Iranians love eggs, whatever way they are cooked, but they are especially fond of kuku, a type of open-faced omelet similar to the Italian frittata and the Arab eggah.
Creamy and mild, this simple curried soup is full of tender fall vegetables and the warming flavors of ginger and garlic.
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.
Although you can enjoy this salad at any time of year, I find that its refreshing crunch is especially welcome in winter, when the foods we (or at least I) eat tend to be of the rich, stick-to-your-ribs sort, such as stews and braises, or oozy baked pasta dishes.
A whole cauliflower is quite a presence on the table, especially when you've scattered over it a sauté of yellow peppers, red tomatoes and bright green herbs. This recipe is a boon to a special meal with courses, as the cauliflower is served at room temperature.
This rich soup is healthy, vegan and quick to prepare.
Steam the cauliflower florets and core over boiling water for about 3 minutes. Taste a piece. It should be on the verge of tenderness and not quite fully cooked. Set it aside.
I have made cauliflower every which way: I’ve blanched it, sautéed, boiled it, mashed it, deep-fried it, and eaten it raw. Until I read about it on eGullet.org, though, I never knew I could roast it. This recipe really brings out the richness of the cauliflower and matches it perfectly with the robustness of the spices. I use my fennel rub along with a few other spices. If you have sea salt, it works really well with this recipe. The cauliflower tends to shrink when roasted, so one head of cauliflower is about right for 2 servings.
Tandoori chicken inspired this grilled vegetable recipe. With the Tandoori Spice Blend it comes together fast.