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.
This is one of my favorite kinds of dishes -- one that’s made up entirely of ingredients that are likely part of your rotation of pantry staples, but which, when combined and cooked in just the right way, make a dish that feels truly luxurious.
So, you made harissa, that beautifully-spiced sauce that’s sweet, smoky, and packs a nice heat. What next? Mix it into everything! Mix it into hummus or stir a dollop into soup.
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!
This recipe is ridiculously simple, but also completely unexpected. A savory pasta dish with cinnamon, parsley, and brown butter? Don’t knock it til you try it.
Thanksgiving may be the #1 food holiday that we celebrate in America, but Super Bowl Sunday isn't far behind it. This grown-up version of French Onion Dip is perfect for your Super Bowl potluck party.
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.
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.
Are you sick of pumpkin-flavored things yet? Yes? No? Either way, this tea cake is for you. Rather than the standard mix of spices that linger in the background and provide a general warmth to a pumpkin-flavored treat, this tea cake goes big and bold with the spices, incorporating a whopping 5 teaspoons of Vanns Ground Cinnamon, 2 tsp.
“Turkey Meatloaf’ isn’t exactly an inspirational title, I know. It conjures up something bland and dry, something healthy, but without joy.
What do you call something that’s a sauce, a paste, a flavor-adder, a spark of heat and a touch of earth, a zing to be stirred into soups and pilafs, mixed with yogurt and hummus, spread on sandwiches and mixed into marinades?
This is just one of those recipes that, when you suddenly realize that you have all the simple ingredients sitting in your fridge, you’ll be really excited to make. It’s just good, healthy, satisfying food.
This is our go-to cake. It looks humble -- just one layer, no icing, the fruit on top kind of burst open and starting to get jammy -- but once people take a bite, they’re hooked.