One day at the restaurant, we got in a shipment of particularly perfect cauliflower from a farm in upstate New York. These cruciferous beauties were so grand that I was compelled to cut them into slabs, coat them in Japanese breadcrumbs, herbs, and cheese and pan-fry them until crisp on the outside and tender inside, and that’s how this dish was born.
This is the kind of recipe that sums up the kind of food I like to eat when I want dishes that are satisfying and a little lighter, and that perhaps don’t require much else with them. I dislike the notion that lighter or healthier eating needs to rely on bland, flavor-free, overly simple food, and the misconception that it revolves solely around all that is green or sprouted. This recipe has more to do with simplicity in content, not necessarily in flavor or process. Fresh flavors, and satisfying and enticing foods, whatever the weather... those are the ones we will most likely turn to time and again.
Seasoned with herbs and warm spices, pressed between pita rounds, and grilled, these lamb sandwiches inspired by Middle Eastern arayes offer a flavorful, juicy, street food–style alternative to the everyday burger on a bun.
This kebab is a perfect balance of flavors; juicy aromatic spiced chicken, garlicky, creamy labneh, and crispy fried savory onions, all topped off with little pops of sweet and sour pomegranate.
Membrillo, or Spanish quince paste, is a wonderful product to keep in the pantry. It’s traditionally served with cheese, but I can easily think of dozens of other ways to use it, from making marinades to martinis – it really is versatile. This quick and very delicious glaze for chicken is, well, just a bit different. Skewered, served with salad or stuffed into bread, the chicken is great however you serve it.
The rich tomato flavor in this recipe is thanks to two sweet and tangy ingredients: tomato paste and tamarind paste.