This soup falls into the category of “Total Classic” and deservedly so. The silky bean and vegetable soup and the woody aroma of rosemary make for perfect complements to each other, the starch of the beans standing up to rosemary’s strong flavor, and the flavor of the rosemary bringing out depths of flavor in the beans that otherwise might remain hidden. I always like to make these kinds of soups with dried beans — it’s more economical and the careful cooking of the dried beans with various aromatics ensures that they come into the soup as flavorful as possible. It only takes a little bit more time and forethought to put together a soup with dried beans, and the reward is worth it.
I’ve topped this soup with a classic gremolata for a burst of freshness against the winter flavors of the soup — feel free to omit it, or top the soup with something else of your choosing.
Both of these recipes are kind of magical -- they take super simple ingredients like water, flour, butter, salt, and Vanns Smoked Spanish Paprika and turn them into beautiful, impressive golden brown focaccia and a deeply orange-red, perfectly flavored smoked paprika butter to be spread on top. It makes a great appetizer for any occasion, but be careful that your guests don’t fill themselves up on it! It’s a little bit addictive.
This is it, folks. This is the perfect, unexpected, amazing vegetable soup, adapted from Michael Solomonov’s beast of a cookbook Zahav. This recipe is the perfect example of his brilliant and unusual use of commonplace spices and other ingredients.
It’s starting to feel like real springtime weather these days -- cool in the mornings and evenings, warm during the day, weather that sometimes makes it hard to know what to eat. A cool, refreshing, summery salad or a comforting, warming wintery stew?
It’s going to be a cold one on the East Coast this weekend — time for a warming breakfast that gives you the power and energy to get through the day. Here’s one amazing option — Shakshuka! Not only is it fun to say, it’s a delicious, savory, healthy egg dish that makes for an exciting and comforting meal.
This is a hearty and healthy winter dish -- think of it as a Mediterranean version of baked beans, seasoned with Vanns Herbes de Provence, but with a beautifully crispy bread crumb topping.
This is my ideal summer dish. It’s healthy, packed with flavor, and makes use of the bounty of zucchini that appears in gardens and stores each June.
It may be September, but barbecue season isn’t over yet! While the weather’s still warm, and friends are still throwing meat and vegetables on the grill, it’s time to give this hearty, crowd-pleasing side dish a try. You’d never think that beans could be a showstopper of a dish, but these have the perfect balance of sweet and tangy, smoky and spicy.
There’s nothing better than a homemade holiday gift, especially one that keeps giving and giving throughout the year.
There’s a small restaurant chain in Los Angeles called Zankou Chicken that is well known for its super secret chicken shawarma recipe, which is crispy and juicy and beautifully spiced and comes with a crazy-good garlic sauce that will make your breath reek for at least the next few hours if not days.