Veggie

When I’m really pressed for time and need a summer dessert, something like this is my go-to. It’s truly the work of minutes to throw together, and really takes advantage of great in-season blueberries....

Take it from someone who learned the hard way: tomatillos are very much not green (under-ripe) tomatoes. They’re a completely different product with a different flavor. Tomatillos also have a lot more pectin than tomatoes, which gives this salsa nice body....

This is pretty easy to get creative with. Just about any reasonable hard herb works really well. Think thyme, rosemary, or sage. Delicate herbs like basil will work, but they’ll be a little bit destroyed by the high heat of the oven....

This is another one of those recipes where I feel slightly ridiculous writing it down as a recipe. It’s the kind of thing I’d throw together almost reflexively when the mood hits....

Frying at home is a bit of a pain, but it’s never quite as bad as I think it is once I actually get going. This is an outstanding veggie main, which would be easy to make vegan by swapping in another saturated fat for the butter....

The almond filling will roughly double in volume in the oven, so don’t worry that it doesn’t completely fill the tart shell. Ingredients For the filling 60 g unsalted butter, room temperature 50 g granulated sugar 50 g (about 1) egg 7 g amaretto (almond liqueur) 150 g almond flour 1 g salt For the tart 350 g pâte brisée 40 g raspberry jam Filling from above 100 g (approximately) sliced blanched almonds Icing sugar Method For the filling In a stand mixer fitted with the paddle attachment, cream together the butter and sugar....

This is a favorite little biscuit from the wonderful people at Poilâne. The ingredients list is minimal, they’re really easy to make, and they taste great. You can really use any cutter you like....

Soups can be very complicated in their simplicity. For this soup, you really need to commit and used great dried black beans — not something from a can — to get the best results....

This is really just a specific realization of a broader technique for stir frying vegetables. But it’s a combination I really like, so I figured I’d write it down. It’s a bit of a hodgepodge of Chinese technique with some Japanese ingredients that I tend to have on hand more readily in my kitchen....

If I’ve learned anything from devotedly following of the Ottolenghi team, it’s that tahini makes everything better. I’ve been noodling with different recipes for tahini-flecked blondies, where I think the roasted savoriness adds a nice bit of pep....