Four Nights A Week
Adventures in Eating
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Amy’s Writing, Photography and Art can be found at amybisson.com
Category: Vegetarian/Vegan
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Melissa Clark is contributor and columnist for New York Times Cooking as well as a trusted cookbook author. She has some terrific ideas for cooking – or in this case, not-too-much cooking. I’ve enjoyed many of her creations over the years, and this one is no exception. When the weather is hot and humid, a…
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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…
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Along with most of the East Coast, our corner of New England is experiencing hot and humid days and nights. In other words, it’s THTC – too hot to cook. So when Washington Post and cookbook author Ellie Kreiger shared this recipe for a cold soup, I knew it was going to be the perfect…
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We’re gearing up for the Fourth of July cookouts, and this salad from Jacques Pépin is exactly the kind of summer salad that can be transported without the worry that mayonnaise-based sides bring, and is flexible enough to be a make-ahead – something that gets better with time. This Tabbouleh Salad recipe is found of…
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I’ve been a fan of Ellie Krieger, registered dietician and nutritionist, since finding her on the Saturday cooking marathons on our local PBS channel. Combining good basics of nutrition with accessibly creative cooking is an art form. This recipe, which was recently published in the Voraciously column of the Washington Post, takes full advantage of…
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We are finally getting some summer-like weather in New England, and to celebrate I took this opportunity to serve a chilled soup. This recipe was adapted by Tejal Rao, a NYTimes contributor, from an original by Erin French, founder of Lost Kitchen in Freedom, Maine. I definitely will be revisiting this recipe for a couple…
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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…
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There are moments when I wish I had the foresight to set up my gear so that I could photograph the hot food right out of the oven. The image from this recipe would have been high on my list of could-a, should-a photography. Delicious as a left-over, when the original casserole, which was created…
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Happy 2023! One of the cooking books I received this year was Christopher Kimball’s Cook What You Have from Milk Street Kitchens. It has really been a game-changer for me in terms of meal planning and food shopping in that, using a roster of about 25 regular ingredients, I’m starting to raid the ‘fridge and…
Four Nights A Week 