There's a lot of garlic in this recipe, and rightly so for a recipe inspired by gambas al ajilo (garlic shrimp), one of my favorite Spanish tapas. It's bold in flavor but simple in preparation, making it a go-to for a great camp feast (especially because you'll have wine left over for the meal). The…
Hands down, the quickest and easiest leftover makeover is soup. Just chop up leftover cooked protein, combine it with broth and chopped vegetables, and voila: dinner is served! This recipe reminds me of my mom's hearty chicken soup, filled with Asian greens, shitake mushrooms, and diced chicken. Remember: Chicken broth will vary in salt content,…
The unctuous, velvety, creamy texture of this soup is so elegant and satisfying. Curry offsets the richness and cauliflower florets, croutons, and beet chips give the soup some body and crunch. The full recipe makes about 2 quarts.
A barigoule is a kind of stew of artichokes. A lot of restaurants serve it, but like tapenade, there's no standard proportion or classical recipe. We braise the artichoke hearts in olive oil, wine, chicken and/or vegetable stock, with carrots, onions, and garlic, thyme, and parsley. It's a wonderful marriage of flavors absorbed by the…
This bright salad is perfect for using the fresh, colorful, small tomatoes you can often find in farmer's markets or that may overwhelm your garden come midsummer. Easy to make and delicious, this is a good lunch paired with some fresh cheese and bread. Or make crusty croutons and toss them right in the salad…
It's said that good things come to those who wait, and this dish may test your patience. Constructed with layers of tender eggplant, spicy homemade sausage, and silky tomato sauce, this casserole tastes best eaten a few days after baking. But the delayed gratification is worthwhile. A bite of the top layer, so tender…