all things food
Letter of recommendation: Make a deep skillet of your favorite taco or burrito filling, cover it with cheese and broil the whole lot of it in the oven, then scoop it up with tortilla chips. I hope you’re not asking “Why?” Bec…
Over the last few years, and particularly during those long months of 2020, we got really into variations on “chicken rice” — chicken and rice cooked together in an aromatic broth that together is the most cozy, comforting th…
While I haven’t been strictly vegetarian in a long time, I still hold petty grudges, grudges that I work out here in the form of the dishes I’d have preferred as options, over the mediocrity, the afterthought-ness, of most meatless…
I’ve been working up the courage to tell you about this dish for a few years. Why courage, you might ask? What’s courageous about the timeless combination of broccoli and pasta, Deb? It’s the cooking time. This broccoli is no…
But there is a time and place for all vegetable cookery, and this is the one that really made me fall in love with what happens when broccoli is cooked until it begins to melt. What is key is that this is not the bland, soggy, boiled to death broccoli nightmare of someone’s childhood cafeteria or dinner at grandma’s house. [Justice for grandmothers, always, however, for feeding us ingrates anyway.] This is more silky, closer to braised, and has an elusive vegetable sweetness, a nod of vegetable confit, that only comes with the luxury of the unrushed.