Spaghetti squash is kind of a magical vegetable. If you cut it open before cooking, it looks like a normal, solid, bright yellow squash. But after cooking, with a simple scrape of a fork, it separates into impressively long, slightly crisp strands! There are many recipes out there that substitute this squash for pasta, and with good reason -- it’s almost as satisfying topped with tomato sauce as actual spaghetti is. But I find there are fewer recipes that treat this vegetable as an actual squash, complementing its flavor rather than trying to hide it.
But this recipe treats the squash as squash, giving the whole thing a quick cook in the microwave before tossing the strands with a beautifully spiced butter. The strands soak up the flavor of the spices perfectly, and the dish manages to be both light and luxurious, the butter lending just the right amount of indulgence to the steamed vegetable.
Serves 6 as a side dish. Adapted from Gourmet.
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.
Rice bowls are starting to be a big thing these days, and there's a good reason. Take something a little saucy, something with some great texture, something with protein or some bite to it, arrange on top of rice, add the condiments of your choice, and enjoy your healthy, delicious, and filling meal!
A different take on split pea soup, using yellow split peas instead of green, with a swirl of spiced yogurt to brighten things up.
A blend of aromatic spices brings the traditional complex flavors of pho to a vegetarian version.
Have you ever heard of sumac? If you live in the American South, you may think of it as a weed. But hopefully after making this recipe, you will now think of it as a delicious weed.
Here's a warming braised chicken dish to brighten up your dinner on a cold evening. Packed with Moroccan spices, preserved lemons, and briny green olives, this dish offers a punch of flavor with relatively little effort.
Creamy raita and tangy tomato chutney offer the perfect accompaniment to these crispy, savory, Indian-spiced potato patties spiked with a generous amount of spinach.
You may have heard rumors about how carnitas are cooked. Rumors about vast quantities of lard, in which massive chunks of pork swim, braising over the lowest heat possible until they’re fall-apart tender.