This main looks deceptively meaty on the plate, and it satisfies on the same level. Tandoori spice mixture has an intense spicy flavor that meets its match with rich, unctuous portobello mushrooms. The cool cilantro sauce offers a creamy counterpoint and is entirely sunflower-seed based.
This takeoff on a grilled Caesar salad replaces romaine with two colors of chicory lettuce—pale Belgian endive and scarlet radicchio. Both of these leaves are far more bitter than romaine, elevating the contrapuntal between vegetable, dressing, cheese, and salt.
Thyme oil infuses the chops with an herb that I find particularly beautiful with pork.
This is one of the standards of the Yucatán, Maya comfort food.
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.
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.
When a reader named Quinn suggested a recipe that used both lentils and meat, I started thinking about how veggie burgers and beef burgers each have their own strengths. Why not combine the two ideas to create a burger with meaty flavor but the lean protein and low cost of lentils?
The flavor of fish on the grill is always good, but a buttery-rich tomato sauce adds a depth and richness that turns simple grilled fish into an elegant dish for entertaining.