I’m beginning to realize how much roasting cauliflower adds to its flavor. The caramelized edges of roasted cauliflower here help to elevate this simple combination with chickpeas, fresh mint, and homemade zaatar. The next time I make this, I think I might mix in a little tahini, or maybe some yogurt, for extra creaminess. This salad makes a great side dish or light lunch and can be served warm, at room temperature, or cold, depending on what you’re pairing it with, the weather, and your mood.
Food has always resonated with me, in part because of its amazing cultural weight. Growing up in America with a Lebanese father and a Polish mother, I’ve long felt most connected to my heritage through food. Eating pizza and hamburgers makes me feel like a true American, while pierogies and kielbasa are standard inclusions for special occasions, and my dad almost always manages to sneak hummus, tabouleh, fattoush, or kibbe into our meals. And DC is a truly global city so I’ve been peering into other cultures through their food for my whole life. So I feel excited to post this recipe for zaatar, a simple Lebanese spice mix, and share a little bit of my culture with you. This is the most basic version of zaatar, but some variations include additional spices such as oregano, marjoram, and savory, so feel free to play around a bit. I’ll be posting two great recipes using this mix on Wednesday and Friday, but it’s incredibly versatile and easy to use. You can mix it with olive oil and/or yogurt for a simple dip, sprinkle it on vegetables before roasting, use it to flavor eggs, or add it to soups and stews.
I recently decided that I don’t cook enough seafood. I love all kinds of seafood, and it is usually surprisingly simple to prepare. This Mediterranean tilapia is a prime example; with only a few ingredients (most of which I nearly always have on hand) and less than an hour, I can have a delicious dinner in front of me with the classic flavors of herbs de provence playing very nicely with tomatoes, olives, and white wine. This dish can be a light meal in and of itself or you can serve it with a few sides for something a little heartier. And I love dishes with easy drink pairings; since only 1/2 cup of wine is used in the dish, the remainder of the bottle is perfect for completing the feel of a relaxing dinner on the Mediterranean coast (even when I’m actually stuck in DC in the middle of winter).
I’m always looking for lazy side dishes, and these roasted leeks are absolutely perfect. They take very little work, and you can concentrate on the main course while they’re roasting in the oven for about half an hour. The result is tender and slightly caramelized, with a sophisticated flavor from the aromatic herbs de provence. Of course, you can use different spices to switch up this dish and make it the perfect side to whatever your main course may be.
Herbs de provence is one of my favorite spice mixes to have on hand. This traditional French mixture is an easy way to flavor vegetable stews, eggs, and meats. The various brands of herbs de provence don’t always use the same herbs in the same amounts; you’ll often see fennel and basil, neither of which I’ve included here, instead of, or in addition to, the herbs I’ve chosen to use (thyme, rosemary, savory, marjoram, and lavender), so consider this recipe more of a template. Once you’ve put together your perfect mix, you’ll find yourself reaching for it time and time again.
Chinese five-spice is a strange beast; many of the flavors here are usually associated with sweet applications, but the resulting spice mix is traditionally used in savory dishes to amazing result. The five spices referenced in the name are usually star anise, fennel, cinnamon, Sichuan peppercorns, and cloves, but some variants include ginger root, anise seed, cumin, and white pepper. I stick with the traditional here, but the amounts used are flexible and can be adjusted to your tastes. This is a great mix to have on hand for adding to stir fried vegetables, upping the flavor in soups, or including in dry rubs for chicken, pork, or duck. And, although desserts aren’t the typical use, I’ve even come across recipes for five-spice cookies and cakes, and I think the spicy licorice-like flavor would be well-suited to sweets. On Wednesday and Friday, I’ll be posting two of my favorite recipes using this unique spice mix.
I revel in the unusual when it comes to cooking. The dishes that most people find too strange or disgusting are typically the ones I’m most interested in. So when I heard about eggnog that was aged for up to one year, I knew I had to try my hand at making it. The alcohol content here (about 20%) is what keeps the egg, cream, and milk from spoiling, and the aging process improves the flavor as the proteins in the egg and dairy denature and the different components combine. If you’re scared of the aging, this eggnog still tastes significantly better than store-bought varieties immediately after making. I’ve only tasted this at the three week mark thus far, but the flavors were already mellowed and noticeably different. If you’re not scared of the aging, make this now and you’ll be glad you did when the next holiday season rolls around!
This blog probably makes it pretty clear that I have a great fondness for simple and flavorful one pot meals. This particular stew is perfect for warming up on a cold winter night. Roasting the cauliflower and carrots adds a great sweetness, and the spices provide a nice heat (and delicious flavor). I’m typically hesitant when it comes to fennel (and I did cut back on the amount here), but I think it really adds a lot. I served this stew with a good dollop of yogurt on top (sour cream would also work) to cut the spiciness of the cayenne pepper and add an extra tanginess, but it is still quite tasty without this addition. You can also serve this on top of couscous or with some bread.
I recently visited Nashville and happened to stop in at a chain called Jim ‘n Nick’s BBQ. I had been told that their “Pig in the Garden” salad was outstanding, and although I usually like my pulled pork in sandwich form, I went with the recommendation. I was pleasantly surprised to find that the crisp lettuce and crunchy almonds were the perfect complement to the pulled pork, and the use of both salad dressing and barbecue sauce bordered on ingenious. Of course, it didn’t hurt that there was also bacon involved. Shortly after returning home, I set about attempting to recreate this salad, and I’m pleased to report that this homemade version is not only delicious but also simple to make. My rendition omits croutons (because I’m not really a fan) and grape tomatoes (because they’re not in season), but feel free to include these to be truer to the original.
When I started looking for a slow cooker pulled pork recipe, I thought at first that I was doomed to heavily douse a pork shoulder in barbecue sauce and call it a day. But then I found this amazing recipe which instead uses a spice rub and only a minimal amount of liquid, with outstandingly flavorful and tender results. There’s even a little smokiness from the smoked paprika (using smoked salt in the rub and/or a dash of liquid smoke in the slow cooker could get you even more). And there’s all the slow cooker beauty here of getting it started in the morning and coming home to a fragrant house and dinner ready to be served. For a few days, I ate this pulled pork with everything – with eggs for breakfast, on top of salad for lunch, with beans for dinner, and plain for a snack.