenne pepper
salt and pepper
i t 6
b6 es 6 leaves fresh sage, finely chopped (optional) 67
bites
66 67
ideas
$1. 5 0 t o t a l
Things On Toast
$ 0 . 75 / s e r v i n g
bites bites
68 69
p e a s a n d l e m o n : This is like a less-salty, c a r a m e l i z e d o n i o n s a n d c h e d d a r : Melt the
more-rustic version of the British classic butter in a pan on low heat. Add the
mushy peas. Add a bit of olive oil to a onions and let them cook slowly, about
$2 t o ta l
pan on medium heat. Drop in the garlic 20 minutes. As the onions darken, stir $2 t o ta l
$1 / s e r v i n g and peas along with 2 tablespoons of them occasionally, adding a bit of water $1 / s e r v i n g
water so that the peas can steam a to loosen up the sticky onion bits on the
bit. Leave them until they turn bright bottom and keep them from burning.
green. Sprinkle with lemon juice, Leave the onions until they’re dark
Romano, salt, and pepper, then remove purple. They will now be sweet and
the peas from the heat and mash with caramelized. Spread them over toast
the back of a fork, either in the pan or and top with slices of aged cheddar,
in a bowl. Pile onto toast and enjoy! salt, and pepper. Put the toast back in
the pan and cover with a lid until the
cheese is bubbly, then serve it up.
any Asian green, from bok choy to favorite ways to eat leftover roasted
tatsoi to gai lan. Splash the oil in a pan vegetables. Simply create a ridiculously
on medium heat. Sauté the garlic for 2 tall pile of vegetables like the winter
minutes, then add the ginger, soy sauce, squash and leeks pictured here, then
and the stem part of the greens. Cook sprinkle with grated Romano or
for 4 to 5 minutes, until almost tender. Parmesan and fresh pepper. You can
Add the leafy part of the greens and also add any sauce you have on hand or
cook for 2 more minutes. Turn off the sprinkle crushed nuts on top.
heat and mix in the Thai basil. Taste
and add salt and pepper, unless the soy
sauce is salty enough on its own.
roasted vegetables (p. 122)
Romano or Parmesan, freshly grated
pepper
1 bunch Asian greens, stem separated from leaves
$5 t o ta l
1 tsp vegetable oil $2 t o ta l
70 71
: Warm up the oil in a
s a lt y b r o c c o l i b l a c k - e y e d p e a s a n d c o l l a r d s : Oh man, is
pan on medium heat. Add the garlic there anything more comforting than
and chili flakes and cook for 2 minutes, beans on toast? Friends and family
$3 t o ta l
until they smell great but are not yet will be delighted even if you’re secretly $2 t o ta l
$1. 5 0 / s e r v i n g brown. Add the anchovy and cook for using up leftovers. To make the meal a $1 / s e r v i n g
another minute. Add the broccoli and little more fancy, use jalapeño-cheddar
about ¼ cup of water. Cover the pan, scones instead of toast.
steam for 3 minutes, then toss and
cook for 2 minutes, until the broccoli is
tender and the water is gone. Spoon onto
toast; top with cheese, salt, and pepper! black-eyed peas and collards (p. 94)
jalapeño-cheddar scones (p. 22) (optional)
broiled eggplant salad: Here’s yet another spinach and chickpea : This is a popular
use for leftovers—or just a way to make tapas dish in Spain. The recipe makes
a great salad more substantial. Simply a little more topping than you need for
dollop the broiled eggplant salad onto two pieces of toast—but hey, leftovers
toast, then add some herbs or greens to are tasty. Melt the butter in a pan on
the top for a fresh counterpoint, along medium heat. Add the garlic and cook
with a bit of cheese. for 2 minutes. Add the chickpeas and
spinach, then cook for 2 to 5 minutes,
until the spinach cooks down but is
still bright green. Taste and add salt and
broiled eggplant salad (p. 43)
pepper, then spoon it over toast. If you
fresh herbs or greens
have it, sprinkle with smoked paprika.
any cheese, crumbled or grated
1 tsp butter
$3.50 t o ta l 2 cloves garlic, finely chopped $ 4.50 t o ta l
1 bunch spinach
salt and pepper
smoked paprika (optional)
72
bites 73
bites
72 73
ideas
$1 t o t a l
Popcorn!
$ 0 .2 5 / s e r v i n g
1/
3 cup popcorn
74 75
This is one of my favorite ways
to use roasted cauliflower other
than eating it straight. It’s a
Cauliflower
delicious change from the usual
vegetable taco offerings. Just
look at all those crunchy bits!
Tacos
for two to three
Handheld
$6 t o ta l
Sometimes you just don’t want to deal $2 - $3 / s e r v i n g
76 77
Potato Turn the oven to 500 °F.
Pizza
makes four pizzas
them thin enough, they’ll turn out almost like
little chips.)
78 79
Broccoli Rabe and
Mozzarella Calzones
m akes four cal zones
$6 t o ta l
$1. 5 0 / c a l z o n e
Calzones are pizza in a slightly Turn the oven to 500 °F (or as hot as your
different form—a form that lets oven gets). Sprinkle a small amount of flour or
you get stuff in more filling cornmeal over a baking sheet and set aside.
without weighing down the
crust. Broccoli rabe is great, but Place a large pan on medium heat and add the
you can use any bitter green, olive oil. Once the oil is hot, add the tough
or even broccoli or cauliflower. stem ends of the broccoli rabe and cook for 2
You’ll love these crusty pockets minutes. Next, add the rest of the broccoli rabe,
full of oozy goodness! including the leafy parts, along with the garlic,
chili flakes, and anchovies. Give the ingredients
a stir and let it cook for about 5 minutes,
stirring occasionally. Add salt and pepper to
pizza dough (p. 139)
taste. The broccoli rabe is done when the stems
1 tbsp olive oil
are tender. Set the filling aside.
1 large bunch broccoli rabe, chopped
4 cloves garlic, finely chopped
Divide the pizza dough into 4 equal pieces.
1 tsp chili flakes
Sprinkle flour over the countertop and place one
2 anchovies, finely chopped (optional)
of the four pieces of dough on it. Using your
salt and pepper
hands or a rolling pin, roll out the dough as
2 cups grated mozzarella cheese
you would for pizza (p. 79).
80 81
Broccoli, Egg, and
$ 7.2 0 t o t a l
In case you can’t tell Mix the flour, cornmeal, and salt in a large bowl. The cornmeal isn’t
by now, I am partial traditional in empanadas—I just like the extra crunch it gives. You can
to tasty dough stuffed substitute more flour for the cornmeal if you like.
with something even
tastier. Every culture Place the butter in the freezer for 10 minutes, then grate it directly into
has its own version, so the flour mixture. Wash and dry your hands, then use them to gently
when you think about squish the butter into the flour until it looks like bread crumbs.
it that way, having
empanadas, dumplings, Make a crater in the flour mixture. Crack the egg into it along with
perogies, and calzones the water. Mix with your hands until it comes together into a smooth
in one book isn’t that ball. If you’re using whole-wheat flour and the dough seems dry, add
crazy—right? My another tablespoon of water. Cover with plastic wrap or a moist towel.
friend Barb felt the
same way, so I created Put the broccoli and water in a pan over medium heat. Cover it with a lid.
this recipe for her. Cook for 5 to 7 minutes, until the water is gone and the broccoli is tender.
Meanwhile, crack 8 of the eggs into a bowl, saving the last one for an
egg wash later. Mix the eggs with the garlic, chili flakes, salt, and pepper.
2 cups all-purpose
or whole-wheat flour
½ cup cornmeal Once the broccoli is tender, pour the eggs into the pan. Stir until just
½ tsp salt scrambled, about 2 minutes. Turn off the heat, add the cheese, and stir.
¼ cup butter
1 egg Heat the oven to 400 °F. Lightly oil or butter two baking sheets.
½ cup cold water
Divide the dough into 12 equal pieces and roll each into a ball. Dust
filling
your counter lightly with flour, then use a rolling pin to flatten each
4 cups broccoli with stems, ball into a thin circle, a little bigger than a DVD. Place some filling on
chopped one side of the circle, then fold over the other side to form a half moon.
1 cup water Pinch the edges and place the empanada on a baking sheet. Repeat!
9 eggs
2 cloves garlic, finely chopped If you own a pastry brush, an egg wash will make the empanadas
½ tsp chili flakes shinier. Since it doesn’t affect the taste, only how the empanadas look,
salt and pepper this step is very optional. In a small bowl, beat an egg with a fork.
1 cup sharp cheddar, grated Brush the tops of the empanadas with the egg wash.
handheld Bake for 20 minutes, until they turn golden brown. handheld
82 83
Potato and Put a skillet on medium heat and add the
ghee or butter. (Ghee, which is traditional in
Indian cooking, is just butter with the milk
$ 0.66 / r o l l
with Raita
for four
Once the butter is hot, add the cumin seeds and
let them sizzle for 5 seconds before adding the
diced onion. Let the onion cook for 2 minutes,
stirring occasionally.
handheld handheld
84 85
ideas
Leftovers
Leftovers are convenient, but can seem unappealing, limp, and cold after sitting in the fridge for a couple
of days. That’s why the sandwich, the wrap, and the taco are your friend. Here are just a few ideas for
how to give leftovers a makeover very quickly for a whole new meal!
t o m at o s c r a m b l e d e g g s w r a p ( p. 15 ) -
bl ack eyed peas and coll ards wr ap ( p. 94 )
Throw the tomato eggs into a wrap and add Fold the black-eyed peas and collards into a
some roasted potatoes or rice for bulk. wrap with a little hot sauce or some tzatziki.
handheld handheld
86 87
$3.50 t o ta l
$1.17 / s e r v i n g
Fettuccine
for three
I drain the pasta just before it’s finished so it
doesn’t get mushy when I add it to the vegetable
pan to cook slightly more.
