Food

Food is one of my favorite corners of social media, and truly, it's where I've found some of my most reliable sources of kitchen inspiration, and recipes that have absolutely made it to my weekly rotation.  Violet Witchel is definitely one of those people I discovered via social, the way I find most good things: scrolling when I probably should have been doing something else. She's the self-appointed (and fully deserving) queen of the dense bean salad genre. Yes, it's a genre. Yes, she rules it. This recipe is so Violet : grilled buffalo chicken, two kinds of beans, charred corn, pepper jack, and a dressing that has  no business tasting as good as it does. I made it for meal prep the first time and ate it four days straight. Yes, it's good. Fair warning: it's not a five minute recipe. There's a grill, there's marinating time, there are a few things happening simultaneously. But what you end up with is a big, satisfying bowl that holds up beautifully in the fridge all week and tastes like an actual cook made it. Which she did. I'm just passing it along. I did make it just a little lighter, because macros, you know. (I dialed back the oil in the dressing, and reduced the amount of cheese. You do you, though.) Also, if you know me, you know I hate corn "in things," so I omit it here. But if you're not a "corn is only good by itself" weirdo, I'm sure it adds something.     Violet's Buffalo Chicken Dense Bean Salad (lighter) Grilled buffalo chicken, charred corn, two kinds of beans, pepper jack, and a smoky buffalo dressing. Recipe by Violet Witchel — dressing dialed back, cheese halved. INGREDIENTS • 1.8 pounds boneless chicken thighs • 1 lemon, juiced (for marinade) • 1 cups buffalo sauce (for marinade) • 6 garlic cloves, pressed • 2 teaspoons smoked paprika (for marinade) • 2 tablespoons honey (for marinade) • 2 tablespoons sea salt (for marinade) • 0.5 cups avocado oil (for marinade) • 0.5 cups rice vinegar (for marinade) • 3 ears of corn • 2 bell peppers • 1 bunch of cilantro • 1 small red onion (or half a large) • 1 bunch of radishes • 4 ounces pepper jack cheese • 1 can chickpeas, rinsed and drained • 1 can white beans, rinsed and drained • 0.3 cups Frank's buffalo sauce (for dressing) • 0.3 cups rice vinegar (for dressing) • 3 tablespoons avocado oil (for dressing) • 1 tablespoons honey (for dressing) • 1 teaspoons paprika (for dressing) • 2 teaspoons kosher salt (for dressing) • 1 lemon, halved for grilling (for dressing) • 1 tablespoons mayonnaise STEPS 1. Make the marinade: In a large bowl, whisk together 1 cups buffalo sauce (for marinade), the juice of 1 lemon, juiced (for marinade), 0.5 cups avocado oil (for marinade), 6 garlic cloves, pressed, 2 teaspoons smoked paprika (for marinade), 0.5 cups rice vinegar (for marinade), 2 tablespoons honey (for marinade), and 2 tablespoons sea salt (for marinade) until combined. 2. Marinate the chicken: Add 1.8 pounds boneless chicken thighs to the marinade. Use a fork to poke holes all over the chicken so the marinade can really get in there. Cover tightly and refrigerate for at least 3 hours, up to 24. 3. Prep the grill: Preheat your grill to medium-high and make sure the grates are well oiled. Shuck 3 ears of corn and rub with a little avocado oil. Slice 1 lemon, halved for grilling (for dressing) in half cut-side down for grilling later. 4. Grill the chicken — first side: Remove 1.8 pounds boneless chicken thighs from the marinade with tongs, shaking off the excess. Place on the grill, close the lid, and don't touch it. When the chicken releases from the grates without sticking, it's ready to flip — about 10 minutes. 5. Grill the chicken — second side, plus corn and lemon: Flip the chicken. Place 1 lemon, halved for grilling (for dressing) halves cut-side down next to the chicken. Move 3 ears of corn to the upper rack. Close the lid and cook 8 more minutes, rotating the corn a quarter turn every 5 minutes. 6. Rest everything: Remove the chicken, corn, and grilled lemon from the grill. Let them rest at least 5 minutes before chopping. 7. Prep the salad base: Core and dice 2 bell peppers. Mince 1 bunch of cilantro and 1 small red onion (or half a large). Dice 1 bunch of radishes. Cut 4 ounces pepper jack cheese into 1cm cubes. Rinse and drain 1 can chickpeas, rinsed and drained and 1 can white beans, rinsed and drained. Add everything to a large salad bowl. 8. Add the grilled components: Cut the kernels off the 3 ears of corn cobs into the bowl. Chop the rested 1.8 pounds boneless chicken thighs into small bite-sized pieces and add it in. 9. Make the dressing: In a jar, deli container, or blender, combine 0.3 cups Frank's buffalo sauce (for dressing), 0.3 cups rice vinegar (for dressing), 3 tablespoons avocado oil (for dressing), 1 tablespoons honey (for dressing), 1 teaspoons paprika (for dressing), 2 teaspoons kosher salt (for dressing), 1 tablespoons mayonnaise, and squeeze in the juice from your grilled 1 lemon, halved for grilling (for dressing). Blend 15 seconds until smooth, or froth for about 1 minute. Taste and adjust salt. 10. Dress and serve: Pour the dressing over the salad and toss until fully coated. Keeps well for 3 to 4 days in the fridge. NOTES Smoked paprika over regular — richer color, a little more depth. The corn goes on the upper rack while the chicken finishes its second side, so everything comes off the grill at roughly the same time. Grilling the lemon is non-negotiable. The char changes it entirely. The lighter dressing still emulsifies beautifully — the buffalo sauce and a little mayo do the work even with less oil. And, here are the macros...in case you care. Component Cal Protein Carbs Fat Grilled chicken thigh 211 31g 0g 11g Dressing updated 99 0g 3g 10g Pepper jack cheese updated 81 5g 0g 7g Chickpeas 79 4g 13g 1g White beans 67 5g 12g 0g Grilled corn 52 2g 11g 1g Marinade (absorbed) 33 0g 1g 3g Bell peppers, onion, radishes 32 2g 7g 0g Total per serving 654 49g 47g 33g

