Thrifty in the kitchen. Generous at the table. That would be the cooking mantra I grew up with.
If you bought beets, you'd use both the tops and the roots. Here I'd like to share two beet recipes my mother and grandmother have been making this summer. When I was visiting my mother in Florida, she whipped up a batch of gingered beet pickles every couple of days, and served them with sandwiches at lunch, and on burger night. They come from Matt Lee and Ted Lee's latest book The Lee Bros. Simple Fresh Southern.
My grandmother, who also makes the Lee Bros. pickles, steams beet greens in water and dresses them with a little balsamic vinegar, salt and pepper. The sour cream dressing is one she makes for salads. I combined the two. Because isn't that what's supposed to happen to family recipes?
At my grandmother's table with my husband, kids, and sister, Rhonda. My mother, in the kitchen of our old house.
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).
Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.