Recipes
Recipes
Smoked Tea Black Bean Noodles with Pork
I decided to try it with ground pork for a quicker, weeknight meal and was very pleased with the results. In just 30 minutes, the dish was done and the flavors just as complex as I...
Persian New Year's Noodle Soup
This is a perfect one-pot meal, a hearty mixture of legumes, vegetables, and fresh herbs. Serve the soup with an extra squeeze of lemon and, if you like, a nice drizzle of good, fruity olive oil....
Salad Dressing
The dressing benefits from some sitting time, which simultaneously intensifies and rounds out the flavors. - A&M —The Editors
Shrimp Salad on a Croissant with White Bean "Mayo"
I love any sandwich on a croissant, be it chicken salad, roast beef, or egg salad, but I especially love shrimp salad. I like to put it on mini croissants and serve it as an appetizer...
Tarragon Potato Salad with Cured Salmon and Lemon Vinaigrette
This simple potato salad is delicious with either smoked salmon or salt cured salmon (gravlax). —la domestique
My Mother's Lebanese Tabbouleh
"My mother's is best" is an adage that fits this recipe perfectly. There are a lot of variations of tabbouleh out there—some mostly made of bulgur, some without cucumbers, some with spice—but I always compare those...
Quinoa Salad with Hazelnuts, Apple, and Dried Cranberries
While pregnant with my little girl, I was on a quest to find a great quinoa salad; after much tinkering, I came up with this. I love this salad because I usually have every ingredient on...
Shades of Green Chopped Salad
I love combining sweet and savory in salads and that is where the idea for this dish came from. Dried fruits and nuts are a must in most of my salads, I love the texture and...
Thai-Inspired Asparagus Salad with Fried Meyer Lemon
This recipe utilizes the type of dressing you would find on a Thai beef salad, with fresh herbs and lime juice. The fried lemon slice is meant to be eaten, rind and all, along with the...
Vietnamese-Inspired Sweet & Spicy Catfish with Pickled Vegetables
This recipe was adapted from a recipe published in Food & Wine for catfish sandwiches. It is a real crowd pleaser - even those who claim they hate catfish end up getting up for seconds.