Typically, when I’m hunting for a quick dinner, dried beans are not the go-to staple. But that’s one of the miracles of lentils. As Tamar Adler writes in An Everlasting Meal, “On the timescale of beans, lentils are instant.” And so is this soup.
If you buy a beef share, the short ribs you end up with are likely from the plate where the meat is more sparse, the bone thicker and the fat prevalent. Open a package of short ribs from your butcher, and you’ll often find a mixture of more and less meaty short ribs. What to do?
Poaching is so simple, a quite method that feels like coaxing the food into a state of being cooked. And you’re rewarded with chicken salad like this.
I’ve been playing around with sweet potato fries. Mind you, they will never have the crunchy shell with fluffy interior of russets even when deep-fried.
There’s lots to love about Spanish rice–it’s quick, versatile and, for me, addictive. And maybe it will remind you of being in Mexico, too.