An easy-peasy tomato kimchi you will devour from the first spoonful.
How incredible is this “Grape Tomato ‘Quick Kimchi’ “?
Let’s just say that it makes about 2 1/2 cups of kimchi — and my husband and I nearly polished off all of it in one night.
An umami bomb that’s a little spicy and a lot refreshing with bursts of juicy summer fruitiness, it’s just that addictive.
Best yet, it takes practically no time to make.
I spied this recipe by Eric Kim in the
archives, and knew I had to try it. New York Times
It’s not your typical kimchi that takes days, weeks or even months to ferment. As Kim writes, it’s more of a muchim or seasoned salad, but it sports the flavor profile of classic kimchi.
Cornbread made with cornmeal, corn kernels, and…
Yes, this particular cornbread is thoroughly corny. In fact, it has three kinds of corn in it:
Fresh corn kernels.
Yup, you read that right.
“Popcorn Cornbread” is featured in the cookbook,
“All About Dinner: Simple Meals, Expert Advice” (W.W. Norton & Company, 2019) by award-winning cookbook writer Molly Stevens.
This inventive recipe immediately caught my eye because it includes popcorn that’s pulverized in a food processor until it becomes popcorn flour. Whatever you do, just don’t sneeze or be near a fan when you make this flour because the particles are so light, that it doesn’t take much for them to go flying everywhere.
Tomatoes two ways — grated and whole cherry ones — are featured in this easy pasta dish.
Summer is not the time you want to replicate grandma’s hours-simmered ragu sauce.
No, summer is when you want a tomato sauce that comes together in a snap that still boasts that glorious fresh tomato zing.
“Grated Fresh Tomato Spaghetti with Anchovies” is just that dish.
It’s from the new cookbook,
“Simple Beautiful Food: Recipes and Riffs for Everyday Cooking” (Ten Speed Press), of which I received a review copy. It’s by Amanda Frederickson, a former cook at San Francisco’s Michelin-starred SPQR, who went on to become a recipe developer, test kitchen cook, and cookbook writer for Williams-Sonoma.
The cookbook includes more than 100 recipes very much attuned to Northern California sensibilities, with dishes such as “Smoked Trout Hash,” “Peanut Soba with Chicken and Mint,” “Broiled Halibut with Citrus Salsa,” and “Fruit Salad with Limoncello and Whipped Mascarpone Cheese.”
Sweet, caramelized tomatoes stuffed with a dumpling-like pork mixture.
Times were when I’d make a special trip to the grocery store at the drop of a hat just to get the precise -sized tomatoes needed for this recipe.
These are not those times, obviously.
Which is why you see this mismatch of tomatoes in this dish instead.
But I’m happy to report that like many things in life, well, size doesn’t matter so much.
Yeah, not quite all the same size. But they’ll do in a pinch.
“Pan-Roasted Tomatoes Stuffed with Pork” will work out perfectly well, no matter if you have all the same-sized tomatoes or not.
This fun recipe is from
“Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors” (Ten Speed Press, 2019), the best-selling cookbook by my friend Andrea Nguyen. Read more
Ready, set, go — that’s nearly how quickly these crisp, fresh tasting pickled cucumbers come together.
There are few things as refreshing, reviving, and tempting at the height of a blistering summer than crunchy, quenching cucumbers.
Even more so when they are quick-pickled.
Because they not only retain their snap, but get even crisper.