Tomatillos can be used raw or prepared in one of many ways – roasting, boiling, simmering. That way I like to do them is roasting them over fire – especially if you have an open fire-pit outdoors. You can make makeshift an open fire-pit indoors with a grate placed over gas stove burner, then give some color to your tomatillos. This recipe specifically uses oven-roasted tomatillos for ease of preparation. Use fresh or store refrigerated for one week.
This dish can be made wet and soupy if serving with fish, or firmer and more creamy like risotto if serving with chicken.
This main looks deceptively meaty on the plate, and it satisfies on the same level. Tandoori spice mixture has an intense spicy flavor that meets its match with rich, unctuous portobello mushrooms. The cool cilantro sauce offers a creamy counterpoint and is entirely sunflower-seed based.
After a week and a half in Turkey, this was the one dish that my sister, my wife, and I were consistently craving. Menemen is a dish of eggs scrambled just until barely set, mixed with tomatoes, chilies, and tons of olive oil. I love to eat it with a side of salty cheese, olives, and some good crusty bread.
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.