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Food: What's Cooking
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When barbecue expert Steven Raichlen traveled the world searching for novel grilling traditions, he wasn’t searching for grilled vegetables. He found them everywhere anyway.
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Zucchini gets the spicy parm treatment in this skillet orzo recipe with crushed tomatoes, Calabrian chiles and melted cheese. It strikes a balance of being both light and filling thanks to the combination of the summer squash and pasta. It’s great on its own, but you can feed more guests by serving it with garlic bread and a fresh salad.
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Radishes don’t often get a lot of love, usually playing the bridesmaid to other seasonal produce. But chef and cookbook author Abra Berens believes radishes are worthy of our full attention. “[Spring] radishes’ real beauty is in their color and their crunch,” she said.
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With this Momma Chef recipe, you can enjoy the satisfaction of serving your family a delicious homemade Italian meal without the hassle of boiling pasta noodles. In fact, you won’t need pasta at all.
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This vegan cottage cheese is made with two types of tofu, plus miso for flavor, and nutritional yeast and hemp seeds for more protein. Eat as a snack or appetizer with crackers and fruit, or use as the base of a main-course tartine, topping it with roasted or raw vegetables, salsa or berries.
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For a very special occasion, Nana would take her first grandson, Donny, all dressed up, to lunch at The Dominion Room in Evanston, a “charming colonial-style tearoom.” All-grown-up Don Mauer clearly remembers their poppy seed dressing, so he decided to build a time machine and make his own version.
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This variation of bouillabaisse, the vermilion-hued French seafood stew, is simplified and flexible so you can get it on the table faster. A mix of different seafood is ideal, but even just one kind of the freshest fish you can find is fine.
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Marinated overnight with a Cajun rub, these St. Louis-style spareribs are first baked in the oven, fairly low and fairly slow. Then you baste them with a super flavorful barbecue sauce, and you finish them in the oven or on the grill.
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These burgers, piled with saucy slabs of barbecued tempeh and crisp coleslaw, are a fun, flavorful vegan option. The slaw provides a delightful cooling contrast against smoky protein for a main course that is sure to satisfy.
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