Baked potatoes are the perfect vehicles for hummus and kale, the two ingredients that I need to cook more, use more and improve upon. After…
my favorites/ Pantry essentials/ Savory/ Soup/ Vegetable/ Yotam Ottolenghi
Jerusalem Artichoke Soup with Hazelnut and Spinach Pesto
If there is one thing I would change about this dish from Ottolenghi’s NOPI, it is that I wish I have made a double portion. I…
cheese/ my favorites/ Savory/ Side/ Toss/ Vegetable/ Yotam Ottolenghi
NOPI’s Burrata with Blood Orange, Coriander Seeds and Lavender Oil
This dish took my breath away: it’s brilliant in color, ultimate in taste and spectacular in presentation. I stared at the dish for a very long…
This salad, from Ottolenghi’s newest cookbook NOPI, brings a lot of goodness to the table. First, a huge serving of red quinoa provides a dose of…
A light drizzle of rain overnight seemed to have awakened the budding green shoots all around. Spring has finally arrived. I want to make a dish…
pastry dough cut into rounds over the vegetables Pot pies go back to the time of the Romans. In England, meat of all sorts, like chicken,…
Appetizer/ Savory/ Side/ Vegetable/ Yotam Ottolenghi
Stuffed Peppers with Fondant Rutabaga and Goat Cheese
Fondant rutabaga is an unfamiliar term to me. Rutabaga is a confusing vegetable. I thought I bought rutabaga. The Whole Foods’ receipt printed: purple top turnip.…
Try to think about all the exciting vegetable and citrus (or fruit) combinations that capture my imagination and taste buds, this brussels sprouts and pomelo salad…
Roasting vegetable is among my favorite methods in cooking vegetables. To me, the way roasted veggies concentrate flavor is what steamed veggies can never do. I…
This is what I came up with for a light fare for Christmas lunch. Fancy. Healthful. One-dish wonder. Don’t come across that many lobster dishes…
The last of the basket of butternut squash harvested in the fall was finally put into another inviting dish among all the wonderful squash dishes posted…
Meat/ my favorites/ Poultry/ Savory/ Yotam Ottolenghi
Squab (Any Small Bird) with Burnt Miso Butterscotch and Pomegranate-Walnut Salsa
Instead of having an oversize turkey, we had a much smaller bird for the Thanksgiving meal today. We had squabs. This sqaub recipe is adapted from…
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,…
Savory/ Side/ Vegetable/ Yotam Ottolenghi
Roast Butternut Squash with Red Onion, Tahini and Za’atar – 100th Post
This is a sequel to the last post, curried butternut squash soup, as well as the 98 posts preceding it. Butternut squash from the Fitzgerald’s farm is…
The original recipe is asparagus, fennel and beets with verjus from Yotam Ottolenghi’s Plenty. The word verjus derives from the French term vert jus, literally…
Chad Robertson/ Levain bread/ sourdough/ Tartine/ Vegetable/ Yotam Ottolenghi
Ricotta & Rosemary Bread Pudding with Tartine Country Loaf
Bread pudding served with grilled green beans for a light vegetarian meal Open crumb and crackly crust sourdough Transforming a humble dish, like a…
mezze (small plates)/ Pantry essentials/ Simmer/ Vegetable/ Yotam Ottolenghi
Green Beans with Freekeh and variety of Tahini
Trio of tahini dips The theme of cooking farm-fresh produce continues in earnest. I like the idea of making a vegetable dish in an exclusively green…
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),…
A healthful salad of kohlrabi, cabbage and sour cherries The trip to the farmers’ market in the early morning on the weekends is invigorating and…
Mise en place or putting in place, as in set up, is not something I do regularly. In my home kitchen, I loosely organize the ingredients…
This is the simplest yet finest dish you can put on the table in the summer. It is such a simple and minimal dish…
On top of baked potatoes infused with lemon Stuffed bronzino I like the idea of eating fish — sustainable fish; cooking fish is a whole different…
The beauty of this salad is with the key ingredients: watercress, quail eggs, ricotta and seeds. When watercress is available, I like making this salad…
Best cake I’ve ever eaten Desserts with a distinctly French accent have quickly filled up the page for sweets on this blog. Not clearly knowing why!…
Jeffery Hamelman/ Ken Forkish/ Levain bread/ Tartine/ Vegetable/ Yotam Ottolenghi
Quinoa and Sourdough Salad
This salad isn’t much short of a full meal served with the most loved items in my pantry: quinoa and sourdough bread. These are your everyday…