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Kerri Conan

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3 Words: Clean Your Fridge

Instead of nuking last night’s pasta, we often reserve Fridays for “Cold Plate,” a fancy-ish presentation of whatever bounty I’ve socked away all week. (PS: It’s also an excellent way to repurpose bits and pieces to avoid waste and clean out the fridge for weekend restocking and kitchen projects.)

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Behind The Scenes at My Cookbook Photo Shoots

Soy-Simmered Tofu Dumplings with Zucchini and Tomatoes

Photo: Kerri Conan

Corn and Farro Salad with Tomatoes, Feta, and Mint

Homemade Red Lentil Seitan

Homemade Red Lentil Seitan

You won’t believe how easy it is to make at home; the dough comes together almost instantly and is so astonishingly fun to work. And you’ll have control over additions and flavorings, which is important for anyone who has tried it and remains non-plussed.

The Bittman Burger: Baseline Recipe

Vegetable Fajita Salad

Imagine a room temperature salad based on fajita components, minus the meat. (Or if you want that, just see the second variation.) For a fancier presentation, you can plate the components separately on a large platter and let everyone serve and toss their own. Serve with warmed corn or flour tortillas or chips.

Cassoulet With Lots Of Vegetables

Soba With Green Tea Broth, Tempeh, and Spring Vegetables

Succotash and Shells

Succotash and Shells

One-pot pastas — where you cook the sauce and noodles together “risotto-style” by gradually stirring in liquid and other ingredients — are perfect for busy weeknights. Plus you can easily vary the same recipe to accommodate all sorts of whims and wants. I tried the batch shown here with gluten-free shells made from corn, brown rice, and quinoa topped with a savory peanut seasoning instead of parmesan. Finish the dish with grated cheese, crumbled bacon, or any plain chopped nuts.

Falafel Hash with Tahini Sauce

Falafel Hash with Tahini Sauce

All the crunchy taste of iconic chickpea fritters with a fraction of the time and work: Serve this hash and the accompanying sesame drizzle on top of torn greens, in a pita sandwich, or as part of a rice or couscous bowl. Also consider dairy/non-dairy yogurt or crumbled feta cheese as toppings. And while you’re waiting for tomatoes to come into season, chopped citrus makes a solid stand-in.

Roasted Leftover Pasta

Roasted Leftover Pasta

Roasted Leftover Pasta

At last, a reason to freeze all those odd bits of leftover noodles. The idea is to create almost a lasagna; you want the pasta to get crisp around the edges and that requires a lot of surface area, so choose a 12- to 14-inch skillet.

Stir-Fry Sundae

Stir-Fry Sundae

You know how silken tofu has that custardy texture? Moreso if you steam it. Top a couple of scoops with a fresh and spicy vegetable stir-fry and suddenly you’re eating a rich and savory “sundae”, without an animal product in sight.

Bittman Bread Cinnamon Rolls

Makes: 8 3-inch rolls (8 servings)Time: 8-12 hours for the jumpstarter; about 3 hours intermittent…