Free Sunny's Kitchen by Sunny Anderson

just tightly wrap each baguette section. Also, whether using demi or standard baguettes, pick out ones that are more rounded than flat, so they’re easier to stuff.

vine-on roasted tomatoes and goat cheese
    t his is simplicity and flavor combined. Plus it’s real easy on the eyes. I make this mostly for dinner guests, because it’s so easy it almost shouldn’t be a recipe. It comes together very quickly as well, so I love having it as an option for last-minute planning. Here I serve it with bread slices; you could also scoop a few tomatoes and a bit of cheese to mash into rice or potatoes, or just pile everything on top of a juicy steak. SERVES 4 TO 6
    ½ cup goat cheese
    20 to 24 vine-on cherry tomatoes
    ¼ cup olive oil, for drizzling
    ½ teaspoon garlic powder
    1 teaspoon dried basil
    Kosher salt and freshly ground black pepper
    1 loaf of crusty, chewy bread, cut into ¼-inch slices
    1 Assemble the dish. Preheat the oven to 400°F. In an ovenproof dish, distribute dollops of goat cheese. Keeping the vines and tomatoes intact, place them over the goat cheese, pushing them down into the cheese to make them level. Drizzle with olive oil and sprinkle with the garlic powder, basil, a nice pinch of salt, and a few grinds of black pepper.
    2 Roast and serve. Place the dish in the oven and roast until the tomato skins begin to blister, 30 to 35 minutes. Scoop out a bit of oil, cheese, and tomato and spread on bread slices. Enjoy!



Things in a bowl. Really, that’s what this is all about. I have to fess up, if I’m at home by myself, I don’t set the table, I just hang out on the couch and enjoy dinner while watching television. I don’t even pull out the TV tables. I think that’s why I make so many sauces—if it’s drippy, it belongs in a bowl, and cradling a big bowl of something is so comforting. I can bring it up to my chest and just scoop away. Every culture has its own version of a restorative soup, and I’ve included some hearty, cold-curing flavors I’ve picked up with each move. Chili from Detroit, ramen from Korea and Brooklyn combined, and of course, chicken soup.
    On the lighter side are the salads, also perfect for piling into a bowl and enjoying their texture and personality. These too bring me comfort. Feel free to take these recipes from the couch to the dinner buffet for guests and to work for lunch. I hope you’re also inspired to visit a farmers’ market. I sometimes visit mine in the summer; it was a benefit to moving into my neighborhood, fresh produce just blocks away. Get inspired by what is in season and if that doesn’t work, take a look in your grocer’s freezer section. Grandma Williams taught me, it sometimes holds better produce than you can find in season. Picked fresh or frozen, ready for your bowl.

spicy noodle bowl
    i was introduced to big, hot bowls of spicy noodle soup during my year in Korea. Each restaurant had its own blend of ingredients, and many would have a huge pot of soup cooking out front on the sidewalk. So you could stroll along all of the storefronts to see what was cooking, then go inside to eat whatever looked good to you—way more inviting than a printed menu in the window. Now, in my Brooklyn ’hood, just six blocks away is a Vietnamese place that makes the best pho, their version of spicy noodle soup. Being a short walk from my soup pharmacist is quite a dream. I’ve adapted this soup to make at home. After all, cold weather sometimes means staying in and playing video games all day, right? And don’t underestimate the lime wedge on the side; it cuts the oil and the heat. This is a dish that’s spicy with no apologies. SERVES 4 TO 6
    FOR THE SEASONING BASE
    2 tablespoons olive oil
    2 Vidalia onions, chopped
    1 teaspoon ground fennel
    1 teaspoon ground cardamom
    2 teaspoons crushed red pepper flakes
    1-inch piece of fresh ginger, skin removed, grated on a rasp
    Kosher salt and freshly ground black pepper
    2 garlic cloves, grated on a rasp or finely