I don’t spend a great deal of time thinking about peas. For most of the year, they are an ever-present vegetable that lives in the freezer. I regularly add a handful to soups and salads (rinse them under warm water to quickly defrost them) and appreciate them for how little they demand of me. However, when spring arrives and peas are in season, I feel it necessary to celebrate the joy that is the green pea. MORE
There are so many foods that do well when steamed. This gentle cooking technique produces crisp, tender broccoli, makes for impossibly delicate salmon, and has long helped British cooks with their dessert courses when no ovens were available.
Still, when it was first suggested that I consider steaming a whole chicken, I was a little unsure. I was afraid that I’d produce something rubbery and bland. It seemed like a process destined for disappointment.
As I looked into it, I quickly discovered that there’s a long tradition of steamed chicken and that, if done right, the process produces a moist and mild-flavored bird. And so, I set to collecting the necessary ingredients to properly steam a chicken. I picked up a bamboo steamer at an Asian market, got my hands on an organic chicken, and gathered ginger, green onions, garlic, and white wine.
The arrival of the New Year means that it’s time for clean slates and refreshed habits. I always look forward to January as a chance to reset and start being a little more intentional about how I spend my time and what I eat. For me, this means getting a little more sleep and reintroducing vegetables and whole grains into my kitchen. (I have a bad habit of losing all restraint during the holiday season.)
In past years, redoubling my whole grain efforts has mostly meant that I eat a lot of sautes with brown rice, pots of vegetable soup with barley, and slabs of salmon over quinoa. While moderately healthy, tasty, and filling, these meals aren’t particularly inspired or exciting.
This year is different, thanks to Liana Krisoff’s new book, Whole Grains for a New Generation. As follow-up to her book Canning for a New Generation, this volume contains whole grain recipes for every meal of the day. It’s one of those books that made me want to leap up and start cooking. So far, I’ve made four recipes from it and I have at least another 20 earmarked for the very near future. MORE
Right after I graduated college in 2010, I joined a yearlong nonprofit fellowship program. Along with my public service job I got a spot in one of the organization’s group houses, each planted in a “vibrant” (euphemism much?) Philly neighborhood. There were vermin, there were muggings. But at least there was a kitchen. After four years of cafeteria food and oven-less dorms, I would finally have the chance to cook.
My five new housemates and I decided that we’d sit down for group dinners twice a week to bond and talk shop. We would pair up and take turns cooking. I pictured myself rambling through West Philly’s farmers’ markets like a young, urban Julia Child, searching for ingredients and then whipping them up into a feast for my new best friends, armed with my one cookbook: How To Boil Water. But that is not what went down.