Recipes

Black Bean–Quinoa Burger

Black Bean–Quinoa Burger

Couverts6
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Ingredients

FOR THE BURGER

FOR THE SPECIAL SAUCE

Instructions

  • Preheat the oven to 400ºF.
  • Line a baking sheet with parchment paper.
  • Put the black beans in a large bowl and, using a potato masher, mash until blended, with some larger pieces of beans remaining.
  • Set aside.
  • In a large sauté pan over medium-high heat, heat the olive oil.
  • Add the bell pepper and onion.
  • Sauté until softened, about 7 minutes.
  • Add the garlic and cook for 1 minute, until fragrant.
  • Add the cumin, chili powder, and paprika and cook for an additional minute.
  • Remove from the heat and transfer to the bowl with the black beans.
  • Add the Worcestershire sauce, quinoa, panko, and eggs and season with salt and black pepper.
  • Mix to combine.
  • Divide the bean mixture into six 6-ounce portions and form them into patties and place on the prepared baking sheet.
  • Bake until the outside is crispy, about 20 minutes, flipping halfway through.
  • During the last 5 minutes of cooking, add a cheese slice to the top of each patty.
  • Meanwhile, make the special sauce: Combine the mayonnaise, ketchup, sriracha, pickles, Worcestershire sauce, and salt and pepper to taste in a small bowl.
  • Set aside.
  • To serve, spread some special sauce on the bottom and top of each toasted bun.
  • Place a black bean patty on the bottom bun.
  • Add tomato slices and arugula.
  • Cap with the bun top and serve.

Notes & Wine Advice

THE MORE YOU GLOW
Just because there is no meat in these burgers doesn’t mean they aren’t filled with protein. Both black beans and quinoa are jam-packed with the stuff, helping to keep you full long after you finish this burger.
JUST THE TIPS
Use two lids from quart containers (lined with plastic wrap) to form the perfect burger!
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Course; Burgers / Meat substitutes / Vegetables
Diets; Vegetarian

I Like Big Buns and I Cannot Lie Burgers with Sweet Potato Fries

I Like Big Buns and I Cannot Lie Burgers with Sweet Potato Fries

If there was a job that required me to stay at home and play The Sims or RollerCoaster Tycoon all day, I’d quit my day job yesterday. I guess I could also live with being a taste tester for cheeseburgers and fries. Is there really anything better than the famous diner duo? No, there isn’t. And if you disagree, then you also probably like shoestring fries, which are by far the most disappointing side dish ever created. How the hell are you supposed to dip a pile of straggly potatoes into honey mustard? You’re not.
Couverts4
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Ingredients

FOR THE SWEET POTATO FRIES

FOR THE BURGERS

Instructions

  • First make the sweet potato fries: Preheat the oven to 450ºF with two baking sheets inside.
  • In a large bowl, toss the sweet potato sticks with the avocado oil, cornstarch, and salt to taste.
  • Spread out evenly between the two preheated baking sheets.
  • Bake until golden brown and cooked through, about 30 minutes, flipping halfway through.
  • Remove from the oven and transfer to a platter.
  • Meanwhile, make the burgers: Heat a grill to medium-high or heat a grill pan over medium-high heat.
  • In a large bowl, combine the ground brisket, short rib, and sirloin.
  • Form it into four 6-ounce patties.
  • Season the burgers generously with salt and pepper.
  • Grill, uncovered, for 2 to 3 minutes.
  • Flip and top each burger with 2 slices of cheese, then cook for an additional 2 minutes, until the cheese has melted and the burgers are cooked to medium-rare.
  • Remove from the grill.
  • To serve, put a burger on the bottom of a toasted bun.
  • Stack caramelized onions, tomatoes, pickles, and lettuce on the burger.
  • Add mayonnaise and/or ketchup to the top bun, if desired, and close the burger.
  • Repeat with the remaining ingredients.
  • Serve with the sweet potato fries.

