By the end of this summer, I will be able to write a book on how to cook exclusively outside. As I’ve mentioned, probably too often, I live in Texas, where it is currently HOT. My house is small, but tragically under-cooled in the summer, so when I turn on […]
Makes 4 servings The secret to grilling tofu is to first press it until most of its moisture comes out. Layer it between paper towels while pressing it and change the towels as they get wet (see the recipe for a photo). The smokiness from grilling eggplant and tofu adds […]
4 Servings Grilled Vegetables Chef’s Note: You can use any of the sauces below to dress your grilled vegetables. Charmoula Chef’s Tip: Preserved lemon is an iconic ingredient of the region and has a very different flavor profile than lemon peel or lemon juice due to the salting and curing […]
Makes 8 servings
Makes 4 to 6 servings This dish combines three types of corn for a hearty side. Try it for breakfast with a fried egg and plenty of hot sauce. Ingredients 1 tablespoon olive oil 1 large yellow onion, minced (about 1 1/2 cups) 1 tablespoon minced garlic 1 cup seeded […]
Makes about 1 1/2 cups Ingredients 1 1/4 lb fresh red chiles, preferably Fresnos 1 small red dried hot chile 1 oz sun-dried tomatoes (about 1/3 cup) 1 garlic clove, crushed to a paste with a pinch of salt 1/2 teaspoon ground turmeric 1/4 teaspoon ground coriander 1/4 teaspoon ground […]
Makes 2 quarts Easy recipe alert! Don’t be intimidated by the thought of making pickles, because these are seriously simple, and if you’re anything like us, you’ll make them over and over and over until the end of summer. You can reuse the pickling for your next few batches, but […]
Makes about 150 individual candies Packed with beans and greens, this slightly spicy vegetable soup is both tasty and good for you. Harissa is a Tunisian hot sauce or paste usually made with hot chiles, garlic, cumin, coriander, caraway, and olive oil. It’s available in cans, jars, or tubes from […]
Reasons Why You Might Want to Make Tomato Sauce This Week: It’s delicious, and pasta is a pretty efficient comfort food. It’s also versatile and good for more than pasta (read: pizza, stirred into broth to make a soup, smeared on bread, etc.) It’s easy. It’s endlessly customizable, meaning you […]
Just like you, we’re not making fully formed extravagant dinners every night of the week. Sometimes a basic pan-cooked protein + side is as good as it gets, like a sautéed chicken breast or seared pork chop. But just like the foundations of French cooking tell us, nothing makes a […]
Makes 4 servings Get your kids or guests to help assemble the lasagnas. Let each “sous chef” add one ingredient—noodles, purée, veggies—to the plate. If you can’t find whole grain lasagna noodles, conventional dry lasagna noodles will work just fine. Ingredients Kosher salt, as needed 1 bunch (approximately 1 pound) […]
Makes 1 cup Use this sauce for dipping, as a marinade, or as the base for a salad dressing. Stir it into soup for a punch of herb flavor, or serve it along side grilled or roasted vegetables or meat. Ingredients 2 cups roughly chopped flat-leaf parsley 1/4 cup extra-virgin […]