These are a step forward from the deep-fried favorites: they are healthier, more pleasant to cook, and just as tasty. I like to serve these with a fresh cilantro or mango chutney, or beet raita (see here). Makes 24 ½-inch piece of ginger, peeled and roughly chopped1...
VEGAN /// MAKES 6 GENEROUS SERVINGS Because there are fresh fava beans in this beautiful, light spring couscous, I only use 1 cup of dried beans. The harissa is optional because I don’t like to overpower the sweetness of the spring vegetables. Use it if you want the...
VEGAN /// MAKES 6 GENEROUS SERVINGS If you want a spicier couscous, use more harissa. I prefer to make a mildly seasoned stew and let guests add more harissa to taste. I use chickpeas most often for my couscous stews. 1½ cups dried chickpeas, white beans, or other...
MAKES ENOUGH FILLING FOR ONE 9- TO 10-INCH GALETTE, SERVING 8 GENEROUSLY Use robust greens for this large galette—kale, collards, or mustard greens. You can even use the bagged Southern greens mix that they sell at supermarkets, which are already stemmed and washed....
VEGAN WITHOUT THE CHEESE /// MAKES ENOUGH FOR 8 TO 10 TACOS If you can’t get squash blossoms for these summer tacos, go ahead and make the filling without them. But if you have a garden and you’re looking for ways to use squash flowers, they’re welcome in a taco. 1...
VEGAN WITHOUT THE CHEESE /// MAKES ENOUGH FOR 8 TO 10 TACOS I know, fava beans are Mediterranean, not Mexican (though there are some wonderful soups made with dried fava beans in the state of Veracruz). But they’re so pretty and delicious with the corn, the texture...
VEGAN WITHOUT THE YOGURT GARNISH /// MAKES 4 TO 6 SERVINGS This is a thick pot of lentils seasoned with coriander seeds, cumin, and Aleppo pepper or chili. The lentils are cooked until just about softened, then lightly browned onions and spices are stirred in. In many...
VEGAN /// MAKES 6 SERVINGS This Iranian dish is another example of sweet-and-sour baked beans. Middle Eastern baked beans are sweetened with pomegranate molasses, which also has a sour tang to it. You can find the pomegranate molasses in Middle Eastern markets. The...
MAKES 6 SERVINGS One of my favorite baked bean dishes, this is inspired by a Greek recipe, and even though it’s Mediterranean, for once in my bean-cooking life I’m not calling for garlic (add it if you wish). The sweet and sour flavors and the peppers and tomatoes...
MAKES 4 SERVINGS I particularly like the broccoli raab in this Provençal gratin because the mix of chopped stems and leaves introduces a range of textures. I use 4 eggs instead of 2 or 3 for a fluffier gratin, and leave out the breadcrumbs because the roasted pepper...
