Makes 12 servings This roast is perfect for holidays and dinner parties, because it’s quick to cook, including a few minutes on the grill. While you can sear your roast in a pan on the stove, using the grill your house free from smoke and grease, so you can finish […]
Makes 8 portions Chef’s Note: When grinding the soaked legumes, the fine disk of a meat grinder is preferable to a food processor. If using a food processor, it’s easy to over- or under-process the ingredients, which results in an unpleasant texture either way.
Yield: 10 portions Lime-Vinaigrette
Makes 6 servings
This simple preparation is full of big flavors. Crisp fennel, onion, and celery make for a refreshing salad paired with the sweet and slightly tart juice of the blood orange. Makes 4 to 6 servings
Makes 2 1/2 quarts stock
Makes 4 to 6 servings German potato salad is a bit tangier than traditional mayo-based versions. Though it’s typically served warm, you can make this ahead and let it come to room temperature before serving. Omit the bacon and sub vegetable broth for a vegetarian version.
Makes 8 servings Grilled lamb is a nice change of pace from the typical chicken or steak kebobs, and we are especially fond of this combination of lightly marinated lamb shoulder and the flavorful walnut-herb sauce, bright and tangy from lots of lemon. Use the same marinade and pairings for […]
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
This hearty southern-style soup is packed with vitamin- and mineral-rich collard greens. Ham bone soup was originally meant as a means to get the most meals out of a ham, but we have developed this recipe using a smoked ham hock (which should be available from your supermarket) so you […]
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.