Roasting or steaming a whole fish is a centerpiece for an Asian-style feast. Serve it with rice and broccolini in a soy, ginger and garlic sauce.…
New York, Chicago or Turkish pizza — take your pick. Let’s start with the least well known of the three, the Turkish pizza. They are smaller…
Dorie can’t decide to make the sweet chili with chicken or with pork. For me, the issue is to decide whether to make the sweet chili…
Dairy free/ easy everyday/ Gluten free/ Grill/ Low fat/ Ruth Reichl/ Salad
Asian Eggplant Salad | First Day of the Pig Year
There is no better time to cook a global delight than on the first day of the Lunar New Year of the Pig. Pick the Asian…
I never thought of celery root purée as a low-carb mashed potatoes until I made it — based on David Lebovitz recipe in My Paris Kitchen.…
Chinese New Year is right around the corner. Do you know it’s going to be the Lunar Year of the Pig? The pig is my inspiration…
Dorie Greenspan/ easy everyday/ scalable/ Simmer/ Soup/ spring/ year round
Potato Leek Chowder for All Seasons | Everyday Dorie
Calling it potato chowder or allium chowder does not quite convey the deliciousness of this soup. I love having a pot of soup, ready to offer…
easy everyday/ Poultry/ Roast/ Ruth Reichl/ scalable
Sheet-pan Roasted Chicken with Fennel, Potatoes, Tomatoes and Olives
Sheet pans and cast-iron pans are indispensable tools in my kitchen. I regularly sing their praises. Not only do I use them for cooking, roasting and…
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…
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.…
The roasted squash hummus has no chickpeas in it, like the traditional hummus, in any shape or form. The reason why Dorie can still call it…
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…
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…
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…
Bread-making is a homely ceremony that renews, energizes and nourishes. When I see a new and different bread recipe, I just couldn’t let go. Here I…
What attracts me most about the dish is the seasonal squash. David Lebovitz says: “this panade is one of the few dishes I’ve eaten in my…
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,…
Bake/ convection steam/ Dorie Greenspan/ easy everyday/ Side/ Steam
Maple Syrup and Mustard Brussels Sprouts | Convection Steam Method | Everyday Dorie
I have a secret weapon in the kitchen when it comes to cooking vegetables, especially those requiring a two-step process. Maple syrup and mustard brussels sprouts,…
This is a global bun that dabbles in the world cuisine. First of all, it is a hybrid of the chinese steamed bun and duck confit,…
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…
Remember the metro station Parmentier in Paris? It is named after the scientist Antoine-Augustin Parmentier. He was credited with staving off a famine in the late 18th century…
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…
No one can tell the story of honeynut squash better than Dan Barber. He made a compelling case for democratizing better seeds, honeynut squash being a…