If I can’t have too many truffles, I’ll do without truffles.” Colete With food prices what they are, I’m doing without truffles, too. But I won’t do without mushrooms, and neither should you. Mushrooms are where the culinary and curative meet. They’re umami, satisfying, and there are a lot of them, well over 10,000 varieties….
Sprinkle on the Magic Dust
Juicy, refreshing, hydrating, sweet, sticky, sexy — you can’t improve on summer fruit, especially this extra-hot summer. Well, maybe you can. Want a cool treat that’ll take fruit salad to the next level? Honey, let’s chaat. Funky cumin Fiery chile Briny salt Tart amchoor (dried green mango powder) Mix them together, and you have the basic…
Borani Esfanaj, Middle Eastern Spinach and Yogurt
Borani esfanaj — Irani for spinach and yogurt — is a traditional dish enjoyed all over the Mediterranean and the Middle East — Afghanistan, Azerbaijan, Greece, Iran, Syria, Turkey, I could keep going. And so can the variations. Regions change up the herbs and the proportions. Some serve it as an appetizer, others as a…
The Carrot, Not the Stick — Moroccan Carrot Salad
I never thought I could get excited about carrot salad. You probably feel the same way. I liked carrot and raisin salad as a kid — especially the raisins, which I sometimes picked out, leaving the carrots behind. But then I tasted carrot salad in Marrakesh, and knew I was tasting greatness. Carrots are sturdy…
Spark Up Your Fourth with Fireworks Black Bean and Mango Salad
Fireworks Black Bean and Mango Salad is so quick and easy, it barely qualifies as a recipe. But it explodes with pizzazz, pairing the sweet summer burst mango (let’s hear it for fresh, seasonal and local — summer means mango season in South Florida) with a zing of chile. Black beans add fiber for fullness,…
A Cheer for Chana Masala
It’s monsoon season in India, rainy season in Miami. I’m saying it’s really wet. Chana masala is just the ticket. Chana masala, or curried chickpeas, is high in protein and fiber, big in flavor, and naturally plantbased. It’s a standard on Indian takeaway menus, but chana masala is also a snap to make at home…
Panzanella — Bread, Tomatoes and Summer Romance
Ripe-to-bursting tomatoes meet bread that’s seen better days, and you have a recipe for summer romance. Actually, you have a recipe for panzanella, Italy’s classic bread salad. Across the Middle East, they make a tomato-bread salad using old pita and call it fattoush. In Tunisia, they call it blankit. In fact, traditional cuisines of all…
Two Holidays, One Great Bowl –– Juneteenth Bowl
This Sunday it’s a double party. It’s Father’s Day and it’s Juneteenth, African American Emancipation Day, commemorating the end of slavery. Celebrate and serve up some of the gifts from Africa in one delicious, nutrient-dense Juneteenth Bowl: sorghum — This gluten-free ancient grain goes back millennia and was introduced to America over three centuries ago. It’s…
Gazpacho — What a Cool Idea!
Juicy, ripe tomatoes, cooling cukes, sweet peppers, a kiss of sassy garlic — all the makings of a refreshing salad that’s rainbow-bright for Pride Month. But the Spanish had an even more refreshing idea — whizz all the vegetables together in a blender, and you have a cool no-cook soup made for summer. Hello, gazpacho….
Summer Fruit Kuchen
Start the season sweet with summer fruit kuchen. Kuchen, German for cake, belongs to the family of cobblers, slumps, grunts, buckles, betties, and all those homey fruit and batter desserts with unlovely names. Here, the batter’s on the bottom, ripe seasonal fruit goes on the top, and you pop the whole thing into the oven,…
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