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...
These are addictive. Try dipping them in Sorghum Soy Aioli (page 29). For a side dish, brush the sweet potatoes with butter instead of oil before roasting. Prep Time: 10 minutesCook Time: 25 minutes Makes 8 servings 4 large sweet potatoes (preferably unpeeled), cut...
Years ago, at a bed and breakfast where I worked, the chef set out a small bowl of thin gingersnap cookies next to the Brie on every cheese platter. After one taste of the combo, I was hooked. Thin crumbly Swedish ginger snaps pair better than the thicker, hard ones....
Soaking the eggplant in heavily salted water works wonders. The salt draws out the bitterness and leaves behind a pleasant, fresh taste. The overall texture of the cooked eggplant will be simultaneously firm and creamy. Use this technique before preparing any eggplant...
PREP: 15 minutes | COOK: 8 to 10 minutes | YIELD: 5 x 1-cup servings Orzo is the Italian word for barley. In the past, this rice-sized pasta was made from barley. Nowadays, it is made from wheat semolina. It is a light pasta option that pairs well with tons of...
PREP: 20 minutes + overnight soaking of beans | COOK: 1 hour 40 minutes | YIELD: 5 x 1-cup servings The black beans in this side dish not only impart a satisfying texture but they also pair perfectly with the bold Cuban spices. Onions and bell peppers add a crunch to...
PREP: 20 minutes | COOK: 0 minutes | YIELD: 6 x 1½-cup servings Pomelo is a citrus fruit native to Southeast Asia. Iэve included it here as a balancing flavor against the bitterness of arugula, radicchio and endive. With the addition of avocado you've got a smooth,...
PREP: 20 minutes + 2 hours | COOK: 25 minutes | YIELD: 4 servings Masala literally means a spicy mixture. In this recipe, the combination works perfectly with tandoori tofu. Tandoori means food cooked in a tandoor, or cylindrical clay oven. You'll find lots of...
If you have not used kohlrabi before, give it a go. Its flavour hovers between cabbage, radish and broccoli and it looks like … errrrm … kohlrabi. It is technically an autumn vegetable but you can get hold of it earlier – it’s just a bit smaller. It can be eaten...
