I love sweet potatoes in general, so I admit these sweet potato galettes were an easy sell. Pair those garnet spuds with a blanket of sour cream, buttery puff pastry, and a few goat cheese crumbles, and I'm even more on board. But it was the final gremolata-like mixture brushed atop the finished galettes that ultimately sold me. Not only does the sauce add a pop of color, but it also brings fresh contrast to the richness of the pastry.
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Portobello mushrooms are often disparaged as an easy, boring stand-in for meat when cooking vegetarian meals. Among the all of the bland mushroom "burgers," it's easy to forget one of the portobello's most useful characteristics—its stuffability. Take, for instance, the stuffed mushrooms from Yotam Ottolenghi and Sami Tamimi's Ottolenghi cookbook.
Yotam Ottolenghi and Sami Tamimi's cafe, Ottolenghi, serves a multitude of grain-based salads. Many are rice, barley, or couscous-based. This version in their recently re-released cookbook, however, stood out for its inclusion of mograbiah, a Middle Eastern semolina pasta much like Israeli couscous or Sardinian fregola.