This is one of the most popular sauces in Iran and a favorite of mine. Dried limes and the herb fenugreek give it a unique and delicious bitter-sour taste. Flat-leaf parsley, chives, and in some versions dill and cilantro complete the symphony of flavors. Fresh fenugreek can be found in Iranian and Oriental stores in the summer, and packets of dried fenugreek leaves are available the year round. Only a little is used, because it is very powerful. The dried limes can be found in Oriental and Indian stores in various forms, whole, broken into pieces, and powdered. To make them yourself, see page 44. If you can’t find the powdered one, add an extra whole one. Serve with plain rice steamed in the Persian manner (page 338) or the quick and easy boiled and steamed rice (page 339).
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
Turn humble onions into this thrifty yet luxe pasta dinner.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
There’s a reason they say, “easy as pie,” you know?
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
From oven risotto with crispy mushrooms to green curry vinegar chicken.