This is an amazing vegetarian version of one of my favorite dishes. It was absolutely packed with flavor. I served it with Turkish bulgur and vegetable pilaf on the side- perfect.
This recipe was adapted from The New York Times, contributed by Melissa Clark. I modified the method and proportions. I roasted one large red onion but would consider using two next time.
We ate the filling served on warm mini naan. As it was completely overstuffed, we had to use utensils to eat it. The filling could also be stuffed in a pita or served on a larger flatbread.
Yield: 4 servings
For the Filling:
1/2 cup (8 T) extra-virgin olive oil, plus more as needed
2 1/2 tsp ground cumin
2 1/2 tsp sweet paprika
1 1/2 tsp fine sea salt, plus more as needed
2 tsp ground coriander
1/2 tsp ground turmeric
1/2 tsp freshly ground black pepper
1/4 tsp ground cayenne pepper
2 large heads cauliflower (about 2 1/2 pounds each), trimmed and cut into bite-size florets
1 or 2 large red onions, cut into 1/4-inch wedges
For the Tahini Sauce:
2 T fresh lemon juice, plus more to taste (I used Meyer lemon juice)
1/2 tsp Aleppo pepper or 2 tsp harissa paste or other hot sauce, plus more to taste
2 fat garlic cloves, finely grated, passed through a press or minced
1/2 tsp Diamond Crystal kosher salt or fine sea salt
2/3 cup tahini
2/3 cup ice water, plus more as needed
warm naan, pita, or other flatbread
1/4 cup coarsely chopped parsley, or more to taste
chopped tomato, cucumber and olives (I omitted the olives)
bulgur and vegetable pilaf, optional
Arrange racks in the upper and lower thirds of your oven. Heat oven to 425 degrees. (I set my oven to convection roast.)
Line two rimmed sheet pans with parchment paper.
Prepare the cauliflower: In a large bowl, whisk together olive oil, cumin, paprika, salt, coriander, turmeric, black pepper and cayenne. Add cauliflower and onion, and toss until well coated.
Divide the mixture and spread in a single layer on the prepared sheet pans.
Roast vegetables until they are golden brown, slightly crisp and tender, 30 to 40 minutes, stirring once or twice, and rotating the pans halfway through the roasting time. If the vegetables look dry as they roast, drizzle with a little more olive oil. (I roasted the vegetables for 35 minutes on convection.)
As the vegetables cook, prepare the tahini sauce: Whisk together lemon juice, Aleppo pepper or harissa, garlic and salt in a small bowl, and let sit for a minute or two to mellow the garlic.
Whisk in tahini.
Whisk in ice water, 1 tablespoon at a time, until the sauce is smooth and thin enough to drizzle. You may not need all of the water or you may need to add a little more: Tahini brands vary a lot.
Taste and adjust seasoning, adding more Aleppo pepper or harissa, lemon juice and salt if you like. The sauce should taste zippy and creamy.
Warm the flatbread by placing them directly on the bottom oven rack during the last 5 minutes as the vegetables roast. (Or you can warm the bread on another baking pan.)
Scatter parsley on top of the roasted vegetables and serve with warm naan or pita, tahini sauce, chopped tomato, cucumber and olives, as desired.
This is an upgraded version of the classic comfort food sandwich. The incorporation of Korean red chili paste, gochujang, added the perfect amount of heat.
The recipe was adapted from Bon Appétit, contributed by Hana Asbrink. I used ground turkey and modified the proportions. It was a great one-pot meal. Messy and tasty. 🙂
Yield: 6 servings
1 T canola oil
1 lb. ground turkey or ground beef (ideally 20% fat)
1 1/2 tsp Diamond Crystal or 3/4 tsp Morton kosher salt, divided, plus more
freshly ground black pepper
1 medium green bell pepper, ribs and seeds removed, chopped
1 medium yellow onion, chopped
10 garlic cloves, finely grated or pushed through a garlic press
3 T gochujang (I used Trader Joe’s)
2 T ketchup
1 T soy sauce
1 T Worcestershire sauce
1 T dark brown sugar
1 tsp yellow mustard
1 15-oz. can tomato sauce
1 T balsamic vinegar
6 potato rolls
Kosher dill spears and potato chips, for serving, recommended but optional
Heat oil in a large skillet over medium-high. (I used a 12-inch stainless steel sauté pan.)
