This recipe, miso-glazed eggplant with a bowl of rice, from the New York Times appeals to me in many ways. I can’t walk away from it without cooking the…
brunch/ Dorie Greenspan/ easy everyday/ Levain bread/ mezze (small plates)/ Tartine/ Toss
Eggplant and Ginger Tartines | Everyday Dorie
My education on tartines starts with Chad Robertson’s Tartine Bread. I’ve spent years learning and making the kind of sourdough breads sold at Tartine Bakery in San Francisco. Over…
Moussaka is a popular Greek dish layering a combination of lamb, eggplant, cheese and delicately seasoned with cinnamon and allspice. It is a good choice for a party, very…
Grill/ Roast/ Side/ Simmer/ two ways/ Yotam Ottolenghi
Lentils with Eggplant and Tomatoes | A Study of Contrast
It’s a study of contrast comparing lentils two ways: 1) lentils with eggplant, tomatoes and yogurt (the “recipe”) and 2) lentil and eggplant stew (the “stew”) posted earlier. My…
easy everyday/ Pantry essentials/ Side/ Simmer/ Yotam Ottolenghi
Puy Lentil and Eggplant Stew | Ottolenghi
I’m excited about learning the nuances and subtleties of cooking by following two similar Ottolenghi’s recipes that yield different tasting results. In these recipes, the ingredients are identical. They…
Dairy free/ easy everyday/ Gluten free/ Grill/ Low fat/ Ruth Reichl/ Salad
Asian Eggplant Salad | First Day of the Pig Year
There is no better time to cook a global delight than on the first day of the Lunar New Year of the Pig. Pick the Asian eggplant. Char a…
classics/ Hugh Fearnley-Whittingstall/ mezze (small plates)/ Roast/ Side/ summer
Baba Ganoush | #Eggplant and Tahini
Do you know that botanically speaking, eggplant is a fruit? It is a member of the solanum or nightshade family, like the tomato or potato. First of all, the key…
The variety of eggplant available at the farmers market is astounding: globe or American, Italian, Japanese, and Indian. It’s a good thing. I like choices, except it’s a bit…
Roast/ Savory/ Vegetable/ Yotam Ottolenghi
Eggplant with Buttermilk Sauce – IHCC Stuffed or Filled Dishes
This dish occupies the cover of Ottolenghi’s Plenty. The jewel-like ruby-red pomegranate seeds spread over the buttermilk sauce on the eggplant halves grabbed my attention; I bought Plenty as…
The challenge this week at IHCC is to post a Heidi Swanson’s dish using an ingredient which we have not used before. “Expand the pantry” is our mission. That…
This happens to be the first recipe in Ottolenghi’s new book NOPI, in the starter section. I have marked a similar recipe, eggplant with black garlic, in his last…
Braise/ my favorites/ Pantry essentials/ Vegetable/ Yotam Ottolenghi
Sweet Corn Polenta with Eggplant Sauce
This dish is using ingredients from the local farmers’ market. Among my favorites vegetables I have been stocking up on are: white corn (Jersey Silver Queen), heirloom tomatoes and…
“The theme of today’s yoga practice is: Get quiet, live loud,” proclaimed the yoga teacher A. Yes, there is always a theme that is supposed to focus…
Today is the seventh day of the Lunar New Year, the Human Day, supposedly the birthday for all and everyone. I was looking for Asian dishes to…
Cabbage is such a versatile ingredient. With the right treatment, cabbage can be elevated to something totally unexpected and deeply comforting. Moreover, cabbage is a humble ingredient which can…
Roasted vegetable is one of my favorite dishes of all seasons. Roasting or grilling vegetables such as eggplant, zucchini, bell pepper, tomato and mushroom is something I’ve done hundreds…
Appetizer/ Claudia Roden/ Mediterranean/ one-pan/ Roast/ Salad/ summer/ vegetarian
Spicy Roasted Carrot Salad | Claudia Roden
This is part two of the roasted vegetable salads in the traditional slow-cook method from Morocco. Serve the spicy roasted carrot salad along with the roasted beets, mashed eggplant,…
African/ one-pan/ Paula Wolfert/ Roast/ Side/ summer
Roasted Beet Salad with Cinnamon | Slow Food Culture
Slow food culture is nothing new. It has been the customs and practices grounded in nature’s cycles and rhythms all over the world. Take roasted beet salad with cinnamon…
The intent was to make the shrimp-mousse squash blossoms. It didn’t materialize because I couldn’t find squash blossoms at the last minute. It shouldn’t be hard to find squash…
easy everyday/ Grill/ summer/ Yotam Ottolenghi
Grilled Corn with Avocado Butter, Grilled Limes and Aleppo Chili
Jersey Fresh produce, homegrown sweet corn, tomatoes, squash, eggplant, green beans are bountiful and glorious. I have to find new ways to take advantage of the summer harvest, especially…
Orzo with roasted vegetables shows up in one of Ina Garten’s entertaining outdoor menus on her website. With it are a rack of lamb, a cheese and fruit platter,…
cheese/ easy everyday/ Low fat/ Mark Bittman/ Salad/ summer/ Toss
Greek-Style Watermelon Salad | Mark Bittman
Summer heat makes you crave for a cooling treat. What’s better than watermelon juice or salad? I like putting together a watermelon salad with the simplest of ingredients: a…
I seem to be on a constant lookup for an industrial-strength flatbread recipe that’s easy-going and produces consistent results. I think this recipe from momofuku.com might have checked all…
I found these gilfeather turnips, huge and prominently displayed, in a farm in Vermont. A few years ago, the gilfeather Turnips became Vermont’s state vegetable, tracing their lineage to…
If I have to put together a table of meze selections, top on the list are: puréed beets with yogurt and za’atar, baba ganoush, and butternut squash and tahini…