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Content tagged with “Make ahead instructions” (Page 59)

Lemony Carrot Salad
Tangy lemon and fresh dill make a bright dressing for shredded carrots.
Tunisian Vegetable Tagine
Fragrant vegetable stews are common around the Mediterranean. This streamlined version is flavored with a North African...
Grilled Vegetable & Feta Panini
Grilled or broiled eggplant has a meaty texture and taste that, when piled on a sandwich with some tangy feta cheese,...
Chard & Feta Tart
Fragrant lemon zest, briny olives and salty feta balance the bitterness of the dark leafy greens in this Greek-inspired...
Roasted Beet Crostini
The entire beet plant—roots, stems and greens—can be used in this stunning appetizer. The beets are roasted then pureed...
Mango-Chile Chutney (Aam Chutney)
This sweet, tart, hot chutney showcases the beauty of mangoes, but also works wonderfully with pineapple. Serve with...
Greek Chicken & Vegetable Ragout
Chicken thighs stay moist and succulent during slow cooking, infusing the accompanying vegetables with superb flavor....
Indonesian Chicken Satés
Classic Indonesian fare, satés (or satays) are skewers of broiled or grilled marinated meat or fish. This flexible...
Beef & Bean Chile Verde
Chile Verde, usually a slow-cooked stew of pork, jalapeños and tomatillos, becomes an easy weeknight meal with quick-...
Hungarian Beef Goulash
This streamlined goulash skips the step of browning the beef, and instead coats it in a spice crust to give it a rich...
Middle Eastern Lamb Stew
This brothy stew is boldly flavored with a blend of characteristic Middle Eastern spices and finished with fresh...
Barley Risotto with Fennel
This convenient alternative to traditional stovetop risotto uses healthy, fiber-rich whole grains—either barley or...
Fresh Pea Soup
Soups like this play up the best qualities of peas, yet mask any falling-off from perfection.
Garlic-Tip Dressing
Thick, young garlic shoots, also called garlic scapes or green garlic, can be trimmed once or twice without harming the...
Sauce Chien
This spicy sauce, seasoned with plenty of lemon juice, goes well with fish dishes. For grilled meats, add a bit of red-...
Vanilla Ice Cream
This crowd-pleasing vanilla ice cream is delicious on its own, or when topped with Dark Chocolate Sauce and Nut Praline...
Gooseberry Fool
Yogurt replaces most of the whipped cream of a traditional fool, and rosewater imparts a delicate hint of fragrance.
Fresh Blackberry Sauce
An uncooked sauce with a lovely blackberry flavor. Serve over vanilla frozen yogurt or with a slice of angel food cake.
Indonesian Tofu Satés
Here we skewer and broil cubes of extra-firm tofu and serve them with peanut sauce for a vegetarian version of the...
Pineapple Empanaditas
These miniature empanadas, tender pastry dough wrapped around pineapple filling, are just the right size for afternoon...
Chinese Pork & Vegetable Hot Pot
The richly flavored red braises characteristic of Chinese cooking make warming winter meals that can be adapted to a...
Blueberry-Raspberry Sauce
Cooked blueberries provide a base for a sauce of whole fresh berries. Serve over lemon sorbet or pound cake.
Ginger-Melon Soup
Instead of cantaloupe, you may also use Persian, Crenshaw or casaba melon in this refreshing ginger-infused soup.
Caponata
This traditional Sicilian antipasto is made with eggplant, olives and capers. Serve with toasted slices of French bread.
Roasted Garlic Hummus
This garlicky hummus is the perfect dip for pita crisps. To make the crisps, simply bake triangles of pita bread in a...
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