Miso Salmon Silky, savory, and just slightly sweet — inspired by a conversation worthy black cod we had at Teruko in New York. Serve with steamed rice and something green for an easy spring dinner that feels like a lot more effort than it is. Servings 4 INGREDIENTS 4 pieces salmon fillets (skin-on) 3 tablespoons white miso paste 2 tablespoons mirin 1 tablespoons soy sauce 1 tablespoons rice vinegar 1 tablespoons honey 1 teaspoons sesame oil 1 teaspoons fresh ginger, grated 2 pieces garlic cloves, minced 1 sesame seeds and sliced scallions, for serving STEPS Marinade: Whisk together 3 tablespoons white miso paste, 2 tablespoons mirin, 1tablespoons soy sauce, 1 tablespoons rice vinegar, 1 tablespoons honey, 1 teaspoons sesame oil, 1teaspoons fresh ginger, grated, and 2 pieces garlic cloves, minced until smooth. Marinate the salmon: Pat the 4 pieces salmon fillets (skin-on) dry and place in a shallow dish or zip-lock bag. Pour the marinade over and turn to coat. Refrigerate for at least 30 minutes30:00 — or up to 8 hours if you're planning ahead. Prep the oven: When you're ready to cook, preheat your oven to 400°F. Line a baking sheet with foil and lightly oil it. Pull the salmon out of the fridge while the oven heats up. Roast the salmon: Place the salmon skin-side down on the prepared baking sheet. Spoon any extra marinade over the top. Roast for 12–14 minutes, until the salmon is cooked through and the glaze is caramelized and a little sticky at the edges. (If you want more color on top, a quick 1–2 minutes under the broiler at the end does the job.) Finish and serve: Transfer to plates and scatter 1 sesame seeds and sliced scallions, for serving over the top. Serve immediately with steamed rice and your green of choice — broccolini, snap peas, and edamame all work beautifully here. NOTES White miso is milder and sweeter than red, so it's the right call here. If you can only find red, use a little less. The longer the salmon sits in the marinade, the deeper the flavor, so if you can do it the night before, do it. And if you happen to find black cod at a fishmonger or a good Asian grocery, this marinade works just as well for that.

