Ingredients

• 910g cauliflower, broken into florets
• 1 tsp. garam masala
• sea salt
• 60 ml vegetable oil
• 150g red onion, minced
• 1/2 tsp. ground turmeric
• 1/2 tsp. red chili powder (optional)
• 30g chickpea flour
• 480 ml fresh kefir or buttermilk
• 1/2 tsp. cumin seeds
• 1/2 tsp. black mustard seeds
• 1 tsp. red chili flakes
• 2 tbsp. cilantro or flat-leaf parsley, chopped

Preparation

Preheat the oven to 200C fan/gas mark 7.

Place the cauliflower in a roasting pan or baking dish. Sprinkle with the garam masala, season with salt and toss to coat. Drizzle with 1 tablespoon of the oil and toss to coat evenly. Roast the cauliflower for 20-30 minutes, until golden brown and slightly charred. Stir the florets halfway through roasting.

While the cauliflower is roasting, place a deep, medium saucepan or casserole pot over medium-high heat. Add 1 tablespoon of the oil to the pan. Add the onions and sauté until they just start to turn translucent – 4-5 minutes. Add the turmeric and chilli powder and cook for 30 seconds. Lower the heat to medium-low and add the chickpea flour. Cook, stirring constantly, for 2-3 minutes. Lower the heat to a gentle simmer and fold in the kefir, stirring constantly. Watch the liquid carefully as it cooks until it thickens slightly – 2-3 minutes. Fold the roasted cauliflower into the liquid and remove from the heat. Taste and add salt if necessary.

Heat a small frying pan over medium-high heat. Add the remaining 2 tablespoons of oil. Once the oil is hot, add the cumin and black mustard seeds and cook until they start to pop and the cumin starts to brown – 30-45 seconds. Remove from the heat and add the chilli flakes, swirling the oil in the pan until the oil turns red. Quickly pour the hot oil with the seeds over the cauliflower in the saucepan. Garnish with the chopped coriander and serve warm with rice or parathas.

Nik Sharma / BBC

Ingredients

• 4 Japanese eggplants (1 1/2 lb. total), trimmed and cut crosswise, on a bias, 1/4" thick
• 2 tbsp. kosher salt
• 2 1/2 c. whole milk
• canola oil, for frying
• 1 c. all-purpose flour
• sea salt
• 3 tbsp. honey
• finely grated lemon zest, for garnish

Preparation

Place the eggplant in a single layer on a rack set over a large rimmed baking sheet and season with the kosher salt. Top with another baking sheet and press firmly. Let stand for 20 minutes. Press again to help release the juices from the eggplant. Transfer the slices to a large bowl and cover with the milk. Cover and refrigerate for at least 2 hours or overnight.

In a large enameled cast-iron casserole, heat 1 inch of oil to 350°. In a shallow bowl, spread the flour. Remove the eggplant from the milk, shaking off any excess liquid. Dredge in the flour and shake off the excess. Working in batches, fry the eggplant, turning a few times, until golden brown, about 3 minutes. Transfer the eggplant to a paper towel–lined baking sheet and immediately season with sea salt.

Transfer the eggplant to a serving platter, drizzle with the honey and garnish generously with lemon zest. Sprinkle with more sea salt and serve immediately.

José Andrés, Food & Wine

Ingredients

• 1 English cucumber, sliced into rounds
• 3 tablespoons plain thick yogurt
• 2 tablespoons mayonnaise
• 1 tablespoon apple cider vinegar (or 1 teaspoon white vinegar)
• ¼ cup minced red onion
• ½ teaspoon black pepper
• ¼ teaspoon sea salt

Preparation

Slice cucumber into rounds, toss with remaining ingredients.

Endless Meal

Ingredients

• 1 (1-lb.) bag Great Northern Beans, rinsed and sorted
• 1 tablespoon onion powder
• 2 teaspoons garlic powder
• 1-2 teaspoons salt
• 1 bay leaf
• 6 cups unsalted vegetable broth, chicken broth, or water

Preparation

Add all ingredients to the Instant Pot. Cover, twist to lock the lid, and turn the valve to sealing. Press the Beans/Chili button and set to 30 Minutes.

When the timer beeps, allow the pressure to release naturally for at least 20 minutes. Then, turn the valve to venting.

Use as you would canned beans.

