This dish is a celebrated centerpiece from Jaipur, India. It’s designed to be an impressive visual dish, perfect for bringing to the table whole and then carving into wedges for serving. Preparation time: 10 minutes Cooking time: 30–50 minutes Serves: 5 to 6…
Snowy cauliflower and ripe tomatoes marry their colors and flavors over gentle heat until the cauliflower is butter-soft and the tomatoes are reduced to a seasoned glaze. The only liquid is the juice from the tomatoes, so the dish must be braised slowly. The result is…
In India, carrots are more often used raw in salads, as crisp pickle spears or in sweet halvas than as a cooked vegetable. They are brilliant orange-red roots, harvested both young and sweet or oversized as giants. Most Americans have three choices: baby carrots 2–3…
A variation on a traditional ratatouille, this can be served cold or warm, and by itself or alongside a grain salad or crusty baguette. Serves 8 Ingredients • 1 medium eggplant (about 1 pound), cut lengthwise into 8 wedges • Kosher salt • 3 tablespoons olive oil,…
A hearty dish that warms you from the inside out — and packs in the nutrition. Serve with pita toasts and grilled Portobellos for a dinner that fills you up. Serves 8 Ingredients • 1 pound great Northern (large white) beans, cooked very soft (retain cooking liquid) or…
Russia is a northern country. Russian food must keep people warm during long, cold winters. This pie is filled with cabbage, cheese, and eggs. It is delicious, warm, and comforting. Moscow, Russia’s capital, is the largest city in the world, not by population but by…
Serves 8 • spice paste • 1 large onion, grated • 2 cloves garlic, minced or crushed • 1 tsp. crushed dried red chilis • 1 Tbs. peeled and grated fresh ginger • 2 tsp. minced green chilis • ½ tsp. ground turmeric • ½ tsp. ground cumin • 2 tsps. ground coriander • 2…
Serves 4 • 1 large head cauliflower • 1 small potato (6 to 8 oz.) • 4 Tbs. vegetable oil • 1 tsp. black mustard seeds • 1 tsp. ground turmeric • ½ tsp. ground cumin • ½ tsp. ground coriander • ½ tsp. cayenne pepper • 1 clove garlic, minced or crushed • ½ onion,…
Serves 4 to 6 • 3 cups cooked garbanzo beans, with reserved liquid • 1 Tbs. butter or oil • 1 tsp. ground coriander • 1 tsp. ground cumin • 1 tsp. ground turmeric • ¼ tsp. cayenne pepper, or to taste • ⅜ tsp. ground cloves • ⅜ cinnamon • 3 cloves garlic, minced • ⅓…
Serves 6 to 8 • 1 medium-sized head green cabbage • 3 Tbs. vegetable oil • 1 tsp. crushed dried red chilis • ½ tsp. ground ginger • ½ tsp. whole mustard seeds • ½ tsp. ground cumin • 2 bay leaves • 1 tsp. ground coriander • ½ tsp. ground turmeric • 2 tsp. salt • 1 cup…
Serves 6 to 8 • ¼ cup vegetable oil • 3 cloves garlic, minced • 1 Tbs. peeled and grated fresh ginger • ½ cup chopped onions • 1 tsp. mustard seeds • 2 Tbs. ground coriander • 1 tsp. ground turmeric • ¼ tsp. cayenne pepper • 1 cup thin-sliced carrots • ½ lb. string…
This is a dish that I ate innumerable times in Spain. Whatever the restaurant, some version of this menu was almost sure to be on the menu. Although the ingredients and proportions would vary with the cook, artichokes, string beans, and peas appear to be essential and…