Cooked vegetables are not highly considered in Iraq, where they usually only find a place in a pot with meat, but turnips are treated with special respect. One way of dealing with young turnips is to peel and boil them in salted water, then press them under a weight to squeeze out some of the water, and serve them with a dusting of sugar. A special flavor is obtained when a little date syrup, called dibbis (see page 43), is stirred into the cooking water. Lately, I have tried sautéing sliced turnips with fresh dates and found it very pleasant to serve as a side dish with meat or chicken. You may use a moist variety of California dried dates.
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.