Mark Bittman
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The romance of neoliberal peasant farming blinds us to our collective power As most of…
Back in July, (one of the most important food organizations I know), and how they’re…
My alternative to the traditional tuna sandwich has loads of bright flavor from lemon zest and capers. I like using sardines to switch it up; both fishes work well. If you use water-packed tuna, drain well and add another tablespoon or 2 olive oil. Try it with pitas.
Photo: Christina Holmes
More work than a steak seasoned on the outside, but the only tricky part is slicing the steak in half with a very sharp knife along its length into two thin pieces. After spreading the filling over the steak, roll it so the grain runs from open end to open end. That way, it slices into tender spirals.
This classic red Mexican salsa is more versatile than ketchup or mustard. Use it anywhere you want a bold, smoky, spicy flavor. The guajillo chiles here deliver all that with moderate heat. For a milder salsa, substitute ancho chiles.
I make pasta alla Norma all the time; you will find more than one recipe from me on the classic tomato and eggplant sauce. But this is my favorite version, created on the spur of the moment and at the suggestion from a friend.
Aya Brackett
Marinated sandwiches—like this Provençal classic that translates to “bathed bread”—are some of the most beautiful sandwiches you’ve ever seen, and ideal for picnics: The longer they sit (within reason), the better they get. View this recipe as a general guideline; you can make the sandwich with whatever cooked food you have on hand, including leftover grilled fish or meat and leftover vegetables. Then dress it as described here.
Firm plums are perfect here, but chicken tastes good with almost any fruit, so if plums aren’t available, try peaches, apples, pears, berries, or even tropical fruit. You can vary the nuts too (check out the variation).
Fruit in a savory stew is nothing new (especially since tomatoes are a fruit), and believe me, it’s impossible to resist a dish that tastes this spicy, fresh, and bright—and comes together so fast. Use whatever fruit you’ve got, especially if it’s over- or underripe. Serve over rice.
My friend John Willoughby found this recipe in a Southern boardinghouse decades ago. The topping is somewhere between a biscuit and a cookie: fluffy, tender, buttery, and slightly sweet. I love this with blueberries, but you can make it with any fruit you like. Top with ice cream or whipped cream.
Like mac and cheese, corn pudding is always welcome on the picnic table, a perfect partner for most anything barbecued. Grill the corn before mixing up the batter and you’ve got something extraordinary. You can put this together and bake it when guests arrive, or the day before and reheat it just before serving.
I can’t remember a stretch of time when I’ve been home more often than these…
