This dish is an irresistible combination of creamy, fresh, and zesty flavors. The rich, velvety texture of buttery beans pairs perfectly with dollops of ricotta, while a luscious pesto made from fresh basil, toasted pine nuts, and Parmesan adds a burst of herby goodness.
Butter Beans with Ricotta, Pesto, and Lemon Zest Read More »
Ashe Reshteh, a thick and hearty noodle and bean soup, is the ultimate Persian comfort food. Infused with the earthy aroma of dried mint and slow-cooked onions, this dish is traditionally served to bring luck and nourishment—perfect for a cozy night in.
Baghali Polo, a delicate yet aromatic rice dish layered with tender fava beans and fragrant dill, is a simple but elegant side that complements any meal. It’s a staple in Persian households, often paired with stews or enjoyed on its own.
Kookoo Sabzi is a vibrant herb-packed frittata, bursting with the flavors of fresh greens, walnuts, and optional barberries for a sweet-tart contrast. It’s crispy on the outside, tender on the inside, and pairs beautifully with warm bread and feta.
Bring bold flavors and vibrant colors to your table with this Sichuan Sesame Sauce Cold Noodles recipe! Featuring a rich sesame sauce made with tahini (no peanut butter here!), dark sesame oil, and Chinese aged black vinegar, this dish is a perfect balance of creamy, tangy, and spicy. Tossed with crisp radicchio, refreshing cucumber, and tender noodles, it’s a feast for both the palate and the eyes.
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Use thin-skinned new potatoes to make crispy, smashed potatoes that you can slather with Leek Greens Pesto.
Crispy Smashed Potatoes Read More »
Like creamed spinach, Creamed Leek Greens are endlessly versatile: delicious as a side dish or stretched with a little pasta water and paired with peas over orecchiette; swirled into a frittata with ricotta cheese; or chilled and spread on crackers. I use ground coriander instead of the more expected nutmeg.
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The leek greens give this herbal paste a little bit of heat. Use as you would any pesto. It’s especially good whisked together with a little sharp pickle brine to serve over smashed potatoes or smoked fish.
Dill-and-Leek-Greens Pesto Read More »
When blanched, leek greens taste like chives, although they chew like a rubber hose! You need to chop or puree them to eat them. Once you do, you can transform the greens into Dill-and-Leek-Greens Pesto to top crispy potatoes or make into Creamed Leek Greens, a great stand-in for spinach at your next Thanksgiving meal.
Blanched Leek Greens Read More »