Notes: If you want to eat these as a freestanding side dish, you can use full-strength broth; if you’re using them as canned beans, think about using half-broth or just water. If the beans are bigger (large white beans, kidney beans) then add 5 minutes or so to the cook time. Small beans deduct 5.

Camellia Brand Beans

Ingredients

• 2 tablespoons olive oil
• 1 pound Brussels sprouts, trimmed and halved
• 2 garlic cloves, chopped
• 3/4 teaspoon Spanish smoked paprika (pimenton)
• 1/2 teaspoon fine sea salt, plus more to taste
• 1/4 to 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon ground black pepper, plus more to taste
• 1 1/2 cups cooked or canned no-salt-added white beans (from one 15-ounce can), drained and rinsed
• 3/4 cup drained bean cooking liquid or water
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh chives

Preparation

In a large skillet over medium-high heat, heat the oil until shimmering. Add the Brussels sprouts, cut-side down and in one layer. Cook, without disturbing, until deep golden brown on the bottom, 5 minutes. Turn them over, add the garlic and cook until the sprouts are just barely tender, 2 to 3 minutes.

Stir in the smoked paprika, salt, red pepper flakes and pepper and cook until fragrant, 30 seconds. Add the beans and bean liquid or water and cook, stirring often, until the beans are heated through, the liquid has reduced and turned creamy, and the sprouts are tender, about 5 minutes.

Stir in the lemon juice and chives, taste, and add more salt and pepper if needed. Serve hot.

WaPo

Ingredients

• 14 ounces white bread, cut into 3/4-inch cubes (about 12 cups)
• 1 pound sweet Italian sausages, casings removed
• 1/4 cup (1/2 stick) butter
• 6 cups sliced leeks (white and pale green parts only; about 3 large leeks)
• 1 pound tart green apples, peeled, cored, chopped
• 2 cups chopped celery with leaves
• 4 teaspoons poultry seasoning
• 1 cup dried cranberries (about 4 ounces)
• 4 teaspoons chopped fresh rosemary
• 2/3 cup chopped fresh parsley
• 3 eggs, beaten to blend
• 1 1/3 cups (about) canned low-salt chicken broth

Preparation

Preheat oven to 350°F. Divide bread cubes between 2 large baking sheets. Bake until slightly dry, about 15 minutes. Cool completely.

Sauté sausages in heavy large skillet over medium-high heat until cooked through, crumbling coarsely with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to large bowl. Pour off any drippings from skillet. Melt butter in same skillet over medium-high heat. Add leeks, apples, celery and poultry seasoning to skillet; sauté until leeks soften, about 8 minutes. Mix in dried cranberries and rosemary. Add mixture to sausage, then mix in bread and parsley. Season stuffing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix eggs into stuffing.

To bake stuffing in turkey: Fill main turkey cavity with stuffing. Mix enough chicken broth into remaining stuffing to moisten (about 3/4 to 1 cup chicken broth, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover with buttered aluminum foil. Bake stuffing in dish alongside turkey until heated through, about 45 minutes. Uncover stuffing and bake until top is golden brown, about 15 minutes.

To bake all stuffing in pan: Preheat oven to 350°F. Butter 15x10x2-inch baking dish. Mix 1 1/3 cups broth into stuffing. Transfer to prepared dish. Cover with buttered foil and bake until heated through, about 45 minutes. Uncover and bake until top is golden brown, about 15 minutes.

Bon Appetit, Nov. 1994

Ingredients

• 2 cups cranberries (about 8 ounces)
• 3/4 cup Tawny Port
• 1/2 cup sugar
• 2 1/2 tablespoons orange juice
• 3/4 teaspoons corn starch
• 1/2 teaspoon dry mustard
• 1/2 teaspoon fresh lemon juice
• pinch ground cloves
• pinch ground ginger
• 3/4 cup golden raisins
• 1 tablespoon grated orange peel
• 1/2 teaspoon grated lemon peel

Preparation

Combine berries and port in heavy saucepan over medium heat. Cook until berries burst stirring occasionally, about 10 minutes. Add 1/2 cup sugar and salt. Stir 1 minute. Combine orange juice, corn starch, dry mustard, lemon juice and spices in small bowl. Whisk to combine. Stir into berry mixture. Add raisins orange peel, lemon peel. Simmer until thickened, stiring occasionally, about 5 minutes. Season with more sugar if desired.

