“Is that the money salad?!” Ed asked last week as I served up a platter of broccoli, grapes, cheddar, onions, and walnuts coated in a warm bacon vinaigrette. “Yes, yes it is,” I said. I hadn’t forgotten how much Ed loved this salad (as did everyone else who tasted it), but I didn’t know he’d nicknamed it. That’s a pretty high honor for a salad built on broccoli.
I’ve posted a number of stir-fries (a couple of chicken dishes and pepper steak), but I try out way more stir-fries than I share. I’m particular about the flavors (they’d better be big) and the textures (crisp veggies, small pieces of meat, and a thick sauce), leaving many lackluster dishes to fall into the recipe compost bin of not-quite-good-enough. This spicy stir-fry featuring a ton of veggies and satisfying steak has been on repeat for over a year in our house, so I figured it was time to share.
I love to try new Thanksgiving recipes every year and I especially love sharing my fresh discoveries here (like this corn pudding, these sweet potatoes, and this corn casserole). But there are also many turkey day recipes that I’ve made over the years and haven’t yet had a chance to share. Rather than continue to hoard these half a dozen tried-and-true dishes, I decided to share them all at once below. If you’re still scratching your head for Thursday’s menu, I very much recommend these recipes.
I finally found a Thanksgiving dish that has Ed looking forward to turkey day. I’ve written before about how Ed’s chief Thanksgiving complaint is that the food doesn’t have enough crunch or heat. This dish, an easy-breezy, decadently cheesy corn casserole, has crunch and spice to spare. It’s one of the simplest, but most satisfying holiday sides I’ve made and I have a feeling it’s going to be in the rotation for years.
This post will be a quick one because Jessica is here! In Springfield! From Brooklyn! She’s only here for a couple of days, so I don’t want to waste a second of time that could be spent chatting, laughing, or eating custard (we accomplished all three in her first day in Illinois, but one can never have enough of any of those things). I had to share this recipe now, though, because we’re in the too-short sweet corn season and this is possibly my new favorite way to eat corn: as a pasta sauce.
I’m currently on vacation at my parents’ house in Virginia, practicing the arts of doing nothing and eating a lot. Ed and I always plan our vacations around food and this week has been a spectacular ongoing feast. My dad kicked off the week with his juicy, smoky bbq pork shoulder. Topped with a vinegar-based sauce and creamy slaw, it was as good as anything we’d find on a dusty Carolina back road. Ed and I provided dessert, an over-the-top s’mores pie. Imagine a grahammy cookie crust filled with 7 Hershey’s bars and a whole container of marshmallow creme topped with more marshmallows and graham cookies. It was sweet and very, very s’mores-y. Will I make it again? Probably not, but it was fun.
Two weeks ago was our first Memorial Day weekend with a grill and the first stretch of truly beautiful days. Naturally, we grilled and grilled and grilled: steaks, sausages, veggies, and hot dogs. We ate potato salad, ice cream cake, chips, and washed it all down with cold white wine and beer. It was a delicious few days, but it was also a very salty, greasy, bloated few days. By Tuesday we were craving something much lighter. For inspiration, I turned to Ottolenghi, the master of satisfying salads. I flipped through Jerusalem and found what looked like a seriously virtuous recipe that would surely make us feel good about what we were eating: the saffron chicken and herb salad.