This soup is unbelievably simple to make, so it’s fantastic on a hot day or when you’re in the mood for something light and refreshing, especially when it’s been chilled in the fridge for a bit. You can choose your own herb combinations, but we recommend using two types to give the soup a few dimensional layers of flavor.
For the Romesco Sauce (makes approx. 2 cups) 1 large red bell pepper (or equivalent of smaller varieties) roasted (see note) 2 cloves garlic, crushed ⅓ cup toasted almonds or hazelnuts 10-12 ounces tomatoes (approx 2 medium), roughly chopped 1-2 tablespoons sherry or red...Continue reading
Serves 2-3 To cook the Couscous ½ cup israeli couscous 1 cup water Kosher salt Bring salted water to a boil, add couscous, return to a boil then reduce to a simmer and cook for 15 minutes. Israeli couscous is cooked like...Continue reading
Serves 2-4 Ingredients 1 ½ - 2 lbs eggplant (about 2 medium eggplants) 1 tablespoon olive oil Zest from ½ lemon ½ teaspoon salt 2 tablespoons lemon juice (approx 1 lemon) 1 clove garlic, minced Freshly ground black pepper 2 tablespoons minced shallot (approx ½ medium shallot) ¼...Continue reading
Makes one 8” galette For the Dough 6 tablespoons very cold unsalted butter1 ¼ cups (162 g) all-purpose flour, plus more for working the dough½ teaspoon kosher salt1 teaspoon apple cider vinegar 2-4 tablespoons ice water Cut the butter into ½”...Continue reading