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…
This slack batter of flours (chickpea and all-purpose), eggs and milk goes into a little mold into a brazing hot oven and half an hour later,…
David Lebovitz/ my favorites/ Pantry essentials/ Side/ Simmer/ Soup/ year round
Vegetable Soup with Basil Puree: Best in Class #Soup
Vegetable soup can be exciting; this recipe is the proof. It can be more than comfort food. This vegetable soup has such depth of flavor that…
cheese/ David Lebovitz/ enriched dough/ my favorites/ pasta/ Side
Fresh Herbed Pasta with Lemon and Ricotta | Is #Fresh Pasta Better?
My dough hands love making fresh pasta. The project this week is fresh herbed pasta at Cook-the-Book-Fridays, the online group whose members are making our way…
David Lebovitz/ easy everyday/ Gluten free/ Low fat/ my favorites/ Salad/ Side/ Simmer
Black Lentil Salad with Goat Cheese and Walnuts
There are three bags of lentil in the pantry: black beluga lentil from Canada, brownish lentil from the Pacific Northwest (Bob’s Red Mill) and red split…
classics/ Dairy free/ David Lebovitz/ Gluten free/ Low fat/ Pantry essentials/ quick bread/ Side/ summer/ year round/ Yotam Ottolenghi
Hummus and Aquafaba | the Green Kitchen
The debate on all things hummus can be ferocious and passionate. Where was hummus originated? Who makes the best hummus? When to eat it? To chill…
bread with preferment/ David Lebovitz/ Levain bread/ whole grain/ whole wheat
Multigrain Sourdough with Seeds – Cook the Book Fridays
This sourdough bread is made with four grains: white bread flour (70%), sprouted wheat and sprouted spelt (for a combined 30%) and amaranth. The seeds are…
Artisan bread/ Crack/ David Lebovitz/ French/ modernist/ my favorites/ Salad
Bacon, Sous-Vide Eggs, Garlic Toasts and Escarole Salad – Salade Lyonnaise
Salade Lyonnaise is universally beloved across France, but not in America. You would think any breakfast-like dishes that answer the early morning cravings for salty…
This is a classic dessert that I swear I’d make in my kitchen – some day. I have the shallow gratin dishes and a kitchen torch…
Talking about bread knives, which are critical to the success of this bake, I started with a check list. Good bread knife. Checked. But I can’t…
These are haricots verts at their best, one of my favorite vegetables, served with garlic herbed butter. No snails though, as the name may suggest. David…
We haven’t had pork ribs for a long time; we haven’t had pork ribs this good for even longer. Succulent, tender to the bone with a…
David Lebovitz/ Roast/ Salad
Farro Salad with Radicchio, Root Vegetables & Pomegranate – Cook-the-Book-Fridays
Wheat berry (or farro) salad with radicchio, root vegetables and pomegranate is a long name and a mouthful. The recipe comes from David Lebovitz’s My Paris…
Merveilleux is a sandwich of two light meringues welded with whipped cream, and then coated with whipped cream all around and dusted with chocolate shavings. I…
This is David Lebovitz’s version in My Paris Kitchen of the classic coq au vin. Its rich dark sauce is made and thickened with chocolate. Yes,…
Round fritters pan fried more evenly than those shaped in balls fritters with a tartar sauce I was told the restaurant businesses have gone down…
Do you look up and use a recipe when you make an omelet? I never did until now. This recipe comes from David Lebovitz’s My Paris…
Onion tart is such an ordinary name, but this tart is anything but ordinary. I had this for lunch, because I wanted to take pictures…
There is no cooking involved, except grating the carrots and making a salad dressing. No long work-out session in the kitchen. Felt more like…
My most memorable cooking/baking experience is one that helps inspire and expand my skill set and knowledge in the kitchen. It does not hurt if the…
This potato gratin is more than the comfort food that David Lebovitz’s has suggested in his book My Paris Kitchen. This dish stands out as substantial…
Kale is one of my favorite ingredients. It is on my must-do list to use more kale, especially when they are in season. I got some…
Butternut squash can go so many places: soup, pot pie, quiche, vegetable dish or pasta. It is one of my favorite fall vegetables. Here is…
This is more than a food blog. Once and a while, you get a delicious dose of health advice too. When it comes to vitamin…
I like to think of gazpacho as a chilled beverage/soup served in a glass to hydrate in the hot weather months, in the spirit…