This one is more ritual than recipe and, for me, a most perfect alchemy, arming the most novice of cooks with a precise and measured objective. I love fresh pasta, but, I must admit, I equally love a dried pasta that is select heritage grain, preferably organic, skillfully milled and extruded under the immense pressure of antique brass dies, and dried in a time-honored tradition. The same goes for tomatoes. Whether it’s a rumor or a tomato, consider the source — as well as how and where it was grown and whether it was picked at the height of ripeness. Both pasta and tomatoes have a permanent place in my pantry.
ESCALIVADA | a vegetable braise
A light hand with the seasonings lets the forest-y mushroom flavor lead the way. I use this as a side dish or as a topping for grilled fish, braised meats, or meatballs. The basic roasted mushrooms without the gremolata seasoning are even more versatile.
Before the conflict began, there was a little restaurant in a hidden corner of a back alley in Aleppo’s Old City, next to the old Jewish cemetery. The restaurant was called the King of Omelettes (Malik Al Ijja) and aptly named it was, too. The place was so tiny, they could only cram in two customers at a time, and there was only one thing on the menu: Aleppian Omelettes. People from all around the ancient souq flocked to it every lunchtime and lined up to get a taste. Celebrities from all over Syria came to visit and the owner proudly covered his front window with pictures of himself and the famous people. The place was shabby and unpretentious, and it operated for generations without ever changing a thing. We’re not sure whether this restaurant is still there. We loved it, and now we’re passing on its secret.
Salted herbs are popular in Québec, where they can be found in just about every grocery store. They are easy to make, pack a lot of flavor, and can be used in a variety of ways: as a marinade, as a seasoning in soups and stews, or as a garnish.
Nordic palates prefer beets to be pickled. No wonder, the flavors of this sweet, earthy vegetable shine with a kiss of vinegar and herbs. Be patient: it takes about a week for the spices to marry. The longer you wait, the better these beets will taste.
Make this salad at the height of summer, when heirloom tomatoes look like they’re about to burst open with flavorful juices. You can use any small, freshly dug potatoes, but try to get a mix of colors.
We prefer the flavor and texture of Tofutti Better Than Sour Cream. Other dairy-free sour creams will add their distinctive flavor and you may need to adjust the consistency with water. We strongly prefer our favorite vegan mayonnaise, Just Mayo. [Ed. note: see related article, "America's Test Kitchen finds a vegan mayonnaise game-changer."] This cilantro sauce is a perfect complement for our recipe for Baja-Style Cauliflower Tacos.
A true Baja California experience requires sunny, breezy patios and a plate of tacos. We aimed to re-create the feel of a Baja-style fish taco in our home kitchen, instead bringing veggies to the forefront.
These roasted blooms just might be the prettiest dish in this book. Inspired by a recipe from chef Laurent Tourondel, they are also one of the simplest and most delicious.