Ful mudammas, stewed fava beans, is a staple dish all over the Levant. Some versions are mild mannered and comforting. This one, loaded with olive oil, lemon, garlic, cumin, and a kick of chili powder, is anything but. Serve it as a bean stew or mash up the beans and use it as a high octane dip.
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Hummus is fine, but the real power legume of the Middle East is the fava bean. Ful mudammas is the Egyptian breakfast dish of favas stewed with tahini and seasoned with garlic, cumin, and lemon. This creamy, comforting version is much like what you'll find around the streets of Cairo.
Breaded, melty cheese is something that crosses cultures—from deep-fried mozzarella sticks at state fairs to queso frito in Latin America. Inspired by those foods, we've taken squares of cheese are breaded and "fried" them in the waffle iron for just a minute, until their outsides gturnet golden brown and crunchy and their insides become perfectly melted and gooey.
Waffling gives tofu a crispy outside and soft inside without the need for deep-frying. And it only takes a few minutes. Paired with a little leftover sticky rice and some condiments, it's a quick and easy meal—and a visual standout.
This simple, warming soup is made with sweet roasted sweet potatoes and a splash or orange juice, and topped with a sauce made from crushed pistachios, olive oil, mint, scallions, and orange zest.
On the one hand, this is a cream of broccoli soup—because it's creamy and has broccoli. Yet it has no cream, and the broccoli flavor is deeper, thanks to roasting instead of blanching. A splash of buttermilk adds brightness, while a garnish of spiced roasted pepitas plays off the roasted broccoli flavor.
An easy lentil soup is packed with flavor thanks to a dual-use mixture of parsley, garlic, and lemon zest that gets added both before and after cooking.
Cooking leeks on the grill can take a very long time, but by par-boiling them first, we were able to cut the grilling time to less than 10 minutes. Once softened and lightly charred, they make a beautiful pairing with Spanish romesco sauce, made from almonds and roasted tomatoes and peppers.
Traditionally pan-fried, this grilled version of an Argentinian dish features provolone cheese that's soft but not completely melting, and is finished with a sprinkling of oregano and crushed red pepper.
Pan-fried dumplings stuffed with cabbage, carrots, five-spiced tofu, and seitan.
Rich, smoky, and creamy, our recipe for baba ganoush uses the salad spinner to concentrate flavor and a slow emulsion method for the ultimate in dippable texture.
Traditional red lentil soup is prepared in the slow cooker before it's garnished with cilantro, red onion, and lemon juice.
The ultimate fully-loaded vegan nachos with chili, black beans, roasted tomato salsa, refried beans, tomatoes, olives, onions, jalapeños, radishes, guacamole, and a gooey nacho sauce.
100% vegan cream of mushroom soup that's every bit as rich and satisfying as a cream-based version, with brighter flavor and a more mushroomy intensity.
This brunch is a wonderful way to start off a lazy Sunday. Lentils, simmered with aromatics, won't just fill your kitchen with wonderful enticing smells—they make a perfect dipping sauce for a side of delicate and savory sweet potato fritters.
A creamy carrot soup flavored with cumin, ginger, and spicy North African harissa paste, with a toasted almond and parsley garnish.
Easy roasted cipollini onions become meltingly tender and sweet in the oven.
Caramelized roasted cauliflower with a pine nut, raisin, and caper vinaigrette.
Chickpeas come together with sweet roasted zucchini to create a light, silky dip that's far more exciting than your average store-bought hummus—and a cinch to make.
Although quick and simple, these stuffed creminis leave a memorable impression.