It was the perfect cooking mashup of grill and griddle for my all-American cheeseburger topped with melted American cheese. Since that evening, it is the only way that I grill burgers — of any size!
An ample dose of butter to pan-fry our slices until nicely crisped and warmed doesn’t hurt their flavor, either. Now all you have to do is serve — warm, please! — with fresh berries and whipped cream or ice cream. Take that, Twinkies.
There have been countless variations of three-bean salads made with nothing more complex than the beans and bottled vinaigrette. And they’ve most certainly been well received. But after a while those salads can start to feel heavy and monotonous. I was after something with a fresher feel.
That’s why every Mother’s Day, there is only one thing that we will cook: tandoori roast chicken. But this isn’t just any old roast chicken; it is one worthy of a feast. It has all the merits of a normal roast chicken, flavorful crispy skin, butter-soft meat and largely fuss-free prep, but it is much more elegant and celebratory.
I stood at a turning point: Would I follow the cookbook’s stern direction (even I understood the author’s tone — the tomato thing was not an “optional” point), or would I include my personal favorite part of every salade nicoise I had ever eaten (dare I even call them that anymore?)? I left out the tomatoes.
It’s a simple kid-friendly dish to make. Egg cracking, measuring, whisking, banana mashing, bread cutting (easy with even a kid’s knife, and the cubes don’t have to be perfect at all), all very doable.
White asparagus is white because the spears are never exposed to sunlight as they grow. Without sunlight, they produce no chlorophyll. Without chlorophyll, they don’t turn green. White asparagus is a little milder and more delicate in flavor than the green variety. It’s also rich in nutrients and very low in calories.
Avocado toast is all the rage these days and I have always loved avocado and smoked salmon together. So this toast is really a mash-up of the popular avocado toast and the best flavors from Sunday’s lox and bagels.
After all, Mom is special. Her breakfast should be, too.
As the team leader for many of the breakfasts our family has orchestrated over the years, I’ve developed a few best practices. And my No. 1 tip: Do the bulk of the work the night before. Overnight breakfast recipes are key. The (critical) decorating of the tray with small kiddos sucks up a surprising amount of time, leaving precious little space for complex recipe execution in the morning.