This is a stellar combination of super fresh flavors and great textures combined with the silky richness of the lime coconut dressing. The combination of plump shrimp with sweet apple, crunchy cabbage, and vibrant herbs is unbeatable! I’ve also got a great tip for thickening the tangy lime coconut dressing so it clings to every vegetable (spoiler: chill in fridge!). Make this one for hot summer days or as a fantastic starter for Asian-themed menus.
You can make the sauce a few days in advance—the flavor will only get better with time. Keep your pot in the fridge and reheat before serving.
In tropical Vietnam, cauliflower is a prized cool-weather crop that’s typically stir-fried, added to soup, or pickled. Home ovens are uncommon in Vietnam, so few people roast cauliflower. In my California kitchen, however, I coat cauliflower wedges in salty-sweet-spicy seasonings typically reserved for Cantonese-style char siu barbecue pork, and then high-heat roast them. The contours of the wedges caramelize here and there to develop a deep savoriness that evokes the prized edges and corners of char siu pork. Serve this cauliflower as a satisfying main dish or tuck it into bao and banh mi.
Serve with Rice and Tortillas, garnish with cilantro & lime
Toum, the fluffy, garlicky, tangy condiment, originated in Lebanon but is found throughout the Middle East. It is the mandatory condiment for chicken shawarma. Accept no substitutions. Usually, toum means you need to spend loads of time peeling and degerming garlic, juicing lemons, and lugging your food processor onto the counter. This method sacrifices some of the fluffiness for ease. Using an immersion blender to create the emulsion, you can skip the delicate drizzling of oil and blend your way to toum town in a matter of seconds.
Most North American Jews are familiar with sweet noodle kugels. But there are also many savory noodle kugel varieties, which can include garlic, onions, mushrooms, or even spinach. This kugel is a recipe from my husband’s grandmother, Baba Billie. It has an extra garlic kick, fantastic mouthfeel, and a nice crunchy top. You can use fresh garlic if you want, but I think the jarred garlic in oil really is the preferred ingredient.
This dish is packed with bold flavors of garlic, spice, and vinegar and balanced out by the rich, creamy grits. The hint of rosemary pairs nicely with the piney hop aromas of Sierra Nevada Pale Ale. This dish is so bold it needs a smooth beer like Pale Ale to cleanse your palate between bites.
I don’t do many trends or fads, but this one is worth it. I love zoodles—not because they are healthy but because they taste so good! This is one of my favorite ways to enjoy them, smothered in cheese. These are great on their own but also served with a nice grilled steak.
This rich pasta, coated with green olives and garlic sautéed in butter, is simple to prepare. Lemon adds acidity for balance, while the burrata and the warm pappardelle create a creamy finish.