Baked Feta with Broccolini & Chickpeas A 30-minute, mostly hands-off vegetarian sheet pan dinner that's like a restaurant appetizer turned into a meal. Ingredients (serves 3–4) 1–2 bunches broccolini, ends trimmed 1 pint cherry or grape tomatoes, halved 1 small red onion, cut into wedges (optional but nice) 1 can chickpeas (15 oz), drained, rinsed, and patted dry 8 oz block feta, cut into 4–6 thick slices 2–3 Tbsp olive oil 1 tsp dried oregano ¼–½ tsp red pepper flakes (optional) Salt and black pepper ½ lemon (zest + juice), plus extra wedges for serving Fresh herbs for finishing (parsley, basil, or dill), chopped Directions Heat oven to 400°F and line a rimmed sheet pan with parchment for easier cleanup. On the pan, toss broccolini, tomatoes, onion, and chickpeas with olive oil, oregano, red pepper flakes, salt, and pepper. Spread in an even layer. Nestle the feta slices among the vegetables and chickpeas so each piece has a bit of space. Roast 20–25 minutes, tossing the veggies and chickpeas once halfway through (leave the feta in place), until broccolini is browned, tomatoes are blistered, and feta is soft and lightly golden. As soon as it comes out of the oven, zest and squeeze the lemon over everything and shower with fresh herbs. Taste and adjust salt. How to serve Scoop into shallow bowls with toasted sourdough, naan, or pita. Or serve over orzo, couscous, or farro to turn it into a heartier main.

Valentine's Day (or any day!) Flourless Chocolate Cake Whether you have a gluten sensitivity, or you just want a super rich, decadent desert that feels better than "everyday," this one nails it every time. 8 oz.good quality dark chocolate, chopped 1/4 cup  unsalted butter 4 eggs, separated ¼ cup plus 1 Tbsp sugar Powdered sugar, for dusting 1 cup heavy cream, softly whipped, for serving Preheat oven to 350 degrees. Butter a 6 inch cake pan. Separate eggs, placing the yolks in a medium bowl, and the whites either in the bowl of a stand mixer fitted with the whisk attachment, or in another medium bowl. Set up a double boiler - place a heatproof bowl over a pot of simmering water, ensuring that the water does not touch the bottom of the bowl. Melt the chocolate and butter in the double boiler, stirring until melted and shiny. Remove from the heat. Place the yolks and ¼ cup of the sugar in a medium bowl. Whisk by hand until fluffy. Add the melted chocolate mixture to the yolks, and whisk well to incorporate. Whip the egg whites until foamy. Add remaining sugar, and continue to whip until soft peaks form. Carefully fold the egg whites into the chocolate and yolk mixture, taking care not to deflate the mixture too much. Fold until well combined. Scrape the mixture into the prepared tin. Bake for 25-30 minutes, or until set around the edges and still slightly soft in the middle. Cool for 20 minutes in the pan, then carefully turn out onto a wire rack and allow to cool completely. Dust with powdered sugar and serve with soft whipped cream (or ice cream, obviously!) A few tips- Use good chocolate! At least 70% cacao, and something you'd love to eat alone. It will definitely make a difference here. Serve it with whipped cream, vanilla ice cream, or any kind of ice cream your heart desires! Happy Valentine's Day!

January cooking should be warm, cozy, and forgiving. This is the kind of meal that makes your house smell amazing and your brain feel like it has its life together- without creating a humongous mess and a sink full of regrets. Why you’ll love this recipe One pan Minimal chopping It works with whatever winter veg you’ve got (just chop things Leftovers are actually good Ingredients (serves 4-ish. This is totally flexible, so measure with your heart.) Bone-in, skin-on chicken thighs or breasts Baby potatoes (or chopped Yukon golds) Carrots Red onion Garlic (yes, a lot) Lemon (zest + juice) Olive oil Salt + pepper Italian seasoning or herbs de Provence Optional: a handful of kale added at the end How to make it Heat oven to 425. Toss chopped vegetables with olive oil, salt, pepper, and herbs. Spread on sheet pan. Make sure you chop vegetables approximately the same size. Nestle chicken into the veg. Pat chicken dry, season generously. Mix lemon juice + zest + minced garlic + olive oil. Drizzle over everything. Roast ~35–45 minutes until chicken is cooked through and veg is caramelized. Optional: toss kale onto the pan for the last 5 minutes. Finish with a squeeze of lemon. Serving ideas With crusty bread (the best) Over rice With a simple green salad This is my favorite kind of weeknight dinner: low effort, high reward, and it makes January feel like a cozy choice, not like you're just grinding through.

