Chermoula is a textured North African marinade made of herbs, oil, and lemon juice. Here, it makes a fresh and fragrant topping for roasted carrots.
Appetizers & Snacks
Three Southern favorites come together in this tasty quick bread.
These make an easy party hors d’oeuvre. Both the meatballs and the sauce can be prepared the day before.
Butternut squash, cauliflower, and corn provide a play of textures in a silky soup.
For just a hint of heat, strain the jalapeño pieces out of the oil before drizzling it over the popcorn.
Fennel and carrots are seared and then simmered in a spicy tomato-based broth for a vegetable dish that can be served as a side or spooned over grains for a light meal.
This recipe, by Katherine Adkins, was awarded "Best Starter/Side" in VT's 2014 Reader Recipe Contest. This elegant side dish mimics beef tartare with slow-roasted tomatoes standing in for meat. “As my knowledge of spices has improved, so has my creativity,” Adkins says. “I’ve begun trying to make up recipes as I go, which was the case when I decided to take a new spin on beef tartare. Roasting the tomatoes gave them a full flavor and the meaty aesthetic I desired while remaining true to the main ingredient.”
Cottage cheese stands in for the thick, fresh cheese used in Austria to make a piquant horseradish spread that’s usually served with chilled white wine. We’ve paired it with endive leaves, walnuts, and cranberries for a festive look and taste.
Easy to make and eat, hand rolls, or temaki, make a party-friendly sushi option. These are seasoned with gomashio (a Japanese condiment made with toasted sesame seeds and salt) and sushi seasoning (a mix of vinegar, sugar, and salt). Serve with soy sauce, wasabi, and pickled ginger.