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What We’re Cooking This Week: White Bean Salad With Arugula, Celery and Mint
Canned beans are an easy shortcut, but dried beans have so much more flavor.
What We’re Cooking This Week: Bulgur Wheat With Arugula, Mint, and Mama Lil’s Peppers
Inspired by tabbouleh, this salad combines arugula and mint for more flavor.
What We’re Cooking This Week: Whole-Wheat Semolina Cookies
Semolina gives the cookies a nice, custardy texture.
What We’re Cooking This Week: Leftover Rice Porridge With Chicken and Arugula
Just combine cooked rice with broth or water and cook until it gets thick and, well, porridge-y.
What We’re Cooking This Week: Fava Bean Greens
To get good fava bean greens, you’ve got to grow them yourself—or ask a vendor.
Pasta With Stinging Nettles and Cottage Cheese
Nettles aren’t hard to find, but it’s good to have an experienced forager show you what to pick.
What We’re Cooking This Week: Balsamic Pickled Strawberries
If you’ve given into the temptation of pretty but flavorless out-of-season strawberries, pickle them.
What We’re Cooking This Week: Kalpudding
It’s really a deconstructed version of the dolmas Swedish king Charles XII loved to eat during his exile in the Ottoman Empire in the early 1700s.
What We’re Cooking This Week: Salmon Étouffée
The kind of sauce normally used for crawfish is really good, and you can use it for salmon, too.
What We’re Cooking This Week: Kabocha, Celery Root, and Arugula Salad
Don’t let the last days of winter squash pass you by.