{"id":79425,"date":"2024-04-03T20:58:14","date_gmt":"2024-04-03T20:58:14","guid":{"rendered":"https:\/\/neclink.com\/index.php\/2024\/04\/03\/11-readers-share-their-go-to-recipes\/"},"modified":"2024-04-03T20:58:14","modified_gmt":"2024-04-03T20:58:14","slug":"11-readers-share-their-go-to-recipes","status":"publish","type":"post","link":"https:\/\/neclink.com\/index.php\/2024\/04\/03\/11-readers-share-their-go-to-recipes\/","title":{"rendered":"11 Readers Share Their Go-To Recipes"},"content":{"rendered":"


\n<\/p>\n

\n
\n
\n
<\/div>\n<\/div>\n<\/div>\n

\"11<\/p>\n

A reader named Sonia wrote in to share her go-to work lunch: a chopped salad. \u201cThe key is to eat this salad with a spoon so you taste all the ingredients and textures in each bite,\u201d she says. \u201cI buy a rotisserie chicken at Costco, cook some quinoa, and chop cabbage, snap peas, and cucumber at the start of the week. Then, I throw it all together \u2014 including citrus, cashews, sesame seeds, and fried onions \u2014 in a container with Asian sesame dressing<\/a> before heading out the door.\u201d Here, 10 more readers share their favorite recipes\u2026<\/p>\n

\"11<\/p>\n

\u201cThe recipe I\u2019ve made 100 times is pearl couscous with creamy feta and chickpeas<\/a>. It\u2019s a super easy vegetarian meal, and I usually have the ingredients on hand.\u201d \u2014 Emma<\/p>\n

\"11<\/p>\n

\u201cI make focaccia so often, I wrote the recipe<\/a> on the inside of a kitchen cabinet! You can use different toppings, but the showstopper is a garden focaccia (pictured). There\u2019s nothing like freshly baked bread when guests come over!\u201d \u2014\u00a0Samantha<\/p>\n

\"11<\/p>\n

\u201cThis is more of a no-recipe recipe, but I love making totchos \u2014 tater tot nachos. I usually bake them until crispy, then top with chili, mozzarella, scallions, sour cream, avocado, and Fritos. I made this chili from scratch, but I also keep cans of chili on hand if I crave totchos at the last minute.\u201d \u2014 Katie<\/p>\n

\"11<\/p>\n

\u201cI\u2019ve been a homemade granola fan for decades. The guy I\u2019m seeing introduced me to Eleven Madison Park\u2019s recipe<\/a> and WOWZERS, it\u2019s been on repeat here in double batches for months. It\u2019s the perfect balance of salty and sweet, and like any good granola recipe, you can throw in any pantry additions and it still delivers.\u201d \u2014 Kirsty<\/p>\n

\"11<\/p>\n

\u201cHands down, my go-to recipe is Melissa Clark\u2019s za\u2019atar chicken<\/a>. Nearly everyone who tries it asks for the recipe, and it\u2019s my family\u2019s most requested dish. I usually make a double batch, then serve the leftovers over greens or in a wrap. Warm, or eaten cold straight from the fridge, it is a delight!\u201d \u2014\u00a0Robin<\/p>\n

\"11<\/p>\n

\u201cOnce a week, we make a big kale salad that\u2019s an amalgamation of several recipes. We make the baked tofu from Weekday Vegetarians<\/a> and a dressing from Simply Julia<\/a>, then add apples. Other common ingredients include sweet potato, feta, and a crunchy topping, like pepitas or sunflower seeds. I also learned that you should massage your kale with olive oil, and that\u2019s been a game changer!\u201d \u2014 Kathy<\/p>\n

\"11<\/p>\n

\u201cMy mom cooked pork milanese meal regularly. It\u2019s the simplest of meals, and she often paired it with garlic-butter egg noodles, a side of peas, and lemon for garnish. My daughter Vivian, at the tender age of five, has mastered this recipe. My mom died before she could meet her, but may this recipe live on.\u201d \u2014 Claire<\/p>\n

\"11<\/p>\n

\u201cMy sister and I always make Fanny\u2019s Chicken<\/a> (named for chef Alice Waters\u2019s daughter Fanny). It\u2019s roasted at high heat over leeks that melt down into a delicious, leek-y confit. It\u2019s always comforting and makes us miss each other a little less \u2014 she\u2019s in Australia, I\u2019m in Paris.\u201d \u2014 Lauren<\/p>\n

\"11<\/p>\n

\u201cOur current supper rotation is quite small (we have young picky eaters), so lunch is my moment to eat things I really want to, like this warm salad with arugula, roasted beets and goat cheese. It takes 20 minutes to put together and makes enough for two salads, which means two lunches!\u201d \u2014 Chloe<\/p>\n

\"11<\/p>\n

\u201cMy favorite recipe is one I discovered on your blog: Jenny Rosenstrach\u2019s brothy lima beans with burrata<\/a>. I\u2019m obsessed. I even make it for all my friends during their postpartum seasons; it\u2019s so satisfying. Thank you, Jenny<\/a>!\u201d \u2014 Erin<\/p>\n

Now we\u2019d love to know, what\u2019s your go-to recipe? <\/strong><\/p>\n

P.S. Five recipes worth memorizing<\/a> and a dinner that\u2019s so good, it has a nickname<\/a>.<\/p>\n

\n

\t\t\t<\/p>\n

67<\/span> COMMENTS<\/p>\n

<\/a><\/p>\n<\/section><\/div>\n


\n
Source link <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

A reader named Sonia wrote in to share her go-to work lunch: a chopped salad. \u201cThe key is to eat this salad with a spoon<\/p>\n","protected":false},"author":1,"featured_media":79426,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[162],"tags":[],"class_list":["post-79425","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lifestyle"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/neclink.com\/index.php\/wp-json\/wp\/v2\/posts\/79425","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/neclink.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/neclink.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/neclink.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/neclink.com\/index.php\/wp-json\/wp\/v2\/comments?post=79425"}],"version-history":[{"count":0,"href":"https:\/\/neclink.com\/index.php\/wp-json\/wp\/v2\/posts\/79425\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/neclink.com\/index.php\/wp-json\/wp\/v2\/media\/79426"}],"wp:attachment":[{"href":"https:\/\/neclink.com\/index.php\/wp-json\/wp\/v2\/media?parent=79425"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/neclink.com\/index.php\/wp-json\/wp\/v2\/categories?post=79425"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/neclink.com\/index.php\/wp-json\/wp\/v2\/tags?post=79425"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}