These tomatoes are just as katapliktiko (unspeakably fabulous) warm or at room temperature, so you could bake them earlier in the day.
Silken tofu, unlike regular tofu, does not entail pressing the whey out during the tofu making process. Rather, the soy milk is solidified in its final container. The curds and whey never separate, resulting in the velvety soft texture of silken tofu, called kinugoshi-dofu (silk-strained tofu) in Japanese.
Barley is a tragically overlooked grain. Available in nearly every grocery store across the country it is the essence of simplicity -- toothy, rustic nutty and delicious. In this version, you boil the barley as you would pasta, in a generous amount of salted boiling water. While we prefer it with a little bit of firmness, you can keep cooking it until it reaches the texture you prefer.
Okay, here you are: This is my single favorite go-to, home-cooking, just-us-folks, one-dish meal. I make it all the time —at least once a week, my vast bean (and other) culinary appreciation and repertoire notwithstanding. If, growing tired of coming up with the nightly menu, I say to my companion, "Anything in particular you're in the mood for, David?" I can be pretty sure he'll say, "Well, how about the greens and beans and pasta? We haven't had that in a while." That we actually have had it is irrelevant; it's that good.
We often overlook the bell pepper, which bestows an uncanny, slightly smoky sweetness to a dish.
Here’s a simple and tasty soup that I think of as a “starter soup” —even someone who has never cooked could make this without any trouble. The amounts are pretty flexible, and the technique basic, and the result delicious.
Sturdy black kale, leeks and sweet potatoes keep their distinct textures and flavors in this chopped green soup, and the combination of tart, fresh lemon with toasted cumin just shines.
This chard and spinach soup gets complex flavor from slowly cooked onions and lemon juice, while a sprinkle of rice gives it body and a velvety texture. Serve with a swirl of fruity, fragrant extra-virgin olive oil for richness.
Serve this pickle with any Indian meal and alongside Mango Chutney and a stack of poppadums. It’s equally delicious served with any cold roasted meats.
The goal with vegetable broth is to make a good-tasting, well-balanced liquor with no one vegetable dominating the flavor.