JICAMA “POTATO” SALAD

JICAMA “POTATO” SALAD

SERVES 4 to 6 Seemingly impenetrable, with an appearance between a potato and a rock, jicama is not the supermodel of the produce world. But remove that tough, dusty brown skin, and you’ll find a sweet, tender, juicy inside that’s remarkably similar to a potato....

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RONI’S CREAMY CUCUMBERS

RONI’S CREAMY CUCUMBERS

SERVES 4 It was the 1970s, and most weekends, we pulled out the wicker picnic basket—fitted with nesting plastic plates, bowls, and cutlery in red, blue, yellow, and green—to go to the lake for swimming and grilling. My favorite summertime salad was Mom’s cucumbers....

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ZUCCHINI NOODLES AGLIO ET OLIO

ZUCCHINI NOODLES AGLIO ET OLIO

SERVES 2 Oh! The comfort of a warm bowl of slippery noodles that can be slurped or twirled with a fork to make big, soft, round bites—it’s the kind of food you make while wearing pajamas and losing yourself in an excellent book. That’s what this recipe is. The...

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JICAMA HOME FRIES

JICAMA HOME FRIES

SERVES 2 Diner home fries don’t discriminate. The brown, crisp outside and warm, tender inside are equally comfortable alongside eggs for an early morning (or midnight) breakfast and next to a beef burger. Seasoned with plenty of salt and just a whisper of paprika,...

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SESAME-GARLIC NORI CHIPS

SESAME-GARLIC NORI CHIPS

MAKES 42 chips Sometimes I want to chow down like a teenager: just lie in front of the television, tune into something entertainingly mindless, and snarf a snack. But my ever-present adult voice knows that no amount of saltiness will ever recreate that fleeting...

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COCOA-TOASTED CAULIFLOWER

COCOA-TOASTED CAULIFLOWER

SERVES 2 to 4 White, gnarled, and so... solid, cauliflower can be difficult to love when it’s raw. But when roasted, it yields and becomes tender, almost creamy inside. The nutty flavor belies its bland color and holds its own against sturdy spices. Toasted in the...

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COCONUT-ALMOND GREEN BEANS

COCONUT-ALMOND GREEN BEANS

SERVES 4 This could become the only green bean recipe you need. During the braising process, the sliced almonds almost melt into a rich coconut milk sauce that renders the elements indistinguishable from each other. And that’s when you know the ingredients have...

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ROASTED SPAGHETTI SQUASH

ROASTED SPAGHETTI SQUASH

SERVES 4 to 6 I call bull on anyone who says, “Spaghetti squash tastes just like spaghetti.” It does not. But it is delicious and nutritious, has the right shape, and can be twirled on a fork, so I accepted this vegetable substitute for pasta with an open heart. I...

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CAULIFLOWER RICE PILAF

CAULIFLOWER RICE PILAF

SERVES 6 I was the official rice maker in my family, and I perfected a water-measuring technique that involved placing my thumb against the bottom of the pan, just like my Sitti (“grandmother” in Arabic) taught my mom. I took great pride in my fluffy rice, and it was...

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VELVETY BUTTERNUT SQUASH

VELVETY BUTTERNUT SQUASH

SERVES 4 to 6 The word “casserole” is so unassuming and suggestive of “stuff from cans,” it hardly seems appropriate for this dish. It’s almost a confection, made of pillows, clouds, and whispers. It starts as a puree that, while not bad on its own, is still just...

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