Even when we start the week with the greatest of intentions—to bring lunch every day, to cook dinner every night—a few unexpected factors (a late meeting, an impromptu drink with a friend) are enough to derail those best-laid plans. Lucky for us, Dorie Greenspan is ready to help.
In the latest installment of our Dinner with Dorie series, she shows us what she likes to whip up when finds herself dining solo. The menu comprises just two recipes: Pasta with Cabbage, Winter Squash, and Walnuts; and a Salted-Chocolate Hot Fudge Sundae that further underscores our love for this woman. It's a simple but comforting lineup that just so happens to be vegetarian-friendly. "I rarely say vegetarian because this is just a good meal," she explains. "And it happens to not to have any meat or fish in it."
In this easy-as-pie meal, Dorie's gift to us lies in three little secret ingredients that take her pasta from good to great: cider vinegar, honey, and dried cranberries. "You want to give it that vinegar kick," she says of the vinegar. It's an easy way to liven up cold weather palates accustomed to richer flavors. The honey rounds out the sharpness, and the dried cranberries are tossed into the pasta water last-minute: "It's nice to let them boil in water because they plump that way."
"The way I cook is I like to put something unexpected, something surprising in every dish, so that even if you think you know the dish, there's something there that you're going to taste and say 'Oh! Oh, I didn't know that would be there.'"
Dorie Greenspan, keeping us on our toes at every turn. Watch the full video up top for more.
What is your favorite menu for one? Let us know below!
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).