Skip to content

The Cookstr Weekly: Quick and Easy Weeknight Dinners

May 18, 2015

The best rule for weeknight cooking I’ve ever heard is that as soon as you walk in the door, the first thing you should do, perhaps even before removing your shoes, is set a salted pot of water on the stove to boil. Whether the meal you put together ends up including pasta, grains, or vegetables, you’re buying yourself time that you can use to poke through the fridge and pantry for the rest of supper. Many of these weeknight dinner recipes take advantage of quick-cooking seafood, thinly cut chicken, or ground meat, and all of them can be cooked start to finish in thirty minutes or less.

Oh, and they’re all easy to make – just the thing for the end of a long day.


Warmest regards,

Kara Rota

Editorial Director
by Naomi Duguid
Tomato is a classic foil for shrimp. Here the combination makes an appealing curry with plenty of sauce for drizzling on rice. Pair it with Smoky Napa Stir-Fry or a salad of cooked greens.  The green cayenne chiles give a nice little underlying heat; if you want more intensity, add a sprinkling of Red Chile Powder. If you find yourself with leftovers, add a little water, taste, and adjust the seasoning, then chill to serve as a delicious cold soup.” 
 Naomi Duguid

Read more…

The Cookstr Weekly: Mother’s Day Brunch

May 14, 2015

Whether you’re hosting a multi-generational celebration or just celebrating with breakfast in bed, nothing says Mother’s Day like a tray of French toast, eggs, and pastries with a flower in a jelly jar vase. Just be sure not to sound the morning alarm until the coffee’s made.


Warmest regards,

Kara Rota

Editorial Director
by Cathy Barrow
“This combination of shortbread and jam is both a perfect ending to a dinner party and a lovely treat for teatime. I’ve made them tiny, in financier molds, medium sized in classic small tart molds, and in a 9-inch tart pan. The shortbread crust is pantry-friendly, it’s ready in an instant, and it marries perfectly with whatever leftover jam is lurking in your refrigerator.”  Cathy Barrow 

Read more…

The Cookstr Weekly: Southern Fare for a Kentucky Derby Party

May 14, 2015

Even if you’re miles away from Kentucky’s “Most Exciting Two Minutes In Sports” this weekend, there’s plenty to love about a reason to don a large hat and sip a mint julep or two. Pass around Southern specialties featuring plenty of ham and bourbon, and don’t forget to celebrate the winner with a slice of pie.


Warmest regards,

Kara Rota

Editorial Director
by Christopher Idone

How to make a julep: crush the mint, bruise the mint; freeze the glass, freeze the silver chalice; make it with rye, make it with bourbon. These are the disputes. I offer my julep recipe – I make it with scotch. 

– Christopher Idone

Read more…

The Cookstr Weekly: Asparagus and Artichokes

April 28, 2015

As spring swings into bloom, we’re celebrating the early weeks of asparagus and artichokes, those harbingers of warm weather and long al fresco dinners. They buddy up nicely in salads and pastas, or venture forth on their own in fresh side dishes and meaty mains.

Both vegetables do well treated gently and hate overcooking – half of the pleasure is in the texture of asparagus’ tender stalks and artichokes’ leaves. Shoot us an email or find us on Facebook and Twitter, and let us know your favorite way to cook with artichokes and asparagus this spring!


Warmest regards,

 

Kara Rota

Editorial Director
by Green City Market

“This is a simple and flavorful salad I love to make in the spring, when many Green City Market farmers have great-tasting asparagus. I love to shop for seasonal vegetables when cooking at home as well as for the restaurant at The Art Institute of Chicago, which allows me to purchase most of our ingredients from the Market. Our philosophy of ‘local and seasonal’ aligns with the Market’s mission perfectly.” 

-Megan Neubeck, executive chef, Terzo Piano

Read more…

The Cookstr Weekly: Earth Day

April 28, 2015

My mom worked at a macrobiotic restaurant, so I grew up with a plethora of wheatgrass juice, tofu, carob, and flaxseed as daily treats. You could say I’ve got a soft spot for granola. For Earth Day, here’s a selection of down-to-earth foods for after you’ve worked up an appetite gardening and feeding the birds!

By the way – thank you so much for being a Cookstr user. We really appreciate you, and we’d be enormously grateful if you would take this 5 minute survey so we can determine how to make your user experience better. Your feedback is incredibly helpful and important to us!


Warmest regards,

Kara Rota

Editorial Director
by Anupy Singla

“It’s become trendy on various food blogs to prep a whole cauliflower with Indian spices and then bake it, but I find that this process actually dries it out. I’d rather cut the cauliflower into florets first and then bake it for a new twist to this very versatile veggie. This dish is great as an appetizer and/or part of a meal.”

Read more…

The Cookstr Weekly: Spring Fever – Spicy Dishes that Turn up the Heat

April 22, 2015

Whether your method of choice is Sriracha, whole chiles, Tabasco, or just a little shake of dried red pepper, a hint of spice can add a lot to a dish. When paired with sweet, fresh, acidic, or umami flavors, spice keeps the balance in check.

There’s no need to be a hero – spice should be enjoyable, not a challenge. The recipes below vary widely in amounts and types of spice, so spice aficionados as well as the less enthusiastic can dig in.


Warmest regards, 

Kara Rota

Editorial Director
by Moosewood Collective

“Although at Moosewood we almost exclusively bake the fish we serve, in this recipe, we pan-fry it for a nice, crispy crust and because it’s quick and easy. It’s also good plain or with good old ketchup or tartar sauce.”

Read more…

The Cookstr Weekly: Meatless Meals for Warmer Weather

April 7, 2015

As springtime unfolds, I’m getting excited for some of my favorite produce, like asparagus, artichokes, scallions, and peas. They can form the basis for the lighter fare we crave in warmer weather, when even dedicated omnivores may forego meat for a dinner or two each week.

These meatless dishes don’t need to be relegated to side status. They’re hearty and satisfying enough to serve as the main event.


Warmest regards,

Kara Rota

Editorial Director

Read more…

Follow

Get every new post delivered to your Inbox.

Join 32 other followers

%d bloggers like this: