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…
A List of Eric Ripert’s Recipes Listing all of Eric Ripert’s recipes I’ve explored in the last six months (April to September 2018) in one summary…
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…
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…
What captivates your attention is indicative of your most fervent interest and desire. Your youtube hits can be reviewing on that. For me, lately, it has…
This dish is striking. I can look and adore the beauty of it all day. The zucchini blossoms open up their interior anatomy for all to…
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…
Grilling a whole fish, complete with head and tail, on a barbecue grill can be tricky. In the YouTube video below, Eric Ripert shows us…
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…
Seared salmon is one of the easiest preparations to have fish for a weekday dinner. Adding the freshest pea shoots with a light vinaigrette takes an…
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…
David Lebovitz in My Paris Kitchen calls this recipe baba ganoush aka moutabal, the Arab original. I’ll call it moutabal, in short, not to be confused…
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…
Which amazing salad would hold up against an epic French charcuterie? That’s the spirit when I chose to make the grilled radicchio and sugar snap pea salad…
I like eating duck pâté and terrine. When it comes to making one, I’m not so sure. I thought making charcuterie is only for the professionals.…
This harissa-spiced tomato and tuna cake is awesome. The cake is not only good for picnic eaten outdoor as originally conceived by Yotam Ottolenghi. I want it…