Almond flour has been a pantry staple in Paris for as long as anyone can remember. It happens to be less expensive than it is here and, perhaps because of the turnover, usually quite fresh. In the States, it’s still seen primarily as an alternative to flour for people with gluten sensitivity or for the health conscious, who like it for its protein content. Almond flour provides texture and taste, and it keeps a cake moist, as almonds are naturally high in fat. It’s for this reason that I use less oil than in an all-flour yogurt cake. The downside is that almond flour cakes don’t rise quite as high. Made with equal portions of flour and almond flour, however, lets you capture the best of both worlds. This cake is light, tender and moist and lasts for days. Like the classic yogurt cake, it plays well with spices, extracts, liqueur, syrups and floral waters. Here I’ve added sliced almonds to the top, for crunch.
Raw broccoli is a powerhouse salad ingredient, and covering it in yogurt dressing makes for a match made in heaven.
Fatteh, derived from an old Arabic verb meaning “to break bread and steep in liquid,” is a common dish across the Middle East. The base is bread, but the toppings vary from eggplants (aubergines) and chickpeas, to rice and a variety of meats. The sauces are just as varied with some yogurt-based, others tahini-based, and others broth- or lemon-based. Moona, a restaurant in Boston serving up creative Middle Eastern dishes based on pantry ingredients (moona means “pantry” in Arabic), has a version made with mushrooms. The first time I tried the dish, I was skeptical. “Mushrooms?!” I thought. But I was blown away by the flavors and textures. Mushrooms have an earthy, meaty taste that is superbly complemented by the sweet tartness of pomegranate molasses, the crunchiness of the toasted bread and nuts, and the brightness of the yogurt-tahini dressing. Just another example of how pushing boundaries can lead to delicious surprises.
Roast four salmon fillets and saute some spinach, it's as simple-and almost as quick-as that. The salmon on its bed of spinach is also beautiful when served family style on a large platter.
1. Preheat the oven to 350°F.
Instead of only iceberg lettuce, try wedging other nutritious salad greens, such as romaine and radicchio.
This dish tastes like health and summer.
Think of this salad as you would a chutney. It was designed to pair with the Weeknight Kofta with Allspice and Almonds, but would be just as delicious with the Golden Rice Salad, Smoky Salmon Steaks, Indian Grilled Vegetables or just slathered on a piece of rustic grilled bread.
Raitas are fresh relishes that side many Indian dishes, though we use it on bagels, sandwiches, over vegetables and cold poultry, and to dress salads.
This salad is sure to be a showstopper at any picnic and is not impossible to make.