Hot or cold, for breakfast, lunch, or dinner—things don’t get much more versatile than this fiber-filled frittata. Mix up the veggies to keep it seasonal and interesting for endless weekday options. It’s earned a regular spot on my menu.
This salad is my riff on kasha, the name given to toasted buckwheat groats cooked (in water or milk) throughout Russia and Ukraine. The word kasha basically translates as ‘porridge’ but although in the west we think of porridge as a breakfast food, kasha is commonly a comforting, hearty, savoury dish or side at lunch or dinner – often far less liquid and overcooked than oat porridge. By all means you can serve this salad hot, but I especially like it served at room temperature. The key really is toasting the buckwheat first – it brings out an extra nutty flavour and also stops it all from being too mushy.
Chelo means “plain steamed rice” in Farsi, whereas polos are rice dishes with other ingredients folded in, like pilafs—I included a few variations of these.
If there’s one piece of equipment you’ll see in every Persian household, it’s a nonstick pot. Although I almost never use nonstick cookware, for this recipe, it’s essential. It makes life easy when you want to serve the rice on a platter, or flip and invert it for easy release. Trust me and pay the money to invest in that peace of mind.
Priya Krishna’s One recipe is inspired by her colleague and friend, Tejal Rao of the New York Times. In Tejal’s recipe, Roasted Squash With Coconut, Chile and Garlic, squash is the star. But Priya switches up the vegetable, anything from cabbage to potatoes, when she makes this dish, as the main component of the recipe is truthfully the aromatic base of coconut, chili, and garlic. Keep these ingredients on hand and this dish may very well become a treasured staple for you as well.
Think of this as a sort of hot caprese salad —by cooking the tomatoes in a foil packet on the barbecue with their vines, aromatic herbs, oil, and salt, the flavors concentrate and intensify. They work beautifully with the mozzarella, as you would expect, with added interest from the crushed coriander seeds —simple yet luxurious
One of the most popular recipes in The Green Roasting Tin is the Indonesian gado-gado: crunchy potatoes with an addictive peanut, coconut, and chili sauce. It occurred to me that the dressing, slightly adapted, would work beautifully with grilled corn on the cob —and joy, it did! This is now a summer staple.
Could I write a book without featuring crispy gnocchi? Of course not. So I give you my proudest barbecue creation. Forget about threading just plain old vegetables on a stick —here, you intersperse veggies of your choice (I’ve done bell peppers here, but see the note below) on skewers with just-blanched gnocchi. The result is crisp perfection like you wouldn’t believe.
Master organic gardener, Eliot Coleman made these parsnips for me one cold spring Vermont morning with monster-sized roots dug from under the snow-covered ground. They were the best parsnips I’ve ever tasted. He was remarkably carefree with that sweet Vermont butter, but they certainly were memorable!