Falafel, usually tucked into pita bread with lettuce, tomato, and tahini sauce, is one of the best-known Middle Eastern street foods. At home, falafels make a rustic hot hors d’oeuvre, with a bowl of creamy tahini sauce for dipping. These fry up just right: crunchy on the outside and fluffy in the middle. The baking powder gives the falafels a little lift so they don’t sit in your stomach like belly bombs! All the fresh herbs make for a vibrant flavor and super green color. The chickpeas need to soak for a bit, so plan accordingly. The falafels are amazing with Quick Pickled Vegetables (page 235).
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.