Bon Appetit, Nov. 1994

Ingredients

• 2 lbs. green beans, trimmed
• 2 tbs butter (1/4 stick)
• 2 tbs walnut oil
• 1 cup walnuts, chopped and toasted (about 3.75 oz)
• 2 tbs parsley, fresh, minced

Preparation

Cook beans in a large pot of boiling salted water until just tender, about 5 minutes. Rinse beans with cold water and drain well. (Can be prepared 6 hours ahead. Let stand at room temperature.) Melt butter with oil in heavy large skillet over high heat. Add beans and toss until heated through, about 4 minutes. Season with salt and pepper. Add walnuts and parsley and toss. Transfer to bowl and serve.

Bon Appetit, Nov. 1994

Ingredients

• 5 ounces raw pepitas (about 1 cup)
• 2 tablespoons canola oil
• ½ cup shallots (finely chopped)
• 1 jalapeño (stemmed, seeded and finely chopped)
• 3 cloves garlic (minced)
• Kosher salt
• ¼ cup parsley (lightly packed)
• ¼ cup cilantro (lightly packed)
• 2 tablespoons lime juice (freshly squeezed)
• 1 tablespoon extra-virgin olive oil
• ¼ teaspoon orange zest (finely grated)
• Tortilla chips (for serving)

Preparation

In a large skillet, toast the pumpkin seeds over moderate heat, tossing occasionally, until lightly golden, about 5 minutes. Transfer to a food processor.

In the skillet, heat the canola oil until shimmering. Add the shallots, jalapeño, garlic and a generous pinch of salt and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Transfer the mixture to the food processor and let cool.

Add the parsley, cilantro, lime juice, olive oil, orange zest and 1/4 cup of water to the food processor and puree until nearly smooth. Season with salt. Transfer the sikil pak to a bowl and serve with tortilla chips.

Food & Wine

Ingredients

1 pâte brisée lègere [1 light tarte crust]

• 150g de farine [flour]
• 100g de fromage blanc [white cheese; substitute very thick greek yogurt or cream cheese]
• 1 œuf
• 1 pincée de sel

la tarte

• 8 petit chicons [8 small Belgian endives]
• 100g de fromage de chèvre [100g goat cheese, preferably the kind that comes in rounds with a brie-esque skin]
• 4 cuillères à soupe de miel [4 tbsp. honey]
• 20g beurre [20g butter]
• 30g de sucre semoule [30g white sugar]
• huile d’olive [olive oil]

Preparation

1. Préchauffez le four à 180C. [Preheat your oven to 180C/350F.]
2. Coupez les pieds des chicons et enlevez les premières feuilles qui sont abîmées. Lavez les chicons puis coupez-les en 2 dans le sens de la longueur. Retirez l’intérieur du chicon qui est la partie la plus amère. [Cut off the bottoms of the endives and take off any damaged outside leaves. Wash them, cut them in half length-wise, and take out the central part, which is the bitterest.]
3. Sur feu moyen, faites chauffer 2 cuillères à soupe d’huile avec le miel. Faites-y revenir les chicons pendant 10 minutes en les retournant régulièrement. [Over medium heat, heat 2 tbsp of olive oil and the honey. Cook the endives for 10 minutes, turning often.]
4. Réalizes la pâte brisée : dans un saladier, mélangez la farine avec le fromage préalablement mélangé avec l’œuf et le sel. Réservez au frais une fois la pâte hoogène. [Make the crust: in a bowl, combine the cheese with the egg and salt, then add the flour. Keep cold once it comes together.]
5. Beurrez le fond d’un plat à tarte et parsemez d’un peu de sucre. Déposez les chicons sur le fond puis ajoutez les rondelles de chèvre. Étalez la pâte brisée puis déposez-la sur les chicons et le chèvre. [Butter the bottom of a tarte plate and sprinkle with a bit of sugar. Add the endives to the bottom, then the rounds of goat cheese. Roll out the crust then place it on the endives and cheese.]
6. Faites cuire pendant 30 minutes jusqu’à ce que les dessus de la pâte soit bien doré. À la sortie du four, retournez la tarte dans un plat et servez. [Bake for 30 minutes, until the top of the crust is well browned. When it comes out of the oven, invert it on a plate and serve.]

Partenamut Magazine