According to Bon Appetit, vegetarian parties are the trend for 2010. And what a good fit for all of the things that light my lamp. Healthy. Sustainable (or at least, could be). No worries about how the animal or fish was treated. No need for special dishes for the vegetarians. And, usually, it costs lots [...]
Harissa, a Tunisian sauce, is one of the most flavorful hot sauces in the world. It is a traditional accompaniment to couscous, but I use it for everything from energizing guacamole to drizzling on a simple bowl of bean stew. It is also a great on roasted veggies. Be careful—a little goes a long way! These roasted vegetables are a great accompaniment to the Middle Eastern Lamb Kebabs.
I’ve been writing and talking a lot lately (including on my radio show, TableTalk) about a very fun, practical solution for families hoping to put great meals on the table—even while their bank balances shrivel and their social lives fizzle. It’s called a Cooking Club and folks really seem to like it.
This is such a simple recipe that I don’t mind going the extra distance to add some or all of the elegant garnishes described below. Fried sage leaves are simple to prepare and really launch the flavor of this soup. Truffle oil is an ingredient I think is worth adding to your larder. Though pricey, it’s used in tiny quantities and adds a complexity to dishes like this soup, a risotto with mushrooms, or pan-roasted fingerling potatoes. Try it on popcorn!
There are some key elements for Thanksgiving in my family: turkey, stuffing, gravy, and PIE. The menu planner in me is always determined to make sides that people just can’t resist. Here are some of my multi-season winners and links to recipes on other sites that sound wonderful.
We all know it’s important to include lots of fresh vegetables in our diet, but it can be challenging to think of new ways to prepare them. High-heat roasting adds a caramelized, sweet, and nutty flavor to most vegetables. Enjoy them warm from the oven, use them to liven up a purchased pasta sauce or soup, [...]
With a little sense of adventure, pesto can become one of the most versatile sauces in your kitchen. Like everyone else, I began with the classic pesto based on fresh basil. However, since I can never leave well enough alone (in the kitchen, for sure) I began to experiment with other fresh herbs in my garden. I mean, I love basil as much as the next herbophile, but why couldn’t cilantro or arugula step into this simple garlic/cheese/oil formula? The answer is— they can!
I started out with a lot of tomatoes to use up. I canned some, I made salsa and pasta sauce. And then I started to think about ketchup. Why couldn’t I make some kick-ass ketchup? Surely I could improve on this condiment that’s become such a staple it’s a commodity.
Gratins have always been one of my favorite side dishes for an elegant meal. Potato is the classic; the addition of mushrooms here adds another layer of earthy goodness. This dish can be assembled up to 1 day before and baked at party time or the gratin may be completely baked the day before and reheated to serve.
This hummus is such a lovely way to use the mountains of roasted peppers I create when they’re in season.
