I know the potato salad I suggest is in culinary terms very un-American. I resolutely believe, however, that potatoes are so much better dressed in oil and vinegar (but it must be good wine vinegar) than blanketed in mayonnaise. (Photo: Meredith Heuer for The New York Times)
Pan-Roasted Cauliflower With Garlic, Parsley and Rosemary
NYT Cooking: Nearly any vegetable tastes good browned in olive oil and showered with garlic, parsley and rosemary, but cauliflower is an especially good candidate for this technique. The inherent sweetness of cauliflower begs for a hit of lemon and hot pepper too. Serve hot or at room temperature.
Equal parts indulgent and virtuous, this meatless lasagna from Mark Bittman will please everyone at the table. Serve it with a green salad on a weeknight, or alongside a platter of meatballs for Sunday dinner. And listen: We won't tell anyone if you use no-bake noodles or frozen spinach. It's all good either way. (Photo: Craig Lee for NYT)
Cauliflower is at its peak now, from December through March, when produce markets often are otherwise spare, particularly if you happen to live in a northern climate Like other cruciferous vegetables, cauliflower is an abundant source of phytonutrients and enzymes that may help neutralize toxins damaging to the body’s cells It’s an excellent source of vitamins C and K, folate and dietary fiber, and a very good source of vitamins B5 and B6, tryptophan, omega-3 fatty acids and manganese
NYT Cooking: This salad is made from uncooked broccoli tossed with an assertive garlic, sesame, chile and cumin-seed vinaigrette slicked with good extra-virgin olive oil and red wine vinegar. The acid “cooks” the florets a little as ceviche does fish. After an hour, the broccoli softens as if blanched, turning bright emerald, and soaking up all the intense flavors of the dressing. You’ll...
It’s a marvel still, every time I make this dish, to recognize how the humble potato — the misshapen, dull brown dirty lump — can become this opulent, glistening, colossally elegant jewel with nothing more than attentive care, a sharp blade and good butter. (Photo: Gentl and Hyers for The New York Times)
The condiment company Sir Kensington's uses kombu, Japanese seaweed, to add oomph to its vegan mayonnaise, Fabanaise. The good news is that you can easily do this too, because many brands of canned chickpeas, such as Eden Foods, include kombu to aid with digestion. (Photo: Meredith Heuer for The New York Times)
The beauty of a soup like this — other than its bone-warming properties — is that you don’t need a recipe You can pretty much simmer together any combination of vegetables with a little water or broth, purée it, top it with good olive oil and salt, and end up with something good to eat The addition of miso paste and crushed coriander to the broth, and fresh lemon and cilantro at the end, zips things up without negating the comfort factor.
The kind of fennel we see in supermarkets (which, almost needless to say, is cultivated, not wild) is wonderful when cooked to full tenderness, so I thought it might make a good base for chicken, which is heavier than fish and takes longer to cook. The idea was that the fennel would lend its flavor to the chicken, the chicken would lend its juices to the fennel and the creation would need little else. The results were better than expected. (Photo: Craig Lee for NYT)
NYT Cooking: There’s something about pasta, cooked properly, that trumps all the other possibilities. And the smell of pasta boiling is a heady cheap thrill. With a few basic staple pantry items, a true feast can be ready in minutes. Good spaghetti, good olive oil, garlic and a little red pepper are all you need, plus some anchovy and capers if you have them.