This gorgeous holiday baked brie board also stars dried fruit, artichokes, salami, herbs and nuts, and you can make it in a Big Green Egg!
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I love fried food and herby dips, but there’s a more profound message embedded here: The combination of hot and cold temperatures is a joyful experience. The concept of contrasting temperatures works elegantly when hot, crispy onion rings kissed with turmeric and za’atar are dunked into the cold herby buttermilk dipping sauce. This makes a worthy appetizer; these rings are also great stuffed into a bun with the Masala Veggie Burgers (page 330) and the buttermilk caraway sauce. Serve with chilled ginger ale or beer.
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These little appetizers are always stunners at dinner parties. They remind me a bit of Alice in Wonderland because of the whimsical shape and outrageous colors: spiral striped beets, blue purple potato slices, herby white cheese, and the vivid orange of salmon roe. I love serving them as passed appetizers or showcasing them in all their glory on a large platter for guests to help themselves. For a vegetarian version, use Caviar Mustard Seeds instead of the roe.
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Sababa is an ode to Adeena’s adoptive home, Israel, and the ingredients found at the open-air shuk just steps from her apartment: “juicy ripe figs and cherries, locally made halvah, addictive, fried street food, and delectable cheeses and olives.” In this debut solo cookbook, she offers up bold, sunny recipes to match. Two of my favorites are included below and use ingredients that I almost always have at home anyway. Perfect for entertaining this holiday season!
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What better way to nourish your body on a cold winter's night than a cup of homemade pumpkin soup? By adding a nice, healthy dose of fat, we balance out the glycemic load of this seasonal squash, promoting balanced energy (and warm belly!)
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