The roasted root vegetables are similar to the baked Provençal vegetables (tian), which we made a while ago, from My Paris Kitchen. The roasted root vegetable may not…
Dairy free/ David Lebovitz/ dessert/ Fruit/ Gluten free/ holidays/ Low fat
Clementine Prosecco Sorbet with Candied Citrus Peel
A few days into the New Year, we’re still in the mood of welcoming a fresh beginning. What can be more festive than a dish of…
There are big flavor bombs in the brown rice with caramelized onions and black garlic dish. I can taste it the moment I read this recipe.…
Appetizer/ breakfast/ easy everyday/ Fish/ make ahead/ Pantry essentials/ Seafood/ Yotam Ottolenghi
Smoked Fish and Parsnip Cakes | Make Ahead
How do you make a cake without the usual sugar and wheat flour, in other words, a more nutritious kind for everyday eating? The answer is…
It’s starting to feel like December when the temperature is dropping by each passing day. Ruth Reichl writes: “the Tuscan bean soup is one of the…
David Lebovitz/ Pantry essentials/ Salad/ Side/ Toss/ whole wheat
Traditional Tabbouleh | My Paris Kitchen
We made tabbouleh this week at Cook-the-Book-Fridays. This is another raw vegetable dish from My Paris Kitchen by David Lebovitz. He also introduced us to fattoush…
Pantry essentials/ pasta/ Sauté/ Side/ Yotam Ottolenghi
Pappardelle with Harissa, Olives and Capers | Ottolenghi #Simple
Yotam Ottolenghi publishes a new book titled Simple. Yes, just one word, simple, which has layers of meaning. This pappardelle with harissa, olives and capers recipe is…
easy everyday/ Gluten free/ Other Breads/ Pantry essentials/ quick bread/ Ruth Reichl
Easy Skillet Corn Bread | Gluten-free #Thanksgiving
Here is an easy skillet corn bread for the Thanksgiving table (or for stuffing). What differentiates this corn bread is that it’s made with 100% corn…
Yotam Ottolenghi adapts a classic Waldorf salad to this sort-of-Waldorf in Plenty More. The classic is a fruit and nut salad generally made of fresh apples,…
Every household needs one jar of the maple apricot granola around to carry the day. Serve it for breakfast, snacks or on a salad; it can…
My kitchen has turned out more bread on a regular basis than any other food items. How many times can you make avocado toasts? Way too…
Apple crisp is my first post as we embark on cooking along with Ruth Reichl at IHCC. The book Ruth Reichl, my Kitchen Year is an autobiography and…
The cod Basquaise is another fish recipe from Eric Ripert. He is the chef and owner of Le Bernardin, the three-Michelin-star seafood restaurant in New York City.…
Dairy free/ Fish/ Gluten free/ my favorites/ Pantry essentials/ Simmer/ Yotam Ottolenghi
Spiced Cod With Spinach and Chickpea Stew
“Yet another way to eat your spinach” is the title of this Yotam Ottolenghi’s article in the New York Times. Then he expands on how a…
Dairy free/ Gluten free/ Levain bread/ Low fat/ my favorites/ Soup
Emerald Corn Chowder With Roasted Tomatillos | Rick Bayless
Emerald corn chowder sounds exotic. Roasted tomatillos and poblano are titillating choices. Combining emerald corn chowder with roasted tomatillo and poblano seems exciting and worthy of…
dessert/ Dorie Greenspan/ easy everyday/ Gluten free/ Nut/ Pantry essentials
Basque Macarons | Baking Chez Moi
Basque macarons are the quintessential and unadorned version of their sleek cousins, the Parisian Macarons, from Pay Basque. On days you don’t want to fuss about…
Appetizer/ Blanch/ classics/ Dairy free/ David Lebovitz/ Gluten free/ Seafood/ summer
Le Grand Aïoli | Garlic Mayonnaise with Accompaniments
Four to five dirty bowls were sitting on the kitchen counter in various states of a broken aïoli—oily and runny and separate. My false starts in…
This post is about gratitude. Instead of writing a thank you note. I do what I do best—bake a cake. A gift-worthy cake is the delivery…
Chocolate/ convection steam/ dessert/ Dorie Greenspan/ Gluten free
Bitter Chocolate Soufflé Cake | Eric Ripert
This recipe comes from Eric Ripert’s Le Bernardin Cookbook. This is how Eric describes the bitter chocolate soufflé cake: “We used to have a captain who…
Dairy free/ David Lebovitz/ Gluten free/ Low fat/ Meat/ Roast/ summer
Stuffed Vegetables | David Lebovitz
Imagine having a variety of stuffed vegetables for dinner one night. For the longest time, we’ve been taking stuffed vegetables in small bites — as appetizer…
There is so much you can do with the bountiful sweet corn in the summer. Corn cakes, corn chowder, corn bread or polenta made with fresh…
bread with preferment/ Levain bread/ Pantry essentials/ whole grain/ whole wheat
Citrus Pan au Levain with Poppy and Sesame Seeds | BBB
A citrus pan au levain hosted by Cathy at Bread Experience for BBB laid down some interesting ground rules. I decided to play within these rules…
kitchen hack/ my favorites/ Pantry essentials/ Pizza/ straight dough/ year round/ Yeast bread
No-Roll Stuffed Pizza with Ricotta and Arugula | A New Twist
An old adage goes: “guests and fish begin to smell after three days.” So the rule for house guests is generally a three-day max, even for…
Fish/ Gluten free/ Yotam Ottolenghi
Fish Koftas in Tomato and Cardamom Sauce | Engaging your Inner Chef
It has become more evident overtime that the success of a dish has less to do with the recipe, and everything to do with the state…
These soufflés are the perfect marriage of Puerto Rican ingredients and French technique. In Puerto Rico, Eric Ripert pulled a couple of bananas off a tree…