Cooking oils vary not only in flavor, but also in practicality. There isn't one oil that's best for every job in the kitchen, so you may as well familiarize yourself with the options! From frying to baking and everything in between, here are the best choices.
The pillowy grains of couscous offer ample space for the absorption of preserved lemon in all its salty glory. Ever in search of the intersection of salty/sweet/spicy/sour, I found its address in this couscous. Preserved lemon, currants, fresh chili, (and some pinenuts for texture) all crash together in the final dish, causing a riot of flavor and color. Couscous cooks in mere minutes, and with the lemons you've got on hand this dish is a snap.
It's glorious to shovel a spoonful of corn kernels into your mouth and delight in popping them as you chew. The juice from fresh summer corn is, perhaps, what gold tastes like (when left out in the sun to heat for a while). And, as usual, I love pairing something sweet with some heat. Roasted poblano peppers are smoky and hot, a proud match for summer corn.
Though we may be losing the weather for picnics, this salad will get you through the Fall inside or outside. It's quick to make at home in a large batch, then keep in your fridge to take to work for lunch. Swap out the asparagus for another veggie when the seasons change.
I'm not a fan of the hotel fruit salad, a jubilee of unseasonal and underripe cubes with little or no thought to structure and shape. And so when I set out to make a fruit salad it must have perspective, maturity, and reason. You'll never find a tumble of melons, citrus, berries, and grapes on my table. Our brunch was in close enough proximity to Passover that my brain subtly injected this reference to Charoset. Chopped apples, dates, and cashews, dressed with lemon and tamarind. It's a Southeast Asian take on my Jewish roots, and I'm eagerly awaiting a repeat performance.
- 3 Honeycrisp Apples
- 1 1/2 cups Raw Cashews, chopped
- 1 1/2 cups Dates, pitted and chopped
- 1/4 cup Tamarind Paste
- Juice of one Lemon
- 1/2 teaspoon Fresh Ground Black Pepper
- 1/4 teaspoon Ground Cardamom
- 1/4 teaspoon Salt
- Peel and chop the apples into small cubes.
- In a large bowl mix the apples, chopped cashews, and chopped dates until evenly distributed.
- In a separate bowl whisk together the remaining ingredients. If the sauce is too thick, add water one tablespoon at a time until it is easily whiskable.
- Pour the sauce over the fruit and nut mix, toss to combine.
As winter thaws I look through my window and crave a well packed picnic basket. Gingham lining, a nice, dry salami, and a container of lentil salad; this is the picture that soothes my cramped brain. Roast what's left of your winter store of veggies and toss them with lentils for a quick salad.
Grill some shrimp and throw together this spicy/sweet sauce right now. The new rice noodles from Thai Kitchen cook in a few minutes and you'll have a meal on the table in no time. Get. It. Done.