Phoebe will be hanging with the Buckeyes this weekend, teaching a class on cheap dinners from the book Friday night, the 24th, followed by an author talk in the Ohio State Union Traditions room at 7pm. All OSU BGSK fans are encouraged to join the fun!
Crispy Pimenton Chickpeas
Makes 4 cups
These addictive chickpeas make for great party food. Put them out in bowls, and let your guests graze, or use them to top Spanish Rice!
Ingredients
Two 15-ounce cans chickpeas (4 cups), rinsed and drained
2 tablespoons olive oil
1 ½ teaspoons sweet paprika
1 ½ teaspoons smoked paprika (pimenton)
½ teaspoon salt
Zest and juice of half a lemon
1 teaspoon fresh thyme
Preheat the oven to 425°F.
Use a dish towel or a salad spinner to make sure the chickpeas are as dry…
These past two months, Mag Club ESP has been in full effect. And what was on the menu? Beans, beans, and nothing but beans.
At Julie’s, we had falafel, spicy black bean dip, two types of lentils, white bean and cabbage salad, and hummus. A few weeks ago at Michelle’s, the spread was a little more diverse, but no sooner had I whipped out my Tupperware of Spanish Rice with Crispy Chickpeas than I noticed Kate’s bowl of roasted chickpeas in full crunchy glory sitting on the coffee table right before me.
Roasted chickpeas have become a…
Top of my New Year’s Resolution list this year was to move out. Being 26 years old and living at home is just not a sustainable state of affairs. And yet, all of a sudden, it was 2012, and I realized I had sustained the situation for seven whole months.
After a week of literally doing nothing but climb fourth-floor walk-ups only to discover that the apartment at the top had a dorm-style mini fridge and no dishwasher, I lucked out and found an adorable studio in Chelsea. When I signed the lease less than 24 hours…
It might appear in the transcript of my BGSK life that I’ve become a bit of a dinner party delinquent. This is partially, but not entirely true. I still try to have people over for a meal once a week, which is certainly down from the 2-3 night frequency that in part gave birth to this site, but by no means qualifies me as a bore (or so I keep telling myself).
The problem is, I have become a bit of a snooze when it comes to my menu. I’ve been cooking a lot of…
A brilliant sauce from Heidi, my fave.
Walnut Miso Sauce
Makes 1-2 cups
Adapted from 101 Cookbooks.
1/2 cup walnuts, toasted
1/4 cup extra virgin olive oil
1 medium clove garlic
2 tablespoons mellow white miso paste
2 tablespoons white wine vinegar
1 teaspoon honey
¼ teaspoon salt
1/4 cup warm water
Combine all the ingredients for the sauce in a food processor and blend until smooth. Add more water as necessary for the texture to wind up along the lines of mayo or pesto. Store in an airtight container for up to two weeks.
Consider me slightly late to the party, but recently, I’ve been having a love affair with Heidi Swanson.
Even though I am a long-time devotee of Peter Berley, another vegetarian food icon, in my post-college carnivorous state, I don’t think I gave proper mind to the more veg-centric food bloggers out there. Or, at least, in my own experimentation with their recipes.
One of my private chef clients is vegan, and it’s opened up my eyes and my palate to some very intriguing possibilities – and Heidi has been…
Fine Cooking featured our best dips in their post on super dips for the Superbowl! Check them out here.
There’s a reason why we dedicate an entire chapter to dips in our book: they’re fun, they’re filling, and they’re easy to make in Super Bowl-sized proportions. As the countdown begins to the big Sunday, we highly recommend factoring a few dips into your menu. While size does matter on game day, Mexican and Southwestern flavors also seem to score extra points. So we’ve selected our cheesiest, heartiest dips for the football lovers at your table. Make them in advance, and don’t be shy about your quantities–commercial breaks are no time for replenishing!
**Recipes**
…
Even though we both grew-up eating it, especially in high school when Carolyn’s dad would bring this dish to field hockey potlucks, tofu has kind of gotten the cold shoulder on this site. Perhaps it’s because we both cook for our boyfriends (or fiancé, in Cara’s case), and there is just something about tofu that rubs some men the wrong way.
It wasn’t until Josh’s boss went vegan and he started grabbing lunch at Birdbath in the East Village, that I even considered tofu as a viable dinner option. But…
2/24: Cooking and Talking at OSU!