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By popular demand, Cooking in Real Time is back after nearly 11 years, with a pretty long and rambling session of cooking basic rice and legumes, with plenty of shortcuts and substitutions from limited pantries.
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This week, we cook a little risotto–it’s not as complicated or as fussy as you think. And it’s a very adaptable dish. On the side, we roast up some wee brussels sprouts and douse them in garlic and anchovies–what’s not to love?
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This week, I make a salad that is the perfect summer meal: easy to put together, little heat required, not heavy but still nourishing.
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This week, I make an easy, summery pasta dish, plus arugula that’s a nice variation from the usual salad. It all comes together very quickly, and doesn’t heat up the kitchen much–great when the weather is hot.
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This week, I make an easy pilaf with Middle Eastern flavors: dates and cinnamon, plus salty feta. Green beans pickled with dill and garlic are on the side, and for dessert, we have a quick trick for making strawberries taste their best. It’s all quite quick, and ideal for hot weather, when you don’t want the stove on for too long.
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This week, I demonstrate the relative ease with which you can make this takeout staple for your own sweet self. Absolutely no wok required! The shopping list might look a little daunting, but all the odd stuff will keep in your pantry a very long time, so whenever you have a pad thai craving, you just have to pick up the few fresh ingredients. The cucumber salad on the side is cool and refreshing, and just generally good to know.
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This week, I read through a recipe a friend brought me. She had eaten the dish and gotten the recipe, but it seemed very complicated. In this episode, I go through line by line to see where shortcuts can be taken, then compare it with another bread pudding recipe to show how the techniques differ–and which one is better for home cooks.
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