It makes a great side dish, but this salad is even better as a pizza topping. Brush the pizza shell with olive oil, sprinkle it with sea salt and shredded mozzarella, then bake. When the pizza comes out of the oven, top it with the salad.
"Tasty dish for both vegetarians and non-vegetarians; the tomato, onion and cheeses give it just the right zing. My children are pretty picky, and even they are willing participants in eating this eggplant dish! It's great the next day for leftovers, too!"
This rustic cake gets a zing from a tangy lemon glaze. The sauce dresses up the cake for dessert (or brunch).
This recipe is a tribute to the chickpea salad they sell at the prepared-foods counter at Zabar's market in New York City, which my wife, Beverly, and I have always enjoyed. The key to this recipe is letting the beans soak after they've cooked. Rather than seasoning the beans while they're cooking, which keeps them from softening, you season them after they've cooked and then give them time to absorb the salt and garlic. Ideally, this recipe should be made a day or so ahead of time to let the flavors develop even further.
Double this recipe if you want leftovers for rice bowls.
Rice has pride of place at the Korean table, but Koreans have also long embraced the healthful properties of other whole grains like millet, barley, and oats. This combination is fragrant and delicious.
This gently simmered tofu topped with a stir-together sauce is a common banchan. It would also make a great vegetarian main course served with rice. The sauce—speckled with chopped garlic, scallion, sesame seeds, and Korean hot red-pepper flakes—couldn't be simpler or more satisfying. You will want to eat it on everything.
Fresh fennel and fennel seeds infuse the couscous with a subtle anise flavor.
Here's an example of international cooking at its fastest and best: a speedy Asian take-out favorite given an update with the Italian sparkle of basil, garlic and lemon.