Let me put it this way: I’m a happy carnivore and I love real — really good — sushi. But these rolls were so good, I’d gladly eat them at a legit sushi bar. In fact, I’ll go as far as to say, I’d gladly have traded the entirety of the rest of my meal for multiple orders of this sushi. So kudos to the students (and no doubt their hardworking instructors) for nailing this dish.
This salad gets its rich umami flavor from a cool combination of miso paste and nutritional yeast (not to be confused with brewer’s yeast). The croutons are back in for this recipe, but I just leave them out for my gluten-free daughter. To turn this salad into a fully vegan meal, top with nuts, seeds, lentils, white beans or tofu. And a note to my carnivore friends: Don’t let the word vegan scare you off this recipe. It’s also great topped with a few ounces of meat.
There are many ways to make mole. This version uses raw almonds, which are sauteed with onion, garlic, a few spices, a few chili peppers, some orange juice and tomato paste. The result is balanced and rich, and it won’t overwhelm. You will, however, want some warm flour tortillas to sop up the excess. It’s that good.
Yes! To taste it was to be converted.
If you want an amazing holiday brisket, ask for the point or second cut
“I was amazed at the quality of the way things came out,” English, a prolific and award-winning restaurateur and television chef, said in a recent interview. “And the versatility of it was something I also loved.”
10 FRESH IDEA FOR ASPARAGUS
Berries are the perfect dessert fruit because their flavor is concentrated and bold, and they are both sweet and just a tiny bit tangy. Berries are gorgeous and elegant, which is important when it comes to pulling off fruit as a true dessert and not some sort of healthy consolation prize (try serving sliced apples at your next dinner party and you’ll see what I mean).
Avgolemono is the chicken soup of Greece, and as we know, pretty much every country has its own version of a comforting chicken soup. In Greek, avgolemono means “egg lemon” — which is appropriate because the soup is built on a broth that is rich with eggs and deliciously bright and tangy with lemon juice.
These muffins are quite rich, better suited to dessert than breakfast (though they would indeed be a delightful morning splurge on a special occasion). Made with juice and zest, their deep lemon flavor is complemented by the raspberries. They are a very good reason to be glad for spring.