This recipe is an accompaniment for Panfried Pressed Poussins .
Cooks' note:
·Chutney can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
A festive eggplant dish great for gatherings.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.