While few kitchen endeavors instill a greater sense of accomplishment than baking up a loaf of yeasted bread from scratch, quick breads (like beer bread) are often more practical and fill the doughy void with panache. Take for example this tender, craggy, and all-around delectable loaf. Unlike its twice-risen brethren, it can be yours in just under an hour from start to finish — a boon for the instant gratification set. Even better, its yeasty aroma will perfume your home in an intoxicating manner as it bakes; it's a true twofer if there ever was one.
I prefer mine toasted and slathered in butter, but it's also an excellent accompaniment to soups of all stripes — especially this cheddar-beer showstopper.
Don't think you'll be able to finish up the whole loaf within a day or two? Slice up the remainder of the loaf and freeze it tightly sealed; the next time you're yearning for a slice just toast it up per usual (it may need an extra minute cook time); the freezer staves off staling exceptionally well. (This tip also translates well to near-all manner of bread, muffins, and unfrosted cake, though with cake, simply allow it to thaw at room temperature before frosting or devouring plain.)
I grew up eating this light and refreshing salad at my mother's table, and it's still one of my favorite dishes to start off a light meal. The flavor profile is tart, the texture crunchy, and the combination so simple yet so satisfying. 
The best part? The longer you let it sit, the better it tastes. After you've made it once, try altering the ingredients to see what works better for you — cider vinegar or white vinegar, more or less soy sauce, and so forth. My favorite cucumbers to use are the Japanese variety, because they're so crisp and firm. When they aren't available, I substitute Persian cucumbers. Read on to check out 
Have you met bok choy? If not, get yourself to the nearest supermarket posthaste, and snap up a bundle. Slightly sweet and grassy in flavor, the 
While there are many reasons to love this weeknight-friendly side — it's affordable, easy, quick as all get out, and, most importantly, delicious — what I love most is how such simple ingredients translate into a dish far more exciting than one would assume on the outset. Little more goes into this loose recipe of sorts than the vegetable at hand, oyster sauce (a magical ingredient if there ever was one), sriracha, soy sauce, and sesame seeds, but a quick turn in a screaming-hot cast-iron takes it to the next level by imparting an essence similar to wok hei, a wok-imbued flavor prized in Chinese cuisine. 
What are you waiting for? 
Ultrasimple roasted carrots dressed in naught but a drizzle of olive oil, salt, and pepper are a perennial favorite in my household, but let's face it: too much of anything gets old fast, no matter how delightful. Not quite ready to abandon the idea completely — I relish in how fuss-free carrots are to prep, their relatively long 
Thankfully, this recipe from Mark Bittman delivers. I suspect that I'll be devouring this zingy, vibrant, pared-down side until I'm as sick of it as its predecessor (a mark of a good recipe, in my book). 
Any way you slice it, latkes and other fritters are an indulgent affair. With this in mind, I thought I may as well take them over-the-top and fry them till lacy and crisp-tender in rich and pleasantly gamy duck fat.
Put simply, this wound up being a very good decision. The complex flavor of the duck fat is subtle, but it makes its presence known, adding a savory note that plays off sweet applesauce and tangy crème fraîche as if they were old friends.
Recently, my boyfriend and I sat down for a hearty meal at 
Thankfully it lived up to my expectations and then some, and despite its enticing plate companions (the aforementioned braised beef, and a heaping pile of tender spaetzle) it was the tart and heavily spiced cabbage that I devoured with relish.
Cranberry sauce may be something of an afterthought on many Thanksgiving tables, but not mine. When it comes to the condiment, each year, I've been known to be predictably unpredictable. 
One year I tackled a 
This November, I'm putting aside my worries of 
After 30 celebrations with the same turkey, mashed potatoes, stuffing, and jellied cranberries, I've decided it's time to make a change. This year, it'll be all about modernizing the traditional Turkey Day meal: think spiced 
This edible root has an intensely bright celery flavor, which stands well on its own but even better when paired with nutty flavors. I amped up this component of the dish by taking inspiration from New York chef Michael Anthony, who purees his celery root with a buttery "burnt" milk, and Los Angeles chef Suzanne Goin, who tops her celeriac with hazelnut oil and toasted hazelnuts for crunch. The result is a stunning marriage of earthy flavors that truly speaks to the legacy of Thanksgiving. 
