This green-on-green pasta is the essence of springtime, and I start to crave it as soon as the first crocuses appear. The combination of asparagus, nutty Parmigiano-Reggiano, and the delicate accent of basil is perfection.
These keep in their marinade for about two weeks in the refrigerator, but are best within a couple of hours of pickling.
This quick and easy vegan entrée is economical and crowd-pleasing. Seek out garam masala (Indian spice blend) without salt, and prep the other ingredients while the potatoes roast.
Melons and cucumbers are naturals together -- they're practically siblings in the botanical world -- but cooks rarely pair them. Here, they get some Mediterranean attitude with mint and garlic, making them into the coolest possible essence of summer-in-a-bowl.
When I created this Caesar salad, I did a silly dance around the kitchen. Seriously -- it is that good. And the name is perfect for it. I'm betting that this Caesar salad dressing is like nothing you've ever tasted. It is extremely eccentric and undeniably delicious. Who would have thought that curry powder would be the perfect addition to a Caesar dressing? Not me before I took the risk of adding it -- but now I am a total convert. And the nutritional yeast gives this dressing a cheese-like flavor that could please even the most omnivorous Caesar salad connoisseur. This recipe makes extra dressing that you can store in an airtight container in the refrigerator for up to 1 week. Topped with our Quick Garlic Croutons, capers, avocado, and hemp seeds, this dynamic salad will delight your adventurous taste buds.
Caponata is the great room-temperature mix of eggplant and other vegetables that is sometimes called an Italian ratatouille. But it differs greatly from its French cousin in one chief way; it is a member of an ancient classification of dishes called agro dolce -- those made with sweet-and-sour flavoring. Though most Americans are familiar only with the caponata marketed by Progresso in small cans, there are many versions of the caponata in Italy. Most are from Sicily ... and my favorites of all are from Pantelleria, the great caper-growing island off the west coast of Sicily. So it's no surprise that this recipe has a healthy dose of capers in it! It's a wonderful appetizer, served with crusty bread and, perhaps, other antipasto items.
You will love what happens to radishes and carrots in this pickle -- one turns a sheer sunset pink while the other practically pulsates orange. Chinese pickles are a cook's great cheat. In an elaborate Chinese menu, they save you from having to pull off time-consuming appetizers while they tune up palates for what's to come. Although these pickles are Chinese in origin, they happily pair up with a burger, a bowl of beans, or a plate of grilled chicken.
This is my Six Degrees of Kevin Bacon salad. The two main ingredients -- carrot and avocado -- might not seem compatible or connected, but your first bite will convince you otherwise. The carrots are roasted with cumin and paired with orange, both classic pairings for the vegetable. The citrus goes great with cilantro, and both are a fine match for avocado. Before you know it, you have this fresh, vibrant salad. I love the carrots roasted to the same creamy softness of avocado. The contrast comes not from the texture but from the fact that one's warm from the oven and the other's cool from the fridge.
We have several farmhouse goat-cheesemakers in Ireland. We use Ardsallagh goat cheese, St. Tola from Inagh in County Clare is also heaven, as is Gortnamona from Cooleeney farm in County Tipperary and Corleggy from County Cavan.
What's not to love when with an effortless twist a dish becomes something brand-new? Puree the Cantaloupe Thai Chile Basil Salad with an adjustment or two, and you will have a soup that is heaven in a bowl at the end of a steamy summer commute home.