Slow cooker beef burgundy is the iconic French beef bourguignon made hands-off: beef chuck browned with bacon fat and tomato paste, braised in Pinot Noir and beef broth with thyme and bay until meltingly tender. A buttery mushroom-and-onion sauté goes on top at the...
Khoresht lubia sabz, the Persian green bean stew, is one of the simpler khoreshts to make and one of the most satisfying: cubes of stew meat browned with turmeric and onion, simmered with tomato paste and sun-dried tomatoes, then joined by green beans for the final...
Kale, shiitake mushroom and beef soup is the kind of clean-out-the-fridge cooking that produces the best dinners: browned beef stew meat simmered with earthy shiitake, tomatoes, carrots, and garlic, finished with chopped curly kale and a splash of coconut aminos. The...
Hopar's chunky gazpacho is a family recipe from an Armenian uncle's Italian restaurant — the gazpacho that made hot Los Angeles summer nights bearable. Finely chopped peppers, shallot, garlic, cucumber, scallions, and tomato swim in tomato juice with red...
Garlic soup with broccoli rabe and poached eggs is rustic Spanish cooking at its most soulful: six cloves of garlic softened in ghee, simmered in chicken broth with bitter broccoli rabe, then topped with eggs poached straight in the pot. The runny yolk enriches the...
Curried chicken and butternut squash soup is a bowl that eats like a main course: a whole chicken simmered with sweet butternut squash and curry powder, then blended silky and finished with coconut milk and diced chicken. The squash gives it a natural sweetness and...
Caramelized onion and beet soup is where sophistication meets comfort: earthy beets simmered in chicken broth, blended with slowly caramelized onion and carrot until velvety smooth. The sweet, almost smoky onions against the deep beet flavor make a bowl that tastes...
Thai beef and cucumber salad is a full meal disguised as a salad: flank steak marinated in coconut aminos, lime, and ginger, then stir-fried and cooled over cucumber, tomatoes, and red onion with basil and cilantro. The dressing — lime, fish sauce, sesame oil, and...
Tabbouleh salad with cauliflower rice brings the Levantine classic to a grain-free table: two whole cups of chopped parsley, green onion, tomato, green pepper, and riced cauliflower dressed in lemon and olive oil. Parsley is the dominant flavor in proper tabbouleh, so...
Spicy watermelon and mint salad is the side dish that steals the whole barbecue: cold cubes of seedless watermelon with crunchy cucumber, quick-soaked red onion, serrano, and fresh mint in a lime-olive oil dressing. Sweet, spicy, and tangy all at once, it's the...
Salad Shirazi is the traditional Persian salad named after the town of Shiraz, and it proves that simplicity wins: diced cucumber, tomatoes, and red onion in a light lemon-olive oil dressing with parsley. It was a staple of the Persian lunch and dinner table for good...
Roasted bone marrow with arugula and parsley salad is the primal appetizer that turns heads: center-cut marrow bones roasted until the interior is soft and spreadable, served with a sharp, lemony salad of arugula, parsley, cucumber, and cherry tomatoes. The rich,...