With this recipe, New Orleans chef Alon Shaya brings his signature light touch to a classic Middle Eastern meal: succulent lamb kebabs with roasted tomatoes and a tahini sauce whipped up into an airy mousse.
How to Throw a Thai Dinner Party, the Uncle Boons Way
Loaded with vegetables, herbs and chicken, this summery noodle salad, a staff favorite at San Francisco’s Kin Khao, has an addictive dressing of lime, savory fish sauce and chilies. Better still, the recipe comes together in minutes.
3 small (2 to 3 inch diameter) beets, any color, with the greens; 1/2 package of frozen puff pastry, or equivalent of homemade; 1 egg; 1/4 to 1/2 cup whole milk or cream; 3 to 5 ounces soft chevre style goat cheese at room temperature Salt, pepper, and nutmeg to taste