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The traditional version of cassoulet is made with beans; this one uses lentils and has an Indian flavor profile.
Pairs with
The smoky flavor of the vegetables in this rendition of a French classic takes ratatouille to the next level. Don’t hesitate to substitute or remove vegetables from the ingredient list below; allow the season and your local farmers market offerings to decide the make up of your grilled rat... Read more
Serve these lightly fried potato patties with a yogurt-based Cilantro Chutney and Tamarind Chutney. Chaat masala is a sweet-sour spice blend available at Indian markets. The potato cakes can be assembled and refrigerated a few days in advance. Fry them just before serving.
Pairs with
Skewers keep broiled shrimp in line, so to speak. Here, a "semplice" (simple) treatment keeps the timing within the boundaries of a busy weeknight, even with peeling and deveining. The mint is a nice, unexpected touch.
Fresh mango emulsifies this vinaigrette, giving it the kind of creamy consistency usually found in egg-thickened dressings. If you happen to have some spiced pecans on hand, by all means use them. If not, toasted pecans will do.
The price of clams has risen in recent years, but this recipe makes economical use of them. Less-expensive mussels can be substituted. It's a good way to use up a bit of leftover wine, then drink the rest with dinner.
This spicy recipe is nothing like traditional beef tartare. It is full of flavor and packs a healthy dose of heat from whole-grain mustard and chopped pickled chili peppers. For a clean presentation, use a 2- to 2 1/2-inch round biscuit cutter to shape your patties.
For those who want to love quinoa more than they do, incorporating quinoa into a soup or stew is one way to avoid its stick-in-your-teeth seediness.
Even done well, a rendition of chicken and sausage can be heavy. Here, the sausage takes on a reduced role, flavoring but not weighing down the dish. The result: a richly favored sauce to marry with the tender chicken.
The walnuts add a healthful and chewy element to the topping for these simply prepared chops.
The Thai green curry paste in this casserole, made with green chilies, garlic, lemon grass, galangal (Thai ginger), onion, coriander, cumin and kaffir lime, takes butternut squash and turns blah into bling. Kale provides nutrients as well as crunch, when the leaves on top crisp in the oven... Read more
Few preparations show off the bold flavor of a pastured chicken better than grill-roasting. Thanks to a coating of sweet soy sauce that caramelizes and crisps the bird’s skin, this version is special.
Barbecue is often referred to as a primal experience. And there's nothing more primal than pork rib tips. The rib tips need to rest in their spice rub for at least 1 hour and up to overnight. The hardwood chips need to be soaked in water for 1 hour before grilling.
Pairs with
The pate can be refrigerated in an airtight container for up to 1 week. Serve with whole grain bread or toasted croutons.
This straightforward vegan dish gets much more interesting with the addition of Middle Eastern spices.
Pairs with
This dish is a stir-fry of dried shrimp, pork belly, cabbage, mushrooms and shallots that is combined with rice; it all cooks together in a rice cooker.
These fragrant waffles come together quickly. They're not overly sweet, and they're fun to serve. Tangy blackberry sauce and a dollop of whipped cream or mascarpone cheese add the perfect finishing touch.
This is a famous northern Chinese dish from Tsinan, in Shandong province. The fried croutons should be added just before serving; you don't want them to soak up much of the sauce.
This is the best a veal cutlet can be: tender veal rib-eye, pounded paper-thin and breaded, then fried in clarified butter. The flavor is incomparable.
This dish, based on a recipe from chef and author Madeleine Kamman, takes the elements of a classic Greek dish, moussaka, and transforms them into a light souffle. To reduce the carbs, whole-wheat pastry flour stands in for all-purpose flour, and unsweetened almond milk replaces cow’s milk... Read more
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