Main Courses

Malfuf (Stuffed Cabbage Rolls) What is malfuf and how does it differ from other stuffed cabbage dishes? While many cultures have versions of stuffed cabbage, malfuf is distinctive for its bright, sweet-and-sour flavor profile and the heavy use of fresh herbs. The filling typically combines short-grain rice with chopped parsley, cilantro, dill, and mint, creating a fragrant mixture that cooks directly inside the cabbage leaves. Another defining feature of malfuf is the sauce, which often includes lemon juice, tomato paste, olive oil, and date syrup or pomegranate molasses to create a balance between acidity and sweetness. Unlike some European cabbage … Read more

Instant Pot Chana Masala What type of chickpeas are best for making Instant Pot chana masala? Large kabuli chickpeas are the preferred choice because of their firm texture, creamy interior, and ability to absorb flavors without breaking apart. Kabuli chickpeas are lighter in color and rounder than desi or smaller varieties, which tend to be darker and have a rougher skin that can result in a grainier texture. Using kabuli chickpeas ensures that the beans remain whole and tender after high-pressure cooking, giving the dish its characteristic thick, hearty consistency. For best results, soak the chickpeas overnight in ample water, … Read more

Spicy Louisiana Shrimp and Crawfish Etouffee What is the best way to thicken shrimp and crawfish etouffee? The best way to thicken shrimp and crawfish etouffee is by using a proper roux, which is made from equal parts fat and flour cooked together until it reaches a deep brown color. The roux not only thickens the sauce but also adds a rich, nutty flavor characteristic of Cajun and Creole cooking. Once the roux is ready, you add the “Holy Trinity” of vegetables—onion, celery, and bell pepper—followed by the seafood stock. The sauce will naturally thicken as it simmers. If the … Read more

Parisian Gnocchi Cacio e Pepe with Wild Mushrooms The difference between Parisian gnocchi and traditional gnocchi Parisian gnocchi differs from traditional potato gnocchi in both ingredients and texture. Traditional gnocchi is made from boiled potatoes mixed with flour and sometimes egg, producing a soft, slightly dense dumpling. Parisian gnocchi, however, is made from pâte à choux, a French dough of milk, butter, flour, and eggs. This results in a lighter, airier texture that becomes crisp on the outside and creamy inside when sautéed. What wine pairs best with Parisian gnocchi cacio e pepe? A Chardonnay with balanced acidity or an … Read more