everyday recipes 


Do not subtitute regular couscous in this dish, as it requires a different cooking method and will not work in this recipe.

  • 2 cups pearl couscous
  • 1 tbsp extra-virgin olive oil
  • 2-1/2 cups water
  • 1/2 tsp salt
  • Salt and pepper

Heat couscous and oil in medium saucepan or medium heat, stirring frequently, until about half of grains are golden brown, about 5 minutes. Stir in water and salt, increase heat to high, and bring to boil. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until water is absorbed and couscous is tender, 9 to 12 minutes. Off heat, let couscous sit, covered, for 3 minutes.

The chickpeas must be soaked overnight; you cannot subtitute canned or quik-soaked chickpeas. Serve the falafel as hors d’oeuvres or in lavash or pita bread with lettuce, chopped tomatoes or cucumbers, yogurt sauce, and Pink Pickled Turnips, if desired.

  • Salt and pepper
  • 12 ounces ( 2 cups) dried chickpeas, picked over and rinsed
  • 10 scallions, chopped coarse
  • 1 cup fresh parsley leaves
  • 1 cup fresh cilantro leaves
  • 6 garlic cloves, minced
  • 1/2 tsp ground cumin
  • 1/8 tsp ground cinnamon
  • 2 cups vegetable oil

1.Dissolve 3 tbsp salt in 4 quarts cold water in large container. Add chickpeas and soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well.

2.Process chickpeas, scallions, parsley, cilantro, garlic, cumin, cinnamon, 1 tsp salt, and 1 tsp pepper in food processor until smooth, about 1 minute, scraping down sides of bowl as needed. Pinch off and shape chickpea mixture into 2 tbsp size disks, about 1 1/2 inches wide and 1 inch thick, and place on parchment paper-lined baking sheet. (Falafel can be refrigerated for up to 2 hours.)

3. Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet. Heat oil in 12-inch skillet over medium-high heat to 375 degrees. Fry half of falafel until deep golden brown, 2 to 3 minutes per side. Adjust burner, if necessary, to maintain oil temperature of 375 degrees. Using slotted spoon, transfer falafel to prepared sheet and keep warm in oven. Return oil to 375 degrees and repeat with remaining falafel. Serve.


This dish can be served warm, at room temperature, or even cold as a side salad.

1/4 cup extra- virgin olive oil

2 onions, chopped

1 green bell pepper,stemmed,seeded, and chopped fine

Salt  and pepper

3 garlic cloves,minced

1 tbsp minced fresh oregano or `1 tsp dried

2 bay leaves

1 pound eggplant, cut into 1-inch pieces

1 ( 28 ounce) can whole peeled tomatoes, drained

with juice reserved, chopped coarse

2 (15-ounce) can chickpeas,drained with 1 cup liquid reserved

  1. Adjust oven rack to lower-middle position and heat oven to 400 degrees. Heat oil in Dutch oven over medium heat until shimmering. Add onions, bell pepper,1/2 tsp salt, and 1/4 tsp pepper and cook until softened, about 5 minutes. Stir in garlic, 1 tsp oregano, and bay leaves and cook until fragrant, about 30 seconds.
  2. Stir in eggplant, tomatoes and reserved juice, and chickpeas and reserved liquid and bring to boil.
  3. Transfer pot to oven and cook, uncovered, until eggplant is very tender, 45 minutes to 1 hour, stirring twice during cooking.
  4. Discard bay leaves. Stir in remaining 2 tsp oregano and season with salt and pepper to taste. SERVE.


2 ( 15-ounce) cans chickpeas, rinsed

1/4 cup extra virgin olive oil

2 tbsp lemon juice

Salt and pepper

Pinch cayenne pepper

3 carrots, peeled and shreeded

1 cup baby arugula, chopped coarse

1/2 cup pitted kalamata olives, chopped coarse

  1. Microwave chickpeas in medium bowl until hot, about 2 minutes. Stir in oil, lemon juice, 3/4 tsp salt, 1/2 tsp pepper, and cayenne and let sit for 30 minutes.
  2. Add carrots, arugula, and olives and toss to combine. Season with salt and pepper to taste. Serve.


4 servings Romesco is to Spain what Pesto is to Italy.Typically made with red peppers, this carrot version led to some new ideas.

1/4 cup pine nuts

1-1/2 lb. small carrots, peeled,halved lengthwise if larger

5 tbsp olive oil, divided

Kosher salt, freshly ground black pepper

1 large pork tenderloin (about 1-1/2 lb.)

