cheese

cheese/ easy everyday/ foundation recipe/ Low fat/ pasta/ Vegetable/ vegetarian/ Yotam Ottolenghi

Pesto Pasta with White Beans and Halloumi | Vegetarian

Pesto pasta with white beans and halloumi is a weekday vegetarian go-to pasta recipe that comes together in less than half an hour. Actually, it’s more…

September 21, 2021

2

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…

September 3, 2021

4

cheese/ classics/ Meat/ Ruth Reichl

Moussaka with Lamb, Eggplant and Dried Mint

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…

August 31, 2021

3

cheese/ pasta/ Seafood

Crab Mac ‘N’ Cheese | Nigella

This crab mac ‘n’ cheese gets it right with the delicate balance between crab, pasta and cheese. I’d say this is a luxurious adult version of…

August 24, 2021

3

cheese/ Side/ summer/ Yotam Ottolenghi

Baked Ricotta with Figs and Lavender Honey | Ottolenghi

I have all the ingredients on hand to make the baked ricotta with figs and lavender honey I’ve been eyeing on the Ottolenghi’s site. More than…

August 10, 2021

1

cheese/ Roast/ Salad/ summer/ Yotam Ottolenghi

Grilled Figs with Shaoxing Dressing | Ottolenghi

The grilled figs with Shaoxing dressing is a variation to the figs with basil, goat cheese and pomegranate vinaigrette. They have so much in common: recipes…

July 13, 2021

1

Berry/ cheese/ Cream/ dessert/ my favorites/ Pantry essentials/ year round

Ricotta Cake with Berry Compote | Dessert Person

The ricotta cake, from the Dessert Person by Claire Saffitz, is a light and creamy cheesecake. It’s eggy and cakey and not at all cheesy. Maybe…

June 18, 2021

1

cheese/ Mark Bittman/ Meat/ my favorites/ pasta/ Salad/ summer/ Toss

Antipasto Salad | Giada De Laurentiis & Mark Bittman

I combine part of Giada’s antipasto salad and part of Bittman’s tomato salad to make a big platter of antipasto. That plate speaks the language of…

June 8, 2021

1

cheese/ classics/ Simmer/ spring

Risi e Bisi | Venetian Rice and Peas

The Venetian rice and peas with Parmigiano Reggiano is a Venetian classic with many modifications and adaptations. “Who is allowed to cook what dish and still…

April 20, 2021

1

cheese/ classics/ my favorites/ pasta/ Side/ Yotam Ottolenghi

Za’atar Cacio e Pepe | How to Make Perfect Pasta

How do you make a perfect pasta dish? You know an old adage. The way to Carnegie Hall is to practice, practice and practice… Well, it…

March 23, 2021

2

5 ingredients or less/ Appetizer/ Blanch/ cheese/ classics/ Ina Garten/ Pantry essentials/ pasta/ Roast/ spring/ Toss

Cacio e Pepe Roasted Asparagus | Ina Garten

Cacio e pepe literally means “cheese and pepper.” It’s a minimalist approach to pasta but not so minimalist when it comes to asparagus. Most of the…

March 19, 2021

3

cheese/ Seafood/ year round/ Yotam Ottolenghi

Shrimps and Scallops with Tomato & Feta | Ottolenghi

Shrimps and scallops with tomato and feta has the depth of flavor that very few seafood dishes can match. I found that out when I made…

October 20, 2020

1

cheese/ my favorites/ pasta/ Poultry/ Yotam Ottolenghi

One-Pan Crispy Spaghetti and Chicken

I feel like hitting a jackpot with the one-pan crispy spaghetti and chicken recipe published by Yotam Ottolenghi in the New York Times a few weeks…

September 22, 2020

1

cheese/ Dorie Greenspan/ easy everyday/ Pantry essentials/ Side/ summer

Ricotta Spoonable | Everyday Dorie

The idea of having a ricotta spoonable to go with almost anything is appealing. I serve the spoonable with some steamed yellow beans and crabmeat. I’m…

August 14, 2020

6

breakfast/ cheese/ classics/ Other Breads/ quick bread/ Ruth Reichl/ Side

Cheddar Scallion Drop Biscuits for Breakfast

Biscuits are a classic breakfast bread in the American South and buttermilk is a classic baking staple. I can confidently say that the store-bought biscuits are…

July 14, 2020

1

cheese/ easy everyday/ Fry/ Gluten free/ Low fat/ Mark Bittman/ Side/ Yotam Ottolenghi

Mushrooms and Herb Polenta | Two Methods in Cooking Polenta

I have been making different versions of the mushrooms and herb polenta —depending on the kind of mushrooms and herbs I have on hand. So take…

June 30, 2020

2

cheese/ puff pastry/ Side/ Yotam Ottolenghi

Tomato and Almond Tart | Ottolenghi

This is a savory version of the popular French fruit and frangipane tart. I wouldn’t have thought about the combination of tomato, almond paste and puff…

June 9, 2020

1

Appetizer/ Bake/ cheese/ foundation recipe/ puff pastry/ Side

Leek and Onion Quiche | Ottolenghi’s Plenty More

Quiche is popular with take-out menus. My favorite recipe of all times is the membrillo and stilton quiche which I posted quite some time ago. The…

May 6, 2020

1

Appetizer/ cheese/ easy everyday/ Seafood

Shrimp with Feta and Tomato | Garides Saganaki

Being a seafood lover, there is much to learn from Greek cuisine, which I seldom venture. Getting some pointers from Kim at Stirring the Pot, Tessa…

October 21, 2019

5

cheese/ Cream/ David Lebovitz/ dessert

Dee’s Cheesecake | My Paris Kitchen

Dee’s cheesecake from David Lebovitz’s My Paris Kitchen is a cake with all cheese. I mean, there is fromage blanc, a fresh cheese in France that…

April 4, 2019

4

cheese/ classics/ holidays/ Meat/ pasta/ Ruth Reichl/ year round

Pasta with Bolognese | Two Versions from Ruth Reichl

Pasta with Bolognese is a specialty of Northern Italy’s Emilia-Romagna and named for the region’s capital. Bolognese is a meat sauce, but not a deep, dark…

January 1, 2019

3

Appetizer/ cheese/ David Lebovitz

Comté and Ham Sablés | Holidays Baking

These savory comté and ham sablés from David Lebovitz are every bit like their sweet counterparts, the Viennese sables I blogged about earlier. Texture-wise, they remind me…

December 7, 2018

2

Appetizer/ cheese/ Dorie Greenspan/ whole grain

My Newest Gougères | Everyday Dorie

Dorie Greenspan latest cookbook, her 13th, is out. “My newest gougères” is from her new book, Everyday Dorie: The Way I Cook. In this book, Dorie shares with…

October 26, 2018

19

Appetizer/ cheese/ Fry/ Yotam Ottolenghi

Crisp Zucchini Blossoms Stuffed With Goat Cheese

Zucchini blossoms are one of those ingredients you can only get your hands on once a year. I have my sights set on them for a…

July 24, 2018

4

Appetizer/ cheese/ Roast

Goat Cheese Parfait with Golden Beets

As starters go, this goat cheese parfait with golden beets, apples, potatoes with olive vinaigrette packs a wow factor. Didn’t expect that. This dish won’t catch…

July 4, 2018

4