My favorite meal of the day. For me, Drain the cooked fettuccine and add it to the
½ lb fettuccine ¼ cup cream
eating dinner indicates that the hard zucchini pan along with the rest of the butter,
4 tbsp butter ½ cup Romano or
work is done: it’s time for family, Parmesan, grated the cream, and most of the Romano cheese. Toss
4 cloves garlic, finely chopped
relaxing, and the more optional salt and pepper the fettuccine around the pan to get everything
½ tsp chili flakes
endeavors. A great dinner is an fresh basil, finely mixed. Add salt to taste and lots of freshly
2 small zucchini, finely diced
opportunity to show love to those you chopped (optional) ground pepper. Top with a bit more cheese and
1 lemon, zested
are cooking for and to yourself. serve immediately. dinner
88 89
Pasta with Put a pot of water on high heat and add a good
shake of salt. Bring it to a boil and cook the
Eggplant
pasta according to the package instructions.
$5 t o ta l
While the water is coming to a boil, splash $2.50 / s e r v i n g
and Tomato
for two
heat. Let it get hot. Add the eggplant cubes and
sprinkle them with salt, then cook for about 5
minutes. If the eggplant starts to look too dry,
add a bit of water.
dinner dinner
90 91
Chana Masala
for two
Measure out all the spices except the cumin seeds and
put them in a small bowl.
$3 t o ta l
Once the tomato has reduced and the ghee starts to
$1. 5 0 / s e r v i n g separate from the sauce, add the chickpeas and water.
Mix, then bring it to a boil before reducing to a simmer.
Cook for 10 minutes, then squish a few chickpeas with
a spoon to thicken the sauce. Garnish with yogurt and
dinner cilantro. For a full meal, serve over rice or with roti. dinner
92 93
Black-Eyed Peas
and Collards
for four
$5 t o ta l
$1.2 5 / s e r v i n g
This is similar to the southern classic Hoppin’ John. If you have them, you can
add more vegetables to the base along with the onion—celery, carrot, bell pepper,
and some canned tomato would all be great in this. If you want to skip the
bacon, just add smoked paprika to replace the smoky flavor.
1 cup dried black-eyed peas 3 strips bacon, cut into small pieces
1 tbsp butter 1 bay leaf
1 large onion, finely chopped 1 large bunch collards
3 cloves garlic, finely chopped salt and pepper
Melt the butter in a large saucepan on medium heat. Add the onion, garlic,
bacon, and bay leaf. Cover the pan with a lid and leave it for 2 minutes. Stir
occasionally and cook until the onions are translucent and the bacon is starting
to be crispy. Drain the peas and pour them into the saucepan. Cover them with
water and turn the heat down to medium-low. Cook for 30 minutes to 2 hours.
The cooking time will depend on how old the peas are, which is difficult to
predict. The peas are done when you can easily squish them on the countertop
with the back of a spoon. Check on them every half hour or so, and if water
boils off, add more to cover them.
While the peas cook, line up several collards leaves on your cutting board
and slice the tough central stem away from the leaves. Discard the stems.
Thoroughly wash the collards, then chop them into bite-sized pieces.
Alternatively, use your hands to tear the collards into small pieces.
Once the peas are cooked, add the collards to the pot and put the lid back on.
Add 1 teaspoon of salt and some freshly ground pepper, then stir. Taste the
liquid and peas and add more salt as needed. Cover the pan with a lid and leave
for about 10 to 15 minutes. Once the collards are tender, turn off the heat.
dinner Serve this over rice or any other grain, or with some toast or flatbread. dinner
94 95
Vegetable Jambalaya
for six
$ 3 .9 0 t o t a l
$ 0 . 65 / s e r v i n g
dinner dinner
96 97
Filipino This ultra-adaptable recipe comes to us care of Tony Pangilinan,
who grew up on food stamps after his family immigrated
from the Philippines “with nothing but four suitcases and a
$1. 3 0 / s e r v i n g
Adobo
for eight
circumstances, he notes that his relatives “still feel blessed.”
After all the chicken is browned, put it back in the pot along
va r i at i o n s
with the marinade, water, potatoes, and carrots. Turn the heat
1½ lb pork shoulder or butt, cubed,
instead of chicken up until the liquid comes to a boil, then reduce to low heat and
1 can coconut milk instead of water simmer for 45 minutes, or until the meat near the bone is no
chicken schmaltz instead of vegetable oil longer pink and the carrots and potatoes are cooked through.
About 20 minutes before the adobo is ready, pour the rice into
a medium pot with 4 cups of water. Add two pinches of salt.
Bring to a boil over medium heat with the lid off. Turn the heat
down and cover with a lid that is slightly askew to let the steam
escape. Cook about 20 minutes, until the water is all gone.
Remove the bay leaves from the adobo. In a small bowl, mix
the cornstarch with a tablespoon of water, then stir it into
the sauce. Let the sauce boil and thicken until the chicken and
dinner vegetables are well glazed. Serve over the rice. dinner
98 99
My Dad’s And
$3 t o ta l
spicy mustard
no chipotle
Mix all the ingredients into a pot and heat on the stove
until the beans are warmed through. Give it a stir and Cook everything in a
serve. Or do it all in the microwave—works just as well! pot on medium heat
for approximately 5
Serve with rice, or just in a bowl. For an English-style minutes, or until the
breakfast, try spreading the beans over toast. Or throw juices thicken. That’s it!
them into a burrito, or scramble them with eggs, or
stir-fry with onions and bell pepper.
dinner dinner
10 0 101
Half-Veggie Burgers for eight
You can use almost any vegetable to make these burger patties,
except lettuce and other greens. If you pick a hard vegetable like
potato, squash, or eggplant, you’ll need to cook it first.
Roughly mash the lentils. Make sure the vegetables are either
small to begin with (like corn or peas) or finely chopped so that
they cook evenly. I went for a bell pepper this time.
Mix the lentils, veggies, and meat with your hands in a large
bowl. If you’re going to barbecue, add an egg to keep them from
crumbling. Season with salt and pepper. Form into 8 patties.
If you won’t eat all the burgers at once, wrap the raw patties in
dinner plastic. Refrigerate for a few days or freeze for up to 2 weeks. dinner
10 2 10 3
Beef Stroganoff
for six
$16 . 5 0 t o t a l
$ 2 . 75 / s e r v i n g
Beef stroganoff is one of my Chop the raw beef into bite-sized pieces and season generously
husband’s favorites, so I make with salt and pepper.
it as a treat for him—and one
of my early readers, Dave, says Melt half the butter in a large saucepan on medium heat. Toss
his mother made it for him in enough beef to cover the bottom of the pan. You may need
growing up. It’s a classic winter to cook the meat in two batches, depending on the size of your
meal from Eastern Europe that pan. Brown the meat on all sides, then set it aside on a plate.
warms up a cold house and fills
the air with rich aroma. You Add the onions and carrots to the pan and cook until the onions
can use any cut of beef; just become translucent. Sprinkle with the flour and paprika, then
adjust the cooking time based cover with water. Drop the meat back in the pot. Cover the pot
on the toughness. Dave’s mom with a lid, but leave it askew so the steam can escape. Cook on
made it with red pepper instead medium-low heat for 2 hours. This process will make the beef
of carrot, so feel free to do the tender and turn the water into beef stock.
same if you can get red peppers
at a good price. If you’re using a less tough cut of beef, you don’t need to cook
nearly as long. Simply brown the meat, then substitute the
water for 1 cup of beef stock and cook for 20 minutes. It’s a lot
quicker, but of course tender meat is more expensive!
1 lb beef chuck or other cut
salt and pepper Meanwhile, in another pan on medium heat, melt the rest of
2 tbsp butter the butter. Add the garlic and cook for about a minute. Add
2 onions, chopped the mushrooms and toss to coat them with garlic and butter.
2 large carrots, chopped Sprinkle with salt and pepper. Let the mushrooms cook about
1 tbsp flour 5 minutes, stirring occasionally, until they brown and shrink.
2 tsp paprika Turn off the heat and taste. Add salt and pepper as needed.
4 cups water
3 cloves garlic, finely chopped Cook the noodles (or any pasta) according to the package
1 lb mushrooms, chopped instructions. Try to time it to coincide with finishing the stew.
1 lb egg noodles
½ cup sour cream Check on the beef. If the water has reduced to approximately
3 tbsp mustard a cup of thick, flavorful liquid and the beef is tender, it’s done!
