A warming fusion of Italian minestrone and Moroccan flavors, this hearty vegetarian soup combines classic vegetables with fiery harissa and pearled couscous. Edy Massih’s creative recipe transforms traditional minestrone into a spicy, satisfying meal perfect for cold winter days.
This recipe elevates classic vichyssoise by roasting ingredients, adding arugula, and incorporating crème fraîche and Parmesan. The star of the dish? Homemade crispy fried shallots that are irresistibly delicious.
I’ve learned countless tips, tricks, and techniques from Cook’s Illustrated over the years, but for some reason, I rarely end up cooking any of the dishes. After seeing their method for crispy chickpeas for Chopped Salad with Spiced Skillet-Roasted Chickpeas, I knew I had to break that streak!
Several months ago, Smitten Kitchen posted these Crispy Potatoes with Mushrooms, and my mouth instantly started watering! Thinly-sliced potatoes roasted until crispy and topped with buttery-garlic mushrooms – how bad could that be?!
I’ve rediscovered my love for cauliflower through simple recipes that let it shine, like Millie Peartree’s Blackened Cauliflower – cauliflower florets tossed in a flavorful mixture of smoked paprika, onion and garlic powder, red pepper flakes, thyme, black pepper, and sumac, and roasted in a very hot oven until tender and nicely browned.
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.
Back in those pre-pandemic days when I wasn’t working from home full-time, one of my favorite lunch spots near our office was La Pecora Bianca and my favorite dish was their farro salad – no wonder with the similarities to my other favorite: Charlie Bird farro salad from Cook Like A Pro!