There are two epic ragù recipes in Ottolenghi Flavor, according to the chef/author. One is the ultimate meatless roasting-pan ragù, and the mushroom ragù here is…
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…
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…
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…
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…
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…
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…
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…
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…
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…
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…
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…
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…
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…
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…
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…
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…
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…
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…
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…
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…
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…
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…
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…
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…