Chef Marion combines two favorite recipes to get one killer appetizer -- Mechouïa toasts! Savory marinated peppers, diced tomatoes, and good quality bread make this recipe one you'll want to add to your entertaining (or daily) roster of keepers.
The bialy is a distant cousin of the bagel. Both were brought to New York City in the early 20th century by Eastern European Jewish immigrants. The bialy specifically comes from Bialystok, Poland. It's dough is quite different than bagel dough, however, having more water content and no sweeteners or oils. Although this amazing recipe hasn't caught on as much as the bagel has, it really is one of the world's great, simple flatbreads.
If you see the word "frittata" and think "Been there, done that," think again. This Iranian variety, kuku sabzi, is the perfect way to perk up tired taste buds. It's generally served during Nowruz, or Persian New Year, to symbolize rebirth and fertility...but we love it so much we're eating it all year long.
The ratio of herbs to eggs is much higher than a typical omelet or frittata, making it ideal for when you've got a fridge full of greens that are about to go bad. This recipe calls for cilantro, dill, and parsley, but feel free to experiment with other greens you may have on hand.
Boeuf a la Bourguignonne is perhaps Burgundy’s most iconic dish: a rich beef stew made famous in America by Julia Child, prepared from marinated beef simmered in local red wine with a calves foot, pearl onions, bacon lardons, herbs, and button mushrooms.
A ballotine is a boneless, skinless chicken that is stuffed, rolled, and tied. It makes a beautiful, festive dish for the holidays and is delicious warm or cold. The chicken gets perfectly cooked and retains its moisture due to the sous vide technique, and the fillings provide a ton of flavor.
At Salvage Supperclub's recent dumpster dinner in Portland, veteran mixologist Nathan Gerdes whipped up drinks using products that typically get thrown out, like citrus peels and coffee grounds. He also used spirits whose origins hearken back to ingredient "recycling" and preservation.
These delicate, classic cookies get a delightful twist from the ground Earl Grey tea leaves in the batter! A staple on the afternoon tea table, madeleines are perfectly sweet and soft-textured. They are best enjoyed fresh out of the oven, so try and enjoy them within an hour of baking!
This simple and showstopping appetizer gets an earthy flavor and natural hot pink hue from beets! Goat cheese provides smooth texture and satisfying tang. This dish is also a great way to use up a baguette that might be one day past its prime.
Hot summer days were made for sippin’ rosé poolside. And while rosé is perfectly delicious and refreshing right out of the bottle, it reaches new heights as frosé—a brut rosé sweetened ever so slightly with homemade lavender simple syrup, then frozen and blended to a slushy consistency.
These simple "quickles" are the perfect way to infuse your next meal with a little Korean flair. Made from shiitake mushrooms, these "umami bombs" have a satisfying chewy texture, a slightly tangy taste, and huge depth of flavor. Serve them among other banchan, like kimchi, daikon pickles, and stir-fried fish cakes.
Chermoula, a North African sauce traditionally paired with grilled seafood, has many variations. This one is a lighter, green version as opposed to the red variety that often contains a lot of chili peppers and paprika. It's garlicky, lemony, and herbaceous notes make it perfect as a marinade, in dressings, or alone as a simple condiment. Try it on vegetables and tofu! I use it on savory grilled portobello mushrooms at my Moroccan-themed pop-up dinners. It's also an extremely simple recipe - just grab your herbs and your food processor!
Zucchini noodles, or "zoodles," are a common and healthy alternative to traditional pasta. Use a Spiralizer or a stand mixer attachment to make them, and then experiment with spiralizing sweet potatoes, apples, and other types of produce!
This vegan lox recipe provides the savory and smoky notes of traditional smoked salmon...sans the salmon! This vegan lox is also the perfect excuse to add to your culinary gadgets collection. Handheld smoke guns are perfect for quickly infusing flavor without firing up the backyard grill or smoker. Not enough cabinet space? You can use liquid smoke, too. So get cooking - this vegan lox is just begging to appear on your next brunch platter.
Eggplants, a.k.a aubergine in the UK, are halved and doused in a miso-turmeric glaze, then topped with wicked spicy chickpeas and karate-chopped ninja nuts … this one’s on fire and we love to feel the burn!
This dessert is a creative take on some beloved and well-known dishes: apple pie, cheesecake, and chimichangas. These pockets of deliciousness are handheld mini treats that also just happen to be vegan and raw.
The inspiration for this recipe came from a desire to enhance the simple salad, and I was looking for flavors that blended well with our other Filipino-inspired dishes. These garlic-coconut croutons were the result. They’re perfect as a salad topping...or as a snack, hot off the baking tray.
