A velvety-smooth soup spotlighting cauliflower's many delicate flavors, accentuated by sautéed onion and leek.
This recipe takes its inspiration from France’s classic onion tart, pissaladière. I was stunned by my first taste of that classic and the idea that onions could be a main event. In this simple recipe, a mix of onion varieties -- red, white, and green scallions -- are tossed with olive oil, thyme, and salt, then layered on a crust gilded with smoky cheese and finished with a dusting of Parmiggiano – Reggiano and a drizzle of heavy cream. The cooked cream tames the edges of the onion and thickens as it cooks.
This bowl is perfect as a lazy breakfast or brunch for two.
A savory pancake inspired this buckle.
In Israel stuffed vegetables like these are a culinary treasure.
Combine all the ingredients in a large bowl. Toss to combine and serve.
In a large pot, combine the chicken, onions, yam, fennel, dill, and wine, and season with salt and pepper. Add enough cold water to cover. Place over high heat and bring to a simmer, then reduce the heat to medium-low. Cover and cook until the vegetables break up easily with a fork, 1 1/2-2 hours.
Bricklayer get their name from the Spanish word albañil, or bricklayer, as tacos like these are a common meal served at lunchtime.
An update on the onion dip you know and love.
I make this soup, or something quite like it, all year, with frozen corn and fresh.