If you are one of the many people who have only tried cooked beets, be prepared to fall in love. The secret to the tastiest raw beets is to cut them very thinly.
This takeoff on a grilled Caesar salad replaces romaine with two colors of chicory lettuce—pale Belgian endive and scarlet radicchio. Both of these leaves are far more bitter than romaine, elevating the contrapuntal between vegetable, dressing, cheese, and salt.
Thin and crisp with a cinnamon-sugar sprinkle, these are a cross between Cinnamon Toast Crunch cereal and supermarket graham crackers. Unlike store-bought ones, these are a hundred percent whole grain.
Paella’s lesser-known cousin, fideos, boasts small toasted noodles simmered in a smoky tomato sauce. For a weeknight version, we swapped chorizo and shellfish for chickpeas, fennel, and kale.
Ingredients
These wraps take advantage of young, green jackfruit's pulled-meat texture while including much-needed protein in the form of black beans.
For this recipe, we prefer the steady, even heat of a cast-iron skillet. A heavy stainless-steel skillet may be used, but you may have to increase the heat slightly.
I used to miss my dad’s curried egg sandwiches until the guys at Thug Kitchen gave me the idea of using chickpeas in place of eggs in my sandwich.
One of the original street foods of the world, make this amazing Szechuan dish at home - with a spice level of your own choosing.
You will need to marinate the vegetables overnight before covering them with the hot vinegar the next day, and then the vinegar will need to cool. The chowchow can be served then, but it’s even better chilled. It sounds funny to serve beans on beans, but a big tablespoonful of this on top of a bowl of soup beans served with cornbread is a pure delight.