Lamb shanks lend themselves to slow cooking, so I like to make this hearty dish-in-one on a weekend and then have it later in the week in a second incarnation. Shanks are often found two to a package in the supermarket, so it’s less hassle to buy the whole package and enjoy them twice. I’ve adapted this recipe from Claudia Roden, who taught me always to have a jar of my own preserved lemons in the fridge to give that final spark to so many Middle Eastern and North African dishes, and I’ve followed her advice.
Flavored teas such as Meramieh are served mainly in the afternoon when friends come over to visit. The tea is presented on a tray, surrounded by small colored or clear delicate glasses or tiny cups and saucers. Sugar and spoons are placed on the tray for each guest to add as much sugar as he or she likes.
Contributing Editor Alison Roman knows how to make a side dish that keeps up with the rest of the spread. In this episode of Effortless Entertaining she throws together a healthy snack of pole beans topped off with garlicky crushed walnuts. This dish is quick to make, and will set your guests up for the main course.
These easy shrimp tacos provide you with your new go-to party trick: massaging red onion in lime juice with a little bit of salt until they're softened. You'll soon use them on everything.
Kuku sabzi can be slightly sweet with dates and dried rose petals, or savory, like this one. Use whatever hearty greens and herbs you like—it’s the ideal clean-out-the-fridge recipe.
Get the recipe: Kuku Sabzi
Read more: 29 Persian Recipes for Holidays and Everyday
Scenario: You're having a dinner party and your guests show up starving. Or let's say you're running a little bit behind on the main entree. Contributing Editor Alison Roman suggests a simple Green Goddess dip with crudités and a punchy-but-not-too-boozy cocktail (served as concentrate so you don't have to play bartender) to keep your guests busy.
Get the recipes: http://weigt-finish.today/recipe/green-goddess-whipped-feta-dip
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Join Chris Morocco as he makes baked lunch nachos. Chris relies on some version of these lunch nachos at least once a week as he brainstorms what to feed his two young kids. It’s worth it to commit the formula to memory: a bag of chips, a can of refried beans, maybe some leftover meat or roasted veg from the night before, shredded cheese, and some kind of quickly cooked, spiced veg like cauliflower or brussels sprouts. It’s a lightning-fast lunch (or dinner) that can be tweaked to suit anyone’s preferences.
Read more: The Best Canned Refried Beans for Nachos, Enchiladas, and More
Priya is back in the Bon Appétit Test Kitchen to make pav bhaji, a popular Indian street food. The recipe is made of two parts: the 'pav' (a dinner roll) and the 'bhaji' (vegetable gravy). These two parts come together to make something like a vegetarian sloppy joe!
Check out the recipe here: https://weigt-finish.today/story/pav-bhaji
Check out Priya's book here: https://httpslink.com/2flo
