1Soak 4 tablespoons fenugreek seeds in 1/2 cup cold water overnight, or until they are soft and have a jellied coating.
2Place the seeds and their soaking liquid in a blender and add 4 cloves garlic, 1/2 cup cilantro leaves, 2 teaspoons salt, the juice of 2 lemons, and 1 small dried hot red chile (seeded). Blend to a coarse purée. Store in the refrigerator up to 1 week. Serve with falafel or with pita bread for dipping.
Chef Jansen Chan's pumpkin pie hack lets you make one from scratch in less then 30 minutes. Who wants to spend time making pie crust, when you can be enjoying Friendsgiving? With The International Culinary Center
What do you bring to a Friendsgiving potluck? You want something easy, but that it also feels special. Chef Eden Grinshpan (DEZ) has you covered with this vegetarian side dish that gives us all the exotic feels.