When you add the rest of the ingredients to the noodles, right before the final toss. Thanks for noting the omission, it’s been corrected.

If you drank the entire amount it might be filling enough; the protein content comprises a half cup of silken tofu. I had a small glass (half the entire amount the recipe makes) when I was feeling peckish in the afternoon and it was just right for a snack.

The author writes that the recipe yields “about 7 dozen.” When I make cookies I never end up with as many as the recipe proclaims, admittedly because I make larger cookies. When I made this recipe I ended up with 30 cookies, but I didn’t “drop teaspoons of batter onto the baking sheet,” it was more like heaping tablespoons of batter. Next time I will follow the directions more carefully as this batter spreads out while baking.

Thanks for noting the error, Laura, the recipe has been amended.

Another great post . . . and I love the cookie illustration! Did the coffee add anything worthwhile (texture, flavor)? I just saw in Ferran Anria’s book a recipe for an (egg) tortilla with potato chips and wondered if any of the appealing crunch of a potato chip prevails.
Steve just told me the other day that he’d like to eat a cookie full of oats, nuts, dried fruit, with very little binder, a compost cookie made from the bulk bins. I told him to have a bowl of granola, to step away from the cookie tin and leave the last snicker doodle for me.

You have made me very hungry for a bowl of borscht and stirred up a longing to travel and cook with women of other cultures. A tasty piece of writing, thank you.

Linda,
Whole hulled oats are what I call oat groats. They look like wheat berries (and smell like oatmeal cookies when cooking). I reheat them in the microwave: I put a big spoonful in a microwave-safe bowl, cover it with a paper towel, then hit “quick minute.” I think they taste just as good reheated as freshly cooked. If I were to reheat them on the stove, I’d probably cook them over low heat with a little milk or water in a small saucepan.

Teresa, I don’t know why your cookies didn’t hold together, I haven’t had that problem with this recipe. Dd you use freshly ground almond meal? That might help. Also, try adding a egg and see what you think.

Oregon foodie: I bought those containers at the Container Store in the Bridgeport Village, but just last week I saw some pretty jars at Mirador, on SE Division. Thanks for nice comment.

It’s a tasty afternoon snack paired with raw carrots.

Fresh tomatoes like a lot of salt! That said, until I get a chance to make this soup again and double check the amount, I changed it and added a note to salt according to taste.

I don’t think you’d miss the bread; it adds texture to the soup, but so do the carrots, tomatoes and peppers. Though I use chicken broth in a lot of soups, water really is fine for this recipe. You want to taste the ripe tomatoes and vegetables in their prime. Let us know how your soup turns out with your alterations.

I think the right way to make a drink is the way that it tastes best to you, unless you’re a bartender or serving a crowd (then I wouldn’t deviate too far when serving classic well drinks). I’ve substituted lemons in a pinch and it’s just not the same. That said, a friend recently, accidentally, picked up “bitter lemon” instead of tonic and it made a pretty tasty drink when paired with gin—and a lime wedge.

I’ve made this several times in the last month to rave reviews. As a side dish to grilled meat, I think it’s good without the yogurt sauce. Served front and center, with a salad on the side, I like the quinoa with the sauce.

This recipe as written makes a fine mojito. A recent variation was also good: I added fresh lemon verbena to the pan with the sugar and water for an infused simple syrup: subtle, delicious. l also, on a hot night, don’t mind a little more soda water in my mojito . . .

Once the cherries are pitted, this is a quick dessert to pull together. Made as written, I find the mousse too sweet for my taste. My recommendation is to cut the sugar in half (1/2 cup to 1/4 cup) added to the cherry puree and whipping cream. Unless your cherries are quite tart, the mousse will still be plenty sweet.

If you can’t find red quinoa, use white, the beets will dye everything magenta anyways! This makes a wonderful side dish to grilled lamb with salsa verde.

That was a typo, use “barely melted unsalted butter”!

I haven’t used quick-cooking barley before, but I’m guessing that if it cooks pretty quickly (say 10 minutes?) you can add it after instead of before you add the sweet potatoes. Otherwise, I have a feeling the sweet potatoes will cook to mush, i.e. dissolve into the soup.

It’s amusing to me when a reader complains about a recipe all the while admitting that he/she made changes, substituted ingredients. Though it’s hard to fight the instinct to alter a recipe, I try to make it first by the recipe, then if I think it has promise but to my taste warrants change, then I change it. I adore this soup: the earthy taste of lentils and Swiss chard combined, the bright tartness of the lemon.