Add ground meat, spreading out in a single layer; sprinkle with 1 tsp Diamond Crystal or 1/2 tsp Morton kosher salt and season with freshly ground pepper. Cook, undisturbed, until a light brown crust forms underneath, about 3 minutes.
Continue to cook, breaking up with a wooden spoon, until almost completely brown all the way through, about 3 minutes more.
Push meat to one side of pan. Reduce heat to medium and add chopped bell pepper, onion, chopped, grated garlic cloves, and 1/2 tsp Diamond Crystal or 1/4 tsp Morton kosher salt; season with pepper.
Cook, stirring often, until vegetables are softened, about 5 minutes.
Stir in gochujang, ketchup, soy sauce, Worcestershire sauce, dark brown sugar, and yellow mustard.
Add one 15-oz. can tomato sauce and 1/4 cup water and stir again to combine.
Bring to a simmer and reduce heat to medium-low. Cook, stirring and scraping up any brown bits, until thick and saucy, 10–12 minutes.
Remove mixture from heat and stir in balsamic vinegar; season with salt and pepper, to taste.
Spoon saucy meat mixture onto potato rolls. Serve with kosher dill spears and potato chips, as desired.
The only drawback of these flavor-packed chicken burgers is that they have to be pan-cooked in order to keep their shape because they are very moist. Worth the mess!
The original recipe notes that the ginger, garlic, cilantro and scallions incorporated into the burger makes them similar to a dumpling filling. They were fresh and light.
I loved the soy-lime mayonnaise sauce and loads of toppings. I served them with a generous amount of sauce, and jalapeño and avocado slices on potato rolls. There were so many toppings that we forgot to add lettuce! I may even try them topped with arugula next time.
This recipe was adapted from The New York Times, contributed by Yasmin Fahr. I used freshly ground chicken thigh meat and froze the formed burgers for 20 minutes prior to cooking. We ate them with pickles and chips.
Yield: Serves 4
freezer for 20 min before cooking
1/3 cup mayonnaise
1 tsp soy sauce or fish sauce
1 lime, cut into wedges
1 packed cup cilantro leaves and tender stems, roughly chopped, plus more for serving
1/4 cup mashed, ripe Hass avocado (from about 1/2 avocado; slice the other half for serving)
2 scallions, light green and white parts only, thinly sliced
3 large garlic cloves, grated, minced, or pushed through a garlic press
1 (2-inch) piece ginger, grated or minced (about 2 tsp)
1/4 to 1/2 teaspoon red-pepper flakes, to taste
1 pound ground chicken, preferably dark meat (I used freshly ground chicken thighs)
2 T neutral oil, such as canola oil, or ghee
4 potato, brioche, or other burger buns, lightly toasted, as desired
butter lettuce or other tender lettuce, for serving, or arugula
1 jalapeño, thinly sliced, for serving, optional
To Make the Sauce:
In a small serving bowl, combine the mayonnaise and soy sauce.
Season with the juice of 1 lime wedge and salt as needed.
To Make the Burgers:
In a medium mixing bowl, use a fork to mash and thoroughly combine the chopped cilantro, mashed avocado (see Tip), scallions, garlic, ginger, red-pepper flakes, 1 teaspoon salt and 1 tablespoon of the soy-lime mayonnaise sauce.
Add the chicken and gently combine. Form into 4 large balls.
Cover with plastic wrap and refrigerate or freeze for 20 minutes to help maintain the shape while cooking.
Heat a large (12-inch) cast-iron or heavy skillet over medium heat until very hot, 1 1/2 to 2 minutes.
Add the neutral oil or ghee, then add the chicken meatballs, spacing them out in the pan. (We cooked 2 at a time.)
