Layers of homemade mixed herb pesto lend a fresh brightness to this vegetarian main.
Sauce verte is French for "green sauce." In this recipe, the sauce gets its vibrant color from basil, green onion, parsley, and capers. Any leftover sauce can be stirred into couscous or rice, or served with grilled chicken or fish.
Israeli couscous is small, round, toasted pasta with grains about the size of peppercorns. Serve this dish chilled or at room temperature.
The test kitchen prefers baked ziti made with heavy cream, but whole milk can be substituted by increasing the amount of cornstarch to 2 teaspoons and increasing the cooking time in step 3 by 1 to 2 minutes. Our preferred brand of mozzarella is Dragone Whole Milk Mozzarella. Part-skim mozzarella can also be used, but avoid pre-shredded cheese, as it does not melt well.
In Ireland and the UK, a flapjack is a baked bar, cooked in an oven tin and cut into rectangles, made from rolled oats, fat (typically butter), brown sugar and usually Golden syrup or honey. As well as being baked at home, they are widely available in shops, ready-packaged, often with extra ingredients such as chocolate, dried fruit, nuts, yoghurt and toffee pieces or coatings, either as individual servings or full unsliced trayfuls. They are usually an alternative to a biscuit (cookie) or cake, and textures range from soft and moist to dry and crisp.
This soup is good and velvety on its own, but the chile butter adds a luxurious crowning touch.
Walnuts add a little crunch and brown rice takes the place of bread crumbs making these savory vegetarian burgers a great gluten-free meal. Serve with a green salad or cooked greens.
Cook a meatless meal once a week and you’ll discover the range of satisfying legumes, grains, and vegetables. Here, the supper is a ragout of tomatoes, onions, and chickpeas served over couscous. Into this bowl of rich, warming flavors and textures, stir chopped cooked greens, if you like, for added nutrients.