Ingredients 1 cup packed cilantro leaves ½ cup packed mint leaves ½ small onion (minced) ¼ cup vegetable oil 2 tablespoons rice vinegar Salt and freshly ground pepper Directions In a blender, combine the cilantro, mint, onion, oil and vinegar and puree until smooth. Season with salt and pepper. Serve With Striped bass with spiced vegetables. Originally appeared: June 2007
Watermelon Salad with Feta and Mint
Few things say summer like watermelon. Jacques Pépin’s staple warm-weather salad combines sweet melon and cool mint with savory olives, onion, and feta cheese. This easy watermelon salad is ideal for eating outside under the warm sun. Watermelon and mint are refreshing and flavorful, while briny olives and feta offer savory counterpoints. Although chef Jacques …
Smoked-Sausage, Cabbage, and Potato Soup
Sausage is one of our favorite soup ingredients, but we’re less fond of the grease slick it can leave floating on the surface. Our solution: Brown the sausage while the soup is simmering, and combine the two just before serving. No cooking time added, and much fat subtracted. Ingredients 2 tablespoons cooking oil 1 onion, …
A Bouillabaisse of All Things Green from the Garden
Like the classic Provençal fish stew, Daniel DeLong’s lovely vegetarian version of bouillabaisse is laced with saffron and fennel. The aioli and salsa aren’t absolutely necessary, but they are worth the extra effort. Ingredients 4 baby artichokes 1/2 lemon 3 tablespoons unsalted butter 1 tablespoon extra-virgin olive oil 1 leek, white and light green parts …
Soothing Tofu-and-Zucchini Soup with Bean Sprouts
In Korea, almost every restaurant has a version of this comforting dish, usually made with beef or pork. For his vegetarian alternative, David Chang prepares a broth with doenjang (Korean miso paste) and a little sugar, then spices it with red-pepper powder and fresh chile. Ingredients 1 tablespoon canola oil 1 large onion, coarsely chopped …
Smoky Ribollita
Ribollita (“twice boiled” in Italian) is a Tuscan classic made from reheated minestrone. Charlie Parker spikes his version with sweet smoked paprika and fire-roasted tomatoes. Ingredients 1/3 cup extra-virgin olive oil 3 large celery ribs, diced 3 medium carrots, diced 2 medium onions, diced 4 garlic cloves, minced 1 teaspoon sweet smoked paprika 1/2 teaspoon …
Cold Cucumber Soup with Mint
Here is a decidedly refreshing soup to be consumed as a midday snack or as an appetizer. Ingredients 1/2 large hothouse cucumber—peeled, seeded and cut into 1/4-inch dice 8 small radishes, thinly sliced 1 garlic clove, minced 3 tablespoons chopped mint 3 tablespoons chopped dill 2 cups cold plain yogurt 1 cup cold low-fat milk …
Asian Coconut-Cabbage Soup with Lemongrass
For a soup that’s not strictly vegetarian but with more Southeast Asian flavor, replace 3 tablespoons of soy sauce with an equal amount of fish sauce. Ingredients About 14 cups water 6 ounces dried rice-stick noodles 1 tablespoon peanut oil or canola oil 1 teaspoon finely grated fresh ginger 2 stalks lemongrass—top third discarded, tough …
Ham Hock Stock
Ingredients 4 smoked ham hocks 1 carrot (chopped) 1 onion (quartered) 2 bay leaves 1 teaspoon peppercorns 4 quarts water Directions Bring all of the ingredients to a boil in a large soup pot. Cover partially and simmer until the ham hock stock is flavorful and the meat is falling off the bones, about 2 hours. Strain the stock and skim off any …
Spinach and Egg-Drop Pasta Soup
“In our house, stracciatella was a catch-all,” Tom Valenti says about this simple, rustic soup. “We started with good homemade stock and added whatever was around: beans, leftover sausage, shredded chicken.” With a few truffle shavings, this soup can be dressed up for a holiday dinner party. Ingredients 1/2 pound tubetti, ditali or other small pasta …