Here is my version of this Lebanese eggplant dish. The tricks are to use a good qualityolive oil, fresh eggplant so the dish is not bitter, and grill the eggplant for a nice charred, smokey flavor. If you can’t grill use the broiler, but lower the rack so the eggplant has time to take on...Read More
I love chunky vegetable braises where I treat the vegetables like meat, browning them and then cooking them in a modicum of liquid. This recipe lists zucchini, but you can use other summer squash just as easily. Just remember to cut them into asymmetric sizes. Use a roll cut for long squash, and for things...Read More
INGREDIENTS: 25-30 chiles de arbol 10 tomatillos 5 cloves garlic, unpeeled (leave skin on) 1/2 white onion, cut into chunks METHOD: Roast chiles, tomatillos, garlic and onion in batches. Roast chiles using a stovetop comal (or use your oven broiler turned to “high” setting) and turn chiles to evenly roast. The chiles will begin to...Read More
A delicious egg and dairy-free version of one of our favorite chai ice creams — enjoy! INGREDIENTS: 2 tablespoons chai spices 1 cup water 2 cans (28 ounces) full-fat coconut milk, shaken well 3/4 cup honey (or maple syrup for the vegan version) 1 teaspoon pure vanilla extract Pinch of fine-grain sea salt 1 1/2...Read More
Grilling is a great way to impart a slightly smoky layer of flavor that enhances these mild and slightly sweet peppers. These grilled mild peppers make a fantastic starter for a party. INGREDIENTS: 1 pound Padrón peppers, washed and thoroughly dried 2 tablespoons extra virgin olive oil Coarse sea salt, such as Fleur de Sel...Read More
This zippy salsa is great with corn chips or as a topping for grilled chicken. It can also be used as a vegetarian taco filling. INGREDIENTS: 2 ears corn on the cob, husks, and silk removed 2 tomatoes, chopped 2 avocados, peeled and diced into 1/2-inch cubes 1/2 bunch cilantro, stems removed and leaves chopped...Read More
I have many permutations of this salsa – it was very popular at my sushi bar. I’ve used it on grilled swordfish and shrimp, in tacos, served it with chips, and used it on chicken and pork chops. It’s particularly good on boneless, skinless chicken breasts that have been coated with breadcrumbs, macadamia nuts, and...Read More
Fresh fruit salsas satisfy the taste for salad and fruit in one dish. Peaches, nectarines, or plums can also be used. Serve as a condiment with pork, chicken, or duck. INGREDIENTS: 1/2 pineapple, cut into 1/4-inch pieces 2 medium tomatoes, diced 1 small cucumber, seeded and diced 2 shallots, minced 1/2 jalapeno chile, minced 1/4...Read More
INGREDIENTS: 4-6 pounds ripe, plum, or dry-farmed tomatoes, cored and chopped 2 carrots, minced 1/2 cup onions, minced 1 large bunch of flat-leaf parsley, chopped A fresh hot pepper, ribbed and seeds discarded OR 1/2 teaspoon hot pepper flakes (optional) Robust extra virgin olive oil Sea salt and freshly ground pepper, to taste 1 teaspoon...Read More
