Alan Roettinger's Recipes:
Great for non-dairy desserts, soups or sauces
How to prep an artichoke for purees, sauteed wedges, or even stuffed artichokes
Preserved Lemons are used in many Moroccan dishes. You can save a lot of money by making these at home.
Cucumber is a cooling vegetable, which combined with iceberg lettuce makes a perfect match for the spicy shallot vinaigrette in this speedy summer salad.
This is one of those Mediterranean-style dishes that are perfect hot, at room temperature, or cold--a wonderful versatility for entertaining. If at all possible, use freshly picked vine-ripened tomatoes and very fresh verdant basil.
With its bright tastes and crunchy textures, this is a crowd-pleaser. Just beware: it has to be eaten right away, so whatever you do, don’t add the dressing until just before you’re ready to serve.
I was imagining possible ways to use seitan, when this combination came to me. Even my 84-year-old mother liked it. If you have any fresh shiitake mushrooms, they would go well too; slice them and add to the sauce.
Fennel is an appetite-enhancer, a digestive aid and a palate-cleanser, but most importantly, it's delicious. This salad is good at the beginning of a meal, at the end, or by itself, as a snack. To avoid discoloration, make the dressing first, then cut the fennel.
This ridiculously quick and easy, yet elegant and delightful dessert is made without cream, although the result is very rich and creamy. Impossible, you say? Try it.
I once worked for an Egyptian gentleman who professed a hatred of garlic, but loved this dish. I learned a number of Egyptian dishes to please his palate, nearly all of them loaded with garlic. He loved them all. Mashing up the garlic with a mortar helps make it creamy.