Late spring, 2007. Six small beets, round as golf balls and not much bigger, arrive in a thick brown paper bag, its edges sewn together with string. The air of moist Riverford soil and sweet roots wafts up as the bag is torn open, but the day is leaden with damp and cold and I have rarely felt less like eating a beet salad. Supper is going to be meatballs: fat, crumbly patties of ground lamb with garlic, dill, and parsley. It crosses my mind that a handful of grated beets might sweeten the ground meat and lighten the texture. What we end up eating on the coldest spring day for years is plump rounds of sweet and spicy meat, crunchy with cracked wheat and crimson with the vivid flesh of finely grated beets. The inclusion of the roots has broken up the solid lump of ground meat and married well with the garlic and clean-tasting herbs. We dip the sizzling patties into a slush of shredded cucumber, yogurt, and mint, given a snap of piquancy (to balance the beets) with a spoonful of capers.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.