The smell of roasted pumpkin, and curry leaves sizzling in coconut oil, is enough to make anyone want to go to Kerala, which is where a variation of this dish, known as “olan,” originates. The sweet pumpkin, earthy beans, and creamy coconut come together to create a...
In England, we usually treat mustard as a condiment—highly dangerous and to be eaten in small quantities. But in Bengal they make wonderful dishes using mustard in large amounts, as the lead flavor. In this recipe, the mustard and yogurt come together to make a...
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...
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...
