This weekend, we feel like trying new things. New tastes, new places, new looks—all inspired by the tried and true. Here are some ideas for great twists on classics that we think you’ll love. Share your riffs on your favorite things in the comments.
A New Look
Like the look of a jumpsuit, but not sure how to wear it? Think of it like this: a jumpsuit is as easy and flattering as your go-to summer dress, with the added comfort and flexibility of pants. Grab a denim jacket and you’re ready to go, day or night.
A New Dish
Mexican food is on our desert island list—we could happily eat anything on a tortilla forever. But we’ll also come clean: we are getting just the tiniest bit sick of chicken, steak and fish tacos. That’s why we’re making this vegetarian dish, Rajas con Hongos, from pioneering vegetarian recipe creator Anna Thomas’ new book “Vegan Vegetarian Omnivore” over the weekend.
POBLANO PEPPERS WITH PORTOBELLO MUSHROOMS IN A SKILLET
- 1 lb. fresh green poblano or pasilla chiles
- 1 lb. portobello mushrooms
- 4 Tbs. extra-virgin olive oil
- 6 cloves garlic, finely chopped
- 3/4 tsp. sea salt, plus more to taste
- A big pinch of crushed red chiles or cayenne
- 2 tsp. dried epazote, lightly crumbled, or 2 Tbs. chopped fresh epazote
- 1 lb. red onions, halved and sliced
- 1 Tbs. balsamic vinegar
- 2 tsp. chopped fresh oregano or 1 tsp. dried oregano
- freshly ground black pepper
- 1/2 cup coarsely chopped fresh cilantro
- Guajillo Chile Salsa with Tomatillos (p. 73) or other medium-hot table salsa
- Char the chiles under a broiler, then pull out their stems and seeds and peel them. (For details, see “A Word About Charring and Peeling Peppers,” p. 227.) Tear the clean peppers into roughly 1/2-inch strips. Brush or quickly rinse the mushrooms to clean them, then remove or trim the stems. Cut the large caps in half and slice them crosswise about 1/2-inch thick.
- Heat 2 tablespoons olive oil in a large nonstick pan and sizzle the chopped garlic in it for a minute, until it begins to color. Add the sliced mushrooms, 1/2 teaspoon sea salt, a pinch of crushed red chiles or cayenne, and the epazote and sauté over high heat for 12 to 15 minutes, stirring frequently as the mushrooms cook down to a dark, gleaming half of their former volume. Taste, add more salt if needed, and remove the mushrooms from the pan.
- Give the pan a wipe and heat the remaining 2 tablespoons olive oil. Sauté the sliced onions with the remaining 1/4 teaspoon salt over medium-high heat for 15 to 20 minutes, stirring until the onions are limp and speckled with dark brown spots. Add the vinegar and toss the onions as it cooks away, then lower the heat. Add the mushrooms and chiles to the onions, along with the oregano and plenty of freshly ground black pepper. Simmer everything together for a few minutes on low, stirring occasionally, to marry the flavors, and add the cilantro just before serving.
- Serve the peppers and mushrooms hot, either as a taco filling or wrapped in a larger tortilla for a burrito, or straight up on a plate with a savory rice pilaf and a salad, and pass the salsa at the table.
If you’re anything like us, you go to the wine shop and head straight for the wines you always get. This weekend, we are vowing to change it up. We’ve got three (slightly) off the beaten track recommendations, that are fun, delicious, a little special and at a price point that is entirely reasonable.
A New Voice
We are suckers for historical fiction. This expansive, based-on-true-events, debut novel by Martha Hall Kelly, about three women—an American socialite, a German doctor, and a Polish resistance fighter—caught up in the war, sets itself apart by telling the story of those who have been nearly forgotten by history. It’s a page turner that’s perfectly up our alley. Martha’s website has lots of fascinating information too.
A New View
Finally, there’s a movie in the theater we actually want to see! Director Whit Stillman has taken Jane Austen’s least known, least read, earliest novel, Lady Susan, and turned it into a delightfully fresh, witty, and arch film, Love & Friendship, starring Kate Beckinsale as a scheming mother trying to marry off her daughter…and herself.