My ultimate childhood comfort food - I absolutely love this sauce! And here's a way to fast-forward a few steps to reach the desired result faster.
The floury texture of boiled yam makes it akin to the famous Irish potato and it can be a great addition to curries and potages. This recipe combines Zoe Adjonyoh's love of Nkatsenkwan (groundnut stew) with the two simple Ghanaian staples of yam and plantain. It makes a great alternative veggie curry!
This is a subtle, comforting dish, best served still slightly warm. If you are having this as a main course, add some cooked mung beans or other protein of your choice and perhaps a few halved cherry tomatoes for color. If you cannot find black rice noodles (which provide a great color contrast), regular soba or rice noodles will do just fine.
This jade-green gazpacho is beautifully surprising and satisfying. Garnish it with a swirl of plain yogurt and add a great crunch with fried nuts.
This takes just 15 minutes to make and I cook it very often at home because it’s simple, light and healthy and it’s full of flavour. This is a Spanish version of a Chinese stir-fry.
This refreshing salad is a wonderful way to spruce up the humble carrot and was inspired by an afternoon I spent with Leila Rohbani, a yoga teacher from Tehran. I had a delightful time with her; drinking green tea from small stoneware cups and talking about our favorite recipes in the bright, airy rooms of her home, which doubles as her yoga studio—an oasis of calm in the hectic city, overlooking a garden filled with fig and Pomegranate trees. This makes a lovely addition to a mezze spread, or you could serve it with feta and bread for a more substantial meal.
Many people have little affection for cooked vegetables, possibly because they are often overcooked. This causes them to lose their inherent crisp texture and natural color and allows vitamins, minerals, and good taste substances to seep out into the cooking water. It is little wonder that many children are unenthusiastic about eating vegetables that have been prepared in such a way as to eliminate their interesting qualities. Some of the crisp texture of vegetables can be preserved by grilling or roasting them. As vegetables have a low protein content, no Maillard reactions take place, but the surfaces do caramelize.
I made this at ACME restaurant and it turned out to be so popular that we ended up with too many wilting lettuce leaves left over. So I started using the lettuce to make Wilted Romaine Cream Sauce (below) to go with the bottoms. Recipe serves four; add additional bottoms for more servings.
This recipe is an ancient Persian take on the spinach salad from masterful writer Joan Nathan. Spinach is quickly blanched in boiling water, then pulsed in a food processor with cilantro, walnuts and garlic until roughly chopped. Toss with vinegar, salt and pepper and serve at room temperature alongside a chunk of whole grain bread and good butter and you have a delicious spring dinner.