Am I the only one who has somehow stayed away from serving seafood raw? Don’t get me wrong, I love eating sushi in Japanese restaurants.…
Appetizer/ Bake/ cheese/ David Lebovitz/ Savory/ Side
Jamie’s Food Revolution Day: Blue Cheese & Pear Quiche
If I have a magic wand, I would like every plate of food put in front of me to be instantly transformed into a lighter,…
Tapenade gets its name from tapeno, the word for “capers” in the Provencal language. This recipe comes from David Lebovitz who insists vehemently that authentic tapenade…
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.…
Puree of salt cod, garlic & potato emulsified with olive oil There is much to know about the cod. Mark Kurlansky in his book, Cod: the…