Notes & Wine Advice

Ask your butcher for the ground brisket, short rib, and sirloin. If you are having trouble sourcing the ground meats, you can always use 1½ pounds 80% lean ground beef.
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Course; Burgers / Cheese / Vegetables

It’s Raining Ramen

It’s Raining Ramen

There’s nothing I crave more on a rainy day or when I’m feeling sick than ramen. And since I’m sick literally every week, I crave ramen a lot. Whether it’s the heat, the salt and spice of the broth, the complexities of flavors, or the laundry list of ingredients, it always comes together to create a harmoniously decadent dish that temporarily cures any cold symptoms or irrational fears of contracting an STD. Miracle food? Yes, but don’t expect me not to slurp on this as if I just got massive lip injections and am sipping from a garden hose. It’s meant to be messy, especially for Americans who can’t master foreign utensils.
Couverts4
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Ingredients

FOR THE “CHASHU” BRAISED PORK BELLY

FOR THE CHICKEN DASHI

Instructions

  • Preheat the oven to 350ºF.
  • First make the “chashu” braised pork belly: Put the pork belly in a baking dish.
  • Sprinkle with the sugar and season with salt and pepper.
  • Pour the sake over the pork belly and roast for 2 hours, flipping halfway through, until the pork is tender and beginning to caramelize.
  • Remove from the oven and let the pork belly cool in its remaining braising liquid to room temperature.
  • Transfer to the refrigerator to chill overnight.
  • To make the chicken dashi: Combine the mirin, soy sauce, and sake in a small bowl.
  • Set aside.
  • In a large pot, combine the chicken stock, water, shiitake mushrooms, garlic, ginger, kombu, and bonito flakes.
  • Bring to a boil, then reduce the heat to maintain a simmer and cook until the liquid has reduced by roughly 25 percent, about 1 hour.
  • Strain the broth and add the mirin mixture.
  • Keep warm until serving.
  • Bring a medium saucepot of water to a boil.
  • Add the eggs, reduce the heat to maintain a low simmer, and cook for 6 minutes, until soft-boiled.
  • Remove the eggs and run them under cold water.
  • Peel the eggs, slice in half, and set aside.
  • Bring a large pot of salted water to a boil.
  • Add the ramen noodles and stir, making sure they do not stick.
  • Cook for 1 minute.
  • Drain.
  • To serve, remove the pork belly from the fridge and thickly slice it.
  • Divide the noodles among four bowls and ladle in the chicken dashi.
  • Top with the braised pork belly, eggs, scallions (if using), chili-garlic sauce, and a lime wedge.
  • Tuck half of a sheet of nori along the side of the bowl and serve.

Notes & Wine Advice

Always cook your ramen noodles in boiling water just before serving. Avoid cooking in the broth, as this can result in gummy noodles. If you can’t find fresh noodles, you can substitute dried.
After braising, chilling the pork belly overnight in the refrigerator allows for easy slicing.
BASIC BASICS
Dashi is a clear broth made with kombu seaweed and bonito flakes.
Tare is “the soul of ramen,” a flavored soy sauce.
Chashu is braised pork belly.
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Course; Noodles
Cuisine; Japanese

A Deeply Personal Cauliflower Pizza

A Deeply Personal Cauliflower Pizza

Every time I’m pitched cauliflower-something by a publicist, an angel loses its wings. It’s like people who vape or get their septum pierced: We get it, it’s a thing, congratulations, but stop telling us about it every day of our lives. Cauliflower crust definitely makes personal pizzas healthier, but it’s similar to those times when I say I’m going on a five-mile jog and am back ten minutes later. The intentions are there, though the self-sabotage is real. So enjoy this pizza however you prefer. If you opt for the surprisingly delicious cauliflower crust below, that’s great! But just know that you’re probably going to top it with processed meat and cheese anyway. It’s pizza, and your diet should be reserved for less amazing things, like dandelion-green salads and cayenne–lemon juice elixirs.
Couverts1 (10-INCH) PIZZA
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Ingredients

FOR THE CAULIFLOWER CRUST

TOPPINGS

Instructions

  • Preheat the oven to 425ºF.
  • Line a baking sheet with parchment paper.
  • First make your crust: Put the cauliflower rice in a microwave-safe large bowl and cover.
  • Microwave on high for 6 to 8 minutes, until tender.
  • Uncover and allow to cool slightly.
  • Once the cauliflower has cooled, transfer it to a kitchen towel and wring out the excess moisture.
  • Return it to the large bowl.
  • Add the Parmesan, mozzarella, oregano, basil, garlic powder, salt, and egg.
  • Mix to combine.
  • Transfer to the prepared baking sheet and press into a 10-inch circle.
  • Bake the crust for 15 minutes, until golden.
  • Remove from the oven and top with the tomato sauce and mozzarella.
  • Return the pizza to the oven and bake until the cheese is melted and bubbling, about 5 minutes.
  • Remove from the oven and, if desired, garnish with basil, red pepper flakes, and Parmesan.
  • Slice and serve.

