When Alex Province grills up his meatless Portobello burgers, he thinks about the essence of chorizo. How to capture that in a meatless burger? He relies on the flavors that feel most “meaty” (and Spanish) to him, like cumin and paprika. And of course, because every burger is better with cheese, Alex melts Manchego slices over the grilled mushrooms.
Sure, you can buy kimchi at Asian markets and in the produce section of many supermarkets, but it’s easy—and satisfying—to make at home. You’ll need one special ingredient—gochugaru (Korean chile flakes), which you can purchase at a Korean market or online from Amazon.
From Faith: In 2009, Food & Wine Magazine asked for permission to print my recipe for feta and watermelon salad, a dish I had brought to Jacques Pepin’s picnic. but when I picked up the magazine at my mailbox and opened it, I was transfixed by another contributor’s dish, this winning shrimp and feta stuffed zucchini […]
This delicious vegetarian burger has a large, but simple list of ingredients. It’s chewy and satisfying, even for the non-vegetarian.
The best Indian food involves hours of work and a million ingredients, almost always worth the time and effort. But two years ago we stumbled on a simpler version of Tandoori Chicken, and loved the result. (The tandoor is the wood-fired clay oven used by Indian cooks to make moist meat and beautiful breads.) The […]
Potatoes, not bread, thicken this innovative winter gazpacho inspired by Alex Province’s Spanish grandfather.