Super Easy Crustless Quiche 10 large eggs 1-2 cups whole milk 1 tsp salt 1/4 tsp fresh ground black pepper 1 cup chopped raw baby spinach 1 cup shredded cheese (I like gruyere and cheddar) 1 cup chopped bacon, ham, or sausage Heat the oven and prepare your dish. Preheat the oven to 375°F. Lightly coat a 9x13-inch baking dish with cooking spray, oil, or butter. Prepare any mix-ins while the oven is heating. Whisk the eggs. Place 10 large eggs in a large bowl and whisk until fully beaten. Whisk in the milk, salt, and pepper. Add 2 cups whole milk, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Whisk until frothy. This will make a softer, more custardy quiche, perfect for holiday mornings. If you'd prefer something with a bit more structure, reduce the milk to 1 or 1.5 cups.) Stir in the remaining ingredients. Bake for 45 minutes. Pour into the prepared baking dish and arrange the mix-ins in an even layer. Bake until puffed around the edges and a tester inserted in the center comes out clean, about 45 minutes. *You can endlessly change the mix-ins with different cheeses, different vegetables, herbs, or proteins.

One of my favorites, because it's both outrageously simple and, presents as kind of a wow. The best thing, though, is that it really tastes more like you spent time creating something really fantastic. **The only caveat to this is it's definitely not a "take it to the potluck kind of thing. Once the pan loses heat and the cheese cools, it's time to put it back in the oven, or move it off the table. Ingredients For the baked Gruyère 1 pound gruyère, sliced into cubes (other melting cheese works as well such as fontina and raclette) 1/4 cup chopped rosemary and thyme 3 cloves of garlic, chopped 1 tablespoon extra-virgin olive oil For dipping 1 French baguette, sliced 1 package of flatbread crackers 4 ounce cornichons Place cubed cheese in a small cast iron skillet. Sprinkle with herbs and garlic. Drizzle with olive oil. Broil on high for 6-8 minutes, until the cheese is bubbling and slightly browned. Serve with bread, crackers, and cornichons.

Are you a lover of all things pumpkin spice, or is this whole season a flavor profile that's way down your list? I lean a bit towards the latter, but add some chocolate chips, and I'm back on board! This is a great way to compromise, and it's always a hit. Great for breakfast, a snack, or a little "sweet treat" at the end of the day. Ingredients Cooking spray 2 c. all-purpose flour 1 tsp. ground cinnamon 1 tsp. baking soda 1/2 tsp. baking powder 3/4 tsp. Kosher salt 1/2 tsp. ground ginger 1/4 tsp. ground nutmeg 1/2 c. (1 stick) melted butter 1 c. granulated sugar 1 c. pumpkin puree 1/4 c. plain, full fat Greek yogurt 2 large eggs 1 tsp. pure vanilla extract 3/4 c. mini chocolate chips Directions Preheat oven to 350°. Line an 8“-x-4” loaf pan with parchment paper then grease or spray with cooking spray. In a large bowl, whisk together flour, cinnamon, baking soda, baking powder, salt, ginger, and nutmeg. In a separate large bowl using a hand mixer, beat melted butter, sugar, pumpkin puree, yogurt, eggs, and vanilla. Gradually add dry ingredients to wet ingredients until just combined. Fold in chocolate chips, reserving 2 tablespoons for topping loaf, and transfer batter to prepared pan. Smooth top with an offset spatula and sprinkle with remaining chocolate chips. Bake until a toothpick inserted into the center of the loaf comes out clean, about 1 hour to 1 hour 20 minutes, covering the top with a foil tent after 1 hour if top appears to be getting too dark. Let cool 15 minutes before removing from pan and slicing.  

