Crispy Vegetable and Tabbouleh Pastry with Tomatillo-Yogurt Sauce

Ingredients 1 box phyllo dough, thawed per instructions 4 cups chard, tough stems removed and chopped 1/2 pound new potatoes, washed and finely chopped 6 large cloves of garlic, peeled and finely chopped 1 onion, peeled and finely chopped 1/2 white wine 1 cup parmesan cheese, if desired 1.5 sticks (12 Tbsp) of butter 3Continue reading “Crispy Vegetable and Tabbouleh Pastry with Tomatillo-Yogurt Sauce”

Gumbo Z’herbes

Adopted from Jubilee: Recipes from Two Centuries of African-American Cooking by Toni Tipton Martin All kinds of techniques give this dish body: Leah Chase’s version calls for a mix of roux and pureed vegetables to thicken; Nathanial Burton, coauthor of “Creole Feast: Fifteen Master Chefs of New Orleans Reveal Their Secrets,” thickens his green gumboContinue reading “Gumbo Z’herbes”