I just moved to Amarillo, TX recently and I'm trying to find some good restaurants. I've been sorely disappointed by the Mexican food options, and I have yet to find an Indian restaurant. Found lots of good steakhouses, so I don't need help there. Also there are a lot of Thai restaurants but I'm not sure which are duds. Help?
I've always been terrible at planning, which works out, since my wife plans enough for the both of us. Sometimes this can be relaxing. But other times, it can be a bit more of a challenge. Case in point: inviting our neighbors over for dinner. Normally, a semi-impromptu dinner party is no problem for me, but entertaining guests while maintaining a strict vegan diet is a little different, particularly when it's on the kind of freezing cold night that requires the heartiest of meals. Could I come up with something that would keep a dinner party of mixed omni- and vegan company satisfied?
Hearty vegan Mexican-style sandwiches made with fried eggplant, refried beans, roasted chilies, and pickled red onions, served in a toasted roll doused in enchilada sauce.
I'm not all that fond of baked potatoes on their own, but baked potatoes with cheesy sauce and tiny broccoli florets is another story entirely. I love smooshing the sauce into the fluffy potato below, turning what was once dry and bland into something creamy and exciting. During my vegan month, it's not quite so easy a goal to accomplish. At least it wasn't, until I developed my Vegan Nacho Cheese recipe. Now, it's a piece of cake.
There's a reason my wife married me, and surprisingly, it's got nothing to do with my debonair charm, my rugged good looks, or my dashing sense of adventure. No. She married me on the promise of cheese sauce. My month of hard-core veganism makes living up to this promise difficult, so I decided to tackle the problem head-on. The goal? To develop a recipe for a nacho sauce that is every bit as creamy, gooey, and smother-worthy as the real deal.
These fun, adult-only cupcakes have all the flavors of a pina colada: coconut, pineapple, and rum.
Another year of The Vegan Experience has come to a close, but that doesn't mean the wonderful recipes have to disappear for the rest of the year. Here are all 60 of my vegan recipes from both 2012 and 2013, ranging from soups to snacks to appetizers to sandwiches to full-on main courses.
Why does vegetarian chili get such a bum rap? Beans can taste good in chili. Tomatoes can taste good in chili. Heck, even pork and tomatillos can taste good in chili. So why shouldn't we be able to make a completely meatless version that tastes great as well? My goal this week is to create a 100% vegan chili recipe that has all of the deep chili flavor, textural contrast, and rib-sticking richness that the best chili should have.
When I was a kid, we had a strict "30 minutes of screen time per day" rule, which meant that every day was filled with an epic internal struggle. You can bet your butt that now that I'm my own boss, I make as few forced choices as possible. For instance, why choose only one type of chili when you can have several? Last year, I took pains to develop a recipe for the Best Vegetarian Bean Chili, which is admittedly fantastic, but you know what else is fantastic? Sweet potato chili. And that's what we're making today.
Bolognese is one of my favorite sauces to make, and I'm pretty damn good at it. My goal with this vegan version is to create a 100% meat-free sauce that benefits from a long, slow braise, and produces an end result that is every bit as rich, hearty, a deeply flavorful as my own traditional bolognese recipe.
Rich and spicy enchiladas stuffed with spinach and hominy with a bright chile verde and smoky cashew-chipotle cream.
A quick one-skillet meal of couscous with tomatoes, spinach, and feta cheese.
Chicken skewers are all too often dry and and flavorless, but a sweet and pungent marinade ensures this chicken satay is anything but.
If you love Drake's Funny Bones, you'll go peanuts over this super rich layer cake.
Crunchy, salty, sweet, and single-serving, candied cherry tomatoes taste as good as they look. Not surprisingly, the idea for these Cookfight cuties comes from Serious Eats.
A messy, yet satisfying Mexican sandwich of chorizo sausage, chipotle mayonnaise, avocados, tomatoes, lettuce, and Oaxacan cheese all topped with a fried egg.
Pan frying bananas in butter then roasting them with sugar makes them into a rich sauce for chocolate pancakes.
This is an ode to soup lovers looking for a meal in a bowl, with crispy fried chickpeas, tender chard and rice. Packed with antioxidants and fiber, it's also ideal for your eat-healthier, your-body-is-a-temple New Years' resolutions--no kale chips required.
[Photographs: J. Kenji Lopez-Alt] Note: For best results, use live clams. If live clams are unavailable, skip steps 2 and 4. In step 6, add 1 pound chopped canned or frozen clams to chowder before heating through to serve. About...
A cross between sorbet and ice cream, full of both dairy richness and the tart berry flavor of blood orange.
The Kale Caesar Salad is a natural extension of the marinated kale salad, in which kale leaves are roughly chopped, massaged with dressing and salt, then allowed to sit. The beautiful thing about these salads is that kale is robust enough that it stays crisp and crunchy even after sitting dressed in the fridge for days. You can make it once and eat it over the course of a few days with no loss in quality. Caesar dressing, which naturally pairs with slightly bitter, very crunchy lettuces, seems like a perfect partner in crime. And it is.
Before the Bourbon Milk Punch (made famous in New Orleans), there was English Punch. Don't be afraid of the curdled milk—think of it as a science experiment. A very delicious science experiment.
Rich broth filled with bite-sized pieces of root vegetable and tender lamb, this hearty soup is much more than the name 'broth' implies. The essential elements of a scotch broth are lamb, barley, and root vegetables of various kinds, although many will include cabbage in that list as well. To me, Scotch broth is a root vegetable-based dish, with enough chunks of tender lamb to make it exciting, and a broth that is rich and flavorful.
This creamy, just-sweet-enough smoothie makes it easy to keep those healthy eating resolutions.
Vibrant tzatziki and tangy carrot salad improve overnight, making this the ideal DIY work lunch. Throw it together the night before and you're done. Start counting down until your lunch hour.
Perfectly ripe figs are so jewel-like on their own that they hardly need any embellishment to make a perfect dessert. But run them under the broiler with a touch of vanilla and honey, and you'll take fig perfection to a whole new level in ten minutes or less.