Four Nights A Week
Adventures in Eating
recent posts
Amy’s Writing, Photography and Art can be found at amybisson.com
Category: Mains
-
We are still in THTC (too-hot-to-cook) mode here with at least another couple of days of extreme heat coming at us. So this delicious vegetarian recipe for Silken Tofu with Spicy Soy Dressing from cookbook author and NYTimes cooking contributor Hetty Lui McKinnon made perfect sense: no-cook, 5 minutes prep time, and bam! Dinner is served. Be sure to…
-
Ann Maloney is a Washington Post Recipes Editor and Food Reporter focused on, in her words, “quick and easy home cooking.” Honestly, what’s not to like here? Her recipe for Quick Lentil Salmon Salad is adapted from Cooking Light and comes together in about the same time as it takes to cook the lentil. It…
-
Since our New England “spring” has been dominated by wet, rainy, and otherwise chilly weather, this warming soup seemed like a good match. The original recipe comes from Ashley Fehr on her cooking website, Recipe Rebel, and it makes 6 good sized servings. We actually found there were closer to 8 servings so I was…
-
Ali Slagle, contributor to the New York Times and Washington Post cooking sections, developed this easy and exceptionally versatile recipe. Change the protein to something else – pork, shrimp, or tofu for example. Or swap out the veg to one that will cook quickly. Whatever you choose, this recipe will quickly become a repetoire staple.…
-
I was determined that this was going to be the year that I used up the ENTIRE cabbage. And so, I went in search of leftover cabbage recipes. Fortunately, my search took place the day after St. Patrick’s Day when I understand a lot of folks like to boil the heck out of cruciferous vegetables…
-
This ticked all of the boxes: quick, spicy, used what I had in the freezer (shrimp), and was delicious. Ali Slagle, who is one of the awesome Food Editors from the New York Times, developed this recipe and, as she suggests, it is flexible. Replace the shrimp with tofu to make it vegetarian, or substitute…
-
Keeping with one of my New Year’s resolutions, I have been exploring cooking from the items we keep on hand in our pantry. This shift in meal preparation was precipitated by Christopher Kimball’s Cook What You Have, and while it is an adjustment, I’ve found it particularly satisfying to raid our fridge and pantry. We…
-
Zainab Shah, is among other accomplishments, a food contributor to the New York Times. This easy, weeknight recipe is among the many she has contributed to the Times and other publications as well. The combination of warming spices and the easy prep make this one a definite keeper! Sheet-Pan Fish Tikka with Spinach Zainab Shah…
-
This recipe, was published in the Washington Post’s Eating Voraciously Weeknight Vegetarian column on August 13, 2022. If you are a subscriber to the Washington Post, you can access the recipe and scale it up or down. Adapted by the Washington Post from “Vegetarian Viet Nam” by Cameron Stauch, this is a tasty AND colorful…
-
From the time we were first married, Adrien and I had a Boston Globe newspaper (print edition) delivered to our home. While we no longer subscribe to the Globe for a variety of reasons, when we did, I used to look forward to each Wednesday because of the Food focus. Unfortunately I cannot give credit…
Four Nights A Week 