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This streamlined version of Chef Skenes dish from Saison in San Francisco showcases brassicas (plants in the mustard family, like broccoli, cauliflower, cabbage, and rutabaga) and toasted grains in a delightfully frothy bonito-kombu (seaweed) broth.
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Just one tablespoon of cream per person gives this fettuccine a luxurious taste and texture.
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Jollof, a traditional Nigerian main dish, brings out the best flavors of rice and chicken and pairs especially well with fried plantains.
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Parmesan and a lemon anchovy dressing coat shells, shrimp, and curly endive for a pasta salad that's second cousin to a shrimp Caesar. Instead of big croutons, sautéed bread crumbs make a crisp topping.
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Try these subtly perfumed meatballs as an hors d'oeuvres or a main course.
cooking.nytimes.com
The authentic version of this Greek vegetable dish calls for twice as much olive oil I like the combination of kalamata olives, cauliflower and tomatoes Serve it with whole grains, such as spelt, bulgur or barley.
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This tangy winter salad is likely to convert anyone who doubts just how good cauliflower can be Make sure you steam the cauliflower until thoroughly tender so that it absorbs the dressing The dish is lovely with a mix of colorful cauliflowers, but can look nice with the standard white variety.
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Get Black Coffee Barbecue Sauce Recipe from Food Network
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If you're using your Instant Pot(R), this shoyu chicken recipe almost cooks itself while you prepare the chow mein.
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Get Fennel Upside-Down Cake Recipe from Food Network
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This good looking bread bowl appetizer is always popular at parties. A hollowed loaf of pumpernickel is filled with a simple spinach dip.