Use a metal spatula to press them until they form 1/2-inch-thick patties.
Cook without moving for 3 1/2 to 4 minutes, until a deep golden crust has formed and they easily release from the pan.
Flip the patties using the spatula and cook until done with a nice crust on the other side, about 3 minutes more. If the patties need more time, cover the pan and cook for 1 to 2 more minutes, adjusting the heat as needed to avoid scorching.
Squeeze a lime wedge over the patties and serve sandwiched between the buns topped with lettuce, a healthy slathering of sauce, avocado slices, jalapeño slices if using, and cilantro sprigs, if desired.
Serve with the remaining lime wedges and mayonnaise on the side.
Tip: Resist the urge to add more than 1/4 cup mashed avocado to the ground chicken, as the burgers will get too soft and fall apart during cooking.
WOW. My daughter declared that these are the best cookies I have ever made!
They are composed of crispy and crunchy, thin toffee cookies sandwiched with fabulous brown-butter buttercream. The filling is the perfect complement to the toffee flavored cookies.
This recipe was adapted from The New York Times, contributed by Sohla El-Waylly. I modified the method and increased the amount of filling. I also used toffee with chocolate- now I’ll have to try them without as well. Amazing!
The original recipe notes that these cookies are ideal for shipping and sharing because they have a long shelf life. They didn’t last very long in my house! 😉
Yield: 34 to 36 sandwich cookies
For the Cookies:
227 g (about 1 1/2 cups) English toffee bits, preferably without chocolate (such as Heath Bits O’Brickle)(I used Trader Joe’s Toffee Chips with both dark and milk chocolate, coarsely chopped)
112 g (1/2 cup plus 1 tablespoon) granulated sugar
1 tsp baking soda
1/2 tsp Diamond Crystal kosher salt or 1/4 tsp Morton kosher salt
3 T (42 g) unsalted butter, at room temperature
1 large egg, white and yolk separated, at room temperature
1 1/2 tsp vanilla extract
1 3/4 cups (224 g) all-purpose flour, plus more for dusting
1/3 cup (40 g) sliced almonds, or more, for garnish
For the Brown-Butter Buttercream Filling:
16 T (227 g) unsalted butter, cut into pieces
1 1/4 tsp vanilla extract
1/4 tsp plus a pinch Diamond Crystal kosher salt or 1/8 tsp Morton kosher salt
320 g (2 2/3 cups) confectioners’ sugar, sifted
To Make the Cookies:
In a food processor, process the toffee bits, sugar, baking soda and salt until the toffee is mostly ground and the mixture is sandy, about 1 minute.
Transfer the toffee mixture to the bowl of a stand mixer (or a large bowl if using a hand mixer).
Add butter, egg white and vanilla. Mix together with the paddle attachment on medium until creamy and fluffy, stopping once to scrape the bowl and paddle, about 2 minutes.
Add flour, and mix on medium-low until the mixture comes together into a soft dough, about 30 seconds.
Divide the dough in half. Pat each half into a disk. Wrap and chill in the fridge for 15 minutes before proceeding. (I wrapped each disk in plastic wrap.)
Dust a piece of parchment paper and dough with flour. Top with a second piece of parchment paper.
Working with one piece of dough at a time, use a rolling pin to roll the dough out 1/8-inch thick between the two sheets of parchment (the thickness of two stacked pennies), turning the dough frequently to ensure it moves freely, dusting with more flour as needed. Each sheet of dough will be about the size of a standard sheet of paper.
Place the dough on a flat surface (I used a cutting board) and place in the freezer for 15 minutes.
Using a 2-inch round cookie cutter dusted in flour, cut out cookies from one sheet of dough. Using an offset spatula, transfer rounds to a parchment paper lined rimmed sheet pan, placing another sheet of parchment paper between layers. (I stacked the rounds between sheets of plastic wrap but it was slightly difficult to remove them once frozen- parchment paper seems like a better plan.)
Repeat with the remaining sheet of dough.
