Use as a rich base for pilaf, quinoa, couscous, and other grain dishes. It’s also delicious as a stand alone soup to warm you on a chilly day.
Mushroom stock is a necessity in the modern kitchen. The richly flavored broth adds a meaty savoriness, or umami, that appeals to vegetarians, vegans and meat-eaters alike. This recipe is neutral in flavor which makes it ideal for any cuisine, from Italy to China. This recipe may easily be halved or quartered. Freeze in small portions and add this magical elixir to sauces, stews and soups.
A new and pareve twist on a favorite classic, these chewy oatmeal coconut chocolate chip cookies will make you nutty for coconut.
Yes, you can buy mint extract, but homemade is so much more fresh-tasting and flavorful. And it’s easy. You can use it in baked goods, and it’s marvelous in drinks!
Although recent, the Italian influence on Peruvian cuisine is undeniably strong. Italians arrived in Peru at the beginning of the 20th century, and as soon as they set foot in their new land they started doing what they knew best: cooking. Peruvians were immediately seduced by the refreshing ways in which these newcomers used all kinds of vegetables to prepare their simple yet novel dishes.
Blackberries plus buttermilk combine quickly to create a sweet ending to a summer day.
This tofu soba noodles is a little bit warm, a little bit chilled, and completely delicious. The tofu, tasting lightly of soy sauce and the grill; the soba salad with its buckwheat noodles and crispy vegetables; the traditional Japanese tamago omelet seasoned with rice wine and sugar is all brought together by our tangy Carrot Miso Lime Dressing. The tofu pressing, the dressing, the tamago, and the noodles can easily be done in advance. Then, just before you are ready to serve, simply do a quick grilling of the tofu and the baby corn, and you’ve got a perfect summer meal.
White gazpacho is a classic Spanish chilled soup. A little sweet, a little tart, yet quite mild, it’s simple and satisfying. And it’s great for a summer supper. This version isn’t a truly ancient Ajo Blanco- ( ajo or aji means garlic). It’s an entry level white gazpacho riff that’s family friendly fare. Lots of little kids to serve? Double the honey. Want a fun garnish and have an extra 30 minutes? Cut the grapes in half and freeze before making the soup; then top the soup with grapes just before serving. Want to serve a more discerning crowd? Add 12 cloves of roasted garlic, a tablespoon of parchingly dry sherry and omit the honey.
This tart is filled with luscious frangipane—a traditional nut pastry filling—and crowned with fresh fruit. We’ve used seasonal strawberries, but this tart works with virtually any fruit. Find the juiciest, ripest, sexiest seasonal fruit you can. Honestly, just be gentle with the crust, have fun with frangipane and you simply can’t go wrong.
Love tart frozen yogurt? Looking for a way to use up those ripe and juicy peaches? This is the recipe for you. Both components—the ice cream base and the peach swirl that runs through it—will need time to chill, so make a game plan. Mix up the base and chill for at least 24 hours. You can roast and chill the peach swirl while you chill the ice cream base; it will need at least 8 hours of chilling time, but more won’t hurt it. Once the base is chilled and spinning in your ice cream maker, simply add the peach swirl in the last 5 minutes, give a twirl, and it’s ready to eat as a soft-serve. Or freeze for 2 to 3 hours until it’s solid, for hard scoops o’ yum.
This is a basic roast chicken recipe done right. It’s as simple as that.
This rich raw avocado sauce is both light and hearty. It’s also very flexible and may be served with all kinds of fresh vegetables, including corn, radishes, green tomatoes, fresh peas, pea shoots, carrots.
A muffin that’s loaded with veggies, fruit, and whole grains—could there be a better, more delicious way to start the day?
This luscious vegan linguine is easy to halve, easy to double for a crowd, and easy to love. It takes a while to cook but it’s mostly hands off—and the sauce tastes better the second day. I served it over a frittata and grilled fish to great accolades. Eggplant prep is polarizing: some cooks salt before cooking and rinse; others eschew this step. Some even soak it in milk to reduce any natural bitterness. Eggplants have been cultivated to be less bitter over time. Notwithstanding that, I am a salter. I love that it softens and starts the “cooking,” or denaturing process, which helps prevents undercooked eggplant. If you are a salter, too, allow an hour to salt the eggplant before you begin cooking. See Kitchen Tips for a full discussion of the eggplant conundrum.