The secret to these potatoes is covering and then roasting them with enough liquid to add some moisture to the flesh of the potato while infusing them with flavor at the same time. They’re a little melty and a little moist. The first time my friend Lily saw them, her reaction was “Yum!” This one’s for the sweet potato lovers.
These savoury fritters, rich in plant-based protein and packed with veggies, were born out of a burning desire to get more legumes into our kids’ diets. Coat with breadcrumbs to get them across the line and you will be making these for years to come! Serve them hot or cold, solo, dunked in a dip or tucked into a wrap. They remind us of yummy cafe corn fritters and are a hit with the whole family every time.
MAKES ABOUT 1 QUART (4 CUPS), ENOUGH FOR ABOUT 4 PIZZAS
Greens plus a generous serving of goodies—shaved carrot and radish, bulgur, chickpeas, dried cranberries, and feta—come together with a standout citrusy dressing to make an entrée-worthy salad that is perfect all throughout the year. Use a mandoline slicer (or a chef’s knife) to produce extra-thin cuts of raw veggies for this salad. The recipe for House Lemon Vinaigrette makes more than double what you’ll need. Keep it in the fridge at all times—ready to dress a simple side of greens.
With its incredibly rich, nuanced, bittersweet flavor, from-scratch butterscotch pudding is worlds away from the dull, sweet kind you get from an instant mix. But making butterscotch pudding can be temperamental: A custard is combined with homemade caramel, and the usual approach of boiling it from start to finish is tricky in a blink-and-you've-burned-it way. Our method is forgiving: Boil the caramel to jump-start it, then reduce the heat and gently simmer it until it reaches the right temperature. Most recipes have you temper the yolks and cornstarch, add everything to the dairy in the pot, and stir away. We swapped this fussy method in favor of pouring the boiling caramel directly over the thickening agents. When taking the temperature of the caramel in step 1, tilt the saucepan and move the thermometer back and forth to equalize hot and cool spots.
This white pozole recipe from comedian Dulcé Sloan of The Daily Show on Comedy Central is her quick go-to for days when she’s feeling under the weather. An extremely easy soup to make, made with chicken thighs, hominy, and aromatics, it might be your next comfort food as well. One word of advice, don’t skip the garnishes!
Almost every region has its version of seasoned rice and beans, and the Middle East is no exception. For me, the highlight of mujaddara is the deeply caramelized onions that are simply irresistible. The dish also uses lentils, which largely retain their shape and give the dish its name: “mujaddara” means “pockmarked” or “pimpled” in Arabic. In this version, we cook the cauliflower rice and lentils separately to maximize texture.
Tzatziki, meanwhile, is a similar preparation to the Indian raita, but is usually thicker and creamier in consistency because it is made with Greek yogurt. I find the pairing of these dishes particularly alluring as a complete meal.
Tempering the toppings in hot oil, a technique known as making a tadka, brings out their flavors and is the perfect counterpoint to the cooling yogurt in this simple, comforting dish. Be sure to use plain whole-milk yogurt, not a strained, Greek-style yogurt, for the creamiest porridge-like texture. Food & Wine restaurant editor Khushbu Shah makes this comforting yogurt rice whenever she needs some self-care after a long trip.
A fruit galette is the workhorse of the sweet kitchen. Freeing yourself from the confines of a pie plate is so liberating. Somehow, no matter how a galette slumps, breaks, or browns, it’s always beautiful. Glory lies in irregularity. Unlike a deep fruit pie, which tends to harbor too much liquid, galettes always leak a little bit. Rest easy. That’s a good thing! It seems to me that exactly the right amount of liquid creeps out so that what’s left inside is a nicely thickened fruit filling with sweet, concentrated flavor, and a crisp bottom crust. The secret is to remove it from the parchment paper while it’s still warm and the leaked juices haven’t solidified. A bonus is that galettes cool much faster than pies. You are closer to dessert bliss than you think.
I can’t think of many things that taste better than good pork fat, as in your own homemade lard. And because of that great taste, you don’t need huge amounts.