Notes & Wine Advice

You can also cook your cauliflower rice in the oven. Spread it over a baking sheet and bake for 15 minutes until tender. Let it cool and then wring out any excess moisture.
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Course; Pizza / Vegetables
Diets; Vegetarian

I Could Eat This, Like, Every Day Sushi Rolls

I Could Eat This, Like, Every Day Sushi Rolls

Oh, sushi. My love for it knows no bounds. In fact, I am pretty sure I could eat it every day if there wasn’t a legitimate fear of dying from mercury poisoning. I actually googled what mercury poisoning does to your body and it’s like, not the worst way to go. Sure, you’ll have some delayed motor skills and potential organ failure, but you get to eat sushi every day, so meh? I’m willing to take the risk, especially after realizing how easy it is to make within the comfort of my own closet-size Manhattan studio.
Couverts4 each
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Ingredients

FOR THE SUSHI RICE

FOR THE CALIFORNIA ROLL

  • 2 sheets dark green nori seaweed cut in half crosswise
  • ⅓ cup toasted sesame seeds
  • 4 sticks imitation crabmeat
  • 1 avocado thinly sliced
  • 1 small seedless cucumber julienned

FOR THE SPICY TUNA ROLL

TO SERVE

Instructions

  • First make the sushi rice: In a small saucepan, heat the vinegar, sugar, and sake just until the sugar dissolves.
  • Remove from the heat and allow to cool to room temperature.
  • Place the rinsed rice in a rice cooker with the water.
  • Cook according to the manufacturer’s directions for sushi rice.
  • Transfer the cooked rice to a large bowl.
  • Pour the vinegar-sake mixture over the rice and fold to ensure the rice is evenly coated.
  • Let sit for 10 minutes, covered with a warm, damp towel to keep warm.
  • Make the California roll: Cover a sushi mat with plastic wrap.
  • Place a sheet of nori on the sushi mat.
  • Add ½ to ¾ cup of the sushi rice and spread it evenly over the nori.
  • Sprinkle with a quarter of the sesame seeds.
  • Flip the nori over so the rice is facing the sushi mat and is lined up with the bottom edge of the mat.
  • On the bottom third of the nori, add 1 stick of the imitation crabmeat and one quarter each of the avocado and cucumber.
  • Using your fingers to hold the filling in place, pull up on the sushi mat and begin to roll until your nori sheet becomes a cylinder.
  • Remove the sushi mat and, using a very sharp knife, cut the roll crosswise into 6 equal portions.
  • Repeat with the remaining ingredients to make 3 more rolls.
  • Make the spicy tuna roll: In a medium bowl, combine the tuna, 2 tablespoons of the sriracha sauce, the sesame oil, and the scallions.
  • Mix to combine and keep chilled until ready to use.
  • In a small bowl, combine the Japanese mayonnaise and the remaining 1 tablespoon sriracha sauce.
  • Set the spicy mayo aside until ready to use.
  • Cover the sushi mat with plastic wrap.
  • Place a sheet of nori on the sushi mat.
  • Add ½ to ¾ cup of the sushi rice and spread it evenly over the nori.
  • Sprinkle with a quarter of the sesame seeds.
  • Flip the nori over so the rice is facing the sushi mat and is lined up with the bottom edge of the mat.
  • On the bottom third of the nori, add a quarter of the tuna in a line.
  • Using your fingers to hold the tuna in place, pull up on the sushi mat and begin to roll until your nori sheet becomes a cylinder.
  • Remove the sushi mat and, using a very sharp knife, cut the roll crosswise into 6 equal portions.
  • Add a dollop of spicy mayo to the top of each roll.
  • Repeat with the remaining ingredients to make 3 more rolls.
  • Serve with wasabi, pickled ginger, and soy sauce.