Gather and knead together any scraps, refreeze and re-roll, repeating until all the dough has been rolled out for a total of about 68 to 72 cookies.
Wrap the rounds of dough on the sheet pan with plastic wrap; freeze on sheet trays for at least 30 minutes before baking. (Alternatively, once the cookies have firmly frozen, stack them between parchment in a freezer-safe container or zipper-lock bag for up to 3 months.)
Set racks in the upper and lower thirds of the oven and heat oven to 350 degrees. (I used the convection setting.)
Whisk together the egg yolk with 1 tablespoon of water and evenly brush on the tops of half (34 to 36) of the chilled cookies.
Sprinkle the yolk-brushed cookies with almonds, pressing gently to adhere.
Bake the cookies until deeply browned like a pretzel, switching the sheet trays from top to bottom and rotating from front to back halfway through, 10 to 14 minutes. (I simultaneously baked 3 pans of 12 cookies each for 10 to 11 minutes on convection.)
Bake the remaining cookies (without almonds) at the same temperature for the same duration.
Let cookies cool completely on the sheet pans.
To Make the Filling:
Set a piping bag in a tall and narrow container, like a deli quart container, and fold over the top edge to secure.
Flip over the cookies without almonds. (You need to pipe the icing onto the cookies immediately after mixing, so make sure you are set up.)
In a small saucepan over medium heat, melt butter until foamy, about 3 minutes.
Continue cooking butter, stirring and scraping frequently with a stiff silicone spatula, until the sputtering has subsided and the butter solids look deeply browned, 3 to 5 minutes. Scrape the butter and any brown bits into the bowl of a stand mixer (or into a large bowl if mixing by hand).
Stir in the vanilla and salt.
Sift over the powdered sugar.
With the paddle attachment, mix on low until creamy and combined, about 1 minute, stopping once during mixing to scrape the bowl and the paddle. (You can also mix with a stiff silicone spatula until creamy and combined.)
Transfer the icing to the piping bag and cut a 1-inch wide opening at the tip. (I used a round piping tip instead.) The icing will be warm and fluid.
Pipe a scant tablespoon of filling onto a flipped cookie and immediately top with an almond-topped cookie.
Gently press to adhere so that the filling reaches the edges of the cookie.
Repeat with remaining cookies and icing. Store cookies in an airtight container at room temperature for up to 1 month.
These simple shortbread-style cookies were minimally sweet with a perfectly crumbly texture. We enjoyed them plain and sandwiched with jam.
This recipe is from Apollonia Poilâne via The New York Times, contributed by Dorie Greenspan. They are included in the book “Poilâne, The Secrets of the World-Famous Bread Bakery,” by Apollonia Poilâne, who heads the legendary Parisian boulangerie. According to the article, the desserts made in the shop are bread-bakers pastries, described as as “less sweet, less fussy and less fussed over.” I chilled the dough in logs rather than rolling and cutting as a shortcut.
Yield: about 60 cookies
125 grams (1/2 cup plus 2 T) granulated sugar
1 large egg plus 1 large egg yolk, at room temperature
250 grams unsalted butter (2 1/4 sticks, 1 cup plus 2 tablespoons) cut into cubes, softened until creamy
240 grams (2 cups) corn flour
240 grams (1 3/4 cups plus 2 tablespoons) all-purpose flour
jam, for sandwiching the cookies, optional (I used Bonne Maman Four Fruits Preserves)
In a large bowl, working with a mixer on medium speed, beat the sugar, egg and egg yolk until pale and creamy, about 2 minutes.
Add the butter, and beat until well blended, about 2 minutes.
Add the corn flour and all-purpose flour to a medium bowl, and whisk until combined.
Reduce the mixer speed to low, add the flour mixture and mix until just incorporated.
Turn the dough out onto a sheet of plastic wrap. Divide the dough in half, and using parchment paper, shape into 2 logs, about 1 1/4-inches in diameter.
