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Pesto by Rikki AsherRego Park, New York, US
I love pine nuts! The only problem is they can be expensive. One reason they are so costly is due to shortages and harsh weather changes, which effect pine trees. In a pinch: Use shelled, unsalted pistachio nuts, or chopped walnuts as alternatives. Pesto is traditionally served as a sauce with pasta. It is also delicious on potatoes, rice, couscous, or spread on a piece of crunchy bread.
Our go-to recipe for roasted asparagus with watercolor illustration by me and hand lettering by my mom Shelley. This is a fun and fresh weeknight side dish that's totally customizable: you can change up the toppings any way you like!
This version of No-Fry Eggplant is light and delicious. Unlike Eggplant Parmesan, it requires no breading, eggs or frying! It’s best to cook the eggplant as soon as you buy it. This dish can be made a day ahead, and reheated the next day. Serve with broiled Brussels sprouts and pasta, or Koos Koos.
This quick version of the Vegetable Biryani although easy is bold and flavourful. It's lightly spiced with turmeric, cumin, coriander, garam masala and other warm spices.The vegetables in this Indian rice dish can be changed around - perhaps add bell peppers, potatoes or cauliflower. You can add a teaspoon of cayenne pepper for a kick if desired.
FOOD GEOMETRY - UPPERCASE MAGAZINE
It's tomato season in the northern hemisphere, and what a variety! When I lived in France, most of the years spent were in the region of Provence. One of my very favorite recipes was tomates à la provençale, a simple peasant tomato dish that requires fresh beefy tomatoes, a day's old baguette, green herbs that you can pick in the countryside, and pure olive oil. Put it in the oven and voilà! Coincidentally, one of my favorite authors, American food writer MFK Fisher, felt the same way about the same Provence where she lived too. Bon appétit!
I was studying Japan (Olympics in 2020!) and wabi sabi, and reading Beth Kempton's book "Wabi Sabi: Japanese Wisdom for a Perfectly Imperfect life - and just wanted to do a recipe for nimono. And here you are!
A modern geometric representation of traditional dish ingredients from my home country Syria. It is called "Okra with Cilantro" and it is served with rice. The ingredients written in Arabic are: okra, meet, tomato sauce, oil, tomatoes, cilantro, garlic, salt & peper and lemon.
The Pacific Northwest (USA) is a very sociable place; gatherings with friends and family outdoors are common. Lawn games, hikes and other outdoor activities feature. Here's a dessert treat I often make for such events - a cool refreshing, though messy, treat to be enjoyed outside. One of our very young family friends calls "cantaloupes" - the melons - "antelopes" - which brings all kinds of wordplay to my mind. So I've playfully adjusted the melon spelling accordingly because "Antelopes and Ice Cream" is too.... well, never mind.