WHITE BEAN DIP WITH OLIVE OIL AND ROSEMARY
Using freshly cooked white beans gives you a creamier and fresher-tasting dish than if you use canned beans. This creamy dip, flavored with olive oil and rosemary, is similar in texture to hummus. It is terrific with toasted baguette slices, pita chips, or fresh veggies to serve before dinner. SERVES 8 INGREDIENTS 1 cup small […]
The Best Browned Butter Cheese Fondue
prep time: 10 minutes (not including time to prepare dipping options) cook time: 7 minutes yield: 12 servings INGREDIENTS 1 cup (2 sticks) unsalted butter 1 cup beef or chicken bone broth, homemade (here) or store-bought 2 ounces cream cheese (¼ cup) 4½ cups shredded extra-sharp cheddar cheese (about 1.2 pounds) ½ teaspoon fine […]
CHILI’S HONEY MUSTARD DRESSING
One of America’s favorite casual chains brings us a popular salad dressing that you can’t buy in stores. Instead, buy these six simple ingredients at a store and make your own version cheaply and quickly. MAKES 1 CUP INGREDIENTS ⅔ cup mayonnaise ¼ cup honey 2 tablespoons Grey Poupon Dijon mustard 1 teaspoon white […]
CARIBBEAN JERK SAUCE
The chain sells each of its 12 signature sauces in the restaurant because many of them work great as a baste or side sauce for a variety of home cooked masterpieces. This sauce is a favorite for that reason (ranking at the top of the list with Spicy Garlic as the chain’s best-seller), so I […]
Yogurt and Tahini Dip with Fresh Herbs
Originally a Sudanese dish, Yogurt and Tahini Dip is now a national dish in Qatar. The slightly nutty and smooth flavor along with the punch of garlic goes great especially with Wafer-Thin Bedouin Pancakes or any type of crusty bread. But it is the good-old standby, Pita Bread that serves best as the scooping spoon […]
Yogurt and Cucumber Dip MAST O KHIYAR
Here is the cucumber variation of the Yogurt and Elephant Garlic Dip. SERVES 4 TO 6 INGREDIENTS 2 cups (500 g) goat or Greek yogurt 1 clove garlic, minced to a fine paste 3 tablespoons dried mint, plus more for garnish 3 Armenian cucumbers, coarsely grated and drained Sea salt INSTRUCTIONS Mix the […]
Yogurt and Elephant Garlic Dip MAST O MUSIR
Yogurt is always served as a refreshing side with curries, kebabs, rice, or baked kibbeh, either plain or with a garnish. Here it is mixed with rehydrated dried elephant garlic (known as musir in Farsi) to produce a rather pungent side to serve with kebabs. In kebab restaurants in Iran, you just order the kebab […]
Eggplant and Yogurt Spread BORANI E BÂDENJÂN
This is a wonderful dip with a subtle flavor of caramelized onion and saffron and a silky texture offset by the lovely crunch of the walnut garnish. SERVES 4 INGREDIENTS 2 large eggplants (1 pound 2 ounces/500 g) ¼ cup (60 ml) extra-virgin olive oil 1 medium onion (5 ounces/150 g), halved lengthwise and […]
Spinach and Yogurt Spread SPINACH BORANI
It is said that the word borani comes from the name of Poorandokht, the daughter of a Sassanian king who was the first woman to rule Persia more than thirteen hundred years ago. She was apparently so keen on yogurt that various dishes using yogurt were created for her, and called poorani after her. Later, […]
Fresh Almonds in Yogurt Sauce YOĞURTLU ÇAĞLA AŞI
The recipe below comes from Filiz Hosukoglu, my great friend and guru for all things culinary in the Turkish city of Gaziantep. One day, after she’d seen my post online on fresh green almonds that can be eaten whole, she commented on how they cook them in yogurt in Turkey and when the nut inside […]