It’s been raining a lot, so you should make soup
My sister and I rarely are able to get together without our parents also crashing the party, but last weekend we swore ourselves to secrecy and had a clandestine gathering of our families around her backyard pool with zero parental supervision. On the menu was paella — a dish we’ve made together before, but our parents are weird about shellfish so we’re always forced to leave it out. Not this time! We cooked two paellas side-by-side on the grill with this easy but mind-bendingly goodrecipe.
On the constant hunt for vegetable-based side dishes and inspired by the contents of our weekly CSA box, my partner Daniel and I were led to this gochujang eggplant last weekend. The recipe itself, from NYT Cooking, is not particularly complex, but in this case that doesn’t mean it’s boring or not worth the prep time. It’s basically eggplants , gochujang , and scallions, sliced thinly and fried.
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