Notes & Wine Advice

BASIC BASICS
The vinegar-sake mixture you add to the sushi rice is called awase-zu.
Sashimi is an assortment of thinly sliced raw fish without rice.
Nigiri is a style of sushi where the fish is placed on top of a pillow of rice; not to be confused with classic sushi rolls.
Maki is a type of roll where the seaweed wrap is on the outside.
Rolls are when the rice is on the outside and the seaweed is wrapped inside.
Traditionally, you should never mix your wasabi and soy sauce unless you’re eating sashimi.
The pickled ginger is used as a palate cleanser, not as an additional topping for your sushi.
JUST THE TIPS
It is very important to wash your rice before cooking it. If you don’t, the rice will be too sticky and become a ball. You will know it’s ready when the water runs clear.
Don’t cook your rice on the stovetop. You should use a rice cooker for your sushi rice to achieve the right consistency.
You will need a bamboo rolling mat to make sushi. Pro tip: Carefully wrap your bamboo mat in plastic wrap to avoid getting sushi rice stuck in it.
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Course; Sushi

Sheet Pan Pork Tenderloin

Sheet Pan Pork Tenderloin

Couverts4
Deel op Facebook Print Recipe

Ingredients

FOR THE GINGER-SOY GLAZE

FOR THE SHEET PAN PORK TENDERLOIN

Instructions

  • Preheat the oven to 425ºF.
  • Line a baking sheet with foil.
  • Make the ginger-soy glaze: In a medium bowl, combine the soy sauce, vinegar, orange juice, brown sugar, sriracha sauce, sesame oil, ginger, and garlic.
  • Mix until the sugar dissolves.
  • Set aside.
  • Make the sheet pan pork tenderloin: In a large bowl, toss the carrots with 2 tablespoons of the vegetable oil and season with salt and pepper.
  • Spread the carrots over the prepared baking sheet.
  • Bake for 10 minutes.
  • Drizzle the pork tenderloin with the remaining 2 tablespoons vegetable oil and season with salt and pepper.
  • Add the pork and the baby bok choy to the baking sheet with the carrots and drizzle everything with the ginger-soy glaze.
  • Bake until the carrots and bok choy stems are tender and the pork is just about cooked through, about 15 minutes.
  • Turn the oven to broil.
  • Broil for 2 to 3 minutes until the baby bok choy chars a bit.
  • Remove from the oven and let rest for 10 minutes before serving.

Notes & Wine Advice

These dinners are made to mix and match. Pick your protein, pick your vegetables, add a starch and seasoning, and arrange it all on one sheet pan.
Looking to take the flavor up a notch? You can always marinate your proteins in advance. Pork and chicken can be marinated overnight. For seafood, especially if the marinade has an acidic ingredient in it, stick to no longer than 30 minutes.
A note about pork: It’s a common fear that pork is undercooked if there’s a little pink on the inside, but a little pink means the pork is perfectly cooked. You want to cook your pork to 145ºF. Make sure to take carryover cooking into account when you allow the pork to rest.
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Course; Pork

Sheet Pan Chicken

Sheet Pan Chicken

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Ingredients

FOR THE SHEET PAN CHICKEN

Instructions

  • Preheat the oven to 425ºF.
  • Line a baking sheet with foil.
  • Make the garlic-and-herb dressing: In a medium bowl, combine the melted butter, garlic, thyme, and rosemary and season with salt and pepper.
  • Set aside until ready to use.
  • Make the sheet pan chicken: In a large bowl, toss the potatoes with 2 tablespoons of the olive oil and season with salt and pepper.
  • Spread them on half of the prepared baking sheet.
  • Drizzle the chicken with the remaining 2 tablespoons olive oil and season with salt and pepper.
  • Arrange the chicken on the same baking sheet and roast until the potatoes are tender, about 20 minutes.
  • Turn the oven to broil and remove the baking sheet.
  • Add the asparagus and drizzle all with the garlic-and-herb dressing.
  • Broil for 2 to 3 minutes until the asparagus is tender and the chicken is cooked through.
  • Remove from the oven, stream the lemon juice over the top, and serve.
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Course; Chicken

