| Did a friend forward this to you? Sign up here. Good Saturday morning, all. Like a decent chunk of the country, I'm eyeing the potential for a historic winter storm. My son is thrilled. Me? I'm thinking about all the things that could go wrong. Will we lose power? Will the dogs be miserable going for even brief walks? How long until we can get out? But, truth be told, I'm a bit excited about being liberated from the obligations of errands, activities and, who knows, even commuting. I am also genuinely looking forward to quality time with my family, without the usual hustle and bustle. (Check back in with me if schools are closed well into next week!) Contemplating what we might eat together made me think about the dishes we at Post Food often suggest serving "family-style." Even I have to laugh a little about that, if only because on any given day, there's a decent chance all three of us are eating something different, or at different times, or a meal is eaten on the floor while watching sports. But in theory, I love family-style dishes where you can just put the food down and let everyone dig in. That's how I'd enjoy Aaron Hutcherson's Roasted Cauliflower With White Bean Puree. In this vegan recipe, crispy florets seasoned with smoked paprika rest atop a creamy dip, topped with a zesty herb sauce you'll find all sorts of uses for. I recommend you set the platter in the middle of the table and serve it mezze-style, with bread or pita, pickled vegetables, and any other adornments you like.  |  | | | Daniela Galarza's Spanakopita Beans lends itself to the same kind of presentation. This recipe captures the spirit of the more labor-intensive classic made with phyllo, but with just 20 minutes of work. Canned beans and frozen spinach keep things quick and simple, and you could easily get away with just putting out a bowl of pita chips and letting your family have at it. I'd even make it for a game day watch party, especially if you're looking for a lighter alternative to one of the typically heavier dips. Pasta also works well as a family-style meal. This week, Ellie Krieger offered up a pantry-friendly Rigatoni in Tomato Sauce With Tuna and Olives that makes the most of a few affordable ingredients. For the best results, Ellie recommends using oil-packed tuna, which pairs nicely with sautéed sliced garlic and canned tomatoes. Green olives and parsley are bright finishing touches. If you're thinking less about what to eat and more about what to drink during the storm, how does a hot toddy sound? I was surprised in the best way possible by Carrie Allan's Pear, Chamomile and Lavender Shrub and Hot Toddy. I was apprehensive about how the vinegar in the shrub — which is made by letting the fruit, vinegar and sugar hang out together for a day or two — would feature in the finished drink. In the end, I was completely won over by the mix of sweet, tart, floral and boozy flavors of the toddy. I also tried the shrub simply cut with seltzer, which was just as delightful, like a more grown-up soda. How else can we help you find surprise and delight in cooking? Aaron and I are eager to assist in our live weekly cooking chat Thursday at 11 a.m. Eastern. Submit your questions now, then return when we start the conversation. Until next week, happy cooking. |
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