Author: Mary Cech
Author: Sara Kate Gillingham-Ryan
Author: Clark Frasier
Author: Donna Goodwin
Author: Eric Ripert
Author: Susan Herrmann Loomis
Author: Gina Marie Miraglia Eriquez
Feel free to swap out the vermicelli for a different noodle-this recipe is designed to be customizable.
Author: Alison Carroll
Author: Evan Kleiman
Author: Engin Akin
Author: Einat Admony
Author: Glenn Weber
The herbed sauce in this grain dish gets a double hit of punchy dairy: Not as sharp as other acidic ingredients, buttermilk lends a unique tang and yogurt...
Author: Andy Baraghani
Author: Engin Akin
Author: Amber Levinson
Author: Einat Admony
Tarator is usually made with tahini, but the base for this recipe is almonds. It serves as both a binder for the rice cakes and as a sauce.
Author: Ana Sortun
Author: Theresa Korchynsky
Author: Susan Elizabeth Fallon
Author: Grace Parisi
Any nut you like will work here for crunch, and you're looking for a mix of bright herbs and enough cooked grains to make it substantial.