We grow exceptional carrots. Our spring carrots are super sweet, thanks to a combination of the Nantes variety, our rich soil, and the cool Capay Valley spring nights. During harvest, some carrots inevitably break or are cosmetically imperfect. These are perfect for transforming into this delightful spring soup. Jenna
This is one of those dishes I make at home a lot because it relies mainly on store-cupboard ingredients and uses an ingredient that I always keep in the freezer for emergencies: frozen raw peeled prawns. It really takes no time at all to throw together and works especially well with orzo, but you can use any pasta you like.
This cauliflower is dressed up with luscious flavors—anchovy, raisins, garlic, orange, and breadcrumbs—a typical combination in Sicily. I pair it with burrata, which, I admit, is everywhere these days, but I will never get sick of it.
A total winner of a Tuesday dinner. What takes the longest is the marinating of the shrimp—the rest happens in 5. How can you beat that?
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.
These are Brussels sprouts but with a difference. First, they are finely shredded and sautéed in plenty of butter flavoured with nutmeg and sage, then they are combined with orecchiette, double (heavy) cream and plenty of Parmesan.
This is not your average garlic bread. Gochujang really makes this sing, providing a bit of spice, but also a deep, peppery flavor. And for those who don’t like a lot of spice, don’t worry—the cream cheese softens the impact to create something that is very balanced. This is perfect as a starter, or you could top it with some salad and a bit of thinly sliced ham to create a delicious lunch.
My mother, Larisa, was born in Odessa, Ukraine, and has made borsch all her life. ’This is the hot winter version: vegetarian and super-quick to prepare but also hearty and filling, with a lovely sweet-sour flavor and gorgeous red beet color. It’s served garnished with fresh herbs and a dollop of sour cream.
I have often said you can laab anything. And in “anything” I include bits of leftover meats and vegetables. Tart, spicy, and fresh, this treatment is guaranteed to “fix” any dry Thanksgiving turkey, or the ends of roast beef. I’ve even laab-ed roasted squash and cut-up pieces of omelet. Laab is usually served with sticky rice, but you can serve it with jasmine rice, wrap it in lettuce, or serve it with fresh cucumber. Note: I have provided a small base recipe here because it’s meant for using up bits and bobs in the fridge; scale up to whatever quantity of leftovers you have.
I’m the type of person who adds extra cheese to pizza, so this cornbread is a tribute to my love for cheese. It’s a riot of flavor, with sharp cheddar; sweet, tiny nuggets of corn that burst in your mouth; and a little fire from the red chilli flakes.