If not, let it cook a little longer. Once it’s ready, stir in the
additions
mushrooms, sour cream, and mustard. Turn the heat down to
½ cup red wine low to keep it warm until the pasta is ready. Once again, taste
potatoes and add more salt, pepper, and paprika if needed.
fresh dill
Put the noodles into bowls and top with the stew. Sprinkle a
dinner little paprika over top and enjoy! dinner
10 4 105
I got really excited when my friend Iva asked for a recipe that
featured the Chinese flavors she grew up with. After all, Chinese
cooking depends on the same general principles as Good and
Tofu
Cheap: build bright flavors from a few key ingredients; use lots
of veggies and just a little meat or fish. The ginger-garlic broth
in this hot pot is spectacular! You can use whatever vegetables
Hot
you have around, but mushrooms help create an earthy broth.
The effect of such a small amount of toasted sesame oil is
remarkable, too—an investment, but a transformative flavor.
Pot
for four
If you have time, freeze the ginger root for an hour before you 1 tbsp ginger root, finely grated
start. It’s much easier to grate when frozen! Store the rest of the 4 cloves garlic, finely grated
root in the freezer until the next time you need it. 8 cups water
½ lb mushrooms, chopped
Drop the grated ginger root and garlic into a pot over medium 1 tsp chili paste
heat. A few seconds later, once you can start to smell the garlic, 2 tbsp soy sauce
pour in the water. Bring to a boil, then reduce the heat to low. 2 tsp toasted sesame oil
4 scallions, chopped
Add the mushrooms, chili paste, soy sauce, and toasted sesame 16 oz firm tofu
oil. Place a lid on the pot and let simmer for 20 minutes. 4 medium carrots, chopped
8 oz dried spaghetti, soba,
Separate the white and green parts of the scallions. You’ll cook or any Asian noodles
the white and save the green to sprinkle over the soup. bean sprouts (optional)
Cut the tofu into four slices, then turn each slice into eight additions
Ladle the soup into bowls. For a little crunch, top with bean
sprouts and the green bits of the scallions. $ 7.2 0 t o t a l
$1. 8 0 / s e r v i n g
If you have leftovers, you’ll find you like this soup even more
the next day. Overnight, the flavors will infuse into the tofu, as
well as combining with each other. You might want to store the
dinner noodles separately, though, because otherwise they’ll get soggy. dinner
10 6 107
Casseroles are a great way to
stretch your cooking-without-
a-recipe muscles. As one reader,
Deconstructed
Carolie, reminded me, they
require little prep time, yield
many meals, and the leftovers
Cabbage Rolls
for six
$1. 5 0 / s e r v i n g
va r i at i o n s
10 8 10 9
Savory Put the butter for the topping in the freezer for 30 minutes. Set
the oven to 425 °F.
Summer Lightly oil an 8” x 10” baking dish (or any baking dish that
will accommodate the mixture) and pile in the vegetables,
garlic, scallions, lemon zest, and basil. Pour the olive oil, salt,
$8 t o ta l
$2 / s e r v i n g
Cobbler
for four
and pepper over top and mix it up with your hands. Bake the
vegetables for 25 minutes while you prepare the biscuit topping.
Celebrate summer’s most Once the butter is frozen, use a box grater to flake the butter
ubiquitous vegetables, tomato into the flour mixture. Gently massage the butter into the flour
and zucchini, with a crunchy with your fingers until it’s crumbly but still clumpy. Add the
Southern biscuit topping. milk and quickly bring the dough together. Don’t knead the
dough: lumpiness is fine and results in flaky topping. Put it in
the fridge until the vegetables come out of the oven.
3-4 medium zucchini or summer squash, Once the vegetable mixture has cooked for 25 minutes, quickly
chopped into bite-sized pieces
top it with small clumps of biscuit dough. The vegetables should
3-4 large tomatoes, canned or fresh,
chopped into bite-sized pieces still be visible in some areas.
3 cloves garlic, finely chopped
4 scallions, finely chopped Bake for 20 to 25 minutes or until the vegetables are bubbly and
1 lemon, zested the topping is lightly browned. Top with some more cheddar
¼ cup fresh basil (optional) and some chopped herbs, then enjoy!
1 tbsp olive oil
salt and pepper For a variation, swap the zucchini for eggplant. Chop the
eggplant into bite-sized pieces, salt them, and set them aside
for 30 minutes before continuing with the recipe as you would
topping
with the zucchini.
1½ cups all-purpose or whole-wheat flour
½ cup cornmeal
1 tbsp baking powder
½ tsp salt
1 tsp black pepper
1 tsp smoked paprika
½ cup sharp cheddar, grated
½ cup butter
1 cup milk
dinner dinner
110 111
Cauliflower Cheese
for four
$6.60 t o ta l
$1. 65 / s e r v i n g
This is a classic side dish in Great Set the oven to 400 °F.
Britain: creamy, cheesy sauce over
cauliflower, baked in the oven until the Bring a large pot of water to boil over high heat. Add
edges get crunchy and bubbly. It’s like the salt and the cauliflower, then leave it for 4 minutes.
a healthier and more flavorful version
of macaroni and cheese. Alternatively, Meanwhile, butter a baking dish large enough to
try this with broccoli or cooked winter comfortably accommodate all the cauliflower. I usually
squash—everyone will love it. use a pie dish. Drain the water from the cauliflower and
pour it into the baking dish.
dinner dinner
112 113
Vegetable Set the oven to 400 °F.
$1. 5 0 / s e r v i n g
Crust
for four
onion slices and sprinkle a bit of salt and pepper over
them. Cook the onions until they are golden brown
and starting to caramelize. If your pan is oven-proof,
simply remove it from the heat and spread the onions
evenly across the bottom. Otherwise, butter a pie plate
and scoop the onions into it, creating an even layer on
Much as I love this quiche hot, I like the bottom. The onions add a crust-like texture and a
it even better cold out of the fridge the bit of crunch.
next day. It makes a great fast breakfast
or lunch. The quiche in the picture A note on vegetables: For things like broccoli, cauliflower
uses broccoli, but you can make it with or winter squash, I suggest steaming or cooking them
pretty much any kind of vegetable. before adding them to the quiche to ensure they’ll be
Some of my favorites are roasted green fully cooked. For tomatoes, zucchini, spinach or any
chilies and cheddar, winter squash with other quick-cooking vegetable, just use them fresh.
goat cheese, zucchini and tomato, or
spinach and olive. Spread the vegetables evenly over top of the onions. The
dish or pan should look fairly full.
dinner dinner
114 115
Shrimp Bring the stock to a boil in a medium-sized pot, then
turn the heat down to low and slowly pour in the
cornmeal while stirring briskly with a wooden spoon.
$12 t o t a l
$3 / s e rv i n g and Grits
for four
Stirring while pouring is crucial to keep the grits
creamy and smooth—no lumps! Once the grits become
smooth and thick, place a lid on the pot with the spoon
still in it so that steam can escape.
Let the grits cook while you prepare the rest of the
The cost of shrimp has jumped sharply meal, checking in occasionally to give them a stir. The
since I wrote this recipe, so save this total cooking time should be about 25 to 30 minutes.
one until you can find a deal—under
about $8 per pound. This is far from Meanwhile, prepare the shrimp and vegetables. Add the
an authentic Southern version of this butter or oil to a large pan on medium heat and let it
dish, but it is absolutely delicious. get hot. Add the onion, pepper, and celery. Sauté until
Southerners will demand you use white the onion is just translucent, about 2 minutes. Add the
stone-ground corn for this, and I won’t garlic, as well as the green chili if you like things spicy.
quibble, but feel free to use yellow if it Let everything cook for another minute. Add the tomato
doesn’t offend you. and cook for 3 or 4 minutes, until the tomato releases
its juice and the vegetables resemble a thick and chunky
sauce. Add a dribble of water to keep everything loose
and saucy, then toss in the shrimp. Cook, stirring
grits
occasionally, until the shrimp are pink all over. Add salt
1 cup grits
and pepper to taste.
4½ cups vegetable or chicken stock
½ cup sharp cheddar, grated
Once the grits are ready, take them off the heat and add
3 scallions, finely chopped
the cheese and most of the scallions, then stir. Ladle the
grits into bowls and top with the shrimp, vegetables,
topping
and a few more scallions.
1 lb shrimp, peeled and deveined
1 tbsp butter or vegetable oil
1 medium onion, chopped
1 bell pepper, chopped
2 sticks celery, chopped
2 cloves garlic, finely chopped
1 green chili, finely diced (optional)
1 tomato, chopped
dinner dinner
116 117
Spicy, Bring the water and salt to a boil in a medium-sized
pot, then turn the heat down to low and slowly pour in
the polenta while stirring briskly with a wooden spoon.
$1. 75 / s e r v i n g
Let the polenta cook while you prepare the rest of the
Polenta
for two
meal, checking in occasionally to give it a stir. The total
cooking time should be about 25 to 30 minutes, but if
you’re in a rush, you can eat it after 15.
dinner dinner
118 119
Roast Heat the oven to 400 °F.
$1. 5 0 - $ 2 . 75 / s e r v i n g Chicken
for six
from the chicken. Keep them for
stock later. Rub the entire bird
with butter, then sprinkle it
with salt and pepper.
dinner dinner
12 0 121
method
Set the oven to 400 °F.
