Simple and Satisfying

Quick sausage and broccoli pasta, the easiest cod and potatoes, pulled chicken sandwiches, and why I love congee

Sometimes when I’m tired when I’m running I just try to notice colors, and this winter the palette is definitely white, with dove grays, some soft wheaty browns, but mostly white. This kind of wintry weather makes me want to eat things that are warming, but also vibrant—a bright current cutting through the cold and also the coziness.

Make Ahead: Congee with Toppings

A couple of weeks ago I had congee for breakfast at a hotel in San Francisco. I’m aware of how dumb this sounds, but I kind of forgot about it. I forgot how soothing and satisfying it is and how you can top it with anything. The version I had was beautiful, with steamed beets, roasted mushrooms, a poached egg, chili crisp, and sesame oil. Make it at the end of the week like I do. When I make it at home, it’s a way to use up the bits of things in my fridge—a few strips of bacon, a couple of wilty scallions, some quickly sauteed greens, leftover chicken or sweet potatoes. It all works.