carrot & habanero tamales

lightly adapted from Bon Appétit. ingredients DOUGH 1 cup masa harina (about 5 ounces; preferably Bob’s Red Mill or Masienda)1 teaspoon Diamond Crystal or ½ tsp. Morton kosher salt¼ teaspoon baking powder2½ cups vegetable stock or low-sodium vegetable broth2 Tablespoons grapeseed or vegetable oil CARROT FILLING 4 medium carrots (about 1 pound), peeled and sliced... Continue Reading →

cheesy hot pepper pasta

lightly adapted from Trader Joe's. ingredients 1 pound hearty pasta (orecchiette is great)¼ cup olive oil2 Tablespoons Trader Joe’s Italian Bomba Hot Pepper Sauce (or any Calabrian Chile paste)1 clove garlic, mincedZest and juice of ½ lemon1 cup grated Parmigiano-Reggiano, plus more for garnish method In a large pot, bring 4 quarts salted water to... Continue Reading →

khai jiao (Thai-style omelet)

from Bon Appétit. ingredients 1 red or green Thai chile, thinly sliced1 teaspoon distilled white vinegar1 teaspoon granulated sugar3 Tablespoons vegan fish sauce, divided4 large eggs4 scallions, thinly slicedFreshly ground white pepper¼ cup vegetable oilfor serving: Cooked jasmine rice and Sriracha method Mix chile, vinegar, sugar, 2 Tbsp. fish sauce, and 1 Tbsp. water in... Continue Reading →

broccoli and garlic-ricotta toasts with hot honey

adapted slightly from Bon Appétit. ingredients 1 baguette, sliced ½" thick on a diagonal (about 12 slices)3 Tablespoons extra-virgin olive oil, divided1 head of broccoli, stem peeled, stem and florets chopped into ½" pieces1 head of garlic, cloves separatedKosher salt2 Tablespoons honey2 Tablespoons white wine vinegar1 teaspoon crushed red pepper flakes1½ cups fresh ricottaFreshly ground... Continue Reading →

black bean soup with roasted chiles

Choose dried chiles that are fairly flexible, a sign they’re not too old. from Bon Appétit. ingredients 2 poblano or Hatch chiles 2 tablespoons raw shelled pumpkin seeds (pepitas) 1 large dried pasilla or ancho chile, stemmed, seeds removed 1 Tablespoon vegetable oil 1 medium onion, coarsely chopped 4 garlic cloves, peeled, crushed 1 14.5-ounce... Continue Reading →

cauliflower bolognese

No, this isn’t some kind of joke, and you don’t have to be a vegetarian to love what’s going on here. Chopped-up cauliflower and mushrooms provide comparable richness and texture to what you usually get from the classic long-cooked ground meat sauce. adapted from Bon Appétit. TO MAKE 1 CUP VEGAN PARMESAN, pulse 3/4 cups... Continue Reading →

pasta & mushrooms

For this simple, quick-cooking dish, you’ll make a flavorful tomato sauce using aromatic onion, roasted almonds, and garlic—plus a bit of Calabrian chile paste for a zesty kick of heat. It’s the perfect match for tender strands of bucatini and earthy sautéed mushrooms. lightly adapted from Blue Apron. ingredients ½ pound bucatini or linguine pasta... Continue Reading →

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