Ingredients
The sound of the Chinese word for fish is similar to the word that means having extras or leftovers. This dish is a must for Chinese New Year’s Eve dinner. Having the fish means that the family has so much that there is enough as leftover for the next year.
There are hot sauces, and then there’s harissa. With roots in Morocco and Tunisia, brick-red harissa is aromatic and complex, with rich layers of flavor from chiles (which can be dried, fresh, or a combination), garlic, olive oil, coriander, cumin, and caraway. You can make harissa at home but prepared versions are available in cans, tubes, and jars in the international aisle of well-stocked markets and in Middle Eastern specialty stores. Brands of store-bought harissa vary in spiciness—start with 1 Tbsp and add more if you want a punchier dressing. Bright lemon and earthy tahini are natural matches for harissa.
It can be hard to resist a recipe that includes the phrase “lime-scented sour cream” so why even try. Cauliflower is simmered until tender, pureed until smooth, enriched with a scoop of that lime-scented sour cream and then served with crumbles of crisp chorizo and another dollop of that cream.
Usually beans are eaten by themselves (often with rosemary and extra virgin olive oil), or with pork and vegetables. This is a rare combination with seafood, and it provides a particularly delicate taste. The recipe is cooked in two parts.
One of the original street foods of the world, make this amazing Szechuan dish at home - with a spice level of your own choosing.
A long time ago on the Caribbean island of St. John, in a little shack of a restaurant surrounded by goats and lapping waves, we had pumpkin soup that tasted like heaven. I’ve had many pumpkin soups since, but none as good as that one. It was slightly spicy and creamy, with a hint of curry. Much better than most pumpkin soups that are too sweet and taste like pie. This is my re-creation of that soup.
This Yemenite sauce is fresh and bright from herbs, while also having an intensely spicy kick to it. It's the ideal accompaniment for falafel or sabich sandwiches, but it also goes great with a variety of grilled vegetables, fish, meat, and eggs. And it should last a few weeks in the fridge (though I've never had a jar linger long enough to actually find out).
Ingredients
Ingredients