Squeeze the juice out of any lemons and discard the whole garlic cloves (unpeeled), lemon slices or
woody bits of any cooked herbs. Add a little more lemon zest, anything you would pair with roast
chicken, tough herbs like sage, oregano, thyme,
butter, a bit of favorite sauce, a little soft cheese or bay leaves, any dry spice combination (p. 166)
mayonnaise, and serve.
dinner Turn the page for another great idea for roasted veggies. 123 dinner
12 2 123
Roasted
$3 t o ta l
$ 0 . 75 / s e r v i n g Potatoes
with Chilies
for four
Pour the butter over top and sprinkle liberally with salt
and pepper. Potatoes need quite a bit of salt! Use your
hands to mix everything up.
12 4 125
Spicy Broiled Big Batch
$9 t o ta l
with Lime
for two
a large amount of something is cheaper
and more efficient than making lots of
different small dishes. You can blow
a whole batch all on a big celebration
or portion these dishes out and freeze
them for later use. You’ll be extremely
This meal comes together so quickly it’s astonishing. grateful to your past self when you pull
Broiled fish is crispy on the outside and flaky and moist delicious home-made food out of the
on the inside. If you quickly sauté some vegetables while freezer on a busy Monday evening!
the fish cooks, dinner will be on the table in minutes.
When the fish is done, squeeze a lime over it. Serve with
dinner rice or a favorite side dish like spicy green beans (p. 59).
12 6 127
Spicy Pulled pork is a celebration, worthy of a
special day. It’s incredibly flavorful, rich, spicy,
and remarkably versatile. Although it seems
If you don’t have a meat thermometer, figuring
out the internal temperature is obviously
difficult, but you can test it by feel. Poke the
Pork
for ten
prepare. Most of the time, however, is just spent
waiting for it to cook “low and slow.”
To pull the meat, remove it from the juices and
gently tear the pork apart with two forks or
with your hands. Discard any larger bits of
fat that you don’t wish to eat. If any section
is hard to tear apart, the meat hasn’t cooked
5 lb pork shoulder 3 tsp sweet paprika enough to break down the connective tissue. If
2 tsp cumin powder you have the time to spare, put it back in the
dry rub 1 tsp coriander powder oven for another couple of hours.
1/
3 cup brown sugar 1 tsp clove powder
2 tbsp coffee, ground 1 tsp garlic powder Once you’ve pulled all of the pork, mix in any
2 tbsp kosher salt 1 tsp black pepper remaining rub and move it to a casserole dish or
4 tsp smoked paprika a large plate. If you aren’t eating the meat right
away, stash it in the fridge.
Pour enough water into the pot to cover the Feel free to add a little barbecue sauce to the
bottom. This will keep the juices from burning. pork if it isn’t flavorful enough for you, but try
Put the lid on and place the pot in a 200 °F oven it first—I think you’ll be surprised!
for 10 to 12 hours. I find it’s easier if I cook the
pork overnight and pull it out in the morning, There are a million ways to eat pulled pork,
but you can put it in early in the morning and but I like it over squishy hamburger buns or
have it ready for dinner as well. in tacos with crunchy vegetables. Traditionally,
pulled pork sandwiches have cabbage slaw on
The supposed rule is that cooking takes 1.5 to them, but anything crunchy will do. (A diner
2 hours per pound of pork, but I find it usually near my apartment does a great slaw with
$14 t o t a l
takes a little longer than that. You are waiting apple and celery root.)
$1. 4 0 / s e r v i n g for the internal temperature to reach 200 °F.
The meat is edible at 160 °F, but at higher Don’t forget some veggies on the side to round
temperatures the tough connective tissues break out the meal—a simple green salad, corn on
down to create the flavor and texture that make the cob, steamed green beans, or any other
128
bat c h e s pulled pork a delicious and unique treat. summery vegetable. bat c h e s
128 12 9
Deviled Hard-boiled eggs are easier to peel if the eggs aren’t
quite fresh, so try making these when you have eggs
that have been sitting around for a week or two.
12 eggs
salt and pepper
Eggs
2 scallions, finely chopped (optional)
paprika (optional) $3.60 t o ta l
Place a layer of eggs at the bottom of a pot that is large $ 0 .15 / h a l f e g g
Yogurt
2 tbsp mustard
crack. Split them into batches instead. 2 tbsp mayonnaise
2 tbsp water, pickle juice, or lemon juice
Cover the eggs with cold water. Bring the pot to a boil
Deviled eggs are my favorite over medium heat without a lid. As soon as the water is chili and lime
party food and the perfect boiling, turn off the heat and cover the pot with a tight 2 tbsp mayonnaise
recipe to dedicate to my friend lid. Set a timer for 10 minutes. 2 tbsp lime juice
Camilla. At parties, I often 1 jalapeno, finely chopped
eat too much random junk When the timer goes off, gently pour out the hot water
food and end up feeling gross. and cover the eggs with very cold water. The cold water curried
These eggs are a great antidote: stops the cooking process so that you don’t end up with 2 tbsp mayonnaise
festive and delicious without that slightly icky blue-green skin around your yolk. 2 tbsp water
being empty calories. Although 4 tsp curry powder or 1 tsp each of
they’re a little fussy, they aren’t Peel the eggs. Everyone has their own technique, but turmeric, cayenne, coriander, and cumin
actually difficult to make. I’ll I like to gently roll each egg across the counter to
ramen-inspired
start you off with these few crack the shell. Roll the egg around until it looks like
ideas, but you can add whatever a cracked desert landscape, then peel it starting from 2 tbsp mayonnaise
flavors suit your fancy. the bottom. Once peeled, rinse the egg and set it aside. 2 tbsp soy sauce
Repeat until you have peeled all the eggs. 1 tbsp cup rice vinegar
chili sauce
Slice each egg in half lengthwise. Pop the yolks out and
put them in a medium bowl. Don’t worry if you leave a t o m at o
little yolk behind. Set the whites aside on a plate. 2 tbsp mayonnaise
¼ cup fresh or canned tomato, finely
chopped, or tomato sauce (p. 142)
Sprinkle the yolks with salt and pepper, then add other
ingredients of your choice to the bowl. Mash with a
chorizo
fork and mix until it becomes a relatively smooth paste.
2 tbsp mayonnaise
2 tbsp fresh chorizo, cooked
Arrange the whites on a plate and spoon the yolk
1 tsp paprika
mixture back into each hole. Pile the filling high!
Alternatively, scoop the filling into a plastic sandwich
va r i at i o n s
bag. Cut off the corner of the sandwich bag and squeeze
any spice combination (p. 166)
the yolk mixture into the whites.
any vegetable, finely chopped
green chili and cheese
Sprinkle with the scallions and some paprika for color.
feta and fresh dill
Have a great party!
bacon
avocado
olives
bat c h e s 131 bat c h e s
13 0 131
Perogies
makes sixty to seventy two-
In a large bowl, mix the flour and salt. Pour in the yogurt, eggs, and
a tablespoon of water. Mix it slowly and carefully. The dough will be
quite sticky. Cover it with a towel or plastic wrap while you make the
$14 t o t a l
filling.
$ 0 .2 0 / p e r o g y
Put the chopped potatoes in a pot and cover with water, then add a bit
This is a huge recipe that will of salt. Cover with a lid and bring to a boil over medium-high heat
feed you for days. It takes before removing the lid. Let the potatoes cook until tender, about 20
time and effort, but the results minutes. Test them with a fork: if it goes through easily, they’re done.
are worth it. The most fun
approach is to invite a couple Drain the potatoes and add shredded cheese, salt, pepper, and any
of friends over for a perogy- additions you might enjoy. I like strong aged cheese because you don’t
making party. Everyone takes have to use as much. I usually use several additions, and you should
home a bag or two for the play around with some of your favorite things—there aren’t many
freezer, and it’s a great time! flavors that don’t work in potatoes! Next, mash the potatoes with an
electric mixer or just two forks. Once the filling is ready, gather some
friends because shaping takes some time!
dough
4½ cups all-purpose flour Flour your countertop liberally. Split the dough in half. Keep one half
2 tsp salt covered, but place the other half on the floured surface. Use a rolling pin
2 cups yogurt or sour cream to flatten the dough, about ¼” thick. Punch out as many 3” to 4” dough
2 eggs circles as possible, using a round cookie cutter or a drinking glass.
1 tbsp water, as needed Squish the scraps into the remaining covered half of the dough.
filling Drop about a tablespoon of filling in the center of one circle of dough.
5 Russet potatoes, roughly cubed Fold the dough over the filling and press the edges to create a dumpling.
1½ cups sharp cheddar, shredded The stickiness should ensure a tight seal. Lay the dumpling on a floured
salt and pepper surface and use a fork to squish the edges together. Repeat until you run
out of circles, then repeat everything with the remaining dough.
additions
2 tbsp scallions, chopped Once you have all your perogies formed, boil a pot of water and add
4 cloves roasted garlic, minced about 12 perogies. Let them cook until they rise to the top, about
2 tbsp Dijon mustard 1 minute. Pull out the boiled perogies with a spoon, then repeat with
1 tsp cayenne pepper the remainder in the same pot of water.
1 tsp paprika
If you’re planning to freeze some of the perogies, let them cool down
to serve and then put them in freezer bags with the air squeezed out. I usually
sour cream do 12 to a bag, but you can portion them out in whatever way suits
scallions, chopped you. They will keep for at least 6 months in the freezer.
You can eat the perogies just boiled, but if you’re anything like my
family, you’ll prefer them fried afterwards. Melt a tablespoon of butter
in a pan on medium heat, then fry up as many perogies as you want.
