The recipe for this hearty, garlicky bread soup comes from Rosa Filipe of O Barro restaurant in Redondo, Portugal. According to Filipe, the soup is often nicknamed “beggar’s soup” because it contains no meat or fish.
Heat the oil in a large skillet over medium-high heat. Add the shrimp, then sprinkle on the cumin, chili powder, salt, and pepper. Cook the shrimp on each side for about 3 minutes, until no longer pink.
This version of eggy bread comes from Kolkata, where street vendors set up their street food stalls on Park Street and Fairlie Place in the business district at noon each day, collectively they will feed the hundreds of workers who pour out of their offices in search of tasty nourishing foods—this simple snack is filling and super delicious.
We passed on the processed cheese for more flavorful cheddar in our Bacon-Ranch Cheese Balls. To add creaminess and help bind the ingredients, we turned to cream cheese. Incorporating mayonnaise provided additional sticking power for the coating. A few hours in the refrigerator ensured that the cheese balls set up perfectly.
These simple yet flavorful ingredients can be put together in minutes and left to cook. This recipe can be made with chicken, lamb, or chopped potatoes. The simple yet distinct flavors of the greens and spices make it taste delicious with the chutney of your choice and a side of rice or bread.
We prefer the flavor and texture of Tofutti Better Than Sour Cream. Other dairy-free sour creams will add their distinctive flavor and you may need to adjust the consistency with water. We strongly prefer our favorite vegan mayonnaise, Just Mayo. [Ed. note: see related article, "America's Test Kitchen finds a vegan mayonnaise game-changer."] This cilantro sauce is a perfect complement for our recipe for Baja-Style Cauliflower Tacos.
This recipe is an ancient Persian take on the spinach salad from masterful writer Joan Nathan. Spinach is quickly blanched in boiling water, then pulsed in a food processor with cilantro, walnuts and garlic until roughly chopped. Toss with vinegar, salt and pepper and serve at room temperature alongside a chunk of whole grain bread and good butter and you have a delicious spring dinner.
Potatoes, chiles and shrimp sit so well together in this effortless, comforting salad. Eat it just as it is, or serve it as a side salad if you like.
Steak turned sweet and caramelized from the honey, sharp from the lime, and with a sting from the chiles. This is a simple-to-make recipe with a profoundly complex taste.
Depending on your pho philosophy, you can go super-simple or ornate with the tabletop pho garnishes. I keep things easy with regular spearmint (húng) from my garden and chiles that I’ve purchased or grown at home. Conventional limes can be bracing and take over pho flavors, so I prefer the Garlic Vinegar on page 106 for a light tang; ripe (yellow) Bearss lime and Meyer lemon are good, too. During the warmer months, I’ll add Thai basil (hung quế) because it’s at its peak- ditto for a type of spicy mint (hung cay) sold at Viet markets. When I’m in the mood for bean sprouts, I’ll buy superfresh ones and blanch them to mellow their flavor and texture.