1 small garlic clove, finely grated

1 tsp Aleppo pepper or 1/2 tsp crushed red pepper flakes

2 tbsp red wine vinegar, divided

2 cups spicy greens ( such as watercress or baby mustard)

Preheat oven to 350*. Toast pine nuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8-10 minutes; let cool.

Increase temperature to 450*. Toss carrots with 1 tbsp. oil on another rimmed baking sheet; season with salt and black pepper.Roast, tossing occasionally, until softened and browned, 15-20 minutes; let cool slightly.

Meanwhile,heat 1 tbsp oil in a large ovenproof skillet over medium high heat. Season pork with salt and black pepper and cook, turning occasionally, until golden brown,10-15 minutes. Transfer skillet to oven and roast pork until a thermometer inserted into thickest portion registers 145*,8-10 minutes. Let rest 5 minutes before slicing.

Pulse pine nuts,garlic, and remaining 3 tbsp oil in a food processor to a coarse paste. Add aleppo pepper, 1/4 of carrots,1 tbsp vinegar, and 1 tbsp  water. Process, adding more water as needed to a coarse puree; season romesco with salt, black pepper, and more vinegar, if desired

Toss greens with remaining carrots and remaining 1 tbsp vinegar in a large bowl; season with salt and black pepper.Serve pork with romesco and salad.

4 Serving

1 cup fresh fava beans ( from about 1 lb. pods) or frozen fava beans, thawed

Kosher salt

2 lemons, halved

3 lb baby artichokes ( about 16)

4 tbsp olive oil, divided

Freshly ground black pepper

1   3-1/2  4-lb chicken, cut into 10 pieces

8 shallots, peeled, halved

1 cup dry white wine

3 tbsp white wine vinegar

1 cup low sodium chicken broth

2 tbsp chopped fresh chives

1/4 cup  chopped fresh flat leaf parsley

Flaky sea salt

If using fava beans, cook in a large saucepan of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water to cool. Drain, remove skins, and place beans in a small bowl. Do not cook frozen beans.

Squeeze lemons into a large bowl of cold water. Working with 1 artichoke at a time, remove tough dark outer leaves. Using a serrated knife, cut off 1 ” from top, then strem, leaving at least 1/2″ intact. Using a paring knife or vegetable peeler, remove dark outer layer from stem. Cut artichoke in half lengthwise, scoop out choke with a spoon, and discard. Transfer artichoke to lemon water to prevent it from turning brown.

Preheat oven to 425*. Heat 2 tbsp oil in a large Dutch oven to other heavy pot over medium high heat. Drain artichokes and pat dry. Add to pan; season with kosher salt and pepper, and cook, tossing occasionally, until brown and crisp in places, 8-10 minutes. Transfer to a baking sheet. Wipe out pot.

Heat remaining 2 tbsp oil in same pot over medium high heat. Season chicken with kosher salt and pepper. Working in two batches, cook chicken, skin side down,until brown and crisp, 6-8 minutes(do not turn). Transfer to baking sheet with artichokes.

Reduce heat to medium, add shallots to pot, and cook, stirring often, until golden brown and beginning to soften, 8-10 minutes. Add wine and vinegar and bring to boil, scraping up any browned bits from bottom of pot; cook until reduced by half, about 5 minutes. Mix on broth, then add artichokes and chicken, skin side up. Transfer to oven and cook, uncovered, until chicken is cooked through, 20- 25 minutes. Mix in fava beans.

Serve chicken and vegetables topped with chives and parsley and seasoned with sea salt and pepper.

1/4  cup creme fraiche or sour creme

2 tbsp drained prepared horseradish

Kosher salt, freshly ground pepper

4 small purple or white spring onion bulbs, thinly sliced crosswise

1 tbsp white wine vinegar

2 tsp vegetable oil

6 cups pea shoots (tendrils) and/or pea sprouts or watercress leaves with tender stems

6  oz smoked trout fillet, skin and any bones removed, broken into large pieces

Edible flowers (for serving; optional)

Mix creme fraiche and horseradish in a small bowl; season with salt and pepper.

Toss onion with vinegar in  a large bowl; let sit 5 minutes to soften. Add oil and pea shoots and toss to combine; season with salt and pepper.

Spoon creme fraiche mixture onto plates and top with pea shoot mixture, smoked trout, and flowers, if using; season with pepper.


