Artichokes are almost always served cooked, but they can be delicious raw as well. They taste like a slightly astringent root vegetable. A lemony vinaigrette and shards of Parmigiano-Reggiano make for a nice …
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This salad takes advantage of the easy and unusual method for Cryo-Pickled Onions on . The onions go right in the salad, and the pickling liquid is used to make the vinaigrette. (You’ll have to make the onions at …
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The recipe for this refreshing, yogurt-based soup comes from our cousin Sabi, an Israeli whose family emigrated from Bulgaria, where it is known as tarator. Our branch of the family elaborates it with mint and chives …
Read MoreHarissa is the classic spice paste of North Africa, used in stews, as a rub, and as a condiment at the table. Oil infused with harissa is terrific for grilling vegetables, and I also like it drizzled on soups, such as …
Read MoreThere is nothing wrong with making curries using pre-packaged pastes, but making curry paste from scratch is addictive; the volatile aroma and flavor is at a completely different level. This version of a red curry …
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When I was a freshman in college, I ate lunch at the many fine Indian restaurants in Providence, Rhode Island almost every day. This style of raw onion chutney was always on offer. Unfortunately, I’ve rarely seen it …
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