Although this dressing is perfectly suited to this meal, it can be used on any green salad.Continue reading
Like pasta in Italy and rice in Asia, couscous is a staple in Morocco.
½ teaspoon kosher salt
1 tablespoon finely chopped fresh cilantro leaves
2 tablespoons finely chopped fresh basil leaves
2 tablespoons toasted sesame seeds
2½ cups boiling water
2 cups couscous
1 tablespoon unsalted butter, at room temperature (optional)
1. Place the salt, cilantro, 1 tablespoon of the basil, and sesame seeds in a small mixing bowl, toss to combine and set aside.
2. Place the water and the couscous in a large mixing bowl and, cover and let sit for 5 minutes. Add the herb mixture and, if desired, the butter, and gently mix.
3. Transfer to a heated serving bowl and serve immediately. Garnish with the remaining 1 tablespoon basil.
From The $50 Dinner Party: 26 Dinner Parties That Won’t Break Your Bank, Your Back, or Your Schedule (Simon & Schuster, 1998)
Serve with chips or on burgers and omelettes.Continue reading
You can vary this spread by adding chopped or pureed cilantro, basil, roasted bell peppers, or chili peppers, olives (any kind will do), scallions, chives, or lemon, lime, or orange zest.Continue reading
At first, the combination of Asian ingredients and mayonnaise struck me as very bizarre, but I tried it anyway and discovered a great treat. It’s especially good with pea pods, asparagus, and bell peppers, or mixed into cooked and cooled spaghetti.Continue reading
I’m not going to give complete recipes here, but rather ideas for what to put on toasted or grilled bread. Traditionally, bruschetta is bread that has been grilled over a fire, rubbed with garlic cloves, drizzled with extra virgin olive oil, and sprinkled with kosher salt. If you don’t have a fire, feel free to do the same in the toaster or oven or grill. When laziness overcomes me, I omit the garlic or use garlic oil instead of olive. It is great served alone or with any of the following toppings.Continue reading
Although I am specific in my instructions below as to how far to cook the sugar, I always go just beyond that, to almost burning it. Well, the truth is, as you can imagine, that it started out as a mistake but now I do it on purpose: I love the resulting caramel-y, almost chocolately taste.Continue reading
I initially made toffee and brittle as a vehicle for using broken bits of pecans that I felt were too small to bag and sell. Although these two recipes are great using the nuts I have specified, they are really special – in fact sublime – when made with nuts that have already been flavored. Any of these Party Nuts! Recipes are great in brittle and toffee; the spicy ones are my favorites.Continue reading
A candy thermometer is a must! There is no recipe in tis book that caused as much frustration and as much revision as this one: I don’t even want to describe how sizeable and how icky my failures were. In fact, until I found this recipe, a slight variation of Helen Witty’s (from The Good Stuff Cookbook), I had despaired of including a recipe for toffee. And yet… really good toffee is so good that I persisted.Continue reading
Inspired by a recipe in the cookbook Savor the Moment by the Junior League of Boca Raton, Florida, this combination is hard to resist: spicy, sweet, and crunchy. You can also make it with any of the nuts alone, rather than the combination.Continue reading