Matching Recipes

Cagaar (Spinach Stew)

2 tablespoons olive oil

1 large white onion, diced

8 garlic cloves, minced

5 medium tomatoes, diced

1 (16-ounce) bag frozen cut spinach

1 large handful cilantro leaves, roughly chopped

2 tablespoons xawaash (see tip)

1½ tablespoons tomato paste

1 large jalapeño, halved

Cannellini Aglio E Olio

3 tablespoons olive oil

4 garlic cloves, peeled and thinly sliced

salt and red pepper flakes

1 15-ounce cannellini beans, drained and rinsed (about 1 3/4 cups)

half a 14-ounce can artichoke hearts, drained, chopped

1/4 cup chopped flat-leaf parsley

grated parmesan or pecorino romano

Chaat-Style Potato Salad

2 lb. baby yukon gold potatoes

1 tsp. diamond crystal or ½ tsp. morton kosher salt, plus more

1 cup plain whole-milk yogurt

2 tbsp. fresh lemon juice

½ tsp. honey

¾ tsp. chaat masala; plus more for serving (optional)

3 cups crushed pita chips, divided

1 medium tomato, cut into ¼" pieces

1 small red onion, thinly sliced

1 cup coarsely chopped cilantro

½ cup coriander chutney (preferably swad)

Chai-Spiced Granola

1 bag black tea

2 cups old-fashioned oats

1 cup buckwheat groats

1 cup unsweetened coconut flakes

½ cup raw pumpkin seeds

½ cup raw sunflower seeds

½ cup coarsely chopped walnuts

1 tsp. ground ginger

½ tsp. ground cardamom

½ tsp. ground cloves

freshly ground black pepper

2 tsp. ground cinnamon; plus more for serving (optional)

¼ cup unsweetened applesauce

¼ cup virgin coconut oil or vegetable oil

1 tsp. diamond crystal or ½ tsp. morton kosher salt

6 tbsp. honey; plus more for serving (optional)

coconut or whole-milk yogurt and pear or apple slices (for serving)

Charlie Bird’s Farro Salad

1 cup farro

1 cup apple cider

2 teaspoons kosher salt, more as needed

2 bay leaves

8 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice

70 grams parmesan cheese, shaved with a vegetable peeler (1/2 cup)

70 grams chopped pistachio nuts (1/2 cup)

2 cups arugula leaves

1 cup parsley or basil leaves, torn

1 cup mint leaves

¾ cup halved cherry or grape tomatoes

⅓ cup thinly sliced radish

Cheater’s Brisket

two handfuls of wood chips, like hickory or oak (optional)

⅓ cup brown sugar

3 tablespoons smoked paprika

3 tablespoons kosher salt

3 tablespoons freshly ground black pepper

2 tablespoons ground cumin

Cheddar Scallion Dip

4 ounces cream cheese (at room temperature), cubed

2 tablespoons mayonnaise

1 scallion, thinly sliced

¼ teaspoon fine sea salt, more to taste

black pepper, to taste (optional)

¼ teaspoon sweet paprika

1 to 2 tablespoons fresh orange juice, as needed

½ cup sharp cheddar, finely grated

1 small garlic clove, mashed to a paste (optional)

Cheesy Broccoli Casserole With Butter Cracker Crunchies

2 10.5-oz. cans condensed cream of mushroom soup (preferably campbell’s)

8 oz. sharp cheddar, grated (about 2 cups), divided

zest of 1 lemon

1 tsp. freshly ground black pepper

1 tsp. granulated garlic

¼ tsp. cayenne pepper

2 large heads of broccoli (about 1½ lb.)

4 tbsp. unsalted butter

1 medium onion, chopped

kosher salt

Cheesy Green Chile Bean Bake

1 tablespoon neutral oil (such as grapeseed)

2 poblano chiles or green bell peppers, seeds and stem removed, coarsely chopped

salt and pepper

2 (15-ounce) cans pinto beans, rinsed

1 (16-ounce) jar salsa verde, or 1¾ cups homemade salsa verde

¼ cup packed cilantro leaves, stems reserved and finely chopped

1½ cups/6 ounces grated monterey jack cheese

Cheesy Tomato Beans With Broccoli Rabe

4 garlic cloves

3 tbsp. extra-virgin olive oil, plus more for serving

2 tbsp. double-concentrated tomato paste

½ tsp. crushed red pepper flakes, plus more for serving

1 bunch broccoli rabe, trimmed, cut into 3" pieces

kosher salt, freshly ground pepper

1 14-oz. can whole peeled tomatoes, drained, tomatoes torn into pieces, liquid reserved

2 15-oz. cans cannellini (white kidney) or other white beans, rinsed

1 cup shredded low-moisture mozzarella

finely grated parmesan and toasted country-style bread (for serving)