Kerri Conan

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Is This the Year We Ditch the Bowl?

Decades of eating from a bowl eventually dug me into a deep rut. It happened slowly, spoonful by spoonful, until one day about a month ago I stared into the abyss that was my meal and realized: This is a volcano of food dripping hot lava and I’m eating it with a shovel. And the thing about bowl dishes is, after you bust in and stir it all up, every bite is the same.

By Kerri Conan Published January 2, 2024

Roasted Roots with Fork-Smashed Beans

Roasting root vegetables is great; they brown without turning to mush. Bean seasonings are up to you. Use chopped ginger instead of garlic, or za’atar, chili powder, or a curry instead of the Italian blend. Or simmer the beans in a splash of coconut milk instead of oil. There’s a vegan choice here, too. If you prefer to mash the vegetables in the pot, go for it, though this technique gives a variety of textures and looks pretty cool.

By Kerri Conan Published January 2, 2024

Porridge on a Plate

Whole grains cooked into porridge—and by “porridge” I mean more soupy than stiff—works shockingly well on a plate. And it gives you a broad canvas for scattering sweet or savory accents and stir-ins. The directions below work with oats (rolled or steel cut), quinoa, millet, coarse cornmeal, cracked wheat, buckwheat groats or kasha, short-grain brown rice, or mixed-grain ground hot cereals.

By Kerri Conan Published January 2, 2024

Chicken Soup Salad with Leaf Cups and Bottled Sauces

Deconstructing leftover chicken soup—or any brothy soup, actually—gets you liquid to use for whatever and solids to make a surprising and amazing salad. This recipe describes how to spruce things up for a lovely cold plate for one. Simply multiply the recipe for more servings. Turkey, seafood, or vegetable soups are other options to consider. You could also turn the salad into a sandwich or tacos or toss it with cooked rice or grains or drained beans.

By Kerri Conan Published January 2, 2024

Stewed Vegetables with Over-Easys

The beauty of cooking vegetables in tomato sauce is that you control how “stewed” they are. And if you’re like me, that changes every time you make them—though generally I say the softer the better. For this recipe I’m going with escarole.

Other choices to cook the exact same way: eggplant, fennel or celery, green beans, cabbage, or other greens like kale or collards.


Resist the urge to serve this in a bowl, even a shallow one. You want the sauce that forms to have room to spread. And also, it gives you an excuse for a rip of good bread to clean the plate.

By Kerri Conan Published January 2, 2024

The Ultimate Holiday Cookie Recipe Swap

We’ve got some. You’ve got some. Let’s share. Here are six tastes to kick off our first cookie recipe swap, including Crumby Fruitcake Cookies, Holly’s Oatmeal Cherry Pecan Cookies, and Vegan PB&J Bars.

By Kerri Conan Published December 11, 2023

Crumby Fruitcake Cookies

Sock bits and pieces of good leftover bread away in the freezer for these cookies. They’re less polarizing and 100 times easier than fruitcake, only with the same vibe. (Still scrunching up your nose? Use chopped chocolate or dried fruit instead of the glazed holiday fruit.)

Any bread or combination of breads works for the crumbs, as long as it’s all bread — no fruit, olives, or nuts. And for a crumby cookie that truly crumbles, in Step 1 spread out the bread cubes on a rimmed baking sheet and pop them in the oven for a few minutes while it heats to dry them out a bit.

By Kerri Conan Published December 11, 2023

Holly Haines’s Oatmeal Cherry Pecan Cookies

I’ve made this cookie no less than 10 times in last two weeks, and let me tell you how it’s the oatmeal cookie of my dreams — crispy edges; chewy centers; a nice hint of spice from the cinnamon and a surprise hit of cardamom that makes you say “oh, what’s that?”; lots of dried cherries because why choose raisins when cherries are right there; and candied pecans for crunchy moments.

By Kerri Conan Published December 11, 2023

Vegan PB&J Bars

Like all good peanut butter cookies, these dairy- and egg-free versions are super peanutty, with just the right balance of chew to crunch — all in a fudge-like bar. A jam glaze is festive for the holidays, or any time you want a spin on peanut butter and jelly. Or try scattering the tops with small bits of chopped chocolate or roasted peanuts before baking.

