Cauliflower-Coconut Crown Soup | garnished with smoky baby florets
Moules frites are easily one of my favorite things to order at a seafood restaurant. If you eat a dish like this outdoors in the summertime, ideally with your feet in the sand or resting gently on the grass, you will remember it forever. Don’t be afraid to work with mussels—they take a little while to clean, but they cook in minutes and are very inexpensive.
This recipe is admittedly a little basic, but sometimes, basic is good. Basic is a garlicky, white winey, tomatoey broth that will take care of your expensive seafood, cook it gently, and make everything taste delicious.
Collards are quickly becoming the new “it” green and for good reason. Easy to find and packed with nutrients, they are unusually satisfying and hearty. Here, I give them a fast stir fry and then finish them in a red coconut curry. The sweet gentleness of the coconut plays beautifully off the richness of the dark green. I top the greens with crispy rings of fried shallots.
This is a simple stew that delivers big flavor.
We prefer the subtler flavor and larger size of lamb labeled “domestic” or “American” for this recipe.
It is thicker and more concentrated than most curries. It is not overly spicy, and should have a slightly sweet taste.
This is perhaps one of the most assertive, yet versatile ways to serve the simple shallot.
Ingredients