This is how I feel about this dish, which is not a Joshua McFadden creation, but which very much reminds me of his bright, vegetable-centric style of cooking. This one comes from another whiz in that genre, Yotam Ottolenghi, and I find it irresistible: slabs of cauliflower sear stovetop before finishing in the oven while capers sizzle in a pan with olive oil, before mixing with walnuts, currants, and parsley to form a salsa....
Over the years, for instance, I couldn’t tell you how many soy dressings, soy dipping sauces, and soy marinades I’ve made, each some combination of ginger, garlic, sugar, mirin, sake, oil, vinegar, and chili paste. Each has been unique in composition, but very similar at heart: a balance of salty and sweet, acid and fat, and often heat. I’ve loved nearly all of these sauces, and yet I continue to try new recipes in this genre, and I continue to stuff my abounding recipe file with more newspaper and magazine clippings....
This fruity frozen treat is versatile and can be used to make popsicles of various flavors and with a variety of fruits. Just like this simple Creamy Strawberry Popsicle recipe that is easy to make yet the best thing to dig into on a warm summer day! Exploding with the flavors coming from the fresh and juiciest strawberries, these homemade popsicles are a better option over the store-bought ones that contain preservatives and other undesirable ingredients....
Burfi/fudge is a most popular sweet enjoyed at any Indian festival. There are many varieties of burfis, and dodha burfi recipe is one of my favorites. The best part of this creamy and delicious Punjabi sweet is that it’s made with three simple ingredient- mawa, jaggery, and ghee/ Clarified butter Compared to other burfis – paneer burfi or mawa burfi, dodha burfi is not smooth or creamy in texture. It’s crumbly, grainy and that’s my favorite part....
Sometimes I find myself baking bread solely for the purpose of making bread crumbs. This is one of my favorite uses for a stash of fresh crumbs: cucumber and green grape gazpacho, a variation of the chilled Spanish soup ajo blanco. Ajo blanco, also known as white gazpacho, is a chilled summer soup originally from Andalusia. Arabs, who ruled the Iberian Peninsula for centuries, brought almonds to the region and are believed to have introduced this soup as well, which is typically made with almonds, bread, and garlic....
I cut the bread too thick. And I didn’t use enough cheese — I thought four ounces of cheese per sandwich seemed a little excessive. But maybe that’s what it takes to make the ultimate grilled cheese. Saveur says: “The Secret to making a perfect grilled cheese sandwich is cooking it over low heat, which brings out the subtle flavors of a cheese, and slathering the bread with butter, which crisps it in the pan....
Most people answered oiled and seasoned, which didn’t surprise me. This is how I grilled vegetables, too, before working at Fork, where the chef at the time, Thien Ngo, grilled all vegetables without a lick of oil or a pinch of salt. Once the vegetables were grilled, he seasoned them with salt and pepper, and dressed them in olive oil, balsamic vinegar, and often some chopped rosemary. When he grilled vegetables with the intention of making tacos, he chopped the vegetables (post grilling) into small pieces before dressing and seasoning them....
Making enchiladas tonight but ran out of enchilada sauce, peeked inside my pantry in a hope that I could find some leftovers but nothing 🙁 So picked up the empty sauce can, read its ingredients and whisked up my very own homemade enchilada sauce. Super easy, under 20 minute recipe and it tastes exactly the same. I have to admit, I have always used store bought enchilada sauce and up until now I was happy with my enchiladas....
Store-bought pita leaves much to be desired. Upon surveying a few friends on the subject of pita, the word that came up repeatedly was “cardboard.” This descriptor, I think, is mostly fair. Pita hasn’t caught up to naan and tortillas, which even at semi-mass produced levels* can taste quite good. But how nice for us? We have another project to add to our bread-baking bucket lists. But to call pita making a “project” is actually unfair....
Never did I imagine eating a head of garlic in one sitting. Nor did I imagine serving a head of garlic to each guest at a dinner party. It sounds ferocious. But roasting garlic whole in foil pouches with a few fresh herbs tames its bite, mellowing and sweetening its flavor, transforming it into a butter-like purée not unlike salted bone barrow, a perfect smear for toasty bread. Whole roasted garlic is a wonderful topping for warm bread but there are other uses as well: puréed and stirred into mashed potatoes; spread onto pizza; whisked into salad dressing....
