PREP: 30 minutes ROAST: 11⁄2 hours COOL: 20 minutes OVEN: 400ºF MAKES 4 servings 1 recipe Lemon Vinaigrette 2 large beets (1 pound) 1⁄2 teaspoon salt 1⁄2 teaspoon ground black pepper 2 medium fennel bulbs 8 cups torn butterhead (Boston or Bibb) lettuce 1⁄4 cup chopped…
PREP: 35 minutes COOK: 4 minutes per batch MAKES 6 servings 1⁄4 cup all-purpose flour 2 eggs, lightly beaten 1 tablespoon water 1⁄2 cup cornmeal 3 medium firm green tomatoes, cut into 1⁄2 -inch slices Salt Ground black pepper 1⁄4 cup vegetable oil 8 cups torn mixed…
PREP: 35 minutes COOK: 30 minutes MAKES 6 servings 8 ounces russet potatoes, peeled and quartered 2 cloves garlic 1⁄2 teaspoon salt 1 egg, lightly beaten 2 tablespoons chopped green onion (1) 1 teaspoon snipped fresh dill 1⁄4 teaspoon ground black pepper 1⁄2 cup panko…
PREP: 45 minutes COOK: 6 minutes MAKES 6 servings 1 cup fresh green beans, trimmed and cut into 2-inch lengths 8 cups chopped iceberg lettuce (1 small head) 2 cups grape or cherry tomatoes, halved 2 cups seeded and chopped cucumber (1 small) 1 cup frozen whole kernel…
START TO FINISH: 20 minutes MAKES 4 servings 1 9-ounce package refrigerated cheese-filled spinach tortellini 1 15-ounce can cannellini beans (white kidney beans), rinsed and drained 3⁄4 cup crumbled feta cheese with garlic and herbs (3 ounces) 2 tablespoons olive oil…
PREP: 15 minutes CHILL: 4 hours COOK: 15 minutes MAKES 4 servings 1 14-ounce can vegetable broth 3⁄4 cup bulgur 3⁄4 cup chopped red sweet pepper (1 medium) 1⁄3 cup basil pesto 1⁄4 cup thinly sliced green onions (2) 2 tablespoons balsamic vinegar 2 cups cooked* or…
“Gado-gado” means “mix-mix.” In Indonesia, this salad is a complete one-dish meal. The word for sauce is bumbu. Gado-gado uses peanut bumbu. What You Need Equipment: ColanderCutting boardSharp knifeSaucepanStirring spoonLarge bowlSmall bowl or jar with lid (to mix…
What You Need Equipment: Cutting boardSharp knifeMixing spoonBowlIngredients: 1 green pepper1 medium onion1½–2 cups tomatoes, fresh or cannedSeasonings: 1 clove minced garlic½ teaspoon dry ginger OR minced fresh ginger root½ teaspoon dried coriander* OR 2 tablespoons…
I enjoyed this at the home of my friend, Cheryl Castle. She served it with her Hummus Spread with Pita Bread (page 6). It was so yummy. Cheryl suggests serving this dish as soon as it has had a chance to chill, rather than preparing it in advance. ¼ cup freshly…
Serves 4 as a side (and can be doubled easily) 1 teaspoon cumin seeds, plus extra to serve½ cucumber, plus extra to serve (about 4 ounces)1 generous cup plain Greek yogurtlarge handful fresh mint leaves, shredded1/3 teaspoon salt Place a frying pan over medium heat…
In the heat of summer, the Darjeeling hills are a great shelter from the blistering temperatures of Kolkata. But the journey from Kolkata to Darjeeling is turbulent and long, and all I ever want when I arrive (aside from a medicinal gin and tonic) is a bath and the…
Serves 4 as a side ½-inch piece of ginger, peeled and chopped½ an Indian green chile3 tablespoons canola oil2 tablespoons lemon juice1/3 teaspoon ground cumin1/3 teaspoon salt¼ teaspoon ground black pepper2/3 cup loosely packed cilantro, chopped1 cup loosely packed…