Asian Red Cabbage and Walnut Salad Mound the slaw in a bowl or on a platter. It looks nice if you press it into a bowl then reverse it onto a platter.…
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Chefs’ Collections Editors’ Collections Recipes Selected RecipesTahini Kale Slaw and Roasted Tamari Portobello Bowl
The first recipe I turned to was the Tahini Kale Slaw and Roasted Tamari Portobello Bowl, because it was exactly to my tastes without even a small tweak (although I did skip the carrots…
Really it’s somewhere between a stew and a vegetarian tagine, with sweet dried apricots plumped up from the rich broth, hearty chunks of sweet potato and cauliflower, and a thick, sweet-and-sour, almost sauce-like broth.…
The first trick to this salad is that the brussels sprouts should be cooked over high heat so that they’re charred in places but still retain some color and crunch, and not be cooked…
It’s a simple lentil soup, bulked up by oven-roasted tomatoes and given warmth and depth with harissa, cumin, ginger, and saffron. A swirl of cool Greek yogurt balances out the subtle spiciness. It’s a…
The pesto is adapted from a favorite Ming Tsai recipe – it skips the garlic and cheese, adds jalapeno and ginger, and complements the basil with cilantro and mint. It’s a little bit sweet…
Since here in Boston we’re kicking off the week with another snowstorm, I thought now might be a good time to share this warming, filling, buckwheat porridge – just the sort of thing you need…
I came up with this rice bowl, which combines warm, comforting ingredients with fresh, bright ones to try and find a balance between the stick-to-your-ribs food I crave at this time of year and…
This recipe is a Roasted Parsnip and White Bean soup, topped with Guanciale and Fried Sage (arguably counteracting the health benefits of a vegetable-based soup, but oh well). It’s a recipe I came up…
Zucchini noodles are a popular way of using up the abundant vegetable, but I find a bowl of raw zucchini strings a bit unappetizing. Mixed half and half with green tea soba noodles, though,…
It was nice to take August off from holding myself to, well, much of anything. I needed the break. Of course, I was still working, and work was actually quite hectic – the main…
I quickly settled on this light Italian cake, which felt like the perfect accompaniment to an afternoon espresso on a warm fall day. The cake is gluten-free, made from a combination of polenta and…
For this post, I’m sticking to a recipe that I didn’t feel the need to adapt in the slightest – these beautiful, refreshing Peach and Avocado Summer Rolls. These summer rolls are packed with…
While I’m actually not a huge fun of eating fresh tomatoes raw, I love roasted tomatoes, especially in high tomato season. And these roasted tomatoes, drizzled in a spicy harissa olive oil and cooked…
I decided to make my own spinach wraps for easy grab-and-go sandwich lunches this month. They’re surprisingly easy to make – the dough is extremely elastic and fun to work with – and I…
