Here is the antidote to cloying, overly sweet, one-dimensional, too-thick carrot soup: fresh carrots, bright spices and a squeeze of lime. The final sizzling of cumin and mustard seeds in coconut oil — the…
To make regular stock, cook on high pressure for 1 hour if using all chicken or poultry bones, or 2 hours for beef or pork bones or a combination of poultry and meat.…
Even avowed okra-phobes love this salad, which is seasoned with a warm and earthy Moroccan spice blend. The okra cooks for only 2 minutes in salted water, and the resulting flavor and texture are…
Here, raw asparagus is simply dressed with lemon juice, olive oil and Parmesan shavings.…
These are classic mashed potatoes, brightened up with a substantial amount of garlic. Feel free to adjust the garlic to taste, and to deepen the flavor, try roasting the cloves before mixing them in…
Xec (pronounced “shek”) is a sweet, sour, juicy citrus salsa from Mexico’s Yucatán Peninsula, and it makes a brilliant match with almost any kind of fish, cooked almost any kind of way. The combination…
This salad is made from uncooked broccoli tossed with an assertive garlic, sesame, chile and cumin-seed vinaigrette slicked with good extra-virgin olive oil and red wine vinegar. The acid “cooks” the florets a little…
The beauty of this quick, simple soup recipe is in its layers of bright and carefully balanced acidity. Golden beets, puréed with buttermilk and lemon juice, have a sweet, gentle twang; Erin French, a…
What if salade niçoise wasn’t a salad at all, but a warmer, heftier dish with a beautiful piece of butter-browned halibut right at its center? Beans and new potatoes are in a simple shallot…
Firm-fleshed fish can be described as “meaty” — monkfish fits this category — and are often best roasted in a hot oven. Tart lemon slices, aromatic herbs and olives enhance and complement that meatiness,…
Think of this miso-ginger sauce as a universal sauce, because it’s so good on so many things: tofu, tempeh, winter squash and napa cabbage salads, for starters. This recipe, adapted from “In My Kitchen,”…
In this classic Indian dish, adapted from the cookbook author Julie Sahni, hard-cooked eggs are swathed in a spicy tomato gravy fragrant with cardamom, cumin and cinnamon. Since garam masala spice blends vary in…
Falling somewhere between a grain bowl and a warm grain salad, this colorful dish is substantial enough to be a meatless main course, or it makes a hearty side dish to simple roasted meat…
Laced with nuggets of pancetta and crisp-edged fried eggs, there’s a lot going on in this hearty salad, and you need a green that can stand up to it all. With its thick, ruffled…
Socca is street food in Nice, in the South of France. This Los Angeles version, served at the restaurant Sqirl, makes it a meal by adding shredded vegetables to the chickpea pancake and tops…
This fragrant, deeply flavored green bean dish works as an intense side dish for a simple meal or as a meatless main course in its own right. Take care when adding the mustard seeds…