1-1/2 lb medium shrimp, peeled

2 cloves garlic,minced

1 small onion,chopped

1/2 tbsp minced ginger

1 can coconut milk

1 bell pepper,sliced

1 tbsp curry powder

1 tsp turmeric

Salt and black pepper to taste

1/2 tsp paprika

1 tbsp oil

1 jar of Kashmiri curry sauce,(if not using,just add a tbsp tomato paste and 1 tbsp chicken base)

Basil leaves

  1. Place the oil on deep skillet and turn the heat to medium. Add garlic,onion,curry powder,paprika,turmeric , ginger and tomato paste if not using curry sauce. Stir and cook for 1 minute.
  2. Add coconut milk and raise heat to medium high.Simmer and  stir occasionally until the sauce become bubbly and thick,about 10 minutes.


3.  Add bell pepper together with the curry sauce if using and simmer for 3 minutes.

4.Add the shrimp, salt and pepper to taste, and cook, stirring frequently, until the shrimp release their liquid. The liquid will become moist again and shrimp turn pink. Garnish with Basil. Serve with white rice.



ACTIVE: 30 min/TOTAL: 30 min/ SERVES: 4

4 tbsp extra-virgin olive oil, plus more for drizzling

2 ciabatta rolls, cut into cubes ( about 5 cups)

1 clove garlic, finely chopped

Kosher salt and freshly ground pepper

1/2 cup sliced radishes

2 cups cherry tomatoes, halved

1/2 cup fresh basil leaves, chopped

2 tbsp capers, plus 2 tbsp brine from the jar

1-1/4 pounds skirt steak

6 cups baby arugula

  1. Heat 1 tbsp olive oil in a large nonstick skillet over medium high heat. Add the bread cubes and cook until crisp and slightly golden, turning as needed, about 5 minutes. Add the garlic and 1/4 tsp each salt and pepper and cook, tossing, until garlic is slightly golden, about 30 seconds. Transfer to a large bowl; wipe out the skillet. Add the radishes, tomatoes, basil, capers and caper brine to the bowl and toss to combine.
  2. Heat 1 tbsp olive oil in the same skillet over medium high heat. Season the steak with salt and pepper, add the pan and sear until browned on the bottom, about 5 minutes. Transfer the steak to a cutting board and let rest 5 minutes.
  3. Add the arugula and the remaining 2 tbsp olive oil to the bowl with the salad and toss to coat; season with salt and pepper. Thinly slice the steak against the grain and divide among plates. Serve with the salad.

ACTIVE: 1 hr 5 min/ TOTAL: 1 hr 5 min (plus marinating)/ SERVES: 4

1 cube beef bouillon

4 tbsp extra virgin olive oil

1 tbsp soy sauce

1 tbsp Worcestershire sauce

Juice of 2 lemons

1/4 tsp red pepper flakes

Kosher salt and freshly ground pepper

6 sprigs thyme

4 sprigs rosemary

1 bunch scallions, cut into large pieces

1-1/2 pounds beef tri-tip, trimmed of excess fat

1 pound cremini mushrooms

2 red bell peppers, cut into large chunks

1 clove garlic, smashed

  1. Combine 3/4 cup hot water and the bouillon cube in a small glass baking dish; stir to dissolve. Whisk in 2 tbsp olive oil, the soy sauce, Worcestershire sauce, the juice of 1 lemon, the red pepper flakes, 1 tsp salt and 1/2 tsp pepper. Tear 4 sprigs thyme and 3 sprigs rosemary into pieces; add to the marinade along with the scallions. Let cool.
  2. Using a fork, pierce the meat all over at 2-inch intervals. Add to the marinade, making sure it is completely submerged. (If necessary, weigh down the meat with a plate.) Cover and refrigerate 3 to 8 hours.
  3. Remove the meat from the refrigerator about 1 hour before grilling (leave it in the marinade). Put the mushrooms and bell peppers in a large bowl. Tear the remaining 2 sprigs thyme and 1 sprig rosemary into pieces and add to the bowl along with the garlic, the remaining 2 tbsp olive oil and the juice of 1/2 lemon. Season with salt and pepper and toss.
  4. Preheat a grill to medium, then prepare for indirect heat: For gas, turn off the burners on one side. For charcoal, push the coals to one side. Remove the meat from the marinade and pat dry, reserving  the marinade. Place the meat on the hotter side of the grill (direct heat) and cook, turning often, until charred, 15 to 20 minutes; scatter the herbs  from the marinade on the meat as it cooks (it’s ok if the herbs fall through the grates, they will flavor the smokes). Move the meat to the cooler side of the grill (indirect heat); cover and cook, turning and basting a few times with the reserved marinade, until a thermometer inserted into the thickest part registers 125* for medium rare, about 20 more minutes. Transfer to a cutting board and let rest at least 10 minutes.
  5. Meanwhile, add the mushrooms and peppers to the grill over direct heat, cook, turning a few times, brushing with the juice of the remaining 1/2 lemon and seasoning with salt, until charred and tender, 10 to 15 minutes. Arrange the scallions from the marinade on the grill and cook 2 to 3 minutes per side. Slice the steak against the grain and serve with the vegetables.

