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Recipes by Amanda Natividad

United States United States Chef

Garlic Hummus

Garlic Hummus by Amanda Natividad

Some recipes call for too much tahini. Others try too hard and call for red bell peppers or sun-dried tomatoes. I prefer to keep it simple: chickpeas and tahini, with lots of garlic and lemon juice. Oh, and a dash of olive oil to keep it creamy. Use it as a sandwich spread or dipping sauce.

1 vote
5207 views
Melt-In-Your-Mouth Braised Short Ribs

Melt-In-Your-Mouth Braised Short Ribs by Amanda Natividad

How can you not want succulent meat that literally falls off the bone when you poke it with your fork? And that delicious pan gravy? Heaven.

1 vote
6332 views
Buttered Brussels Sprouts

Buttered Brussels Sprouts by Amanda Natividad

Brussels sprouts get a bad rap. Opponents of the vegetable swear it tastes like metal. Or worse, like feet. But when coated with the right vinaigrette, flash fried, or sautéed, Brussels sprouts have a complex richness, an earthy savoriness that fills your mouth. There’s nothing like it.

2 votes
4504 views
Quinoa, Kale And Chickpea Salad

Quinoa, Kale And Chickpea Salad by Amanda Natividad

Sautéing the kale gives it another depth of flavor, an earthy savoriness that's complemented by nutty quinoa, slightly sweet chickpeas and a bright lemon vinaigrette.

1 vote
6784 views