Newsletter: In the kitchen: Vegan Passover options and seasonal strawberries
Finding vegan options can be challenging at any meal. But it can be especially trying during the holidays, as so many celebrations -- food included -- are dictated by tradition. Still, there are some great recipes, and we have a few that might have even non-vegans wanting seconds. And maybe you’ve noticed all the great strawberries in the farmers markets right now — enjoy a bowl of berries by themselves, or consider adding them to any of a number of dishes. We’ve combed through our recipe database to select nine of our favorites.
If you’re a Diana Kennedy fan, odds are you have a copy of her classic, “Nothing Fancy: Recipes and Recollections of Soul-Satisfying Food,” originally published in 1984. The book has just been reissued, with a wealth of new and revised material.
And if you love the garlic sauce at Zankou Chicken, you probably find yourself dipping everything you can think of into the stuff, or spreading it on everything from chicken to pita bread. But have you ever thought of cooking with it? Finally, we share a simple kitchen tip for mellowing raw onions, along with a favorite Nancy Silverton salad recipe.
Creative vegan Seder recipes
Savory stuffed mushrooms. Rich spinach soup. Lightly-sweetened date apple tart. If you’re looking to add some great new recipes to your Passover rotation, you should definitely consider these. Best of all? Your guests might never guess the dishes are vegan unless you tell them.
Dessert, cocktails and more ideas for fresh strawberries
It’s hard to pass up a pint -- or flat -- of fresh Gaviota or Seascape strawberries at the market. There’s nothing like the sweet flavor of seasonal strawberries, not to mention their intense fragrance. We’ve compiled some of our most popular strawberry recipes, including fresh pie, ice cream (no fancy equipment needed!) and infused vodka, to make use of all those seasonal berries.
The reissue of Diana Kennedy’s ‘Nothing Fancy’
“Nothing Fancy” is the closest Diana Kennedy ever came to a memoir; published more than 30 years ago, it explores everything from her British childhood to the decades she’s spent in Mexico. The classic has just been reissued, including new and revised recipes and reworked sections.
Cooking with Zankou’s garlic sauce
Lebanese garlic sauce is great on rotisserie chicken or shawarma, but it can also be used to add a garlic punch to rosated vegetables and burger patties.
For fans, there are few things more magical than Zankou’s garlic sauce. The sauce, which can also be found at Lebanese markets and Armenian groceries, arguably makes everything taste better. And if you happen to have a little extra at home, consider cooking with it. Deputy Food editor Jenn Harris (a big fan) shares some ideas.
Tips for mellowing raw onions, and a recipe
If you’ve ever wanted to soften the punch of raw onions before adding them to a burger or salad, soak the slices in cold water. It’s a simple trick, and it’s one that Nancy Silverton uses in her popular recipe for Little Gem lettuce with dates, red onion and Gorgonzola dolce.
Love cooking as much as I do? Follow me @noellecarter
Check us out on Instagram @latimesfood
Counter Intelligence: Sign up for Jonathan Gold’s weekly newsletter
Check out the thousands of recipes in our Recipe Database.
Feedback? We’d love to hear from you. Email us at food@latimes.com.
Eat your way across L.A.
Get our weekly Tasting Notes newsletter for reviews, news and more.
You may occasionally receive promotional content from the Los Angeles Times.
