Serve this sauteed zucchini, turmeric, and yogurt dip as an appetizer with toasted pita or flatbread or as a sauce with kebabs.
Yogurt in pasta sauce may be unexpected but it imparts a nice creaminess — and a bit of a tang — missing in more heavy, traditional dairy-based sauces. In Morocco, fresh peas were abundant. As I like to load up with a lot of green vegetables whenever possible, adding zucchini and spinach to this dish felt exactly right. Serving with extra Parmesan cheese is a must.
This is a simple recipe: a few tablespoons of pre-made yogurt gives the necessary base while the milk makes up the bulk of the yogurt. I have listed whole milk as the starting point but you may use nonfat, low-fat, (unsweetened) soy milk, etc., and the formula remains the same.
Loving the flavor and look of Hasselback potatoes, I knew it wouldn't be long before I found myself grilling them again. This time around I went with a sweet potato rather than a russet since they're one of my favorite winter foods.
I kept the process exactly the same: slicing, washing, then jump starting the potato cooking process in the microwave. Then the partial cooked spuds were finished on the grill, where they fanned out and got crisp around the edges, while being soft and smooth on the inside.
Of all the Thanksgiving staples, I've never been able to get behind candied sweet potatoes. These orange tubers are one my favorite fall vegetables for their warming sweet flavor, and I can't understand why you'd want mask that sweetness with more sugar, and then top it off with marshmallows? In contrast, if I were doing a sweet potato dish, it'd be something more in line with this sweet potato and corn salad.
I was psyched about this recipe from the get-go. I have a growing affection for vegetarian Indian cuisine, and thought the pairing of sweet potato and eggplant couldn't possibly go wrong. This recipe also included a heartwarming little story of a guest bringing this meal over with a few roses for the author, Aum Shanti. I was so locked in that I didn't bother to read the specifics—and when the finished dish emerged, it was a perfectly dry mix of sautéed vegetables. It wasn't repulsive, but nothing was really there to bring it all together.
For our roasted smashed potatoes recipe, we chose Red Bliss potatoes for their moist texture and thin skin. Parcooking the potatoes on a baking sheet covered in foil on the oven’s bottom rack, with a splash of water in the pan, gave us creamy flesh that tasted sweet, deep, and earthy. Letting the hot potatoes rest after they parcooked meant they wouldn’t crumble apart when smashed, and drizzling the potatoes with olive oil before and after smashing them ensured that the oil reached every nook and cranny.