Perfectly crisp roasted potato wedges are an ideal complement to spicy, herbaceous zhug (also known as zhoug, s’hoog, or sahawiq), the Yemeni condiment you’ll want to put on everything.
Spaghetti with Spicy Roasted Cherry Tomato Marinara
A simple, spicy roasted cherry tomato marinara that yields a rich tomato sauce after just 30 minutes in the oven. Served over al dente spaghetti and tossed with burrata and fresh herbs, it’s an ideal way to enjoy peak tomato season.
Vegan Peach Crumble with Masala Chai-Spiced Coconut Sorbet
This intensely flavorful gluten-free, vegan peach crumble with masala chai-spiced coconut sorbet is the perfect summer baking project. Big flavors like cardamom, ginger, and cinnamon lend zip to creamy homemade coconut sorbet – an ideal counterpoint to chewy, molasses-infused seed and oat crumbles and bright peaches baked with a host of fragrant spices.
Plant-Based Kimchi Burgers with Spicy Gochujang Sunflower Spread
A fresh spin on the traditional tailgating party featuring plant-based kimchi burgers topped with grilled green onions and a spicy gochujang sunflower spread, salads galore, and yes, a few chips. This post was created in partnership with Field Roast, makers of the plant-based FieldBurger.
Avocado and Tomato Salad with Fresh Za’atar + 10 Years of Brooklyn Supper
We’re celebrating a decade of Brooklyn Supper with a summery avocado and tomato salad sprinkled with lime juice and fresh za’atar.