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,...
Fig, pear and prosciutto salad is autumn on a plate: baby arugula topped with thin pear slices, ripe quartered figs, and salty prosciutto ribbons, all under a champagne-balsamic vinaigrette. When fig and pomegranate seasons collide, jewel-like pomegranate seeds join...
Curried cabbage salad is the picnic side that outshines the mains: crunchy shredded cabbage and carrots tossed in a curried mayonnaise dressing with almond butter, ginger, and sweet dried apricots. Slivered almonds go on at the end for crunch, and a soak in water...
Crab, papaya and cucumber salad is a summer lunch that eats like a vacation: sweet lump crabmeat tossed with ripe papaya, cool cucumber, serrano, cilantro, and mint in a bright orange-lime vinaigrette. Champagne vinegar and a whisper of olive oil keep the dressing...
Butter-lettuce and radish salad with green goddess dressing is crisp, creamy, and impossibly fresh: soft butter lettuce, peppery sliced radishes, scallion, and torn prosciutto under a dressing of avocado, tahini, lemon, and garlic. The dressing blends into a silky...