Makes 12 servings Tofu is misunderstood, but we think its perceived flaws (soft, bland) are also its strengths. Because it is so neutral in flavor, tofu is actually a great base for dips and plant-forward creamy recipes, like puddings and creamy soups, because it adds protein and texture without the […]
Makes 8 servings Lamb Kebabs Ingredients 10 cloves garlic, minced 1/4 cup plus 2 tablespoons olive oil, plus more as needed 2 tablespoons fresh lemon juice 1 tablespoon minced flat-leaf parsley 2 tablespoons minced oregano 1 tablespoon ground coriander 2 teaspoons minced fresh ginger 2 teaspoons Spanish-style paprika 2 teaspoons […]
Makes 6 servings Spit-roasting is one of the earliest cooking techniques. A duck on the spit emerges from the grill with a crackling crisp skin and meat that is less greasy than you might anticipate. Cutting the skin helps to render out the fat for lots of flavor without as […]
Makes 16 Ingredients 1/2 cup olive oil 1 cup minced onions 1/2 cup minced fennel 2 tablespoons minced garlic 1 cup short-grain rice 1 1/2 cups finely diced tomato Salt, to taste Ground black pepper, to taste 1/4 cup minced scallions, white portion only 1/4 cup minced parsley 1/4 cup […]
Makes 4 to 6 servings Salmoriglio sauce is a pungent but simple combination of olive oil, lemon, and oregano. Pass it at the table so that everyone can dress their fish to suit themselves. Ingredients Salmoriglio 6 tablespoons extra-virgin olive oil 2 tablespoons lemon juice 1 garlic clove, lightly crushed […]
Makes 6 to 8 servings You can call this pasta salad and enjoy it room temperature or chilled, or you can keep the components hot for a late-summer dinner. Try basil, mint, or a combination of the two as a substitute for the dill, if you like.
Makes 2 servings
Makes 6 servings This Middle Eastern herb salad is fresh and bright, with a chewy bite from soaked bulgur wheat. Enjoy it over lettuce, stuffed into a pita, or served alongside hummus and warm flatbreads. Ingredients 1/2 cup fine bulgur wheat 1 teaspoon kosher salt, plus more to taste 2 […]
There is a hierarchy of ingredients in French cuisine, and it’s pretty easy to identify some of the favorites: butter, oysters, chocolate. These are all part of our universal food consciousness, and for good reason (because, yum!). One French favorite that may not get the attention it deserves on our […]
Makes 4 to 6 servings Tuna is a very popular fish in the south of Italy. We prepare this recipe with a few simple ingredients also typical in that area, including capers, lemon, and red onion. Since the tuna remains partially raw, it must be as fresh as possible. Ingredients […]
Makes 6 to 8 servings This delicate soup captures the essence of fresh peas. It’s a great recipe to try if you have a bumper crop of peas—either from your own garden or at your local farm stand—or if you’re looking for an easy starter course for an evening of […]
Stuffing (or maybe you call it dressing?) is highly personal. You might follow the same family recipe each year, or maybe you go out in search of something new and exciting. More often than not, you might be let down. This isn’t because the recipes are bad, but it’s because […]