simon yates
Altre idee da simon
potatoes in vinegar seasons them from within, and a final drizzle boosts the flavor.

potatoes in vinegar seasons them from within, and a final drizzle boosts the flavor.

We’ve always loved the slightly sweet and nutty crunch of water chestnuts, which are actually the bulblike growth of a marsh-grown, grasslike plant. We use it unapologetically in spur-of-the-moment stir-fries.

We’ve always loved the slightly sweet and nutty crunch of water chestnuts, which are actually the bulblike growth of a marsh-grown, grasslike plant. We use it unapologetically in spur-of-the-moment stir-fries.

Barley has nice heft and chew, but don’t feel limited—use cooked farro, quinoa, or brown rice if you prefer.

Barley has nice heft and chew, but don’t feel limited—use cooked farro, quinoa, or brown rice if you prefer.

These dumplings are delicious with pomodoro sauce, or try them with brown butter and sage; click here for a recipe.

These dumplings are delicious with pomodoro sauce, or try them with brown butter and sage; click here for a recipe.

The butter (yep, a whole stick) mellows the tart lemon sauce and is key to the finished texture.

The butter (yep, a whole stick) mellows the tart lemon sauce and is key to the finished texture.

Baked eggs are great for brunch, and this version is no exception. But with a salad of leafy greens, it’s also hearty and satisfying enough to double as dinner.

Baked eggs are great for brunch, and this version is no exception. But with a salad of leafy greens, it’s also hearty and satisfying enough to double as dinner.

Edward Kim’s take on the vinegary buckwheat salad called  will put out the fire in your belly and wake up your palate. Crushed ice cubes on top keeps it chilled no matter the heat index, and, as they melt, add to what Kim describes as the dish’s “slurp-ability.”

Edward Kim’s take on the vinegary buckwheat salad called will put out the fire in your belly and wake up your palate. Crushed ice cubes on top keeps it chilled no matter the heat index, and, as they melt, add to what Kim describes as the dish’s “slurp-ability.”

If you’ve got a microwave, you can cook the potatoes in less time, but use the oven for the second bake.

If you’ve got a microwave, you can cook the potatoes in less time, but use the oven for the second bake.