How do you put together a colorful plate of food? Here is a simple solution: start with the most vibrant ingredients you can find and treat…
You won’t think there are easy recipes using simply a handful of ingredients in Ottolenghi’s latest cookbook NOPI, but there are. When you get the best…
Kale is one of my favorite ingredients. It is on my must-do list to use more kale, especially when they are in season. I got some…
How do you know you’re inspired by a certain ingredient? You think about it first thing in the morning and you want it for breakfast.…
Butternut squash can go so many places: soup, pot pie, quiche, vegetable dish or pasta. It is one of my favorite fall vegetables. Here is…
A steak like this does not show up a lot in my kitchen and for good reasons. I follow a primarily plant-based diet. Kale and quinoa…
This is more than a food blog. Once and a while, you get a delicious dose of health advice too. When it comes to vitamin…
Some recipes claim to be easy to make. Others claim to be quick. This recipe is neither. The ingredient list may look long for a bean…
Peter Kaminsky in Culinary Intelligence shows us how healthy eating, without compromising the fun and pleasure in food, can be done: thinking before eating, choosing good…
I like to think of gazpacho as a chilled beverage/soup served in a glass to hydrate in the hot weather months, in the spirit…
From ballparks to fast food joints to fine dining establishments, you can find ketchup on the tables everywhere. Curtis Stone has a recipe in his book…
One curious question for you: Do you have a bottle of Sriracha sauce in your fridge? If you do, the next question is: What do you…
Fresh figs are available in the summer, but just for a brief few weeks. When I see them in the market, I can’t resist getting a…
The project at hand is to make a 30-minute express meal. (See IHCC for details.) The clock is ticking. Time is a blur. I wonder how…
Appetizer/ Pantry essentials/ Savory/ Sugar free/ summer/ Yotam Ottolenghi
Labneh with Olives, Pistachios and Oregano
For quite a while, I have been intrigued about turning yogurt into a luxurious Middle Eastern cheese like labneh. In mediterranean restaurants, labneh is served as…
Diana Henry is the monthly featured chef at IHCC. I got some tender and deep green kale from the farmers market the other day. This Diana…
Live lobsters beat frozen shrimps in my book, especially when lobsters are on sale. So I went ahead and substituted lobster for shrimp in this shrimp…
This is the start of restaurant week in New York city. It’s a great opportunity to explore the diverse offering of international cuisines and to meet…
Swiss chard is in season. I can’t resist picking up a bunch when I see it in the farmers market; they are inexpensive and they have…
Alice Waters/ Curtis Stone/ Dorie Greenspan/ my favorites/ Pantry essentials/ pastry/ Savory/ summer/ Yotam Ottolenghi
Tomato Tart Goat Cheese Herb Salad with Homemade Crème Fraîche & Ricotta
The fresh and sunny glow of summer tomatoes is fully echoed in this dish. I can’t decide whether this is really a salad or a…
Buckwheat flour is one ingredient I love to use in breads, waffles and pancakes. Buckwheat has always been a favorite grain and lends an earthy flavor…
The title of a summer entry, in Nigel Slater’s Notes From the Larder, A Kitchen Diary with Recipes, “sorting the wheat,” grabbed my attention and interest.…
We started really appreciating the gamey flavor of lamb after a trip to New Zealand years past. Lamb was on the menu everyday as we…
Raw vegetable slaw is not something I gravitate to. Maybe I’m not a big fan of cabbage that makes up the majority of slaw salads. When…
The diversity and profusion of summer fruits make it hard to decide which kind of fruits to pick for this week’s theme dish at IHCC. A…