Pinterest • The world’s catalogue of ideas

Steamed Rice with Egg and Saffron Crust

A process that involves soaking, parboiling and steaming results in lovely, tender rice in this recipe from Silk Road Vegetarian by Dahlia Abraham-Klein (Tuttle). This process will add two hours of inactive soaking time to your preparations. Paper toweling helps with the steaming, so have some on hand. The tardegih—the crispy crust that forms at the bottom of the pot—is a delicious, sought-after treat.

Bukharian Slow-Cooked Rice with Dried Fruit

This flavorful rice dish is a modern take on traditional Bukharian Sabbath rice. The recipe, which is from Silk Road Vegetarian by Dahlia Abraham-Klein (Tuttle), was a weekly favorite in Abraham-Klein’s home when she was a child. Her adaptation calls for a slow cooker, which is a perfect solution for the Sabbath.

Cabbage and Potato Strudel

Cabbage and Potato Strudel| The Weiser A delicious vegetarian entree recipe.

Mexican Herb Beef Burger

Mexican Herb Beef Burger, baked crispy onion rings and homemade ketchup from the #weiserkitchen #recipe

Pomegranate and Chocolate Glazed Butternut Squash with Quinoa Pilaf and Gorgonzola Cheese

Argentine Chimichurri with Tuna Steak à la Gracie

Argentina is beef country, and chimichurri is the condiment of choice there; the freshness of the greens combined with the tart vinegar make it the perfect foil for richness of the beef. For the same reason, it’s fabulous with rich, fatty (in a good way) fish like tuna—or anything that’s rich and in need of a little tart contrast. This version comes from one of the Weiser Kitchen’s summer interns, Gracie Bensimon, whose family is originally from Argentina. It’s the real deal. <br />

Tilapia Escabeche

Escabeche originated in Spain as a means of pickling and preserving all sorts of fish, poultry and vegetables in an acid-based marinade. The technique traveled around the world with the Spanish explorers and became an important part of the Latin American culinary repertoire, including that of Mexico. Escabeche will work with any meaty white fish; this recipe calls for pickling cooked fish in a lively citrus-vegetable marinade.