Tender grilled eggplant is delicious with herbs and olive oil.
This longtime dessert favorite at Mildreds is easy to re-create at home. Be sure to use agar powder, not flakes, and creamed coconut, not coconut milk, for the best taste and creamiest texture. Because agar powder’s gelling power can vary from brand to brand, we’ve provided a range measurement. Start with the smallest amount, and add more if the filling looks thin.
Since Norman’s Coach and Horses switched from traditional fish and chips to Tofush and Chips, the demand for the pub favorite has doubled. “People come in specifically for it,” says owner Alastair Choat proudly. In addition to chips (French fries), Norman’s Coach and Horses serves Tofush with minted green peas.
Grilled eggplant (aubergine in British English) makes for a spectacular and satisfying entrée. This dish is a perennial menu favorite at The Gate and is great for entertaining because the schnitzels can be assembled ahead, then baked just before serving. Serve with couscous, bulgur, or potatoes and sautéed greens.
The trick to a successful vinaigrette, says Annie Somerville, is to start with the acidic ingredient and mix everything with that before adding the oil. She also favors an oil-to-acid ratio of 2:1, rather than the traditional (and heavier) 3:1 ratio. Meyer lemons make this dressing extra-special, but regular lemons work well too.
This rustic dough has the delectable flavor of corn tortillas. If fresh or dried masa harina is not available, increase the flour to 1 1/4 cups—the dough will still be supple and delicious without the toasted corn flavor. To shape crusts that are perfectly uniform and round, use a small salad plate as a guide to trim your rolled dough. For a more rustic look, leave the rough edges.
Use these fragrant tomatoes fresh out of the oven, or store in a sealed container in the refrigerator up to a week. Don’t forget to include the sweet roasting juices.
This creamy spread will keep up to one week, and its flavor will intensify over time. Serve with crackers or crudités.