10 Things We're Doing Besides Rerunning our Best Recipes
Member how last week we told you A Few Things is going on hiatus? Surprise! 10 Things is, too. For the next six weeks, we’ll be surfacing some of the classics from some of our most-linked-to categories—the things we’re still coming back to after all this time. First up: really good recipes. Readers, sharpen your knives.
erica’s things
Coaxing fresh corn—and, fine, butter—into polenta just like magic. (And, when I’m feeling lazier, turning it into this.)
Letting my refrigerator make this for breakfast almost shockingly consistently for the last four years.
Cooking an embarrassing number of things that Gwyneth tells me to—but a tuna-bowl thingy the most of all.
Marveling at a dead-easy GF cookie recipe that doesn’t call for any $11 alt flours.
Riffing on this frittata week after week after week. The lesson: Just use veggies you don’t hafta deal with pre-cooking.
claire’s things
Keeping a mason jar full of the dry rub for these roasted broccoli “steaks” in my spice cabinet so I can have them ready in 20 minutes flat.
Having to stop myself from eating this perfect condiment out of the pan with a spoon so there’s enough left to use on cheese plates, fish, grain bowls, etc.
Becoming terribly predictable at potlucks because a brussels sprout slaw is just so easy and crowd-pleasy. This one’s incredible, and if you’re in a pinch, sub in lemon juice, olive oil, and freshly cracked pepper as the dressing—it’ll wow just the same.
Getting very mouth-watery just pulling up the link to this lemon chicken recipe. (Okay, and this one, too.)
Helping my husband through the worst kind of crisis—the solution is almost always Mark Bittman’s caesar dressing on kale with toasted pine nuts and golden raisins.
turn it up to 11 - from erica
Testifying to the life-improving powers of this keep-it-together, wallet-plus-keychain wonder.
