Thai-Style Vegetable Stir-Fry with Garlic and Black Pepper
In the Thai kitchen, raak phak chee kratiem prik Thai is an aromatic, flavor-packed paste of garlic, black pepper, and cilantro root. It often is used to season meat and seafood, but in this recipe we combine the ingredients (we substitute cilantro stems for hard-to-find roots) to add punch to a simple vegetable stir-fry. Napa […]
Mulligatawny Soup
Mulligatawny is a classic Indian recipe whose name originates from the Tamil words miḷagu, and taṇṇi; literally, "pepper-water". It’s still incredibly popular in India and has spread throughout western Europe and into the United States.While this soup has been adapted to include more ingredients, at its heart it is simple and delicious and definitely a […]
Vegan Baja-Style Cauliflower Tacos
We thought that battered cauliflower bites, drizzled with a cool and creamy vegan sauce, were the perfect stand-in for the fish. We wanted to avoid the mess of deep-frying, so we cut the cauliflower into large florets and roasted them. To boost their flavor, we dunked the pieces in canned coconut milk seasoned with garlic […]
Charred Cherry Tomatoes with Bell Peppers and Mozzarella
Sweetness and a kiss of char bring intrigue to this tasty salad at any time of the year. This recipe was inspired by one in acclaimed British chef April Bloomfield's cookbook, A Girl and Her Pig (2012). Compared to her recipe, which calls for roasting whole peppers and slow-roasting whole tomatoes before peeling them, ours […]
Oaxacan-Style Vegetables in Chili-Garlic Sauce
Some versions of Oaxacan chileajo contain meat, but in chileajo de verduras (also known as chileajo de legumbres), vegetables are the main attraction, along with the earthy, garlicky red chili sauce that coats them (chileajo translates from the Spanish as chili-garlic). Garnet-toned guajillo chilies are mild and fruity; we toast them in a little […]
Fried Shrimp Tacos with Salsa Roja
At Mariscos Jalisco, Raul Ortega’s food truck in the Boyle Heights area of Los Angeles, the tacos de camarón, or shrimp tacos, are the main attraction, and for good reason. Ortega stuffs a perfectly seasoned shrimp filling into tortillas and fries the tacos to golden brown crispness before finishing them with tomato salsa and avocado. […]
Chana Masala
Chana Masala is an Indian-Style Chickpea dish often served with basmati rice, or naan. Chana Masala is Hindi for “Spiced Chickpeas”. (Chana translates to chickpeas and masala translates to spice.) If you are wondering what the difference is between Chana Masala and Tikka Masala, Tikka usually refers to “meat”- so spiced meat dish.This authentic Chana […]
Slow Cooker Cochinita Pibil Tacos
Cochinita Pibil, a specialty of Mexico's Yucatan peninsula, is traditionally slow-roasted in banana leaves and served with pickled red onions. The trademark spice in this recipe is the annatto seed, also known as achiote, whose bright red color permeates everything it touches. We messed a little with tradition by skipping the banana leaves and […]
Old-Fashioned Chicken Noodle Soup
We were after a comforting, deeply flavored old-fashioned chicken noodle soup that was easy enough to make when you're feeling under the weather. Browning bone-in chicken pieces before simmering them in store-bought chicken broth creates an intensely chicken-y soup base. A standard mix of onion, celery, and carrot simmered alongside the chicken enhanced rather than […]
Lemon and Shrimp Risotto with Fresh Basil
This is our version of the rich, intensely flavored risotto di limone that Giovanna Aceto taught us to make in Amalfi, Italy. In an unusual twist, the risotto is finished with an egg yolk and a couple tablespoons of cream, giving the rice a lush, velvety taste and texture. To create a flavorful broth for […]
Spaghetti with Lemon Pesto
This pasta dish is modeled on the spaghetti al pesto di limone that Giovanna Aceto made for us on her family’s farm in Amalfi, Italy. The lemons commonly available in the U.S. are more acidic than Amalfi’s lemons, so to make a lemon pesto that approximates the original, we use a little sugar to temper […]
Curried Split Pea Soup
Greek Style Lentil Rice Pilaf (Pilafi me Fakes)
This dish is made in some form all over Greece. This version of it is perfumed with spices such as coriander, cinnamon, and allspice. This is perfect to serve as the main course for a light meal or as a side dish.
Fettuccine with Asparagus, Lemon, and Prosciutto
This dish is quick and easy enough for a busy weeknight, yet rich and elegant enough to serve to weekend dinner guests. Shallots, cream, Parmesan, asparagus, lemon, and prosciutto work together beautifully, each holding their own in this eight-ingredient recipe. To speed things along, we cook the asparagus with the pasta in the same pot […]
Pearl Couscous with Chicken and Chickpeas
This is our version of the fragrantly spiced, stew-like maftoul with chicken and chickpeas that we tasted in Galilee. Maftoul, sometimes referred to as Palestinian couscous, resembles pearl couscous in shape and size but is made with bulgur. It is difficult to source in the U.S., but pearl couscous is a good substitute. For this […]
Shanghai Noodle Soup
This Shanghai-style soup is filling, fragrant, and made for those chilly evenings when the craving to slurp down a big bowl of noodle soup is the strongest! After infusing the collagen-rich chicken broth with ginger, lemongrass, and shiitakes, a medley of different vegetables ranging from hearty winter squash to delicate broccolini are simmered until tender. […]