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.
This soup has a decadent richness that skeptics of vegan cooking are often surprised by (tahini can pull a lot of weight!). It also comes together in about thirty minutes, making it a great option for weeknights. You’ll notice that I call for water rather than stock; in this recipe, it makes for a better liquid, as it keeps the flavors of the soup pure and aligned. Frizzled shallots make an excellent, if optional, garnish.
If you cook for others on a regular cadence, you’ll discover that not all the meals will be beautifully planned. Sometimes one thing leads to another and you forget to shop, or you forget that you need wood or propane or time to brine the meat. Sometimes you run out of time. Sometimes you run out of energy. Sometimes you just want to cook something simple and eat, toast one another, wash everything up, and take a long walk with the dog.
This is a classic roast chicken—herb-scented and bronze-skinned—that’s been vamped out with crispy mushrooms cooked in the same pan.
This version of eggy bread comes from Kolkata, where street vendors set up their street food stalls on Park Street and Fairlie Place in the business district at noon each day, collectively they will feed the hundreds of workers who pour out of their offices in search of tasty nourishing foods—this simple snack is filling and super delicious.
While working at Food & Wine magazine in my early twenties, some of the editors were raving about Hatch green chillies as we chatted, and, not wanting to seem like a total idiot, I nodded enthusiastically and then immediately went to search what these things were. They are, in fact, pretty awesome, and come from a town called Hatch in New Mexico, USA. You can add them to soups, stews, salsas or use as toppings for burgers or pizzas for a great depth of flavour. They range in heat level (and also offer a subtle sweetness to them), so buy whichever are better for your palate.
Cheesy, tangy and oh-so-comforting, these stuffed potatoes are a lunch worth waiting for. I often bake the potatoes the evening before, when I already have the oven on for my evening meal, and allow them to cool overnight, ready to put together in no time for lunch. Alternatively, you could let your slow cooker do the first bake. Opt for vegan cream cheese rather than vegan hard cheese to get a creamier, more buttery texture.
This dish is easy: marinate chicken thighs in a bit of olive oil, garlic, lemon, and red pepper flakes, then sauté and finish off in a mixture of clarified butter and hot sauce, which is a Magic Elixir of its own. The leftovers are amazing alone, or on a salad the next day.
Who says Greek salad is only for summer? By using winter veggies, but keeping the same feta-oregano flavour profile, you can easily extend this salad’s seasonality and eat it year-round. I love the combo of bitter leafy radicchio with the sharp, creamy cheese and fragrant, anise- like flavour of the fennel. Almond feta is a vegan nut cheese (sourced from speciality organic shops) - even if you’re not vegan, it’s a delicious swap in any dish requiring a soft white cheese.
Sometimes I serve this with a little bowl of finely based unsalted nuts, and dip the cheesy exposed sides for extra flavor and crunch.