This burger is a perfect marriage of East and West flavors. During the French colonial days in Vietnam, the French brought their signature bread—the baguette—to Vietnam with them. Little did they know this would create fusion food history, as the Banh Mi was born: delicious French bread filled with Vietnamese flavors such as lime, cilantro, and savory tofu! Utterly delicious.
Author: Chef M
Kaye always bemoans the fact that her children won’t eat vegetables, but she usually either overcooks or undercooks them, with not even a flash of butter or olive oil, so it’s no wonder her kids run for the hills when she makes them. This is a simple, effective way to tart up a carrot.
You and your guests will love this recipe’s vivid colors, flavors, and textures. Stick to half a pepper to stay within safe FODMAP limits and add a starchy vegetable, such as 1 cup (133 g) of turnips, or a cup (107 g) of cooked low-FODMAP pasta to make this a complete meal. If you like your peppers al dente, don’t prebake them; fill them raw instead. The filling will warm through and the cheese will melt, but the peppers will still be slightly crunchy. Avoid this recipe if you have reflux.
This is a quick-cooking soup ready in less than 45 minutes to make use of fall garden or farmers’ market vegetables, including your kale. I enjoy the bright green hue of kale cooked separately in this soup. To skip that extra step, add kale directly to soup after it’s simmered for 10 minutes.
This dal is my and every other Gujarati’s taste of home. One spoonful and I am transported. It has a more complex taste than most dals due to the subtle jabs of star anise, curry leaves and lemon, all rounded off with the sweetness of honey. Because of the time it takes to soak and cook toor lentils, this is more of a weekend dish in our house, although a daily staple across Gujarat.
I really like fennel when it’s been steamed. Its flesh quite quickly becomes soft and juicy, and though the aniseed flavour remains, it’s more subtle than when raw. I also find the cooking process makes the fennel particularly receptive to other flavours. Dressing it while still warm with peppery olive oil, diced chilli and the zest and juice of a lemon is extremely effective; the flavours are soaked up as the fennel cools, with the later addition of feta and almonds adding sharpness and savoury crunch respectively. You’ll reap the benefits of buying good peppery extra-virgin olive oil if you…
This dish started out as a whole avocado stuffed and then deep-fried, which worked, but it really wasn’t much to look at and was difficult to eat. But frying the halves of an avo and stuffing them with this delectable meaty jackfruit worked out much better. I have no idea what this is, except a fun dinner party or potluck idea to show off and gloat about how much of a kitchen wizard you are. The real skill is in timing the execution of this recipe so the ripeness of the avocados is perfect…not too hard and not too soft.…
My favorite way to cook broccoli raab is to roughly chop an entire bunch, discarding the last inch or two of stem. If there are flowers in the bunch, even better. Put the whole mess of it into a wide saucepan with an inch of water and a knob of butter. Bring it up to a boil, lower the heat, and cover the pan. Cook, stirring occasionally, until the broccoli raab is tender and deep green, 3 to 4 minutes. Toss the raab in the buttery water, drain off any excess liquid, and sprinkle crunchy salt and crushed red pepper…
Chicken becomes deliciously tender when simmered in a rich, creamy sauce with coconut milk and robust, warming spices.