Main Ingredient - Beans
Courtesy of Eve Chenu and Tobin McGill
Photography by Marla Camp
Photography by Marla Camp
by Mady Kaye
Courtesy of Aster Kassaye
Although milder than many of Aster Kassaye’s more vividly spiced dishes, this vegetable and bean salad is also typical of Ethiopian cuisine, with a few familiar ingredients prepared and combined in an unexpected way. Cool and simple, it’s substantial enough to anchor a summer meal.
Although milder than many of Aster Kassaye’s more vividly spiced dishes, this vegetable and bean salad is also typical of Ethiopian cuisine, with a few familiar ingredients prepared and combined in an unexpected way. Cool and simple, it’s substantial enough to anchor a summer meal.
By Lucinda Hutson
By Jesse Griffiths
Photography by Jenna Noel
By Lucinda Hutson
Prepared by Elif Selvili
Photography by Jody Horton
You can easily convert this delicious soup to a vegan dish by substituting olive oil for butter and vegetable stock for chicken stock.
Courtesy of Chef Joel Welch, Kerbey Lane Cafe
Courtesy of Deborah Madison, author of Vegetable Literacy
Inspired by a recipe of Elizabeth David’s, which called only for lentils, sorrel and cream, I have never been able to resist adding red onion, a bay leaf and sometimes a mirepoix. But even with these additions, this is the simplest of soups with no browning of onions or sautéing of vegetables. Use fresh sorrel if you have it, or a chunk of frozen sorrel puree. This plain-looking soup is best served right away. It’s fairly thin, too, which makes it an ideal soup for the first course of a heavier meal.
Inspired by a recipe of Elizabeth David’s, which called only for lentils, sorrel and cream, I have never been able to resist adding red onion, a bay leaf and sometimes a mirepoix. But even with these additions, this is the simplest of soups with no browning of onions or sautéing of vegetables. Use fresh sorrel if you have it, or a chunk of frozen sorrel puree. This plain-looking soup is best served right away. It’s fairly thin, too, which makes it an ideal soup for the first course of a heavier meal.
Courtesy of Own Egerton
Courtesy of Chef Will Packwood
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