With a golden broth, creamy chickpeas and bouncy angel hair noodles, this quick vegan soup will remind you of chicken noodle soup. To create a savory broth, sizzle carrots, celery and onion with nutritional yeast, turmeric and herbs in oil. A generous amount of oil adds silkiness to the broth and helps carry the flavor …
This soup is simultaneously comforting, fresh and nasal-clearing — as good for sick days as for those crisp days of spring. The key is a spicy bright-green slurry made by blending a bunch of raw spinach, miso, lime juice, fresh chiles and ginger. Because it’s poured into the soup pot of tender lentils and rice …
There are plenty of crispy tofu recipes, but few truly deliver on the promise, since tofu has a tendency to steam because of its high moisture content. But time can do the trick in the oven, creating brittle edges and a chewy texture with little effort. Squeeze out as much excess liquid as you can …
In Mexican cooking, salpicón is a dish of fish, shellfish or meat mixed with chopped vegetables and tossed in an aromatic dressing. In the Yucatán, salpicones are flavored with sour orange juice and habaneros. In this version, quick-roasted fish fillets are tossed in lime and orange juice to mimic that tropical flavor. The fattiness of …
Atole is often thought of as a sweet, drinkable corn-based beverage, but in parts of Mexico, it also refers to this hearty, savory porridge made with masa harina and hominy. This version, inspired by the traditional atole de grano, is thick, creamy and deeply comforting — perfect for showcasing the variety of textures and flavors …
Arrange the squash in a single layer in the shallow water; season with salt. Cover, bring to a boil over high, and cook for 5 minutes. Scatter the broccoli on top of the squash, season with salt, then pile the kale on top of the broccoli and season with salt. If the water has evaporated, …
Hearty slabs of cauliflower are deeply caramelized in the oven on high heat then dressed with a riff on the traditional Vietnamese nước chấm sauce — an umami-rich mix of fish sauce, rice vinegar, sugar, garlic and chiles. Fish sauce and garlic add pungency, vinegar brings a touch of sourness (in place of more traditional …
In a large (12-inch) nonstick skillet, stir together 1¾ cups water with the rice, lima beans, half the dill, 1 teaspoon salt and a few grinds of black pepper. Bring to a boil over high heat, then cover tightly with a lid, sheet pan or foil, reduce heat to low and cook until rice is …
Spiced Pea Stew With YogurtYotam Ottolenghi569 ratings with an average rating of 5 out of 5 stars5691 hour 10 minutes
Normally I almost always grill salmon, but this was sublime. The skin debate is neither here nor there. I always grill–and now bake–the salmon with the skin ON. It adds flavor, nutrition, and is good to eat. The salsa verde was a perfect blend of savory, citrusy, spice, and green. Lovely. Just one thought: maybe …