(Six per person is plenty.) Flip them every few minutes until they’re
132
bat c h e s browned on all sides. Serve with scallions and a dollop of sour cream. 13 3
bat c h e s
132 13 3
To save time, see whether your grocery store has pre-made dumpling wrappers,
usually in the freezer section or Asian aisle. They come round or square and
might be called gyoza or wonton wrappers, but any will work.
$ 7.2 0 t o t a l
$ 0 .12 / d u m p l i n g If you’re making your own dumpling dough, add the flour and salt to a large
bowl. Make a crater in the middle and crack in the eggs along with the water.
Use one hand like a shovel to mix the dough into a shaggy mass. If it seems too
dry, add water a few drops at a time. Knead the dough for a minute, then cover
it with plastic wrap or a damp towel and let it rest for 30 minutes to 2 hours.
Choose one filling or the other. Mix all the filling ingredients in a large bowl.
Once the dough has rested, split it into four chunks. Dust your countertop with
flour, then roll the first piece of dough into a log. Leave the other pieces covered
so that they don’t dry out.
Cut the log into 15 equal slices, then use your hands to form one of the slices
into a flat disc. With a rolling pin, flatten the disc into an almost paper-thin
circle about the size of a drink coaster.
Place a heaping tablespoon of filling in the center of the dough. Lift all the edges
to meet in the middle, then pinch it closed like a little parcel. If the dough won’t
stick to itself, wet your fingertips and dab the edges.
Repeat until you run out of either filling or dough. This is a great time to ask
for help from family or friends—one person rolling while others fill and cook.
Now, a tough decision: do you want to steam, fry, or boil your dumplings?
To steam them, spread a small amount of oil around a large pan. Fill the pan
4 cups flour
salt
dough
pork filling
1 lb ground pork
or sausage,
cooked or raw
Dumplings
makes sixty
with dumplings—as many as you can fit without them sticking to each other.
Turn the heat to medium and let them sizzle for about a minute. Once the
dough has absorbed most of the oil, add about ½ cup of water to the pan, then
2 eggs quickly cover with a lid. The water will splatter and sizzle loudly. Leave the lid
3 cups collards, chard,
1 cup water spinach, or scallions, on for about a minute to steam the dumplings, then turn the heat down to low
finely chopped and remove the lid. Let it keep cooking until the water evaporates, then turn off
veggie filling 2 tbsp soy sauce My friend Raffaella comes from a huge family and the heat. Your dumplings should be steamed on top with crispy, brown bottoms.
3 cups broccoli, 1 tsp toasted sesame oil fondly recalls making dumplings with her sisters
finely chopped 2 scallions, chopped growing up. (Her brothers just ate them.) Dumplings To pan-fry them instead, start following the technique above, but use more oil.
2 cups carrot, grated 2 eggs are a great way to use up veggies that don’t look fresh Skip the water and the lid entirely. Just keep frying! Once the dumplings are
8 oz firm tofu, crumbled
anymore. Minced inside a dumpling, they come back to golden on one side, flip them to fry the other side. This method is awkward with
2 tbsp soy sauce additions life! I’ve provided a couple of ideas here, but as with so parcel-style dumplings but works well for other shapes, so plan accordingly.
1 tsp toasted sesame oil ginger root, grated
many recipes, the filling is up to you. If you mess up
2 scallions, chopped garlic
and it comes out bland, just dip the dumpling in soy Alternatively, boil the dumplings by dropping them into a pot of boiling water.
2 eggs
bat c h e s sauce or chili sauce and you’ll still be happy. When they rise to the top, they’re ready to eat, usually in 1 or 2 minutes. bat c h e s
13 4 135
Staples Flour Tortillas -
makes twenty four small
$1. 70 t o t a l
$ 0 . 07 / t o r t i l l a
In a large bowl, whisk the dry ingredients. Add clarified butter or lard.
Lard is more traditional, but I prefer clarified butter. Even regular butter
is fine. Using your fingers, squish the butter against the flour until the
mixture looks like moist crumbs. Add the hot water—not boiling, just
hot—and form into dough with your hands. Leave the dough in the
bowl for an hour, covered by plastic wrap or a moist towel.
Roll the dough into 24 small balls. Keep them covered with the towel.
Lightly flour your countertop. Gently flatten one dough ball with your
palm, then roll it out with a rolling pin. Flip it over to make sure it
doesn’t stick to the counter; add more flour if it does stick. Once you
have the ball rolled out nice and thin, set it aside under a moist towel.
Once you’ve rolled out one or two tortillas, put a non-stick or cast-
iron pan on medium-high heat. Let it get nice and hot. Place a tortilla
in the pan. Once it starts to dry up around the edges, flip it over with
a spatula, then gently press it down to give it some color underneath.
Once the tortilla has brown spots on both sides, remove it from the pan
and continue with the next. Work quickly! As you wait for each tortilla
to cook, roll out more. You’ll get better at this part with practice.
If you’re serving the tortillas soon, place them in a warm oven to keep
them pliable. If they’re for later in the day, pile them under a cloth while
you finish making them. Once you’re done, wrap them in aluminum
foil and put them in the fridge. Heat in the oven before serving. s ta p l e s
13 6 137
Roti
makes sixteen
Pizza Dough
makes four individual pizzas
$ 0.03 / r o t i Once you have practiced, you can roll out one roti while another to 3 hours, depending on the The next day, 2 to 3 hours $ 0 .2 0 / c r u s t
cooks in the pan to make the process quicker. warmth of your kitchen. It’s before you want to bake your
done rising when it has doubled pizzas, remove the dough from
Keep them under a towel on the counter or in a warm oven in size. Then it’ll be ready to the fridge to return to room
s ta p l e s until ready to serve. shape into your favorite pizza! temperature. s ta p l e s
138 139
Fresh When a reader, Jeanne, asked for a good pasta dish, I decided to show
her how to create it from scratch. Sure, making pasta by hand requires
elbow grease and a good rolling pin, but you’ll be surprised at how
$ 0 . 35 t o t a l
$ 0 . 35 / s e r v i n g Pasta
for one large entree
simple, cheap, and tasty it is. If an Italian grandmother can do it, so can
you! Because fresh pasta is so wonderful, the sauce doesn’t need to be
complicated. I love this with tomato sauce (p. 142) and a little cheese.
¾ cup all-purpose flour Multiply this recipe by the number of people you are serving, maybe a
or bread flour bit less. The stated quantities are a useful ratio, but produce big portions.
1 egg
olive oil or vegetable oil Put the flour in a bowl. Make a crater in the center of the flour and
crack the egg into it. Mix with your hands. The egg takes a while to
release all its moisture, so don’t panic if things are dry at first. If, after
mixing for about a minute, the dough still seems excessively dry, add a
teaspoon of water. Keep mixing until you develop a stiff dough that is
quite dry. The dryness makes it easier to roll out and keeps the noodles
from sticking together when you cook them.
Place the dough in a lightly oiled bowl covered with a moist towel or
plastic wrap for 1 or 2 hours.
Once an hour (or more) has passed, you’ll notice a marked change in the
dough. Now that the egg has released its moisture, you’ll have a pale
yellow, smooth, pliable dough. Knead again to create a smooth ball.
By the time the pasta is rolled out, it should be dry enough to avoid
sticking to itself. If it’s still moist, leave it to sit for a few minutes.
Slice into whatever size of noodles you like. It’s easy to make the noodles
a consistent size if you fold the dough over itself a few times first. Shake
the cut noodles on a tray with a bit of flour to keep them from sticking.
14 0 141
Best Tomato Sauce Chorizo and
White Bean
makes three and a half cups
$1 / c u p $1.2 5 / c u p
142 14 3
$1. 5 0 t o t a l
$ 0 . 75 / s e r v i n g
Rainbow method
Here are three quick ways to make plain rice a little The best way to prepare dried beans is to soak them overnight. The next
more exciting. An early reader, Charles, said he loves
rice with vegetables, but these treatments work for How day, drain the water and rinse thoroughly before cooking in fresh water.
To make normal rice, pour 2 cups of water into a pot with 1 cup of uncooked
Cook Cover the drained beans with fresh water in a large pot. Bring to a boil
on medium heat, then turn down the heat so that the beans boil gently.
Dried
1 cup rice
2 cups water rice and two pinches of salt. That’ll be enough for two generous portions, or Put a lid on the pot, but leave it askew so the water doesn’t boil over.
salt three or four smaller servings. With the lid off, bring to a low boil over medium
heat, then turn the heat down to low and put the lid on slightly askew, so that Check on the beans every half hour or so, making sure to keep them
1 cup canned
the steam can escape. Cook for about 20 minutes, until the water is all gone.
: Stir the tomatoes with 1½ cups of water, then pour it into a pot with
red rice
Beans covered with water if it boils away.
Beans take vastly different lengths of time to become tender. The older
tomatoes, puréed 1 cup of uncooked rice and two pinches of salt. Cook as above. and bigger they are, the longer they take to cook. Very old, very large
beans can take as long as four hours.
