Here, it’s a growing art form — not to say we’re not letting nature do most of the work, but there are ways we can improve.”.

Repeat procedure with remaining 2 tablespoons oil and remaining broccoli florets.. Toss broccoli with 1/4 cup black garlic vinaigrette, and season with additional salt to taste.Spread labneh or tzatziki, if using, on a serving platter, and top with broccoli.

Sprinkle evenly with feta and sunflower seed kernels.. To Make Ahead.Black garlic vinaigrette can be stored in an airtight container in the refrigerator for up to 1 week.Serve leftovers with hearty greens or include as a dip with a charcuterie board.. Save.and her husband, Vivek Deora, grew up eating spicy goat curry.

Chauhan created this recipe, which is Rajasthani in style, based on what Deora's mother made when he was a child.When you spoon up the spicy, savory goat curry along with the sweet saffron rice, you taste a medley of sweet, spicy and gamey flavors accented with the crunchy nuts.

If you can't find goat meat, substitute cubed leg of lamb for this celebratory meal..

What is Rajasthani cuisine?.The cabbage is marinated in a bright Champagne vinegar brine before being steamed until tender and then seared and roasted to pick up a golden brown, caramelized crust.

Look for cabbages that are heavy for their size and have tightly wrapped green leaves..The cumin and caraway seeds in the chile crisp provide a warm nuttiness and hint of citrus to play off dried chiles in the spice-infused oil.

The Chile Crisp recipe will yield more than you need for the cabbage — keep a jar in the fridge for spooning over vegetables, fried eggs, or even vanilla ice cream.(You can find the urfa biber for the chile crisp online at burlapandbarrel).