This savory dish not only tantalizes the taste buds but also satisfies the soul when served with naan, tandoori roti, or steamed rice (chawal). Kadhi is a quintessential comfort food from the heartlands of Punjab, where food is not merely for nourishment but it is a way of life! Together, the term means “A creamy soup-like curry studded with gram-flour fritters.” This is a popular savory dish of the North Indian state of Punjab and is enjoyed throughout the country....
Just before Christmas, Food52’s Kristen Miglore posted a roundup of the 10 most popular genius recipes of 2017. Included among the ten was a recipe for broccoli that Adam Roberts of the Amateur Gourmet had written about in 2008, just a month after spotting the recipe in Ina’s newly released Back to Basics. The recipe soon made its way around the web, collecting admirers at every turn. I apparently have been living under a rock....
Here’s a vegetable side dish I am loving: lemony yogurt sauce + roasted kabocha squash + spicy garlic-caper oil. The garlicky oil in this recipe gets its kick from Calabrian chili paste, which, if you are unfamiliar, is a mixture of crushed Calabrian chilies (a hot, Italian variety), olive oil, vinegar, and salt. I had read about Calabrian chilies over the years in various food publications, but it was chef Missy Robbin’s newsletter in February of this year that finally inspired me to purchase a jar....
What is your favorite sabudana delicacy — is it sabudana dosa, sabudana khichdi, or sabudana vada? For me it is Sabudana Vrat Uttapam or Samvat Sabudana Uttapam. This irresistible dish is an instant hit whether prepared as a vrat meal or a regular meal. All you need is soaked Sawa ke chawal and soaked Sabudana to prepare this amazing delicacy. Sabudana pairs quite brilliantly with sawa rice to make a delicious Uttapam that we are making today....
I want to make everything — cinnamon sugar buttermilk donut holes, chocolate gingerbread snacking cake, gooey blondies with toasty pecans — but I had to start with the peanut butter cookies, which won The Pancake Princess’s peanut butter cookie bakeoff, triumphing over recipes from Bon Appetit, The New York Times, Bravetart, and Ovenly, to name a few. As I read the recipe in Jessie’s book, I noticed, that it differs slightly from the contest-winning one on her blog: the recipe in the book has fewer ingredients, the measurements are given in weights, and the process is simpler — no stand mixer required....
Here is a three-ingredient dessert (pudding!) my British father’s family served after every summer dinner we spent together: fresh berries + sugar + cream. There always was a wedge or two of cheese — often Stilton and Wensleydale — on the table as well, but as a child, all I cared about was the berries and cream. Incredibly, I had not made this dessert for my children until a few weeks ago, when I spotted the first local strawberries at the market and could not resist buying them....
Need an appetizer or snack for a party, try these sweet and savory Katoris. ‘Katori or tokri’ refers to a bowl or canopies that are filled with sweet or savory filings. I like experimenting with katoris,whether be bread katoris, phyllo bowls, cone chaat, macaroni cups, katori chaat , roti cones– I love to try my hands on all types of katoris. Not only they are convenient to eat, they are fancy, yummy and made from scratch....
Candied cashews and almonds: Granola and nuts mixed with dried cranberries and blueberries: Nuts before roasting: Granola just out of the oven:
So, try out this tofu sandwich with vegetables, and get ready for a flavor explosion that will leave you craving for more! Packed with flavor and nutrition, this sandwich is the perfect lunch option for anyone looking to switch up their routine. So, if you are tired of the same old lunch options but hesitant to stray too far from your go-to meat-based choices, then step up your sandwich game and give this recipe a try and enjoy a totally new level of deliciousness – trust me, you won’t regret it!...
If you’re looking for a tasty kebab recipe to accompany your regular meal tonight – something that can be cooked easily, than Afghani kebab recipe is a great choice! It’s a simple and easy to put together kebab recipe that is super moist, delicious and goes with just about everything. Today I am pairing these kebabs with my chana dal with lauki recipe – a flavorful and satisfying dinner tonight....