Wrap the logs tightly in plastic, and refrigerate for 30 minutes. I place the logs in wrapping paper cardboard to maintain the shape. (I refrigerated the dough overnight- and even longer for a second batch.)(The dough can be frozen for up to 3 months.)
To bake, line two baking sheets with parchment paper. Position the racks in the upper and lower thirds of the oven and preheat to 350 degrees, preferably on convection.
Working with 1 log of dough at a time, slice the dough into 1/4-inch thick rounds, rotating the log between slices to make more even slices.
Place the rounds 1/2-inch apart on the baking sheets. (I placed 12 cookies per sheet.)
Bake the cookies until the centers are set and the edges are very lightly browned, 12 minutes on convection. Rotate the pans from top to bottom and front to back halfway through the baking time.
Immediately transfer the cookies to a wire rack, and let cool completely.
Serve plain or sandwiched with jam. Store the cookies in an airtight container for up to 1 week.
I shared these cookies with a friend and she shared this beautiful photo of them with me. ❤
According to the original recipe, in Romagna, in Northern Italy, piadine are often served with cured meats, greens and fresh cheeses that soften in the warmth of the freshly cooked bread. They are folded in half and eaten like a sandwich. This version is based on the classic presentation. Yum.
The recipe was adapted from MilkStreetTV.com, contributed by Erica Bruce. I bought lard for the first time in my life to make this flatbread! Christopher Kimball convinced me that lard was the secret to both the optimal texture and flavor in this wonderful bread. In the article, they found that when using lard “the piadine were tender with just the right chew and (had) a deeper, richer background flavor. (They) also tested vegetable shortening, which gave the same supple dough but lacked a bit of flavor. Lard was the clear winner.” The flatbread was perfect.
This special sandwich was a fabulous and fast summer dinner. We hope to try piadine with all sorts of other toppings in the near future. It was dangerously easy to make. 🙂
Yield: 4 flatbread sandwiches (4 servings)
For the Piadina:
1/2 cup water, divided
1/4 cup (4 T) plain whole-milk yogurt (I used Greek yogurt)
311 grams (2 cups) bread flour
1 tsp fine sea salt or table salt
1 1/2 tsp baking powder
63 grams (5 T or 1/3 cup) lard, at room temperature
In a liquid measuring cup, whisk together 1/4 cup of the water and the yogurt.
In a food processor, combine the flour, salt and baking powder. Process 5 seconds.
Add the lard and process until combined, about 10 seconds.
With the processor running, add the yogurt mixture.
With the processor still running, add the remaining water 1 tablespoon at a time until the dough forms a smooth ball, about 1 minute. If the dough doesn’t ball up in the processor, gather it together and briefly knead it by hand.
Divide the dough into 4 pieces. (I used a kitchen scale.)
Roll each into a ball, then cover with plastic wrap. Let rest for 15 minutes. Meanwhile, prepare the topping.
Using a rolling pin, form each dough ball into a 10-inch round. (The round will be approximately 1/16-inch thick.) Poke the surfaces all over with a fork.
Heat a 12-inch cast-iron skillet over medium until a drop of water sizzles immediately, 4 to 6 minutes.
One at a time, place a dough round in the skillet and cook until the bottom is charred in spots, 1 to 2 minutes. (I cooked mine for a little less than 1 minute.)
Using tongs, flip and cook for about 30 to 40 seconds. Transfer to a plate and cover loosely with foil. Repeat.
For the Topping:
3/4 to 1 cup whole-milk ricotta cheese
finely grated lemon zest from 1/2 a lemon (about 1/2 tsp), or more, to taste
2 T freshly squeezed lemon juice (from 1/2 a lemon)
coarse salt and freshly ground black pepper
8 slices prosciutto, at room temperature
baby arugula (about 1 cup per person) (we also used baby spinach)
extra-virgin olive oil, for drizzling, optional
In a medium bowl, stir together the ricotta and lemon zest. Taste and season with salt and pepper. Add the lemon juice to the ricotta, or reserve to toss with the arugula (or spinach).
