The first workday after a holiday calls for something comforting and easy, like this 30-minute Pasta e Ceci 👏. Make the one-pot meal (with pantry staples!) at the link in bio. 🍝: @craigruff_ , 🎥: @chandrasplate , @ja.cberry
#pastaececi #chickpeapasta #easydinner #onepotmeal
I had a blast with everyone from @wgnnews , demonstrating how to use up that half-empty tub of hummus in your fridge (you know it’s in there!) to make a tasty potato salad loaded with spring veggies, plus a pantry pasta with tuna, garlic, and chilies flakes. And, of course, capers in everything! 😉
Many thanks to @kmillerlib and @dinabairwgn for the fun segment! Link to watch is in my stories. And the recipes are available in my newsletter- see the link in bio to check them out. I hope you subscribe!
The leftover hummus recipes were requested by several readers. What else do you have in your kitchen that you want help using up? Tell me what to tackle next in the comments!
I’ve actually tasted almost all the pancakes in this @foodandwine taste test (and they are delicious!), and am proud that my buttermilk pancakes won the day among so many fantastic recipes (thx, tasters!).
These are the pancakes I perfected over a few hundred shifts as a brunch cook back in the day. Make them for breakfast on Mother’s Day, or any day. Recipe is in my stories. Sending good vibes to anyone working the brunch shift tomorrow!
Leftover Remix: Give your leftover sandwich new life with a cheese skirt! This is what I did with my leftover porchetta sandwich from @insta.flamm@bartuttochicago . It was too good to waste! But, yeah, it needed a little extra love after being in my fridge for a few days. As is often true in life, a little melted cheese was the answer. Find more details and a recipe at my newsletter - link is in my bio! ♥️
If you still have charoset leftover from your Passover Seder, may I recommend using it to make a fairly fabulous baked Brie? (Self-identified non-Jew here, who attends Seders every year and just really loves charoset. And melted cheese.) Recipe and related thoughts linked in my bio and in my stories
Interviewed the wonderful Chandra Ram (@chandrasplate ) for another edition of Crossroads (psst, that dispatch went out to “That One Dish” subscribers last Wednesday!!) 💌✨
The daughter of an Irish mother and an Indian father, Chandra’s table growing up reflected a markedly third culture household—where dosas and idlis coexisted in harmony with afternoon tea and biscuits. Her mother was a curious and ambitious cook who developed a particular fascination with Indian food while studying in London, and often cooked up elaborate spreads inspired by her travels and whatever ingredients she could source in a small, if diverse city like Lexington.
One of the most memorable dishes of Chandra’s multicultural childhood was what her mother called a “potato-onion fry,” which consisted of potatoes and onions fried in spices; it made regular appearances at Sunday brunches after church. The ongoing family joke was that this dish is as much Irish as it is Indian (potatoes, y’know?)
More can be found at thatonedish.substack.com. Paid subscribers also have access to this recipe, so enjoy 💕👏💫🪩✨
I wrote about the perfect little cafe I always wanted to open but didn’t, and those Sliding Doors-style views of the life you might have had that hover in the back of your mind. This week’s newsletter is for the ones who listen to their hearts and guts. Link is in my bio and stories, dreamers!
The funny thing is that the most popular recipe in my Indian cookbook was for a dish I resisted including in the book. I didn’t really like Butter Chicken, but after digging around in my fridge and finding inspiration from a jar of sauce that had nothing to do with Indian cooking, I came up with a version of the dish that I actually love. I wrote about what happened, and how that sauce completely changed Butter Chicken for me, in my latest newsletter. Which is free! Read it/subscribe at the link in my bio and in my stories.
Many thanks to @hugegaldones for his gorgeous photography 🙏
Today’s lunch mission: clear out 6 containers and use up some of the random stuff in the fridge, freezer, and pantry. Fried rice FTW!
How it started: peanuts, kale, cilantro, two onion halves, 1 lonely carrot, 3 garlic cloves, leftover rice from 3 (!) different meals, 1 egg yolk, 1.5 Fresno chiles, Ayo pepper sauce, chile oil, some leftover carrot salad, and a bit of short rib broth.
How it finished: Saute all the veggies, add the rice, mix the egg yolks with the pepper sauce and stir in, top everything with peanuts, cilantro, chile oil, broth.
Clearing this many containers from the fridge is an accomplishment, right? Please say yes …
Yes, you should keep buttermilk in your fridge and/or freezer! And definitely yes, you should use it to make this Irish Brown Bread, a hearty loaf perfect for spring. I wrote about how it fits in my family and my heart in this week’s newsletter- plus a few other foods that feel Irish. The link is in my bio and stories. 💚