Sheet Pan Salmon

Sheet Pan Salmon

Couverts4
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Ingredients

FOR THE SHEET PAN SALMON

FOR THE LEMON-DILL DRESSING

Instructions

  • Make the sheet pan salmon: Preheat the oven to 425ºF.
  • Line a baking sheet with foil.
  • Put the potatoes and Broccolini in a large bowl, drizzle with 2 tablespoons of the olive oil, and season with salt and pepper.
  • Pour onto the prepared baking sheet in an even layer and roast for 15 minutes.
  • Meanwhile, drizzle the salmon with the remaining 2 tablespoons olive oil and season with salt and pepper.
  • Add the salmon to the baking sheet with the potatoes and roast until the potatoes are tender and the salmon is almost cooked, 5 to 7 minutes more.
  • Meanwhile, make the lemon-dill dressing: In a medium bowl, combine the lemon juice, mustard, olive oil, dill, and garlic and season with salt and pepper.
  • Set aside until ready to use.
  • Turn the oven to broil and brush the salmon and Broccolini with the lemon-dill dressing.
  • Broil for 2 to 3 minutes, until the Broccolini is charred and the potatoes are crispy.
  • Remove from the oven and serve.
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Course; Fish

Poke Bowl

Poke Bowl

Couverts4
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Ingredients

FOR THE RICE

FOR THE TUNA

Instructions

  • First make the rice: In a medium saucepot, bring the rice and water to a boil.
  • Season with a pinch of salt.
  • Cover, reduce the heat to a simmer, and cook for 30 minutes.
  • Take off the heat, let the rice sit for 10 minutes, and then fluff with a fork.
  • In a small bowl, combine the vinegar, sugar, and salt.
  • Pour the vinegar mixture over the brown rice and toss to combine.
  • Set aside until ready to use.
  • Meanwhile, make the tuna: In a large bowl, whisk together the soy sauce, vinegar, sugar, lime juice, sesame oil, ginger, sambal, and scallions.
  • Add the tuna and toss to coat.
  • Refrigerate to marinade at least 20 minutes and up to 1 hour.
  • Spoon the rice equally into four bowls.
  • Add the tuna and garnish with the cucumber, edamame, carrots, radishes, and sesame seeds.
  • Serve immediately.

Notes & Wine Advice

Use only sashimi-grade tuna, and make sure it is fresh, not frozen. Freezing will compromise the texture of the fish. When purchasing the tuna, look for pieces without white streaks going through them. The white is connective tissue and is chewy and not desirable.
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Course; Salad

Respectful Trail Mix

Respectful Trail Mix

The person who invented the open-floor-plan office deserves each and every one of life’s misfortunes. This also applies to the person who decides to eat trail mix in an open-floor-plan office. There is a time and a place for crunching, and three p.m. on a Thursday during literal crunch time is not ideal, Karen. And while my trail mix, chock-full of nuts, dried fruit, and chocolate, may be hard to resist, it’s certainly more appreciated on a hike, during a walk through the park, or post–Barry’s Bootcamp when your cringeworthy chewing noises can be masked by chirping birds and babbling brooks. Thank you in advance for attempting to not be an awful human.
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Ingredients

Instructions

  • Preheat the oven to 350ºF.
  • In a medium bowl, toss the walnuts and cashews with a pinch of salt.
  • Spread out evenly onto a baking sheet and bake for 10 minutes, until fragrant.
  • Remove from the oven and let cool.
  • In a large bowl, toss together the cooled walnuts and cashews, almonds, pumpkin seeds, cherries, goji berries, apricots, dark chocolate chips, yogurt chips, and coconut flakes.
  • Transfer to an airtight container and store at room temperature for up to 3 weeks.

Notes & Wine Advice

LITERALLY CAN’T EVEN
Customize your mix! Just follow the approximate ratio of 50 percent nuts, 30 percent dried fruit, 10 percent seeds, and 10 percent other, aka chocolates/candies/coconut.
JUST THE TIPS
Always lightly toast your raw nuts to bring out their flavor.
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Course; Nuts