If you don’t have sugar snaps, the carrots and radishes are great partners à deux, but the peas add a nice texture and make a Palm Beach (Lily Pulitzer) color combination.
This bright soup is super healthy with a flavorful kick. The addition of orange juice intensifies the flavor.
Cabbage and carrots add the crunch, lardons provide some lip-smacking saltiness, and, for heat, I've used freshly grated horseradish.
With some honey, our gremolata will go to new heights.
Normally, keftedes are made with ground meat (they're basically meatballs). These vegetarian alternatives are packed with flavor.
Being a Top Chef contestant can be grueling and exhausting and crazy fun. When we're all wiped out from nonstop competition, we do what we do best: eat good food. Some of my most memorable meals with those talented chefs involved banh mi, traditional Vietnamese sandwiches that layer cured meats, sausages, and pickled vegetables in small, soft versions of French baguettes. I love anything with pickles and fresh cilantro! I've put those flavors in a burger patty here and sandwiched them in my favorite French roll: buttery brioche. The rich bread makes all the difference, as does high-quality pork.
These keep in their marinade for about two weeks in the refrigerator, but are best within a couple of hours of pickling.
This quick and easy vegan entrée is economical and crowd-pleasing. Seek out garam masala (Indian spice blend) without salt, and prep the other ingredients while the potatoes roast.
These fresh roll-ups have an impudent edge. Where most Vietnamese rolls depend on a dipping sauce for spark, here the sparks are flying inside the roll -- with garlic shrimp, hoisin noodles, mint, basil and lime and crisp marinated vegetables.
You will love what happens to radishes and carrots in this pickle -- one turns a sheer sunset pink while the other practically pulsates orange. Chinese pickles are a cook's great cheat. In an elaborate Chinese menu, they save you from having to pull off time-consuming appetizers while they tune up palates for what's to come. Although these pickles are Chinese in origin, they happily pair up with a burger, a bowl of beans, or a plate of grilled chicken.