Arayes are Lebanese and out of the ordinary in every way. While they could be thought of as lamb burgers, their unique shape makes them much more than that. They can be cooked on an outdoor grill, or indoors in a sandwich pan or skillet. In either case, the heat should be moderate to allow the filling to heat through without burning the bread. Serve tabbouleh or a chopped tomato and cucumber salad on the side.
This recipe is made in about a 10-inch cast iron or carbon steel pan on the stove. It can easily be scaled up to six eggs, or to eight, just by increasing the ingredients and cooking it in a 12-inch pan instead. If you do increase it, make sure to use two cans of tomatoes so that there’s enough liquid in the sauce that it doesn’t burn while you’re cooking the eggs.
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.
Hot or cold, for breakfast, lunch, or dinner—things don’t get much more versatile than this fiber-filled frittata. Mix up the veggies to keep it seasonal and interesting for endless weekday options. It’s earned a regular spot on my menu.
When the idea for this popped into my head, I could almost taste it. It’s such a fine tumble of contrasting flavours and textures, and the sourness comes from the mango or the tamarind: you can never be sure of a mango until you taste it, so hold fire on finishing the dressing until you’ve tried the mango – add a little honey if it is unripe and sour; leave it alone if it is edging towards sweet. This is great with pea shoots in place of rocket [Ed. note: rocket is arugula], coriander rather than mint, a red onion instead of the shallot, and by all means cast pomegranate seeds over the top. Play with it as you like.
Don’t tell me you’ve never had a salad sandwich!
The French figured out a long time ago that the best way to cut the heat of a raw radish is to dip it into softened butter and sprinkle it with salt. They also take it one step further and put it on a baguette, turning it into a light lunch or a snack with wine.
Bricklayer get their name from the Spanish word albañil, or bricklayer, as tacos like these are a common meal served at lunchtime.
Here you go: a Sloppy Joe sandwich that tastes better than your old cafeteria’s, and it happens to be vegan!