Corn Soup This one is super easy, and more than just delicious. Perfect for cozy fall evenings, with some crusty bread, and maybe a salad. So good, and tastes like you spent longer than 30 minutes putting it together. (I won't tell!) 2 slices bacon, diced 1 whole onion, diced 1 can cream style corn 1 cup chicken broth 1 tablespoon cornstarch 2 tablespoons water 1 cup milk salt and pepper to taste Stir constarch in water and combine well. Saute bacon in medium saucepan. Add onion and cook 5 minutes. Add cream syle corn, broth, and cornstarch and water mixture. Simmer 10 minutes, then add milk, salt, and pepper. Do not boil. Serves 4.

My Ultimate Chicken Noodle Soup Yield: 5 quarts, or about 10 to 12 meal-sized servings You’ll want about 4 to 4 1/2 hours to make this in one afternoon. Or, you can break it up over two days or cooking periods by making the broth either on the stove in 2 to 3 hours or in a slow-cooker for longer (such as while you’re at work), at which point you’ll need just an hour to finish the soup, making it weeknight accessible. If you’re a total heathen, as we sometimes are, you can use up to 12 ounces soup noodles here for recipe that will be almost more noodle than soup. But I recommend at least starting with the 9-ounce level before determining if overkill will be necessary. Broth 2 medium-large yellow onions, unpeeled, halved or 1 large onion plus 1 large leek, cleaned and cut lengthwise 2 garlic cloves, peeled and smashed a little 1 large carrot 1 large parnsip (optional) 1 celery rib 4 quarts water 4 pounds chicken bones (from about two carcasses leftover from a roast or rotisserie) or a combination of fresh chicken wings (my first choice), backs, necks or feet 1 tablespoon kosher salt 1/2 teaspoon dried thyme or 2 teaspoons chopped fresh 1/8 teaspoon red pepper flakes 1 tablespoon tomato paste 1 bay leaf To Finish 3 bone-in skin-on chicken breast halves 2 large carrots, peeled and diced or 1 large carrot and 1 large parsnip, diced 1 large leek, trimmed and sliced into 1/2-inch segments 1 to 2 celery ribs, chopped or diced 9 ounces thin egg noodles or soup noodles of your choice 2 tablespoons finely-chopped flat-leaf parsley Make the broth: [On the stove] Combine all ingredients in a large (6 to 8 quart) stock pot over high heat and bring to a boil. Once boiling, reduce to a gentle simmer, skim any unpleasant looking foam (“skim the scum” is kitchen parlance for this step, but I’m trying to be polite) and cover with a lid. Simmer for 2 1/2 hours. [In a slow-cooker] Combine all ingredients in a large (6 quart or larger) slow-cooker. Cook on LOW for 10 hours or HIGH for 5. Strain into a large pot (5.5 quarts or more) and let rest in the fridge until needed, or, if you’re finishing the soup right away, bring to a simmer on the stove. Cook the chicken: [Both methods] Add whole chicken breasts to simmering broth. Simmer for 20 minutes, until they’re cooked through, then strain broth [for stovetop method] or simply remove cooked chicken breasts [from the slow-cooker method] and set them aside. Taste broth, and adjust seasoning if needed. Finish the soup: Add diced vegetables to simmering broth on stove and cook for 5 minutes, until firm-tender. Add soup noodles and cook according to package instructions, usually 6 to 10 minutes. Meanwhile, once chicken breasts are cool enough to handle, remove skin and bones and shred or chop into small chunks. Return chicken to soup and simmer for 2 minutes, until heated through. Finish with parsley and serve to some very lucky people. To de-fat the broth: Once the broth portion is complete and the soup has settled a little, you can skim any fat that’s accumulated at the surface with a soup skimmer or spoon, to taste. If you’re going to chill the broth before finishing the soup another day, it’s easiest to take the fat off right before you use it; it will have solidified at the surface. P.S. Don’t toss it, please! It makes for wonderful matzo balls and fried latkes.