Get Cooking in 2009 -- we can help
January 14, 2009
Every time I go to Viet Noodle Bar in Atwater Village, I order the same thing: a bowl of brown rice, laced with mung beans and tofu and fresh herbs. I know, it sounds too boring and, well, just too wholesome to be so addictive. But grain dishes can surprise you like that. A bland bowlful can put you off the stuff for good, but try a well-made dish centered on grains like farro or brown rice or bulgur or spelt, one that's deeply flavorful and perfectly balanced, and you'll be eating quinoa tabbouleh like chocolate chip ice cream too.
January 21, 2009
Whether I'm running late on a weeknight or we're suddenly entertaining last-minute company, there's one dinner solution I can always trust in a pinch: salad. It's my favorite "go-to" when I'm running low on energy or time. Elemental yet sophisticated, a good salad can please both a hungry appetite and a critical guest.
January 28, 2009
One of the best dinners that you can make with the vegetables you probably already have on hand doesn't even require a pot of boiling water. Just a pot of simmering water.
January 7, 2009
The idea of quick, flavorful weeknight cooking is nothing new. And neither is most of the advice. In 1930, when the great Edouard de Pomiane addressed the topic in his cookbook "French Cooking in Ten Minutes: or, Adapting to the Rhythm of Modern Life," one of his first instructions was to start a pot of water boiling -- "What's it for? I don't know, but it's bound to be good for something."
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