Roasted green peas are a common snack food throughout most Southeast Asian countries, and they’re surprisingly easy to make. They’re also an excellent source of protein—great for vegetarians, vegans and anyone who’s on a gluten-free diet as well. They’re so nutty tasting, you just might forget you’re eating veggies! Spicy, crunchy, and fun to munch
Serves 8-12 Author Notes Slightly spicy, fluffy and delicate. Comfort food at it’s best. An easy side dish any time of the week —Marisa R Ingredients CornBread 1 cup whole wheat bread 1 cup whole grain corn flour 1 tablespoon baking powder Pinch salt & pepper 1 tablespoon apple cider vinegar 1 tablespoon extra virgin
Prep time 15 minutes Cook time 10 minutes Serves 2 to 3 Author Notes These simple green beans get a little kick from ground ginger and pepper flakes. —mtlabor Test Kitchen Notes It is a well-documented fact that I do not like to make sides. Actually, no one has documented that at all beyond me
In a medium saucepan, combine the apple cider vinegar with the sugar and 1 cup of water and bring to a boil. Add the pearl onions and a pinch of salt. Transfer to a heatproof jar and let cool completely. Refrigerate overnight. In a medium saucepan, cover the potatoes, lemon zest, dill stems and peppercorns
In a small bowl, whisk the mayonnaise with the curry paste. In a medium bowl, toss the greens with the cucumber, carrot, cilantro, onion, peanuts and lime juice; season with salt. Spread some of the curry mayonnaise on the cut sides of the baguette. Top with the sliced beef and the vegetables. Close the baguette
Serves 2-4 Author Notes A year ago I created a really tasty Thai Steak Salad recipe, and decided to repurpose the dressing and fresh herb combo to make a fresh, light green bean salad. This salad is bright and flavorful, sweet and spicy, and really deliciously complex. Perfect for a main course or side! -…
Photo by Annada Rathi Prep time 5 minutes Cook time 25 minutes Makes 1/4 cup Author Notes Thecha means a hot, sometimes super hot, green chile peppers chutney. Thecha comes from the Marathi (my mother tongue) word for “to pound.” And that’s how thecha is made, by pounding cooked or uncooked green peppers – with…
Why It Works Streamlining multi-day, multi-pot traditional pozole recipes into a single Dutch oven makes this recipe doable on a weeknight.Searing the green salsa adds depth to its flavor.Pumpkin seeds add nutty flavor and a creamy texture. I’ve been close friends with pozole rojo—the Mexican meat and hominy soup flavored with dried red chiles—for years, but…
Note: any extra pesto can be refrigerated for up to one week or frozen for up to one month. 3 medium beets, with greens 1 bunch radishes, with greens About 3/4 cup plus 2 tablespoons extra-virgin olive oil, divided Kosher salt and freshly ground black pepper 1/2 cup toasted walnuts 6 medium cloves garlic, peeled…
