Pretty sure I’m going to develop a scented candle based on how good this soup smells while it’s cooking. I actually wanted to create a whole line of delicious savory-smelling candles, but my dog talked me out of it. She says that would mess with her head.
Patrick Thibault, our gardener, is the James Underwood Crockett (erstwhile Victory Garden host) of Montreal; he dutifully tends to the daily greens and produce we harvest from the Vin Papillon and Joe Beef gardens, while also leisurely providing the end-of-season greens we might use to create a torte like this one.
Inspired by the dill pulao made by a friend's Armenian mother, the addition of this fresh herb lends an unusual flavor within Indian cooking. During the 1930s and 40s, there was a thriving Armenian community in Calcutta who enjoyed the patronage of the British, but after Independence it dwindled in size. Today, there are few Armenian families left in Calcutta. This dish can be made using any kind of ground meat-beef, lamb, chicken, and even soy. Ground meat cooks quickly so this is a great dish to prepare when you are short on time. The rice can be made in advance, then reheated in a low oven without any fear of the meat disintegrating.
From The Complete Baby and Toddler Cookbook by America's Test Kitchen
STRAINED LENTIL SOUP | SUÅNZME MERCİMEK CORBASI
Region: Eskişehir, all regions
SHEPHERD’S SALAD | ÇOBAN SALATASI
Region: Bolu, all regions
This is my go-to recipe for lamb chops. The flavors are bold, but unlike some strong flavor combinations, they don’t mask the taste of the lamb—they enhance it. I know that not everyone eats lamb, but everyone loves this rub—so if lamb isn’t your choice of meat, try it on chicken or beef. See my tips below for precooking the lamb in advance and reheating.
This recipe is no-fail, quick, and easy. The combination of ginger and orange marries beautifully with the veal chops—without overpowering or masking their natural taste. Be sure to preheat your grill so it is hot enough to leave those beautiful, golden grill marks on the chops.
I am obsessed with this technique of baking sweet potato halves cut side down on parchment paper. After about an hour in the oven, you will literally peel the sweet potatoes off the parchment paper and be rewarded with a crispy-skinned, caramelized, golden, sticky potato. No mess, no fuss. Thank you to Oz Telem, author of The Book of the Cauliflower, for this awesome technique. You can try it with other root vegetables as well such as onion, fennel and squash.
When I was a child, my mom would serve us braised leeks drizzled with creamy vinaigrette. Even at a young age, I recall enjoying the buttery sweetness of the leeks. The recipe below is a great combination of those sweet, caramelized leeks and simply braised cod. The cod may be replaced with any fish fillets of your choice. Be sure to wash the leeks thoroughly by soaking them in a big bowl of water as described here, to remove all the grit hiding between its many layers.