Kale and kimchi unite! This dish has a decidedly Korean flavor, with ingredients like gochujang and kimchi, both of which are fermented and good for you. I could go on about the healthfulness of this dish, with the kale and quinoa and all, but I’d much rather tell you how delicious it is. Make this tonight; it’s delish.
Once you have tried quivering, molten feta with a delicious combination of flavorings, you might never go back to eating feta any other way. And you will also understand why I have stated that this recipe serves 2 when, technically, it could stretch to 4. If you really struggle to find grape leaves, don’t worry – simply wrap up the cheese in some parchment paper instead, much the way you would wrap a present. I like to serve these with flatbread.
I have been making broccoli sandwiches for myself since I was a kid. In high school, I would sauté broccoli and put it on top of mashed potatoes between two slices of bread. In my early twenties I got hooked on steamed broccoli with ham and cheese on a sesame seed hamburger bun. Now I roast it and top it with mayo, pickled lychees, pine nuts, and a salty, crumbly cheese.
Toasted sliced almonds add a streusel-like crunch to the tops of these Southern bramble-meets-orchard bars.
Ingredients
This recipe is easiest to do when using a sous vide device -- either a self-contained insulated box called a water oven or a stick-style water circulator along with a pot of your choice. You can also follow our instructions below for using a small (8- to 12-quart) cooler and a digital thermometer. We’ve tested this recipe using both gram measurements and traditional U.S. volume and weight measurements, so you can pick the one that works best for you. This recipe safely achieves pasteurization (144 degrees Fahrenheit/62.2 degrees Celsius for at least 6 minutes) and then continues to heat the yolks to create a sauce with the ideal texture. Store-bought, in-shell, pasteurized eggs can also be used without any changes to the recipe. The cooking time depends on the number of yolks, so this recipe cannot be scaled up or down without making adjustments. Don’t discard the whites—save them to make angel food cake or meringue cookies or freeze them for later. This sauce can be refrigerated for up to one week.
This recipe works best with 1/2-inch-thick spears. Work quickly when tossing the asparagus with the egg whites, as the salt will rapidly begin to deflate the whites.
Crisp shards of flatbread give crunch to this dish, which lies somewhere between a Greek salad and Levantine fattoush. Typically, it is served in Tajikistan on a large communal wooden platter, along with a hot, flaky, Tajik flatbread called non for everyone to scoop up the salty cheese and fresh vegetables. [Ed. note: This version is made with pita, but any flatbread -- naan, focaccia, non -- will do.]
Ingredients
Ingredients