1 cup canned winter o r a n g e r i c e : Stir the squash, pumpkin, or sweet potato with 1½ cups of water, additions while cooking
squash, pumpkin, or then pour it into a pot with 1 cup of uncooked rice and two pinches of salt. a bay leaf If you are making refried beans or beans for a soup or stew, don’t
sweet potato, puréed
(You can also use frozen, boiled, or sautéed squash.) Cook as above. a bouquet garni of favourite worry about overcooking them; it’s fine if they’re mushy. If you want
tough herbs to maintain their shape and integrity, however, monitor them closely
1 cup frozen spinach, green rice: Chop up the spinach as much as you like. The more finely chopped, dried herbs and spices once they’re getting close to done.
beet greens, chard, the more it will disperse into the rice. Cook normal rice, as above, for about onion
or fresh parsley garlic
15 minutes, until most of the water is gone but not quite all. Mix the spinach Once the beans are tender, you can drain them or leave them wet,
into the rice. Cook with the lid off for the last 5 minutes. Adding the spinach at chilies depending on what you’re using them for. Add salt to taste—they will
s ta p l e s the end keeps it lush and bright, rather than the sad color of overcooked spinach. ginger root need a fair bit! s ta p l e s
14 4 145
This is a method more than a recipe
since you’ll have a random amount
of bread. If making croutons, start
by cutting the bread into cubes. If
making breadcrumbs, mince the loaf
with a knife, or just tear it apart, or
method
I am constantly haunted by throw small chunks of bread into a
14 6 147
Agua Fresca
serves four to six
You don’t need a special drink at every For some fruits, you can also choose to leave
meal (unless of course it is the meal!) the pulp: it’s particularly great when making a
but when you do, let fruit play a melon agua fresca since it mostly disappears.
leading role, and make it yourself. It’ll
be so much better than the overpriced Serve over ice. Try some of the variations I’ve
bottles in the supermarket. 149 suggested or whatever fruits you like! drinks
148 149
Smoothies
for two
: If you like the grocery store’s
d r i n k a b l e yo g u r t
$ 0 . 5 0 - $1 / s e r v i n g
drinks, in particular, are the most refreshing melon, dice and freeze whatever you don’t eat.
treat on a hot summer day. Pull it out and blend it with a bit of water or
juice to thin it out. It’s like a better slushy!
½ cup yogurt
1 cup frozen berries
milk or juice to thin as needed
1 mango, diced
1 cup yogurt
milk to thin as needed
150
drinks 151
drinks
150 151
Caramelized Bananas
for two
Desserts
$ 0 . 70 t o t a l
$ 0 . 35 / s e r v i n g
152 153
Coconut Chocolate Cookies
makes forty
$10 t o t a l
$ 0 .2 5 / c o o k i e
2/
cup shaved, unsweetened
3
In a medium-sized bowl, stir together the flour, salt, and baking soda.
coconut, toasted
1½ cups chocolate chips
In another bowl, beat the brown sugar and melted butter together for
½ lb unsalted butter (2 sticks)
about 2 minutes, until they’re smooth. Add the eggs and vanilla and
2 cups all-purpose flour
beat for about 5 minutes, until the mixture lightens in color. Mix the
1 tsp salt
flour mixture with the brown sugar mixture, a third at a time, until it
1 tsp baking soda
forms a dark brown, homogeneous mass. Add the chocolate chips and
1½ cups dark brown sugar
coconut and stir until just combined.
2 eggs
2 tsp vanilla
Place the dough in the fridge for 20 minutes.
Let the cookies bake for 8 to 10 minutes. After you take them out of the
oven, leave them on the sheet to set for 2 minutes, then move them to
plates to cool further. Don’t stack the cookies until they’ve cooled fully.
desserts desserts
154 155
Peach Coffee Cake
f o r t w e lv e
$9 t o ta l
$ 0 . 75 / s e r v i n g
This is adapted from the apple cake Turn your oven to 350 °F.
often served during Rosh Hashanah.
It’s simple and wonderful for dessert, Using the paper wrapping from the butter, lightly
with tea, or as a sweet breakfast. The butter an 8” x 11” glass baking dish or 9” springform
juicy peaches add a ton of flavor to pan. Any shape will do so long as it is large enough.
this simple cake. If you buy peaches in This cake doubles in size when it bakes.
season, the cost can be quite reasonable.
In a large bowl, mix the peach slices, lemon juice, and
cinnamon together with your hands, making sure the
peaches are well coated in cinnamon.
6 peaches, pitted and cut into 8 slices each
1 tsp cinnamon In a medium bowl, stir the flour with the baking
½ lemon, juiced powder, getting rid of any lumps.
2 cups all-purpose flour
2 tsp baking powder In another large bowl, beat the butter, brown sugar,
½ lb unsalted butter (2 sticks), at room temperature and salt, either with a wooden spoon or an electric
11/3 cups brown sugar mixer. Stop when the mixture is fluffy and has slightly
1/
8 tsp salt lightened in color. Add the vanilla, then the eggs one at a
2 large eggs time, fully mixing in the first before adding the second.
1 tsp vanilla
If using an electric mixer, switch to a wooden spoon
and add the flour mixture into the butter mixture,
gently incorporating it until it’s smooth. The batter will
be quite thick.
desserts desserts
156 157
Avocado John, the reader who introduced me to the silky magic
of this milkshake, lives in California, where avocados
are often less than a dollar. If you can find a similar
Milkshake
for two
deal, whip up a batch of these! If your avocado isn’t
quite ripe, a bit more lime juice will bring out the flavor.
Fast
1 tbsp lime juice
1 pinch salt the liquid is Kermit the Frog green, it’s
2 tbsp sugar ready. Taste it and add more sugar or
lime juice as needed.
Sorbet
for four
almond milk, or rice milk instead
of regular milk. Each adds a little
of its own flavor to the drink.
158 159
Peanut
Sauce
makes one cup
$3 t o ta l
$3 / c u p
16 0 161
Spice Oil
makes one cup
$3.50 t o ta l $ 2 .2 5 t o t a l
$3.50 / c u p $ 0 . 75 / c u p
1 clove garlic
Salsa
1 cup olive or vegetable oil
2 tbsp chili flakes or dried red chilies
1 tsp Sichuan or regular peppercorns
1 star anise makes three cups
162 16 3
$2.50 t o ta l $3.50 t o ta l
$1.2 5 / c u p $1. 75 / c u p
ideas
Pizza
Raita
makes two cups
Raita is a traditional Indian sauce served with all kinds of things. It’s
simple and surprisingly tasty. Spoon it onto chana masala (p. 93), the
potato and kale rolls (p. 84), or anything spicy to cool things down.
Tzatziki
makes two cups
Grate the cucumber and place it in a sieve over
a large bowl. Salt the cucumber and mix it
around. Leave it for 30 minutes to 2 hours,
occasionally pressing the cucumber gently into
the sieve to get the liquid out. The salt will help
leach the water out of the cucumber.
1 cup cucumber, chopped This recipe is extremely If you’re in a hurry, you don’t have to strain
½ cup tomato, chopped loose. Basically, just stir this at all: you can just mix the ingredients Line another sieve (or the same one, cleaned)
¼ cup red onion, chopped some of your favorite together. However, removing the water from with paper towel or cheesecloth and pour the
1 cup yogurt chopped vegetables into the cucumber and yogurt intensifies the flavor. yogurt into it. You can leave it for as little as
1 tsp cumin powder yogurt and add salt Your patience will be rewarded by a thick sauce 1 hour on the counter or overnight in the
½ tsp cayenne powder and pepper. Use this that gives you a new perspective on cucumbers. fridge. The longer you leave it, the thicker it will
2 tbsp fresh cilantro, chopped as a stepping stone to get. This is how Greek yogurt is made!
salt and pepper develop your own.
Mix the strained cucumber with the yogurt
2 cups yogurt
additions After you stir all the and the other ingredients, then taste. Adjust the
1 large cucumber, grated
1 tbsp ginger, grated ingredients together, salt and pepper and add any more dill or onion.
1 tsp salt
2 tbsp mint store the raita in a
2 tbsp fresh dill, chopped
¼ cup chickpeas covered container in Enjoy on sandwiches, as a dip, with pita or
2 scallions, finely chopped
cooked spinach the fridge until you’re tortilla chips, or over meatballs, kebabs or
salt and pepper
f 16
l a v4or ready to use it. anything spicy. f l avo r
16 4 165
ideas
So many of the recipes in this collection can be easily
modified to your taste. Learning to cook with different
spices, herbs, and aromatics will instantly elevate your
cooking and open up new and interesting possibilities.
Spices and
Spices are expensive to buy, but since you use such
small amounts, they end up costing pennies per recipe.
Aromatics
If you’re able to shop around, look for inexpensive spices
in bulk at ethnic markets.
