Makes 4 to 6 servings Ingredients 1 teaspoon anchovy paste 1/2 teaspoon arrowroot 1/3 cup vegetable broth 3 tablespoons red wine vinegar 3 tablespoons extra-virgin olive oil 1/4 teaspoons dried oregano 1/4 teaspoons ground black pepper 1 cup artichoke hearts (cooked if fresh, thawed if frozen), quartered 1/2 cup peas, […]
Makes 1 1/2 cups sauce Ingredients 3/4 cup prepared yellow mustard 1/2 cup honey 1/4 cup apple cider vinegar 2 tablespoons ketchup 2 teaspoons Worcestershire sauce 1 tablespoon packed brown sugar Small pinch of cayenne pepper 1/8 teaspoon freshly ground black pepper Directions Combine the mustard, honey, vinegar, ketchup, Worcestershire […]
Makes 4 to 6 servings Ingredients 12 chicken thighs Kosher salt, to taste Freshly ground black pepper, to taste 3 tablespoons extra-virgin olive oil 12 cipollini onions, blanched for 10 seconds and peeled 3 tablespoons peeled, sliced ginger 6 garlic cloves, thinly sliced 2 teaspoons toasted cumin seeds, ground 1/8 […]
Makes about 2 1/2 cups Ingredients 2 cups plain yogurt, drained 1/2 cup seedless cucumbers, peeled and diced small 2 garlic cloves, minced 1 tablespoon mint, chopped 1/2 teaspoon ground cumin 1/4 teaspoon kosher salt, or to taste 1/4 teaspoon freshly ground black pepper, or to taste Dash cayenne pepper […]
Makes 6 servings
Makes 6 servings Ingredients 3 tablespoons lemon juice, or to taste 1 tablespoon white wine vinegar 2 tablespoons minced shallots 1/2 teaspoon Kosher salt, plus more as needed 1/4 teaspoon freshly ground black pepper, plus more as needed 7 tablespoons extra-virgin olive oil, divided use 1 lb green beans, ends […]
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 […]
Makes 8 servings Ingredients 4 cups water 3/4 cup yellow cornmeal 1/4 cup Parmesan cheese, grated 1/2 pound pepper Jack cheese, grated Kosher salt, to taste 1/4 teaspoon ground white or black pepper Directions Heat the water to a simmer in a medium saucepan. Gradually pour the cornmeal into the […]
Makes 6 servings Ingredients 2 cups kamut 4 ears fresh corn 1 gallon water or vegetable broth, plus more as needed 3 tablespoons kosher salt, plus more as needed 1 bay leaf 1 thyme sprig 1/4 cup olive oil, plus more as needed 1 small onion, peeled and cut into […]
Makes 8 servings This dish sounds simple, but the addition of tarragon adds something a little unexpected and savory. For a vegan or dairy-free version, substitute olive oil for the butter. Ingredients 1 1/2 lb frozen lima beans, defrosted 4 cups corn kernels, fresh or frozen (defrosted if frozen) 1/3 […]
Makes 8 servings Ingredients 2 garlic cloves, finely chopped 1 cup mayonnaise 2 tablespoons white wine vinegar 2 tablespoons freshly squeezed lime juice 2 tablespoons sugar 1 tablespoon water 5 cups shredded red cabbage (from 1 head cabbage) 1 mango, diced 1 or 2 jalapeños, seeded, chopped 1 shallot, minced […]
Makes 6 servings Ingredients 1/4 cup freshly squeezed orange juice 1/4 cup freshly squeezed lime juice 1/3 cup plus 1 tablespoon extra-virgin olive oil, divided 5 garlic cloves, mince 1 teaspoon ground cumin 1 teaspoon dried oregano 1 teaspoon kosher salt, plus more as needed 1/2 teaspoon freshly ground black […]
