This dip, called fava in Greece, is typically found on taverna menus. As the yellow peas become tender and creamy and the cooking liquid thickens, stir the mixture frequently to prevent scorching on the bottom. This is nice with a chilled Pinot Blanc.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Turn humble onions into this thrifty yet luxe pasta dinner.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Easy to make, impossible to stop eating.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.