Grilled Vegetable Flatbread with Smoked Almond Muhammara
In addition to turning heads at your cookouts, this vegetarian masterpiece is packed with make-ahead options and smart shortcuts. Make the Smoked Almond Muhammara up to 3 days in advance and stash it in the fridge; skip a step and substitute 2 cups jarred roasted peppers for the grilled bell peppers, plus about 1/4 cup liquid from the jar. If youāre working with a small grill, cut the flatbread in half, or use lavash instead.
Masala Paneer Kathi Rolls
Fresh cabbage salad adds a sharp, acidic crunch to these warmly spiced, vegetable-filled rolls. These rolls can be served filled or on an assembly line for guests to make their own.
Chickpea Doubles with Tamarind and Scotch Bonnet Pepper Sauce
Traditional Trinidadian doubles are served open-faced and quickly wrapped in wax paper, letting the bara steam, and keeping the spicy filling piping hot. Try leftover tamarind sauce in margaritas, drizzled over fresh mangoes, or with roast pork.
Grilled Flatbreads with Broccoli Rabe, Ricotta, and Rosemary Honey
Use a less expensive clover honey for the rosemary-infused honey here. Heating the honey will release much of its fragrance as it takes on the floral, piney taste of rosemary. Use leftovers in cocktails or with a cheese plate.
Lachuch with Labneh and Zaāatar
āOooh,ā I breathed as a chef ladled a fluffy white substance into a pan. I watched as the surface bubbled up into an improbable pitted pancake that looked like the surface of the moon.When the man deftly flipped it out of the pan, it flopped onto the counter, seeming almost alive. I reached out a tentative finger; it was soft and pillowy, with a texture unlike any bread Iāve encountered before.You can find the Yemenite bread, lachuch, in every market in Israel. Thereās something so hypnotic about watching the bubbles form and break that itās little wonder thereās usually someone standing mesmerized before the flames.Yemenites eat the bread with soup (they are masters of the form), but young Israeli chefs have been finding all manner of uses for this deliciously yeasty bread. My favorite lachuch recipe iteration is a breakfast dish: covered with cool labneh while itās still warm, then drizzled with olive oil and slathered with the herbal mixture zaāatar.You can buy zaāatar in any Middle Eastern spice shop. But itās a blend, and if you like the flavor you might want to play around with various herbs to come up with one of your very own. The constant ingredients are sumac, salt, and sesame seeds. Dried thyme is usually used (zaāatar is actually the Arabic word for thyme), as well as oregano or mint. Cumin is often part of the mix. Personally, I find I like the flavor that fresh oregano adds the mixture. But if youāre in a different mood, you can spread the lachuch with honey, with jam, or fold some cheese, tomatoes, and onions in for a lovely little sandwich.This spongy bread is remarkably versatileāand incredibly easy to make. Aside from allowing the yeast a few hours to work its magic, youāre basically making pancakes, except you donāt have to bother with flipping. Just like with pancakes, pay close attention to the heat of your pan. Youāll likely need to reduce the heat to give the bubbly top time to set before the bottom burns, and be sure to let the pan cool in between batches. But most importantlyādonāt sweat it. Making lachuch is like riding a bike; once you get the hang of it, there will be no stopping you.
Socca with Florence Fennel
Best New Chefs Clare de Boer and Jess Shadbolt of King in New York City first connected at the legendary River Cafe in London, founded in 1987 by another pair of female powerhouses, Ruth Rogers and the late Rose Gray. Their nourishing, satisfying recipes are trend-proof, stripped down, and extremely responsive to the season. One prime example is this Socca with Florence Fennelāa savory, crispy flatbread topped with thinly sliced fennel bulb and scattered with the fronds and licorice-flavored seeds.