Vegan
Babaghanou
In Egypt, eggplant was roasted over hot coals until the skin was charred. At home, I char the eggplant directly over the gas flame, turning frequently with tongs until the juices begin to ooze out. It can also be baked in a 425°F oven for 30 minutes.
By Colette Rossant
Tabbouleh with Avocado and Feta Cheese
A growing interest in Middle Eastern food, spurred most likely by the vegetarian movement, brought tabbouleh to the attention of many Americans. It was often served as a side dish at health food restaurants.
Herbed Potato Salad
This recipe can be prepared in 45 minutes or less.
Some varieties of fresh thyme are stronger than others, so we've given a range. Try starting with 2 teaspoons and adding a third if you need more flavor. And, whatever you do, don't stint on the salt!
Lady Apples in Apple Ice Wine Gelée
Apple ice wine gets its particular sweetness and deep golden color from frozen apples: The presence of water crystals during pressing increases the sugar content of the resulting wine. Canada produces more ice wine per year than any other country. Sophisticated-looking and intensely apple-flavored, this seasonal dessert is delicious on its own or as a complement to the maple walnut bûche de Noël.
Active time: 15 min Start to finish: 4 1/4 hr (includes chilling)
Thyme-Roasted Sweet Onions with Tomatoes and Garlic
Great with grilled chicken or meats, or as an addition to hamburgers and other sandwiches. If available, use Vidalia or Maui onions for this delicious condiment.
Spring Vegetable Ragoût with Fresh Chervil
Chervil's delicate anise flavor enhances the season's baby vegetables. If you don't have chervil, substitute fresh dill.
Mai Tai Sorbet
One of the best-known and most popular tropical drinks, the mai tai translates perfectly into an irresistible sorbet. For a whimsical presentation, garnish with colorful paper umbrellas and bright orchid flowers or bougainvillea blossoms.