This vichyssoise is the vegan version of a classic cream-laden potato and leek soup, served cold. It's a delicious alternative to a salad as a first course or as a healthy entree. With gut-healthy lacto-fermented leeks and creamy avocado, this vichyssoise is a refreshing and nutritious pick for a warm spring day.
It's the perfect time of year for ceviche! Ceviche is a dish served throughout the Americas and is traditionally prepared with seafood. Our spin features hearts of palm as the main ingredient, which is the inner core of some palm tree varieties. This raw dish is easy to prepare and can be served as a starter or a side dish.
Lightly seasoned with mint and a hint of tarragon, this delicious dish is filled with nutrition. Beluga or black lentils are easy to digest and high in protein, perfect for the aspiring plant-based eater whose digestive system is not used to to a high-carb diet associated with beans.
The walnuts add "healthy" fat that is nourishing to the brain and the heart, supporting healthy cholesterol levels. They also add rich texture to the soup without making it feel too heavy. Warm and grounding, this soup will melt away the stresses of your day.
This recipe is the simplest way to make this hearty eggplant dish. Of course, you can elaborate by adding kaffir lime leaves, lemongrass, and even belacan (shrimp paste) to the sauce. If you just want to whip up something quickly for dinner, this recipe is already delicious.
With their fluffy crags and crisp exteriors, English muffins have become a breakfast staple --there is no better vehicle for rich Hollandaise sauce or melted butter. The best part? You can make them at home with a few ingredients and a little patience. With this recipe, brunch extraordinaire Andrew McCormack will have you ditching the sleeve of store-bought muffins and breaking out your griddle.
Passion fruit sounds exotic, doesn't it? As if it were only available on some tropical island. But I've got some exciting news for you: most local grocery stores carry it, and it's extremely easy to use. You can usually find it near the kiwis and mangos.
Cassava cake is one of the more popular Filipino desserts and is quite easy to prepare. It’s made with grated cassava (yucca), coconut milk, eggs, and several other ingredients. My interpretation of my mom’s cassava cake comes with a decadent flan topping - as the icing!
Everyone loves eating poached eggs but most people don't enjoy making them. To alleviate this painful process of breaking yolks while poaching large batches of eggs, we caught up with chef Andrew McCormack to get his recipe for poaching eggs for a crowd. Andrew gets a lot of practice by serving Eggs Benedict to 24+ diners at his popular brunch pop-ups so he's our official egg poaching expert.
During my childhood summers in Hawaii I was introduced to two fried chicken dishes: Chicken Katsu and Mochiko Chicken. Chicken Katsu is a Japanese dish prepared by coating chicken cutlets and coating them in egg and panko bread crumbs then deep-frying. Though I’m not aware of the origin of Mochiko chicken, it was a dish commonly prepared at my family parties.
Perhaps some of the 70,000 Armenians who now live in Istanbul would raise an eyebrow to this dish. Pine nuts and raisins are only used for stuffing green peppers but not for stuffing grape leaves! We at Istanbul Modern SF think the idiosyncrasies of different dishes and culinary traditions are things to celebrate, bringing people together rather than to set them apart. Perhaps a recipe for this familiar dish is too prescriptive, though, we will provide one.
I developed this recipe as the perfect companion to accompany eight-hour smoked pork shoulder, with it's gooey molten cheese center and pillowy, toasted top. These arepas are a versatile bread that are simple to prepare; rendered pork fat and pork stock reinforces that this is a vessel for pork umami.
This dish is as impressive to diners as it is simple to make. The raw scallops have a texture that is more delicate and free of chewiness than a prime piece of tuna. If you find scallops that are of good enough quality, you could just serve them sliced with some salt and a squeeze of lime juice and people would ooh and ah.
Tomato sauce is fine and good most of the time. But, some days, you pine for pig on your pasta. Spaghetti alla carbonara is sure to sate your suine-filled cravings. Pan-crisped pancetta and aged pecorino adorn this pasta.
In Florence, an Italian university student showed me one of Italy's easiest recipes: aglio, olio e peperoncino. Garlic (aglio) and chili (peperoncino) get sauteed until fragrant in rich olive oil (olio).
These tasty morsels are originally from Belgium, but you might recognize them from those little buttery, spiced treats served as snacks on flights. We suggest making a double batch as they disappear fairly quickly.
Fried olives are a classic appetizer in central Italy. Some recipes call for stuffing the olives with grated cheese and prosciutto. Others keep things simple -- dredging them in breadcrumbs and frizzling the crusted olive in hot oil.