2017-05-19T00:20:12+00:00 (2 votes, average: 5.00 out of 5)
You’ll want a tender “fryer” or “young” rabbit for this recipe; fryers typically weigh less than 3 pounds. Ask the butcher to cut the rabbit into six serving pieces, which makes this a simple dish you can prepare on a weeknight.
2017-05-19T00:20:12+00:00 (4 votes, average: 5.00 out of 5)
I waffled about whether to name this 'hummus' or 'chickpea dip', but ultimately thought it veered far enough from tradition to go with the latter. It is, in any case, delicious. If you've ever had any doubt as to the strength of pounded garlic, this little dish will set you straight.
Here’s a streamlined version of Amma’s Rice, a beautiful, golden-hued biryani recipe from Pat Tanumihardja’s heartfelt The Asian Grandmothers Cookbook (Sasquatch Books). Any type of chutney is a good condiment with this rice dish; I enjoy it with tamarind.
2014-04-30T13:44:13+00:00 (12 votes, average: 4.67 out of 5)
You may know--and love--radishes in their raw state. But they're lovely in this delicious side too. Butter adds a bit of richness to this otherwise simple dish. Browning the butter takes it a step further to add a nutty note, enlivened on the other end by the mint.
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HI, I'M LIA ...
... author ofNourished: A Memoir of Food, Faith and Enduring Love (with Recipes), and creator of the NOURISH Evolution, which is what I call the journey we take when making a shift from processed food to real food. With NOURISH Evolution, I've distilled 15 years of my own experience--both as a busy mom healing myself through real food after a harrowing health crisis and as a professional food writer and recipe developer--to give you all the inspiration, tools and recipes you need to make real food ... in real life.