Yotam Ottolenghi, Jerusalem Serves 6 This basic hummus recipe tastes best when made with dried chickpeas and fresh lemon juice. Once mixed you can adjust the thickness by varying the amount of water added. The flavor can be adjusted with additions such as lemon zest, roasted red peppers, cumin, and other spices. We like to … Read More →
Potato Salada
Tadashi Ono, Japanese Soul Cooking Serves 4 2 medium russet potatoes (about 1 pound), peeled and coarsely chopped 1 tablespoon plus 1 ½ teaspoon salt 4 ounces cucumber, thinly sliced (if using Japanese or Persian cucumbers, leave the skin on; otherwise, peel and remove seeds) ½ medium carrot (about 2 ounces), peeled and thinly sliced … Read More →
Smoked Mozzarella Pasta Salad
Grouprecipes.com, Inspired by a prepared salad at Whole Foods Serves 8 to 10 Dressing 1/4 cup grated parmesan cheese 1/2 cup chopped parsley 1/2 cup mayonnaise 1/4 cup white wine vinegar 3 cloves garlic, minced (1 1/2 teaspoon) Pinch of cayenne pepper salt and freshly ground pepper to taste Salad 1/2 pound penne pasta 2 … Read More →
Tomato Basil Bisque
Adapted from Allrecipes.com Serves 4 to 6 Be careful when blending the hot ingredients; it’s much better to blend a very small amount of soup at a time. This recipe has exploded all over us on several occasions when we did not respect this. Great with grilled cheese. 2 14.5-ounce cans of diced tomatoes 4 … Read More →
Grilled Corn, Tomato, Feta, and Herb Salad
J. Kenji Lopez-Alt Serves 4 to 6 3 tablespoons extra-virgin olive oil 1 tablespoon lemon juice 4 ears sweet corn, husks removed 2 pounds fresh tomatoes, cut into bite-size chunks 1/4 cup roughly chopped fresh flat-leaf parsley leaves 1/4 cup roughly chopped fresh basil leaves 1/4 cup roughly chopped fresh mint leaves 8 ounces feta … Read More →
Green Beans Amandine
America’s Test Kitchen Serves 8 3 tablespoons sliced almonds 1 tablespoon butter 1 teaspoon lemon juice 1 pound green beans, trimmed Salt Toast the almonds in a dry nonstick skillet on medium low heat until about golden brown, about 6 minutes. Add the butter and cook it until it browns, being careful not to burn … Read More →
Mulligatawny
Adapted from Madhur Jaffrey via Saveur Serves 8 We recommend making this a day ahead. Topping 1/4 cup olive oil 1 teaspoon Aleppo pepper (or substitute with red pepper flakes) ½ teaspoon cumin seeds ½ teaspoon black mustard seeds 2 dried chiles de arbol 1 1/4 cup cherry tomatoes, sliced thin Soup 5 tablespoons unsalted … Read More →
Corn Fritters
America’s Test Kitchen Makes 12 2-inch fritters 4 ears fresh corn, husks and silk removed 1 large egg, lightly beaten 3 tablespoons all-purpose flour 3 tablespoons cornmeal 2 tablespoons heavy cream 1 shallot, minced 1/2 teaspoon salt pinch cayenne 1/4 cup vegetable oil, or more as needed Slice the kernels off of 2 ears of … Read More →
Romesco Sauce
Original recipe Makes 2 cups This sauce has a great tang that works with all kinds of grilled meat or vegetables. It is great to make at end of the growing season when the seasons peppers and tomatoes are peaking. This recipe multiplies and freezes well, but you can make a single recipe in a … Read More →
Esquites – Mexican Street Corn Salad
J. Kenji Lopez-Alt Serves 4 2 tablespoons vegetable oil 4 ears fresh corn, shucked, kernels removed (about 3 cups fresh corn kernels) Kosher salt 2 tablespoons mayonnaise 2 ounces feta or cotija cheese, finely crumbled 1/2 cup finely sliced scallion greens 1/2 cup fresh cilantro leaves, finely chopped 1 jalapeño pepper, seeded and stemmed, finely … Read More →