The rich tomato flavor in this recipe is thanks to two sweet and tangy ingredients: tomato paste and tamarind paste.
Iranians love eggs, whatever way they are cooked, but they are especially fond of kuku, a type of open-faced omelet similar to the Italian frittata and the Arab eggah.
One of the reasons I like to cook mostly healthy food is so I can justify the occasional dish like this one.
I use medium-size raw shrimp and puree the tails in a food processor, then combine the puree with pieces of the shrimp to form thick burgers.
A combination of salty, buttery, crispy, carb-y goodness, with the umami hit of the tomatoes.
Not basting it while it roasts over indirect heat results in an aromatic and tender bird draped in a burnished, crispy-thin skin that your guests will fight over.
The best thing about this dish of courgette spaghetti with a fresh tomato sauce is that it is a lower calorie alternative to the traditional pasta dish.
Roasting the chiles, onions and garlic is the secret to the depth and rich taste of this sauce.
The Splendid Table
"The most delicious things that we make are often things that are grown in and around our world. It's not necessarily fancy or hard to get; it's just a question of sourcing it," says chef Mario Batali, co-author of America Farm to Table.
“I think there is an aversion to intimacy that has let us down the cupcake path. I mean, whatever happened to the days when everyone was sharing a cake?” Mo Rocca on why he is anti-cupcake
“I think there is an aversion to intimacy that has let us down the cupcake path. I mean, whatever happened to the days when everyone was sharing a cake?”