Delicate mushroom meatballs are a welcome update to other vegetarian versions, which tend to be heavy and dense. Smoky chipotle peppers in adobo sauce, cumin, and cilantro add complexity and…
A simple cream sauce tames the double-pork goodness and gives the earthy schupfnudeln made with rye and caraway something to soak up.
Cut into thick slabs, scored, and seared, King Oyster mushrooms become pleasantly firm but chewy with an intense umami flavor. The pesto lends a pleasant sharpness that partners well with…
Steaming makes the rice fluffy, but searing creates the crisp crust on the bottom of the pan. Known as the tahdig, it’s a signature component of Persian rice. Note: If…
Halloumi is a tangy, salty cheese with a high melting point, so it can be seared while maintaining a satisfyingly hearty chew
A sauce with coffee and cardamom? Absolutely. This surprising combination is delicious with seared salmon fillets, but don’t stop there. Try it on steak, chicken, or even ice cream.
These lettuce wraps are great served family-style, but you can also enjoy this dish in bowls over rice noodles tossed in sesame oil. To prepare the lemongrass, remove the tough…
This lovely, light preparation is marked by the bright, sweet acidity of Meyer lemon and the earthy note of beets. If you have trouble finding chioggias, substitute red beets
Fresh sardines are perfect in this modern spin on the traditional niçoise. From a sustainability standpoint, Pacific sardines are a good seafood choice. (If you can’t find them locally, Spanish…
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