Your daily source for what to cook, bake, eat & drink! A crowdsourced publication and community curated by Julie Resnick and The Feedfeed Editorial Team, with event spaces and studios in Bushwick and LA. Supporters of great content creators, good brands and sustainability minded organizations. Editorial Team - Julie and Dan Resnick, Jake Cohen, Molly Adams, Rachel Gurjar, Sahara Bohoskey, Rachel Dolfi and more...
5 lbs Vidalia Onions 1 cup white wine or sherry 6 cups beef stock few sprigs of fresh thyme garlic sourdough bread, sliced gruyere cheese, about 1 lb 2 cans black beans Salsa or pico de gallo* Greek yogurt Tahini Gochujang sauce* Brown rice 1 Cup Bean sprouts carrots zucchini Purple cabbage kimchi 2 Cups baby Spinach 2 Cups Assorted mushrooms scallions 1-2 lbs baby Dutch potatoes, halved lemon parsley 1 tbsp smoked paprika 1 cup pitted olives 1/3 cup dry white wine bone in, skin on, chicken thighs (two for each person you are cooking for) 2 bunches lacinato kale 1 green apple Pizza dough (or make from scratch, we like this one) Tomato puree (or pizza sauce of choice) ¾ cup grated mozzarella Parmesan cheese Tortillas Avocados 1 red onion
PANTRY ESSENTIALS (things we assume you have, but if not, stock up!)
Butter Olive oil Sugar Flour Red wine vinegar Bay leaves Eggs Sesame oil Smoked paprika Dried oregano
OPTIONAL FLAVOR ENHANCERS (Things that would be nice to add to the recipes we chose, but not essential)
Radishes Dried epazote Black sesame seeds
*Note: To cut down on ingredients we recommend buying a bottle of gochujang sauce and salsa or pico de gallo, those two recipes outline all you need if you prefer to go the homemade route.
What's not to love about this French classic? We suggest making twice as many caramelized onions as you will need for this soup. Just start with double the quantity of onion and follow the recipe as written. Before you add the flour, remove and reserve half of the caramelized onions. Once cool, you can store them in a freezer safe container for use later in the week.
Feedfeed Tip When caramelizing onions, patience is key. You may be tempted to crank up the heat, but low and slow is the way to go. Remember that fond = flavor! Fond is the lovely brown bits that form on the bottom of the pan while cooking. By deglazing with a bit of wine and stock, you can scrape them up and stir them into the onions which will really deepen the flavor.
Toasty bread with melted cheese, flavorful refried beans, fresh salsa and savory tahini crema? Yep, sign us up! Use the leftover bread and cheese you have from topping your soup and save the leftover refried beans in a freezer safe container to use for weekend brunch!
Feedfeed Tip Tahini is a pantry staple around here, and while we could go on and on about why it should be one in your home too, just check out our Tahini feed for all the proof you need! For those unfamiliar, tahini is a sesame seed paste that is most well known in hummus, but has endless applications. Our favorites? The base of creamy salad dressings, baked into cookies or drizzled on toast with honey!
One skillet cooking is the way to go on busy weeknights! Double up on the chicken so you can have the leftover tomorrow, and serve this dish over the leftover brown rice from yesterday.
Feedfeed Tip The key to delicious chicken thighs is the crispy skin! Be sure to pat the chicken dry with a paper towel and let sit at room temperature for about 30 minutes before searing. Season each side liberally with salt and pepper and add to a very hot pan with a thin layer of oil (canola is best for this). Let the chicken cook undisturbed until the skin loosens from the pan, about 3-5 minutes.
Use the leftover over gochujang in place of the cherry peppers called for in this recipe and defrost the leftover caramelized onions as well. Egg entirely optional but very delicious!
