This classic Punjabi dish, called masaledar cholay, is often served as part of a big Sunday lunch, along with raita, naan, and salad. Ingredients 8 garlic cloves, chopped 2 jalapeños, chopped One 2-inch piece of fresh ginger, peeled and chopped 1/4 cup vegetable oil 3 onions, cut into 1/4-inch dice 2 tablespoons ground cumin 1 tablespoon ground …
Salsa verde means “green sauce” in both Italian and Spanish. In Chris Cosentino’s lemony version, fresh tarragon gives the salsa a nice summery quality. The salsa verde also goes well with grilled fish like swordfish or tuna steaks, as well as in sandwiches or swirled into soups. If chervil proves difficult to find, a mixture of extra tarragon and parsley …
The name for this simple soup of gently stewed onions, tomatoes, and peppers comes from the Catalan words oli (oil) and aigua (water). The soup can be served warm or chilled, and is customarily eaten with bread, which is topped here with figat (fig jam). The recipe is from chef Felipe Riccio of March restaurant …
Tangy, sweet tomatoes and peaches are one of our favorite combinations for late summer eating. Here, they star in a salad atop a bed of peppery arugula and basil. The salad gets even more zip with a sweet-spicy vinaigrette made with candied jalapeños or pepper jam. The feta and sliced onion scattered on top add …
This crunchy, refreshing salad studded with purple beets, Asian pear, and hazelnuts is complemented by a fragrant dressing of ginger and white miso. “For me, this salad embodies the Japanese saying ‘shokuyoku no aki,’ meaning ‘the appetite of the fall season,’ when we look to make dishes a bit heartier and more warming,” says chef …
Rich, warm, and well-balanced, this chicken mole recipe employs five types of chiles to add deep layers of heat, fruitiness, sweetness, and smokiness. At La Guerrera’s Kitchen in Oakland, this mole is inspired by chef Ofelia Barajas’ grandmother Jovita Vargas’ recipe from her restaurant in Guerrero, Mexico. It’s rich, warm, and well-balanced, with a variety …
Ingredients 1 cup packed cilantro leaves ½ cup packed mint leaves ½ small onion (minced) ¼ cup vegetable oil 2 tablespoons rice vinegar Salt and freshly ground pepper Directions In a blender, combine the cilantro, mint, onion, oil and vinegar and puree until smooth. Season with salt and pepper. Serve With Striped bass with spiced vegetables. Originally appeared: June 2007
Few things say summer like watermelon. Jacques Pépin’s staple warm-weather salad combines sweet melon and cool mint with savory olives, onion, and feta cheese. This easy watermelon salad is ideal for eating outside under the warm sun. Watermelon and mint are refreshing and flavorful, while briny olives and feta offer savory counterpoints. Although chef Jacques …
Sausage is one of our favorite soup ingredients, but we’re less fond of the grease slick it can leave floating on the surface. Our solution: Brown the sausage while the soup is simmering, and combine the two just before serving. No cooking time added, and much fat subtracted. Ingredients 2 tablespoons cooking oil 1 onion, …
Like the classic Provençal fish stew, Daniel DeLong’s lovely vegetarian version of bouillabaisse is laced with saffron and fennel. The aioli and salsa aren’t absolutely necessary, but they are worth the extra effort. Ingredients 4 baby artichokes 1/2 lemon 3 tablespoons unsalted butter 1 tablespoon extra-virgin olive oil 1 leek, white and light green parts …
