Recipes worth making twice
I am not a chef. I cook for family and friends, and I write down what they ask for again.
Pan-Fried Pork Dumplings
Folding takes practice and the first ones always look rough. They taste the same.
Overnight No-Knead Bread
Time does the kneading. You stir four things together in the evening and bake the next day.
Baked Oatmeal with Berries
Breakfast for the whole week from one dish. It reheats well and is good cold, too.
Mushroom and Barley Stew
Earthy, filling and better on the second day. Barley keeps a pleasant chew that rice never does.
Lemon Roast Chicken Thighs
Thighs forgive a distracted cook. They stay juicy even if you leave them ten minutes too long.
Blistered Green Beans with Garlic
High heat and patience. The beans should wrinkle and char in places before the garlic goes in.
Red Lentil Soup with Cumin
The soup I make when the fridge is empty. Red lentils need no soaking and collapse into something creamy on their own.
Cucumber and Dill Salad
Salting the cucumbers first is the one step you cannot skip. It keeps the dressing from going watery.