Eating Archives - Page 79 of 91 - Better.Cheaper.Slower.

No pepperoni. Chorizo.

March 24, 2011

An almost classic pizza with a Spanish accent. The sweet fruitiness of the Italian tomato paste blends perfectly with the light, bright, tart and spicy salsa verde. Great on top of bubbling mozzarella. And beneath the thinnest slices of the great Spanish chorizo sausage.

Farrotto with vegetables

March 23, 2011

Like risotto, but made with farro. The first cultivated grain. We humans have been growing this stuff for more than 10,000 years. Incredibly high in protein. Great nutty flavor. A light, bright, satisfying meal with a big range of fresh flavors and textures.

Sunnyside Potato Pancakes

March 22, 2011

Great mashed potatoes make great potato pancakes. And a great potato pancake makes a great platform for a sunnyside up egg. Rich and comforting. Not heavy. Great way to start the weekend. High protein. Low glycemic load. Seventy-five cents.

Last Call

March 19, 2011

The last day of winter. Probably not the last day of winter weather. I'll be cooking the seasonal winter stuff for a while longer. Here's a reminder of some of those things you've been enjoying. Or meaning to get around to. There's still time.

The Eats That Walk

March 18, 2011

When you walk a long Way, you want to eat well. When you're out to burn more calories than you consume, you want your calories to taste great, travel well and not make a big mess. Like Cole Slaw Jello. Stay with me here. This is a real revelation.

Irish Bread. No soda. Beer.

March 15, 2011

Actually, beer and buttermilk. This is not a cocktail. Not an Irish joke. This is profoundly great bread. Without kneading dough. Really. No kneading. Just 30 seconds of stirring. You're not hearing this from a leprechaun.

Grits Cakes

March 12, 2011

Cheap, easy and a total delight in your mouth. Soft and warm inside, crispy around the edges. Fifteen cents each. At breakfast, they give pancakes a run for their money. The gluten-free whole-grain corn grits are mildly sweet. But it's OK to use maple syrup.

Honey Mustard Dip

March 10, 2011

After a long, cold winter that makes you want to turn up the heat in the kitchen every day, I just want to eat something raw. So I turned up the heat with some spice. Something to dip your carrot in. Makes a carrot a complete snack.

Spring Watch, Part 3: It’s time

March 5, 2011

The first signs of Spring. Green and above ground. Chilly but not frozen. I think they're hyacinths and crocuses. Maybe daffodils. It's great to have justifiable hope. They're so cheap and easy. They give back so much. C'mon, plant something.

Cider Braised Cabbage

March 3, 2011

A two-ingredient, ten-minute vegetable preparation that's mysteriously great. In a blind-tasting you probably wouldn't guess what it is. It's such a perfect flavor combination you'd think it was just one thing.