ACTIVE: 3 hr 50 min/TOTAL: 4 hr 25 min (plus marinating)/ SERVES 4


‘Kosher salt

1 tsp packed light brown sugar

1    1-pound slab pork belly, skin removed

Vegetable oil, for brushing

4  squares cornbread


1 tbs[ vegetable oil

1 large onion, diced

2 cloves garlic, chopped

2 tsp minced peeled ginger

1/2 tsp red pepper flakes

1 cup ketchup

1/2 cup apple juice

3 tbsp oyster sauce

2 tbsp apple cider vinegar

1/2 tsp mustard powder

Kosher salt

  1. Make the pork: Mix 2 tsp salt and the brown sugar in a bowl. Rub the pork with the brown sugar mixture. Cover with plastic wrap and refrigerate at least 4 hours or overnight.
  2. Make the sauce: Heat the vegetable oil in a saucepan over medium heat.Add the onion and cook until soft, about 5 minutes. Add the garlic, ginger and red pepper flakes and cook, stirring, 2 more minutes.Add the ketchup, apple juice, oyster sauce, vinegar,mustard powder and 1/4 tsp salt. Bring to simmer and cook,stirring occasionally, until the sauce is thickened, about 20 minutes. Let cool 15 minutes, then transfer to a blender and puree until smooth. Set aside about one-quarter of the sauce for serving.
  3. Remove the pork belly from the refrigerator about 30 minutes before grilling. Preheat a grill to medium, then prepare for indirect heat: For gas, turn off the burners on one side. For charcoal, push the coals to one side. Place a drip pan under the grates on the cooler side of the grill.
  4. Brush the grill grates with vegetable oil. Place the pork on the cooler side of the grill (indirect heat) and cook, turning occasionally, until fork tender but not falling apart, 2 hours, 30 minutes to 3 hours, brushing with the sauce occasionally during the last hour of the cooking. Move the pork to the hotter side of the grill (direct heat) and cook, turning and brushing with more sauce, until; glazed and lightly charred, about 5 minutes more. Tranfer to a cutting board and let rest 20 minutes. Slice the pork belly and serve with the cornbread and reserved sauce.



ACTIVE: 30 min/TOTAL: 30 min plus marinating/ SERVES 4

4 skinless, boneless chicken breasts (about 2 1/4 pounds)

1 tbsp extra virgin olive oil, plus more for brushing

1 small clove garlic,finely grated

1-1/2 tsp ancho chile powder

1-1/2 tsp ground cumin

1-1/2 tsp ground coriander

1 tsp paprika

1/4 to 1/2 tsp chipotle chile powder

4 tsp fresh lime juice, plus lime wedges for serving

Kosher salt

2 tomatoes, diced

3 tomatillos, husked, rinsed and diced

1/4 cup finely diced red onion

  1. Butterfly the chicken: Slice each breast almost in half horizontally ( do not cut all the way through); open like a book so the chicken lies flat.
  2. Combine the olive oil, garlic, ancho chile powder, cumin, coriander, paprika, chipotle chile powder, 1 tsp lime juice and 1-1/4 tsp salt in a large bowl. Add the chicken and turn to coat. Cover and refrigerate at least 30  minutes and up to 2 hours.
  3. Preheat a grill to medium. Meanwhile, make the salsa;Toss the tomatoes, tomatillos, red onion and the remaining 3 tsp lime juice in a bowl; season with salt. Cover and refrigerate until ready to serve.
  4. Brush the grill grates with olive oil. Grill the chicken, turning once, until marked and just cooked through, 4 to 6 minutes per side. Top with the salsa and serve with the lime wedges.


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