Kitchen
Recipes written for people who cook because they have to eat. Plain steps, ordinary ingredients, honest timings. Food here is described by how it tastes and how easy it is, never by what it does to your body.
2 recipes
Made the night before, or in ten minutes.
Morning
A make-ahead breakfast: rolled oats soaked overnight in milk and yogurt until they turn soft and creamy, with two toppings to choose between. Assemble it in ten minutes the night before and breakfast is waiting in the refrigerator.
10 minutes · 2 servings
Morning
Fresh ginger simmered in water and finished with lemon: a sharp, warm cup that takes ten minutes and works as the first drink of the day, before or instead of coffee. Ginger and lemon in hot water is a traditional morning cup in many kitchens.
10 minutes · 2 cups
3 recipes
One pan, one pot, or a cup to end the day.
Evening
A pot of dried chamomile flowers and peppermint leaves steeped together: soft, honeyed and cool on the palate. Chamomile and mint are both traditional evening teas, and this is the cup to make while the kitchen is being tidied for the night.
8 minutes · 2 cups
Evening
Salmon fillets roasted on one pan with green beans and broccolini, dressed with lemon, garlic and olive oil. Twenty-five minutes from a cold oven to the table, and one pan to wash.
25 minutes · 4 servings
Evening
Carrots, parsnips, beets, sweet potato and red onion roasted at high heat until the edges caramelize and the centers turn soft. A weekend tray covers side dishes for several evenings, and it is just as good cold.
55 minutes · 4 servings as a side
7 recipes
Things to keep in the refrigerator for the week.
Anytime
Cool water with crisp cucumber, fresh mint and a bright squeeze of lime. A simple pitcher for the table.
5 minutes · 2 servings
Anytime
A thick, savory pot of brown lentils, carrots, celery and tomato, seasoned with cumin and turmeric and finished with greens and lemon. It makes six bowls, reheats well, and suits lunch or dinner on any day of the week.
50 minutes · 6 servings
Anytime
A bright, everyday dressing of olive oil, lemon, Dijon and a handful of soft herbs, shaken together in a jar in ten minutes. Keep it in the refrigerator for salads, roasted vegetables, grains and fish through the week.
10 minutes · About 3/4 cup
Anytime
Chickpeas, tahini, lemon and garlic blended smooth with a little ice water. Fifteen minutes with a food processor makes about two cups, enough for a week of lunches and snacks.
15 minutes · About 2 cups
Anytime
Fonio is a tiny West African grain that cooks in about five minutes and turns out light and fluffy, like couscous. Here it goes into a quick pan of softened onion and tomato, finished with herbs and lime. A side for greens and beans, or a bowl on its own.
20 minutes · 4 servings as a side
Anytime
A one-pot stew of black-eyed peas and leafy greens in a tomato and onion base, gently warm with ginger and a whole hot pepper. It is the kind of pot found across West Africa and the Caribbean, and it tastes better on the second day.
70 minutes · 4 to 6 servings
Anytime
A deep ruby drink of dried hibiscus flowers simmered with ginger and cloves, then chilled. It is zobo in Nigeria, bissap in Senegal and much of West Africa, and sorrel in Jamaica, where it is a Christmas drink. Tart like cranberry, warm from the spice, sweetened to your taste.
60 minutes · About 2 quarts (2 liters)