Blood orange salad is a colorful, tangy and healthy way to remind yourself that winter will not last forever. As a bonus, it also wards off scurvy!
This is the salad that reminds us that, even in the dead of winter, there are still wonderful things to be found if you know where to look.
These peanut noodles might be one of the most delicious and easiest recipes we’ve ever created. It’s basically the love child of Chinese cold sesame noodles and Thai chicken satay. If you like those kinds of flavors, I think you’re going to be pretty happy with your dinner.
It’s also happens to be very adaptable. You can make a vegan version with tofu. You could grill shrimp instead of chicken. You could add pretty much any vegetable you would throw into a stir fry (I’ve listed some options with the recipe below).
We found these fresh noodles at our local Asian market but dried spaghetti works equally well. I’ve also seen fresh Chinese egg noodles for sale at our grocery store and those would be great too. Whatever style you decide on, cook them until they’re al dente (but don’t undercook them either).
Delicata squash (or your favorite winter variety) roasted until deeply caramelized and glazed with a delicious miso-maple butter. It’s sweet, salty and so satisfying.
I love butternut squash to bits but even I, an admitted squash fiend, sometimes just can’t deal with the work of prepping it. Those suckers are big and can be a pain in the butternut to peel, chop and seed.
That’s why, if you haven’t yet, you should expand your vegetal horizons to include the lovely and thin-skinned Delicata.
I have to say that in general, beef stew is one of those dishes I had always been ‘meh’ about. I never disliked it, but I can’t say I ever craved it either.
I think I probably associate it with the gross canned stuff that everybody ate in college. You know, that brownish sludge with chunks of ‘beef’ and flecks of ‘carrot’. No thanks!
But a couple of weeks ago we went to my brother and sister-in-law’s house for dinner and they made a version of beef stew that was so good, I knew I wanted to make one at home. It reminded me that stew is basically just braised beef, off the bone. And if your braising liquid is really flavorful, chances are your beef will be too. That’s just science.
A beautiful, healthy salad that combines thinly shredded brussels sprouts and red cabbage with toasted walnuts and Pecorino cheese. Simple but so delicious.
In the midst of all the joyous holiday feasting, it’s easy to forget the pleasures of a simple, really good salad. Don’t get me wrong, one glance at our Instagram feed tells you that we’re chock full of holiday spirit (in the form of toffee, cookies and homemade eggnog) but sometimes it all becomes just a bit too much, you know?
I was going to make this salad for Thanksgiving but feared there would be a riot if there was no Shredded Brussels Sprouts with Bacon and Pecans on the buffet, so I played it safe.