Spread the ricotta mixture evenly over half of each piadina, then top with 2 slices of prosciutto.
In a medium bowl, toss the arugula with the lemon juice (if not in the ricotta mixture) and a pinch of salt. Mound on top of the prosciutto.
Drizzle with oil, if desired, and fold. (I omitted the oil.)
Even though I have a tried and true recipe for this family favorite, I couldn’t resist trying another version- especially a Milk Street version. 🙂 It did not disappoint! It was more flavor-packed and spicy than the recipe I’ve used in the past. This shortcut version uses the broiler to cook the chicken and does not require advance preparation or marinating time. Great.
This recipe was adapted from Christopher Kimball’s Milk Street Magazine, contributed by Rose Hattabaugh. I used the suggested amount of hot paprika but would only use half next time. (It was spicier than I had anticipated!) The delicious yogurt-tahini sauce offset the spiciness nicely. Serving the chicken with rice and warm naan also balanced the meal.
For the Spice Mix:
1 T ground cumin
1 T ground coriander
2 tsp hot paprika (or 1 tsp hot paprika with 1 tsp sweet paprika)
1 tsp ground cinnamon
1 1/2 tsp Kosher salt
2 tsp freshly ground black pepper
For the Chicken:
5 T extra-virgin olive oil
1 T tahini
2 T freshly squeezed lemon juice
2 pounds boneless, skinless chicken thighs (I used 5 large)
1 medium-large red onion
For the Yogurt-Tahini Sauce:
1 tsp Spice Mix (reserved from above)
8 oz (1 cup) plain whole-milk yogurt (I used Greek whole milk yogurt)
1 T olive oil
2 T tahini
grated lemon zest from 1 lemon (about 1 tsp)
1 T freshly squeezed lemon juice
2 T chopped fresh mint
coarse salt and freshly ground black pepper
chopped mint, for garnish
warm flatbread such as naan or pita, optional
rice or rice pilaf (I served the chicken over brown Basmati rice)
chopped cucumbers (seeded, if desired)
lemon wedges, optional
To Make the Spice Mix:
In a large bowl, stir together the cumin, coriander, paprika, cinnamon, 1 1/2 teaspoons salt and 2 teaspoons black pepper.
Measure 1 teaspoon of the mix into a medium bowl; set aside. This will be used in the Tahini-Yogurt Sauce.
To Prepare the Chicken:
Trim the chicken thighs and pat dry with paper towels.
Cut each thigh crosswise into thirds (or fourths if large).
Cut the red onion in half. Slice 1/2-inch thick. (I cut the onion into 12 slices.)
Into the remaining spice mix, whisk the olive oil, 1 T tahini, and 2 T lemon juice.
Add the chicken and onion pieces to the spiced olive oil mixture. Mix until coated evenly. Set aside.
Preheat the broiler with a rack about 6 inches from the heating element. (I set my oven to Broil+Max @500 degrees.)
Line a rimmed baking sheet with foil. Lightly coat with cooking oil spray. While the broiler preheats, make the yogurt sauce.
To Make the Yogurt-Tahini Sauce:
To the reserved teaspoon of spice mix, add the yogurt, 1 T olive oil, 2 T tahini, lemon zest, 1 T lemon juice, and 2 T fresh mint.
Season with salt and pepper, to taste. Stir and set aside.
To Cook the Chicken & To Serve:
Transfer the chicken-onion mixture, along with the marinade, to the prepared baking sheet. Distribute in an even layer.
Broil until the chicken is lightly charred on both sides, 18 to 20 minutes, flipping the pieces once about halfway through. (I also rotated the pan halfway through.)
While the chicken is cooking, cook the rice. (I served the chicken over brown Basmati rice.) Cut the cucumbers and tomatoes.
Remove the chicken from the oven.
Place the rice in an even layer in a shallow serving dish. Top with chicken and onions; drizzle with pan drippings. Sprinkle with chopped mint.
Serve with lemon wedges, warm flatbread, chopped cucumbers and tomatoes, and yogurt-tahini sauce.