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...
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 WITHOUT THE EGGS /// MAKES 4 SERVINGS A stir-fry is a good home for okra because you cook it so quickly that there’s no time for slime to emerge. It’s nice and crunchy and complements the cherry tomatoes beautifully. But seek out the smallest okra you can find,...
MAKES 5 TO 6 SERVINGS Brussels sprouts have enjoyed renewed favor over the years as cooks have been treating them with respect, searing and roasting them rather than overcooking them. In this beautiful black and white and green mixed-grains risotto, you sear the...
MAKES 4 TO 5 SERVINGS If you get a CSA basket you may receive lots of green garlic and favas in the spring (early spring if you live in California, later in more temperate climates). I can’t resist buying both when I go to the farmers’ market. Risotto is a perfect...
VEGAN WITHOUT THE EGGS /// MAKES 4 TO 6 SERVINGS I love to toss roasted vegetables with chermoula, the Moroccan herb relish made with cilantro, parsley, olive oil, lemon juice, and spices. It’s delicious with sweet vegetables like winter squash, carrots, and parsnips....
When I pan-cook Brussels sprouts and squash we sometimes can’t even wait until we put together a Big Bowl; the vegetables are just too tempting. But if you can wait, make a meal of them with grains and baked seasoned tofu. Wild rice is perfect with this medley. Make...
MAKES 6 SERVINGS Certain vegetables don’t require a tomato sauce to show off in lasagna, while some (beets) would even clash with tomato sauce. In the spring, when asparagus, artichokes, and fava beans are so sweet and delicate, I want to embellish them only with a...
VEGAN WITHOUT THE CHEESE /// MAKES 4 SERVINGS This is modeled on a classic Apulian dish (see Orecchiette with Broccoli Raab, below), but here, the broccoli raab is coursely chopped and it works better with the tubular perciatelli or bucatini. You have the option of...
MAKES 4 TO 6 SERVINGS If you find yourself on a regular basis with stale bread on your hands, you’ll appreciate this template. I love bread but we don’t always finish a loaf before it gets hard, and I hate to throw out food. Not a problem: I make savory bread pudding,...
Strawberries for sushi? Why not! Thin slices of the fruit lie elegantly on top of a roll filled with sesame rhubarb. Use a mandoline to slice the strawberries as thinly as possible. Be sure to blot the strawberries dry with a clean dishtowel or paper towel before...
Store-bought roasted red bell peppers can often have a briny taste. If you prefer a more neutral flavor, try roasting your own bell peppers. Generously oil a red bell pepper, then place it on a baking sheet. Roast it in the oven at 350°F (175°C) until the skin begins...