Making dessert for a crowd can be difficult. Something like a pie is almost big enough, but you'll have to carefully dissect it into tiny slivers to really make it work. A layer cake looks spectacular, but presents the same slicing problem.
This dip recipe is simple to make, looks great, and is quite healthy, with no added fat and a nice punch of fiber from the black beans! What else could you ask for? Oh right, it tastes great as well!
Spaghetti squash is kind of a magical vegetable. If you cut it open before cooking, it looks like a normal, solid, bright yellow squash.
These toasted and spiced nuts couldn’t be simpler, and couldn’t be more of an impressive dish to toss together to bring to a cocktail party. A combination of earthy coriander, cumin, and turmeric play beautifully off the natural nutty sweetness of cashews, with cayenne and salt adding a pop of salt and spice.
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.
These falafel sandwiches are straight-up amazing. The falafel is flavorful, crisp, and light, so good that even by itself it’s a wonderful thing.
These crackers are delicious -- light, crunchy, full of the textures and flavors of nuts and dried fruit, with a hint of herbs and spices. They’re amazing on a cheese plate.
It's really summer now -- time for barbecues, picnics, and that ever-refreshing simple summer cocktail -- the gin and tonic. But sometimes the drink can get a little monotonous with affordable storebought gin.
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.
Don’t be scared. This isn’t a case of putting tofu where it doesn’t belong in the name of “health food,” though I will admit that this version of pudding does turn out to be much lower in fat than the traditional kind.
This is a beautiful dish in both appearance and flavor. It makes the best of three vegetables that are at their best during summer -- tomatoes, zucchini, and eggplant -- and combines them with Herbes de Provence to meld the flavors together into the perfect summer vegetable dish.
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.
Father's Day is coming up this weekend, and you know what that means -- big, tasty breakfast time! If you're going for a savory situation, with bacon, eggs, toast, and whatever else Dad loves, this is a great recipe to add a touch of sweetness to the end.
Maybe you have your grilling recipes all set for this weekend. Maybe you're letting someone else do the grilling. Either way, don't forget about the sides! This coleslaw hits all the right notes.
It's almost Memorial Day, and you know what that means -- time to take the cover off your grill, stock up on the charcoal and propane, and fill your grocery cart with your favorite pieces of meat and grillable vegetables.
This simple recipe makes the absolute best of all the ingredients involved. Salty feta complements the sweet, plump, ocean brine-y shrimp, all bound together in a flavorful tomato sauce, seasoned with Mediterranean oregano.
Have you ever had Tabbouleh? No, I’m not talking about a grain salad demurely flecked with parsley, that tastes mostly of bulgur or couscous or quinoa or whatever grain someone needed to use up.
This is one of those appetizer recipes you’ll want to have on hand for all occasions -- it’s a pantry-ingredient tapenade that has a much more sophisticated flavor than you’d expect, given the ease of making it.
Here’s the deal with pita chips at my local grocery store -- a bag of pita chips, which often seems to be mostly air, runs for around $4.00.
This dish is like spanakopita, if it were made by a Greek grandmother. Chopped greens, fragrant herbs, salty feta, and dried Mediterranean Oregano and Aleppo-Style Pepper are enveloped in a thin and tender homemade phyllo dough.
If you’ve never had horchata, you’re missing out on an icy cold drink that is somehow both creamy and refreshing. Essentially, it’s a sweetened, flavored almond-rice milk.
Popcorn is one of the easiest snacks you can make for yourself at home -- even the non-microwave kind! But I find it can get a little monotonous in flavor with just melted butter and salt involved.
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?
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.
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.
This is a wonderful carrot cake that just happens to be vegan. It’s not a carrot cake in the traditional, layered cream cheese frosting sense -- this is closer to a banana bread with carrots, something to be enjoyed with coffee or tea, or toasted for a slightly indulgent breakfast.
So, you’ve sampled every flavor of hummus available at the grocery store. Maybe you’ve even been making your own, and you’re ready for a change, a hummus that is the perfect balance between sweet and savory, and is spiced with a warm blend of flavors.
There are chili recipes that have been handed down from generation to generation, kept locked away in boxes and in the minds of the people in on the secret. There are chili recipes that require hours and hours of work and combinations of mysterious flavors that unite to form something considered by its makers to be the absolute perfect chili.
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.