Big Little Recipes has always embodied what I consider to be a well-rounded dish—simple and quick, yet highly-impactful. In light of Emma Laperruque’s departure, I wanted to keep the spirit of her small ingredient list/big flavor ethos alive while staying true to the community-driven aspect of Food52, which fueled my decision to transform BLR into a collaborative column. From now on, you’ll be hearing from an array of new and rising voices in the food and recipe development world. At Food52, we believe in building community through food, and I can’t think of a better way to do that than with this column.
So, with that, I’d like to re-welcome you to Big Little Recipes. First up: Hali Bey Ramdene, a writer, editor, and producer who focuses on building revolutionary projects in the food and wellness space. I’ll let her take it from here. —Emily Ziemski, Food Editor
The trio responsible for all the flavor in this elegant meal of couscous and shrimp are tomato paste: bright yet savory—and better when caramelized within an inch of its existence—rosemary: piney, cozy—an herb that’s comfortable next to other proud flavors—and Marcona almonds: decadent, nutty, and buttery sweet. Together, they take the 10-minute wonder of steamed couscous to a whole new plane of flavor.
As for the saucy shrimp, tossing them in grated garlic—five cloves worth—at the end of cooking rather than sautéing it in the beginning, ensures the buttery, fresh tomato sauce is just as bold as the couscous. We’re seeking partnership in this meal of couscous and shrimp and that means everyone has to come to the table as equals in flavor. Right on.
—Hali Bey
See what other Food52ers are saying.