The best are the ultra-crispy ones found in many restaurants (which is typically achieved by deep frying). At home, I’m not deep frying sprouts, so my ideal version is roasted at high heat, like Andy Baraghani’s Charred Brussels Sprouts with Creamy Nuoc Cham!
Lidey jokes that this is her husband’s favorite salad because it doesn’t contain any lettuce – and on this point I couldn’t agree more, many of my favorites are lettuce-less.
This vibrant salad combines chickpeas and Kalamata olives with diced tomatoes, bell peppers, cucumbers, red onion, capers, scallions and parsley all tossed in a garlic and oregano red wine vinaigrette.
Deb takes pity on our hectic weeknight schedules by cooking this farro with almost all the ingredients – water, onion, garlic, tomatoes, and red pepper flakes – for 30 minutes and viola!
Julia Turshen’s Street Fair Stuffed Mushrooms are inspired by the classic sausage and pepper dish found at fairs. This recipe transforms a beloved appetizer into a satisfying main course.
The combination of tender, juicy chicken with creamy beans and melt-in-your-mouth onions, all coated in savory chicken fat, was a dream.
The absolute best hummus I’ve made at home – unbeleivably creamy, with a hint of lemon, garlic and cumin. It’s topped with ground beef sautéed with onions, garlic, pine nuts, and Baharat to make it a complete meal.
Although I’ve always enjoyed egg drop soup, Hot & Sour Soup is my ultimate choice for Chinese takeout. And it’s no surprise that with the wise guidance of The Woks of Life, I managed to recreate a phenomenal version at home!
Refreshing and simple Marinated Cucumber with Fried Shallots – peeled cucumbers are cut into quarters and then marinated in garlic, salt, toasted sesame oil, and MSG. Just before serving you top with a healthy amount of cilantro and fried shallots.