Makes 8 servings Ingredients 1 head cauliflower (about 3 lb), cored and cut into florets 1/4 cup olive oil 2 tablespoons curry powder 1/2 teaspoon kosher salt Directions Preheat the oven to 350°F. In a small bowl, whisk together the oil, curry powder, and salt until a smooth paste is […]
Makes 8 servings We use delicata squash because it’s beautiful, but you can use any squash for this dish. Delicata and acorn don’t need to be peeled, but be sure to remove the tough peel from heartier-skinned squashes, like butternut or pumpkin. Ingredients 2 lb 12 oz delicata squash 4 […]
Makes 8 servings Bean starch sheets, also known as Tianjin green bean sheets, are translucent sheets made from mung bean starch that visually resemble Vietnamese rice paper. The slippery texture of the bean starch sheets is comparable to cellophane noodles, another product made from mung bean starch. Ingredients 1 lb […]
Makes 20 thin bread sheets Ingredients 3/4 cup (4 oz) bread flour or all-purpose flour 1/4 cup plus 2 tablespoons water, plus more as needed 2 tablespoons extra-virgin olive oil 1 1/2 teaspoon kosher salt 1/2 cup olive oil 2 tablespoons coarse salt Directions Preheat the oven to 450°F. Combine […]
Makes 4 servings Chef’s Note: Shichimi Togarashi is a spicy Japanese seasoning blend, which includes chilies, sesame, orange peel, nori and more.
Makes 12 servings This recipe makes a salad to serve a crowd, but you can half the recipe for a great lunch or dinner any day of the week. Take advantage of in-season winter citrus and try different varieties of oranges or tangerines. Ingredients 3 bulbs fennel, shaved 4 very […]
Ingredients 2 lb English cucumbers, peeled 1/2 cup lime juice 1/4 cup sugar Kosher salt, to taste 1 Thai bird chile, thinly sliced (optional) 1 large red onion, finely minced 1/2 cup whole mint leaves 1/2 cup coarsely chopped cilantro 1/4 cup chopped roasted peanuts Directions Cut the cucumbers in […]
Makes 4 servings Kale is such a hearty and versatile vegetable. The salty cashews and sweet and tart flavors from the raspberries contrast with the earthy kale. The lemon-infused olive oil can be found at most grocery stores. Ingredients 1 1/2 tablespoons lemon-infused olive oil 1/2 small red onion, diced […]
Tartiflette, or gratinéed potatoes in white sauce, is a classic dish that exhibits all the characteristics of French culinary decadence. You can enjoy it simply, alongside a light green salad, or alongside an impressive roast for a special occasion. Ingredients 6 cups La Ratte or fingerling potatoes Salt, as needed […]
Makes 4 servings To make perfect balls from the watermelon flesh, press a melon baller tool, also known as a Parisian scoop, into the watermelon and twist it to remove the ball of melon. If you do not have a melon baller, or just want to save time, cut the […]
Peanut sauce is, to me, sort of what I think ketchup is to 3 year olds. I can eat it on anything, and often, whatever I’m eating it with is the vehicle for the sauce, rather than an equal partner. That’s why this week, when I had a few heads […]
One of my favorite flavor profiles is the Italian agrodolce, a sweet and sour sauce that makes any dish more exciting. Made simply by reducing vinegar with honey, agrodolce can be created on its own and added to dishes later, but I often prepare this sticky and sweet sauce in […]