How to cook to feel good

I fell in love The most recent column of Yewande Komolafe about the food she makes when the floorboards start to get cold under her feet and she wants to feel warm and nourished by the food she cooks. She calls this extended family of broths, soups and teas “renewable foods” and builds them up quickly, from simple ingredients.

I’ve been keeping an eye on her soup red curry with lots of soft tofu and soft herbs on top. Yewande uses a paste to make the process quick, so I thought I’d make it tonight with a bit of leftover red curry paste that I’ve been freezing for a while because of a different recipe.

Home cooks often have a few ingredient sets or recipes that they turn to when they want to feel cozy and rested. For me, there’s nothing like hot rice and a bowl of rasam noodles when I need something to keep me steady – fragrant with tamarind, or delicious with garlic, or mouthwatering with black pepper – the variations are endless. end. This quick garlic rasam, from Usha Prabakaran, order 10 cloves of garlic, but when I really feel it, I’ll make it 20 cloves.

Hetty McKinnon comforts setgdrh also seem to fall into this category. I almost always have an open bag of dumplings in my freezer, and this recipe turns several of them into a complete, cozy dinner with broccoli and bok choy, and a fortified vegetable. miso.

And Tamar Adler often makes large batches of what she calls health soup, because it freezes really well, add rice or noodles to the portions that she reheats. For a vegetarian dish, skip the tuna altogether and go for the vegan fish sauce – there’s plenty of flavor from miso, mushrooms and kombu.

Remedies may be meals, but they don’t have to be! Yewande also makes a sunny citrus tonic with oregano and turmeric. You can make a batch first and dilute it with hot water when you need something soothing. It reminds me a bit of my grandmother’s bottle, which I sip in the morning for the vibrancy of its aroma as it does for caffeine: lots of fresh ginger, minced lemongrass and boiled mint leaves in water with black tea, cardamom, milk and honey.

Go to the recipe.


February is a fun time in Los Angeles: There’s garlic and strawberries at the farmers market! My own garden still seems very quiet and sleepy, but one of my daisies is blooming early, the chives and onions are coming back beautiful and succulent, and the sweet peas are growing. climb a little higher every day. I’m really excited about all the volunteer periwinkles growing out of nowhere, and I plan to eat some of them soon, while I wait for the rest of the garden to pick them up.

If you’re a gardener too, let me know what you’re growing and where you are right now!

https://www.nytimes.com/2022/02/03/dining/how-to-cook-to-feel-good.html How to cook to feel good

Fry Electronics Team

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