Silky and rich-tasting (though it contains no cream), this is one of our favorite fall soups. Ingredients 1 large head cauliflower (about 2 pounds), cut into bite-size florets 3 tablespoons extra virgin olive oil, divided, plus more for garnish Fine sea salt 1 medium onion, peeled and chopped 2 cloves garlic, peeled and minced 1 […]
My wife, Meghan, and I often order souvlaki (both chicken and lamb) during our stays in Oz. We present it as an appetizer here, but it can easily become a main course—especially when served with a Greek salad and pita. Ingredients For the chicken and marinade: 1/4 cup extra virgin olive oil 2 cloves garlic, […]
If you find dicing vegetables and chopping herbs relaxing, you’ll enjoy making this healthful salad. It makes a great accompaniment to grilled meats. Find sumac and Aleppo pepper online or at well-stocked spice stores. Ingredients Directions Step 1 Combine all of the ingredients except the olives and romaine in a large bowl and refrigerate for […]
This hummus twist has a sweet, seasonal spin—great with vegetable chips, crudités, crackers, or pita. Ingredients One 15.5-ounce can chickpeas 1 cup pumpkin purée (not pie filling) 1 teaspoon coarse salt (kosher or sea) 1/2 teaspoon chili powder 1/2 teaspoon ground cumin 2 tablespoons extra virgin olive oil, plus more for drizzling 2 tablespoons tahini […]