Try the flavor combinations below on
Below, I’ve ranked what I feel are the most important anything from rice to roasted chicken
seasonings, but if you already know what you like, to vegetables. Mix them into butter,
please listen to yourself! I know that my sister would or add them to popcorn, toast, or
rank chipotle powder just under salt, so do as your vegetables. In short, experiment!
heart commands.
little spicy. I add just a dash of chili flakes to almost all lemon zest and garlic
savory dishes to give them a little more dimension. Plus, oregano, cumin, and chili powder
chili flakes are usually pretty cheap. cumin seeds, coriander seeds, and mustard seeds
onion, garlic, and ginger
cumin or cumin seeds : Cumin goes well with so many anchovy, garlic, and chili
flavors, and is essential in Mexican and Indian cuisine. salt, pepper, and Romano or Parmesan
onion, chili, and fresh cilantro
curry powder: Curry powder is a bunch of south Asian sage, rosemary, and thyme
spices blended together. I prefer to make my own out of lemon, olives, and garlic
individual spices, but if you’re new to curry, consider chipotle powder and lime
buying a blend to start out. If you love it, start buying pickling spices
the separate spices. paprika and fresh dill
garlic and fresh parsley
dried oregano and dried thyme: Both of these herbs are fennel seeds and fresh parsley
still tasty when dried. They add a lot of flavor to chili, orange, lemon, and lime zest
soups, or roasted vegetables. However, don’t bother ginger, cinnamon, and black pepper
with dried basil, dried cilantro, or dried dill unless you cardamom, coriander, and bay leaf
particularly like them and can’t afford to get them coconut, chili, and lime
fresh. They lose almost all their magic when dried. scallions and fresh cilantro
garlic and fresh basil
c i n n a m o n : This is probably everyone’s favorite “sweet”
16 6 167
Thanks
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170 171
Index bread.....................26, 36, 39, 44, 49, 87, 94, 102
Croutons or Breadcrumbs........................146
Flour Tortillas.......................................... 137
Charred Summer Salad...................................55
chicken....................................................57, 106
Filipino Chicken Adobo..............................98
Dal.................................................................35
Deconstructed Cabbage Rolls.........................109
Deviled Eggs.................................................130
Pizza Dough............................................ 139 Roast Chicken.......................................... 121 dill........................... 17, 43, 46, 54, 105, 130, 165
Roti.........................................................138 schmaltz.............................................. 11, 98 Drinkable Yogurt..........................................150
Agua Fresca.................................................. 149 Things on Toast....................................69-73 stock............................11, 36, 39, 97, 117, 121 Dumplings...................................................134
almonds.........................................................30 broccoli....................... 62, 72, 113, 114, 122, 134 chickpeas......................................................164 eggplant................................................110, 122
anchovies.................................... 44, 72, 80, 118 Broccoli Apple Salad...................................54 Beet and Chickpea Salad.............................53 Broiled Eggplant Salad................................43
apples Broccoli, Egg, and Cheddar Empanadas......83 Chana Masala............................................93 Broiled Eggplant Salad Toast......................72
Apple Cinnamon Oatmeal..........................31 Salty Broccoli Toast....................................72 Spinach and Chickpea Toast.......................73 Pasta with Eggplant and Tomato................90
Broccoli Apple Salad...................................54 broccoli rabe................................................. 118 Chili Powder and Lime Popcorn.......................75 eggs............................18, 21, 22, 31, 62, 69, 102,
Asian Greens Gra Prow Toast..........................70 Broccoli Rabe and Mozzarella Calzones......80 chilies............................... 46, 106, 125, 145, 161 118, 132, 134, 141, 155, 156
asparagus.....................................................122 broth, vegetable.............................. 11, 36, 66, 97 chipotle en adobo..................................... 101 Broccoli, Egg, and Cheddar Empanadas......83
avocado...........................................26, 101, 130 Broiled Eggplant Salad.....................................43 dried red.................................................. 162 Brussels Sprout Hash and Eggs...................65
Avocado Milkshake.................................. 159 Broiled Eggplant Salad Toast......................72 green................................26, 35, 97, 117, 130 Deviled Eggs............................................130
bacon....................................26, 87, 94, 101, 130 Broiled Grapefruit...........................................16 jalapeño.......49, 52, 93, 98, 130, 143, 161, 163 Egg Sandwich with Mushroom Hash.........26
Baklava Oatmeal............................................30 Brown Sugar and Orange Zest Popcorn...........75 chocolate Omelette....................................................17
bananas..........................................................32 Brussels sprouts............................................122 Chocolate Zucchini Muffins.......................21 Tomato Scrambled Eggs.............................15
Banana Pancakes.......................................18 Brussels Sprout Hash and Eggs...................65 Coconut Chocolate Cookies...................... 155 Vegetable Quiche, Hold the Crust.............. 114
Caramelized Bananas............................... 153 burgers chorizo............................................26, 109, 130 Ever-Popular Potato Salad...............................46
basil..............................................15, 89, 90, 110 Half-Veggie Burgers.................................102 Chorizo and White Bean Ragu................. 143 Fast Melon Sorbet.........................................158
Thai...........................................................70 butternut squash cilantro......... 35, 40, 61, 84, 87, 93, 101, 163, 164 fennel...........................................................122
beans....................... 52, 69, 87, 97, 102, 134, 163 Lightly Curried Butternut Squash Soup......40 Scallion and Cilantro Popcorn....................75 feta....................................................55, 60, 130
black-eyed peas.................................... 73, 94 cabbage.........................................................106 cinnamon............................................... 21, 156 fettucine
Chorizo and White Bean Ragu................. 143 Deconstructed Cabbage Rolls....................109 Apple Cinnamon Oatmeal..........................31 Creamy Zucchini Fettucine........................89
green................................................... 59, 62 Caramelized Bananas.................................... 153 Baklava Oatmeal.......................................30 Filipino Chicken Adobo...................................98
How to Cook Dried Beans........................ 145 Caramelized Onions and Cheddar Toast..........71 Pumpkin Oatmeal......................................30 fish
My Dad’s Baked Beans, and Mine............. 101 carrots....... 50, 52, 62, 94, 98, 105, 106, 122, 134 cocoa powder..................................................21 Spicy Broiled Tilapia with Lime................126
sprouts....................................................106 cauliflower........................... 62, 80, 87, 114, 122 coconut..................................................... 25, 32 Flour Tortillas............................................... 137
beef.................................................52, 106, 109 Cauliflower Cheese................................... 113 Coconut and Lime Oatmeal........................29 French Onion Soup.........................................39
Beef Stroganoff........................................105 Cauliflower Tacos......................................77 Coconut Chocolate Cookies...................... 155 Fresh Pasta.................................................... 141
Half-Veggie Burgers.................................102 Smoky and Spicy Roasted Cauliflower........58 coconut milk................................40, 98, 161 fruit
stock...................................................11, 105 Cayenne and Smoked Paprika Popcorn............75 Cold (and Spicy?) Asian Noodles......................50 Agua Fresca............................................. 149
beets.............................................................122 celery............................................36, 94, 97, 117 collards............................................26, 109, 134 Apple Cinnamon Oatmeal..........................31
Beet and Chickpea Salad.............................53 Chana Masala.................................................93 Black-Eyed Peas and Collards......................94 Berry Oatmeal...........................................29
greens......................................................144 cheese....................................... 17, 109, 114, 130 Black-Eyed Peas and Collards Toast............73 Berry Smoothie........................................150
bell pepper.............................. 36, 40, 62, 94, 97, cheddar.................... 22, 31, 39, 52, 61, 71, 77, corn............................................52, 55, 109, 163 Broccoli Apple Salad...................................54
101, 102, 117, 122 83, 110, 113, 114, 117, 132 Corn Soup.................................................36 Broiled Grapefruit......................................16
berries.................................................... 32, 149 cotija................................................... 55, 60 Mexican Street Corn..................................60 Mango Lassi............................................150
Berry Oatmeal...........................................29 feta...............................................55, 60, 130 Cornmeal Crusted Veggies..............................62 Yogurt Smash!...........................................32
Berry Smoothie........................................150 mozzarella......................................66, 79, 80 cotija........................................................ 55, 60 garlic......................26, 35, 36, 39, 40, 44, 59, 65,
Best Tomato Sauce........................................142 Parmesan................44, 60, 70-72, 89, 90, 118 Creamy Zucchini Fettucine.............................89 66, 70, 72, 73, 80, 83, 84, 89,
black-eyed peas queso fresco...............................................52 Croutons or Breadcrumbs.............................146 90, 93, 94, 97, 98, 105, 106, 109,
Black-Eyed Peas and Collards......................94 Romano..................44, 60, 70-72, 89, 90, 118 cucumber......................49, 50, 52, 149, 164, 165 110, 113, 117, 118, 121, 122, 125,
Black-Eyed Peas and Collards Toast............73 chard, Swiss............................ 44, 109, 134, 144 daikon radish................................................106 132, 134, 142, 143, 145, 161-163 index
172 173
ginger root..............................35, 59, 70, 84, 93, mango...................................................149, 163 pasta..............................................................50 potatoes.................................. 26, 36, 66, 79, 98,
98, 106, 134, 145 Mango Lassi............................................150 Beef Stroganoff........................................105 105, 122, 125, 132
grapefruit melon........................................................... 149 Best Tomato Sauce...................................142 Ever-Popular Potato Salad..........................46
Broiled Grapefruit......................................16 Fast Melon Sorbet....................................158 Chorizo and White Bean Ragu................. 143 Potato and Kale Rolls with Raita.................84
grapes....................................................... 32, 49 Melon Smoothie.......................................150 Creamy Zucchini Fettucine........................89 Potato Leek Pizza.......................................79
green beans....................................................62 Mexican Street Corn.......................................60 Fresh Pasta............................................... 141 Poutine......................................................66
