Omelettes were a huge part of my diet when I was growing up. They were something quick and easy for my dad to make for us when our mum was in hospital in Kolkata for her radiotherapy treatments. We would roll these omelettes up inside flatbreads or place them between two slices of bread toasted in a pan to make a sandwich, then eat them – always with tomato ketchup.
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.
SOUP BASE
The ordering key to a chili parlor is thus, and will guide you in your own kitchen as well
Almost every region has its version of seasoned rice and beans, and the Middle East is no exception. For me, the highlight of mujaddara is the deeply caramelized onions that are simply irresistible. The dish also uses lentils, which largely retain their shape and give the dish its name: “mujaddara” means “pockmarked” or “pimpled” in Arabic. In this version, we cook the cauliflower rice and lentils separately to maximize texture.
Tzatziki, meanwhile, is a similar preparation to the Indian raita, but is usually thicker and creamier in consistency because it is made with Greek yogurt. I find the pairing of these dishes particularly alluring as a complete meal.
Spatchcock chicken—also known as butterflied chicken—is the easiest way to roast a whole bird, full stop. Removing the backbone and flatteningout the bird allows the breast meat and leg meat to reach their target temperatures—around 150°F for the breast and 165°F for the legs—at the same time, which is a challenge whenever roasting a whole chicken (unless you truss it, which is another lesson for another cookbook). Another trick for roast chicken excellence is rubbing the meat with an intensely flavored spice paste, and the North Afri- can-inspired one I use in this recipe is a delicious blend that will give the chicken’s skin a beautiful brown hue, and works equally well on pork, fish, and slow-roasted meats.
If you like hash browns but want something healthier, the sweet potato hash that follows is a dish I make a lot for my sons when I want to work some extra nutrients into their supper (which is always).
This frittata is a take on both the Persian kuku sabzi (herb frittata) andkuku bademjan (eggplantfrittata). Once the eggplant is burnt, it really is just a matter of making the egg batter and sticking the whole thing in the oven, leaving you to prepare a few other bits (if you like) for a quick and easy show stopper of a brunch.
I am always looking for quick and easy weeknight meals, but I am never willing to sacrifice taste. That’s why I created this stew. It’s easy to make, and it’s literally bursting at the seams with flavor. I recommend making a double batch and freezing some. That way, on nights when you are feeling tired after work and want a comforting meal, you can defrost it in minutes and enjoy. For this recipe, I like using orzo or any small pasta shape, and if you are gluten-free, feel free to use a gluten-free pasta. Gluten-free pasta often requires a few more minutes of cooking time, so be sure to keep an eye on it. And while I love using spinach in this stew, use whatever greens you have on hand: kale, escarole, chard, or the like. Once the stew is done, I recommend adding a generous pinch of freshly grated cheese on top. Serve with a side of crusty sourdough bread.
This Food IQ recipe for ribs in the oven, the Rodbard way, comes from Matt Rodbard's mom, Cheryl. With the absence of a smoker, the oven is the next best bet for preparing moist, succulent ribs. These ribs utilize a dry rub that adds flavor to the meat before a low-and-slow steam roast, thanks to plastic wrap, that gets the meat to fall-off-the-bone status. This recipe calls for the use of your favorite barbecue sauce, be it homemade or a bottle pulled from the grocery store shelf. Bulls-Eye is the Rodbard family favorite.