SOUP BASE
One of my favorite ways to cook fish on a weeknight is on the stove. I save this dish for those especially busy days because it comes together in under 30 minutes. I like to use a firm fish, such as branzino or red snapper, which is less likely to fall apart than cod or other flaky fish. The method here is incredibly simple, just make sure to use a well-seasoned pan or a nonstick skillet and begin cooking the fish with its skin pressed down on the skillet. The scallion-lemon oil pairs well with anything, so you can also serve it with other dishes, such as roasted chicken. To keep the meal light but satisfying, accompany the pan-seared fish with a salad, such as Green Salad with Umeboshi Dressing, Cucumber and Fennel Sunomono, Potato Salad, or Loaded Vegetable Miso Soup in the winter.
I love cooking with coconut milk. It has the perfect consistency for making vegetable dishes filling and rich and can be either sweet or savory. It’s also good for our immune, cardiac, and digestive systems. This recipe uses coconut milk as a base for cooking collard greens, a popular leafy green in West Africa, the American South, and many other parts of the African diaspora. Add in the butternut squash and you have an elegant, unforgettable dish that just might change the way you think about vegan food forever.
You mean to tell me that you’re going to make comically, cartoonishly, large meatballs and not put one on a plate of spaghetti?
This is not your average garlic bread. Gochujang really makes this sing, providing a bit of spice, but also a deep, peppery flavor. And for those who don’t like a lot of spice, don’t worry—the cream cheese softens the impact to create something that is very balanced. This is perfect as a starter, or you could top it with some salad and a bit of thinly sliced ham to create a delicious lunch.
In many cultures, the crispy rice that sticks to the bottom of the pot is considered a delicacy. In this recipe, the rice is shaped into patties and fried until the outside is crispy while the inside is still moist, almost gooey. The pickling liquid for the onion is refreshing and aromatic, with mint, spicy chili paste, and the tang of rice wine vinegar. The flavorings in this salad are Asian-inspired, based on some of my favorite rice bowl toppings: fish sauce and soy for umami, spicy ginger, and crunchy peanuts. You can also top the rice fritters with other fresh herbs, garnishes, or sauces for different flavor profiles. If you don’t have Carolina Gold rice (the heirloom grain, not the parboiled rice brand; see p. 156 for more info), substitute any short- or medium-grain rice—their higher starch content will help bind the patties together. Using chilled rice makes it easier to shape the patties.
My mother, Larisa, was born in Odessa, Ukraine, and has made borsch all her life. ’This is the hot winter version: vegetarian and super-quick to prepare but also hearty and filling, with a lovely sweet-sour flavor and gorgeous red beet color. It’s served garnished with fresh herbs and a dollop of sour cream.
ACTIVE TIME: 1 HOUR — BAKE TIME: 35 MINUTES — TOTAL TIME: 1 HOUR 35 MINUTES — MAKES ONE 10-INCH PIE
This is one of the most popular recipes of all time on my blog. Normally, a restaurant chef would deep-fry the eggplant and then cook it with the sauce in a large wok over extremely high heat to keep it glossy and crispy. To avoid all that hassle, I’m sharing my favorite method for preparing eggplant without deep-frying while still making it crispy. The eggplant is then finished in a savory, sticky sauce—just enough to coat the eggplant so that it won’t turn soggy.
The flavors of brown butter are incredible, adding a rich, nutty flavor to the simplest of dishes. To round out the richness of the brown butter sauce, the dish is paired with crispy panko breadcrumbs with notes of sesame and lime juice to add a beautiful brightness. This recipe combines bold flavors and simple techniques to create the perfect weeknight dinner to add to your repertoire.