THE WASHINGTON POST: The Post’s longtime food editor and columnist, Joe Yonan, offers parting thoughts on food in his final column— and one last recipe.
Roasting mild paneer with yoghurt and ghee (or butter) gives it a complex, toasty flavour that’s balanced by the spices and gentle acidity of a quickly-made tomato curry.
Rosemary-infused olive oil sets this easy cauliflower soup apart. This recipe has you heat and steep four herb sprigs in oil as you cook the cauliflower in an aromatic-enhanced stock for the soup.
Fish almondine, a variation on a classic meuniere, combines toasted sliced almonds, brown butter and lemon juice as a sauce for sauteed, flour-dusted fillets.