An entire meal on a sheet pan. That pretty sums up this weeknight meal that’s short on fuss and long on Greek-inspired flavor and is actually healthy yet doesn’t taste like it.
“To call this silken tofu ‘magical’ would be an understatement.” and “Umami party for sure in your mouth!” and “My boyfriend, who dislikes tofu, ate most of it.” That’s what we’re hearing about this stunner.
It’s Ottolenghi. Enough said. (Well, okay, we have to say more. Like how everyone who’s tried this swears it’ll forevermore be their simple supper standby.)
A centuries-old trick for preserving (and, we dare say, vastly improving) a glut of fresh ingredients that would otherwise go to waste.
Ottolenghi does it yet again with another inspired melding of ingredients and techniques that upends our notion of what any recipe should and could be.
A classic and nutritious way to get your daily mix of greens—kale, anyone?—that’s based on Greek tradition…complete with a little added oomph.
A handful of cheap ingredients. The exact perfect temperature and timing. And a little patience, please, while spuds are elevated from simple to stellar.
Shatteringly crisp skin. Tender, juicy meat. And pan juices you’re gonna wanna sop up or soak up rather than let a drop go to waste.
Simple works. That’s the lesson behind this subtle, delicate classic encountered on menus throughout Manhattan. And so easy to make at home.
You could, of course, serve couscous plain. But why?! Makes little sense when you can quickly and easily toss in almonds and lemon and tuna and shaved fennel and literally be astounded.