By Kerri Conan Published December 11, 2023

Sparkly Coconut Snowballs

Easiest. Cookies. Ever. That’s what Mark says about his macaroon recipe—which essentially this is, only they’re shaped in small balls and rolled lightly in demerara sugar for wintertime merrymaking. These cookies are also quite versatile: Use up to five cups coconut for something lighter and chewier, or replace some or all of the coconut with nuts (see the variation.)

By Kerri Conan Published December 11, 2023

Orange-Ginger Tea, Wet or Dry

Replacing some of the water with freshly squeezed orange juice—or adding chopped fruit—is an easy way to flavor tea. As is the addition of some booze. You also choose the kind of tea, whether to enjoy this hot or cold, and how to garnish. We don’t even care what kind of oranges you use, so long as there are a lot of them.

By Kerri Conan Published December 6, 2023
Cassoulet With Lots of Vegetables

Cassoulet With Lots of Vegetables

One of our favorite recipes from Food Matters gets an update to make it even more flexible so that it’s essentially a pot of beans with just enough animal protein, if you choose, to add body and flavor. You can also cook hearty root vegetables in Step 1 and call it vegan cassoulet. Either way, it’s an excellent vehicle for the odds and ends from the produce drawers in your fridge.

By Kerri Conan Published December 2, 2023

Seaweed Crisp

No matter how you feel about chile crisp, you’ve got to admit the appeal of a crunchy flavor-packed drizzling oil that hangs out in the fridge. Briny dried seaweed is a super-versatile substitution. And the mysterious green color quickly sucked me into its depths.

By Kerri Conan Published December 1, 2023

Don’t You Forget About … Your Microwave

A tribute to a great appliance: Peeling squash, not making popcorn, delicious vegetables — and cooking proteins!

By Kerri Conan Published November 30, 2023

What-I-Did-On-My-Summer-Vacation Grain or Bean Salad

This recipe is written to be fully adaptable to whatever you’ve got, making it perfect for the last meals of your vacation. For the grains think farro, short-grain brown rice, oat groats, quinoa, or bulgur. In the bean department, I like garbanzos, cannellini, gigantes (like giant limas or butter beans), or frozen limas. Serve on thick tomato slices and you can’t go wrong.

By Kerri Conan Published November 29, 2023

Curried Squash and Sweet Potato Soup 

By far the easiest way to dismember a squash is to roast it whole first, especially if you aren’t looking for even-size chunks or slices. This vegan soup freezes well so I encourage you to double the recipe. Pumpkin, kabocha, or any thick-skinned winter squashes with rich creamy flesh all work perfectly here.

By Kerri Conan Published November 28, 2023

Dried (Or Roasted) Mushroom Tapenade

Mushrooms cooked dry will behave a lot like barely rehydrated dried mushrooms, making them perfect for a spin on the familiar olive-like spread. It’s easy to do this with roasted mushrooms, too. Just substitute 2 loosely packed cups of caps or slices and Start with Step 2. And for a creamier, mellower spread, when you puree the mushrooms in Step 4, add 1 cup drained cooked or canned cannellini beans or labneh.

By Kerri Conan Published November 28, 2023

Portobello Bacon

Essential so you never have to buy weird processed substitutes again. And so good you’ll always have some in your fridge. Other vegetables to turn into “bacon”: zucchini, eggplant, celery root, and rutabaga.

By Kerri Conan Published November 28, 2023

Chewy-Crisp Mushroom Caps

A master recipe for roasting mushroom caps, slices, or bits (see the variation that follows). You decide how dry to make them. Know that they crisp as they cool, and that any refrigerated leftovers will soften again. Whole roasted mushroom caps make an impressive base for canapés and are also good for dipping and in salads or soups. And they make terrific snacks dusted with your favorite spice blend or a little Parmesan cheese hot out of the oven.

By Kerri Conan Published November 28, 2023

Two Cooks, Three Squashes = Seven Recipes for the Season

Photo: Holly Haines

By Holly Haines Published October 30, 2023