Long ingredients lists, lengthy preparation, and a foreign cooking process often make stir-fries seem impossible for weeknight cooking. For that very reason, cookbook author Pam Anderson set out to demystify stir-fry.
This may be my favorite recipe ever. In the winter when it’s really cold, a hearty stew of beef short ribs simmered with a whole bottle of red wine, a bottle of Guinness, and lots of vegetables, is about the most comforting dinner you can possibly imagine.
I cook the squash with garlic and a little nutmeg, then put it in a gratin dish with a topping of crunchy bread crumbs and Gruyère cheese. This is serious comfort food on a cold winter night.
Grilling vegetables and dressing them with a rich dressing is a revelation. Use as many colors and varieties of vegetables as possible.
This is one of Faith’s favorite go-to soup-as-a-meal recipes. She prefers red lentils, simply because she finds them beautiful, but you could use brown lentils if that’s what you have or what you like. As a last step, she uses an immersion blender to thicken the soup, but you don’t have to if you like the texture of the plump cooked lentils as they are.