Spicy Green Beans......................................59 mozzarella Pasta with Eggplant and Tomato................90 pumpkin......................................................144
green chili..............................26, 35, 97, 117, 130 Broccoli Rabe and Mozzarella Calzones......80 peaches............................................ 49, 149, 163 Pumpkin Oatmeal......................................30
Green Chili and Cheddar Quesadillas.......... 61 Potato Leek Pizza.......................................79 Peach Coffee Cake....................................156 queso fresco....................................................52
grits Poutine......................................................66 peanuts................................................... 53, 106 Rainbow Rice................................................144
Shrimp and Grits..................................... 117 mushrooms.......................................... 105, 106 peanut butter.............................................32 raita
Half-Veggie Burgers......................................102 Egg Sandwich with Mushroom Hash.........26 Peanut Butter and Jelly Granola Bars.........25 Potato and Kale Rolls with Raita.................84
herbs................................................ 25, 72, 122 My Dad’s Baked Beans, and Mine.................. 101 Peanut Sauce............................................ 161 Raita........................................................164
basil.........................................15, 89, 90, 110 nectarines.......................................................49 peas................................................. 26, 109, 118 red onion......................................17, 49, 71, 164
basil, Thai..................................................70 noodles.................................50, 89, 90, 105, 106 Peas and Lemon Toast................................70 red wine................................................. 39, 105
cilantro.... 35, 40, 61, 84, 87, 93, 101, 163, 164 oats.......................................................... 21, 25 peppers rice............... 59, 87, 93, 94, 97, 98, 109, 125, 126
dill...................... 17, 43, 46, 54, 105, 130, 165 Apple Cinnamon Oatmeal..........................31 bell........ 36, 40, 62, 94, 97, 101, 102, 117, 122 Rainbow Rice...........................................144
parsley............................................... 46, 144 Baklava Oatmeal.......................................30 chili............................. 46, 106, 125, 145, 161 Rice Krispies....................................................25
sage................................................... 66, 122 Berry Oatmeal...........................................29 chipotle en adobo..................................... 101 Roast Chicken............................................... 121
thyme......................................... 39, 113, 122 Coconut and Lime Oatmeal........................29 dried red chili........................................... 162 Roasted Vegetables.........................................122
honey....................................................... 30, 32 Oatmeal.....................................................28 green chili.........................26, 35, 97, 117, 130 Cauliflower Tacos......................................77
Jacket Sweet Potatoes......................................57 Pumpkin Oatmeal......................................30 jalapeño................................... 49, 52, 93, 98, Roasted Potatoes with Chilies...................125
jalapeño............49, 52, 93, 98, 130, 143, 161, 163 Savory Oatmeal.........................................31 130, 143, 161, 163 Roasted Vegetables Toast............................71
Whole-Wheat Jalapeño Cheddar Scones......22 okra................................................................62 Perogies........................................................132 Smoky and Spicy Roasted Cauliflower........58
jam.................................................................32 olives.................................. 49, 65, 109, 118, 130 pickles.................................................... 46, 130 Romano.......................44, 60, 70-72, 89, 90, 118
Peanut Butter and Jelly Granola Bars.........25 Omelette.........................................................17 pineapple...............................................149, 163 roti.................................................................93
kale onion........................... 26, 35, 36, 40, 73, 84, 93, pistachios.......................................................30 Potato and Kale Rolls with Raita.................84
Kale Salad................................................. 44 94, 97, 101, 105, 109, 114, pizza..............................................................87 Roti.........................................................138
Potato and Kale Rolls with Raita.................84 117, 122, 143, 145, 163 Broccoli Rabe and Mozzarella Calzones......80 sage................................................................66
kiwi................................................................32 Caramelized Onions and Cheddar Toast.....71 Pizza Dough............................................ 139 salsa................................ 52, 61, 77, 87, 101, 113
kohlrabi........................................................122 French Onion Soup....................................39 Potato Leek Pizza.......................................79 Salsa........................................................ 163
leeks...............................................................71 red...........................................17, 49, 71, 164 plums..................................................... 49, 163 Salty Broccoli Toast........................................72
Potato Leek Pizza.......................................79 scallions................. 31, 40, 46, 50, 52, 57, 66, polenta sausage....................................................97, 134
Leftovers.........................................................87 75, 101, 106, 110, 113, Spicy, Crunchy, Creamy Polenta............... 118 chorizo................................26, 109, 130, 143
lemon.....................43, 44, 46, 54, 59, 65, 70, 89, 117, 130, 132, 134, 165 popcorn.................................................... 55, 74 Savory Oatmeal..............................................31
110, 113, 121, 122, 142, 149, 156 shallots................................................ 17, 66 Brown Sugar and Orange Zest...................75 Savory Summer Cobbler............................... 110
lentils................................................... 102, 109 orange.................................................... 30, 149 Cayenne and Smoked Paprika....................75 scallions...................... 31, 40, 46, 52, 50, 57, 66,
Dal............................................................35 Brown Sugar and Orange Zest Popcorn......75 Chili Powder and Lime...............................75 75, 101, 106, 110, 113,
lettuce............................................................52 panzanella Parmesan and Black Pepper........................75 117, 130, 132, 134, 165
Lightly Curried Butternut Squash Soup...........40 Spicy Panzanella........................................49 Parmesan and Oregano..............................75 Scallion and Cilantro Popcorn....................75
lime............................. 32, 46, 49, 52, 53, 55, 60, Parmesan.....................44, 60, 70-72, 89, 90, 118 Scallion and Cilantro.................................75 shallots..................................................... 17, 66
130, 149, 158, 159, 163 Parmesan and Black Pepper Popcorn...........75 Spice Oil.....................................................75 shrimp...........................................................97
Coconut and Lime Oatmeal........................29 Parmesan and Oregano Popcorn.................75 Turmeric and Coriander.............................75 Shrimp and Grits..................................... 117
Chili Powder and Lime Popcorn..................75 parsley.................................................... 46, 144 pork....................................................... 98, 134 Smoky and Spicy Roasted Cauliflower.............58
index Spicy Broiled Tilapia with Lime................126 parsnips........................................................122 Spicy Pulled Pork.....................................129 Cauliflower Tacos......................................77 index
174 175
Smoothies tomatoes....... 26, 49, 50, 52, 57, 97, 101, 109, 114,
Berry.......................................................150 117, 125, 130, 143, 144, 163, 164
Drinkable Yogurt.....................................150 Best Tomato Sauce...................................142
Mango Lassi............................................150 Chana Masala............................................93
Melon......................................................150 Pasta with Eggplant and Tomato................90
sour cream......................40, 52, 57, 61, 105, 132 Savory Summer Cobbler.......................... 110
soy sauce...........................50, 59, 66, 70, 97, 161 Tomato Scrambled Eggs.............................15
spice oil...........................................................50 tortilla...............................................15, 69, 125
Spice Oil................................................... 162 Cauliflower Tacos......................................77
Spice Oil Popcorn.......................................75 chips..........................................................52
Spices and Aromatics.................................... 166 Flour Tortillas.......................................... 137
Spicy Broiled Tilapia with Lime.....................126 Green Chili and Cheddar Quesadillas.......... 61
Spicy Green Beans...........................................59 Turmeric and Coriander Popcorn.....................75
Spicy Panzanella.............................................49 turnips.........................................................122
Spicy Pulled Pork..........................................129 tzatziki...........................................................87
Spicy, Crunchy, Creamy Polenta.................... 118 Tzatziki................................................... 165
spinach....................... 34, 84, 114, 134, 144, 164 vanilla....................... 18, 149, 150, 155, 158, 159
Spinach and Chickpea Toast.......................73 vegetable broth............................... 11, 36, 66, 97
squash................... 62, 71, 89, 113, 114, 122, 144 Vegetable Jambalaya.......................................97
Lightly Curried Butternut Squash Soup......40 Vegetable Quiche, Hold the Crust................... 114
Savory Summer Cobbler.......................... 110 Whole-Wheat Jalapeño Cheddar Scones..........22
stock............................................................... 11 wine, red................................................ 39, 105
beef..........................................................105 winter squash..................... 62, 71, 113, 114, 122
chicken........................11, 36, 39, 97, 117, 121 Lightly Curried Butternut Squash Soup......40
sunchokes.....................................................122 yogurt............................ 21, 52, 54, 93, 132, 158
sweet potatoes................................. 57, 122, 144 Drinkable Yogurt.....................................150
Swiss chard................................... 109, 134, 144 Raita........................................................164
tacos................................. 87, 121, 122, 125, 129 Tzatziki................................................... 165
Cauliflower Tacos......................................77 Yogurt Smash!...........................................32
Taco Salad..................................................52 zucchini................................. 26, 49, 55, 62, 114
tahini.............................................................43 Chocolate Zucchini Muffins.......................21
Things on Toast..............................................69 Creamy Zucchini Fettucine........................89
Asian Greens Gra Prow Toast.....................70 Savory Summer Cobbler.......................... 110
Black-Eyed Peas and Collards Toast............73
Broiled Eggplant Salad Toast......................72
Caramelized Onions and Cheddar Toast.....71
Peas and Lemon Toast................................70
Roasted Vegetables Toast............................71
Salty Broccoli Toast....................................72
Spinach and Chickpea Toast.......................73
thyme.............................................. 39, 113, 122
tilapia
Spicy Broiled Tilapia with Lime................126
tofu..............................................................134
index Tofu Hot Pot............................................106
176