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…
What I like most about making this butterflied chicken from David Lebovitz’s My Paris Kitchen, the project at Cook the Book Fridays this week, is the…
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.…
Baked potatoes are the perfect vehicles for hummus and kale, the two ingredients that I need to cook more, use more and improve upon. After…
This is fattoush without the fatteh, the Arabic word for shards of toasted pita bread, which give this salad its name. I substituted pita chips…
Putting food on the table shouldn’t be a complicated decision. But I just happened to learn that buying the right fish to put on the…
Artisan bread/ BBB/ Levain bread/ Savory/ sourdough/ spring
Spring Herbs and Preserved Lemon Focaccia – BBB
A tale of a focaccia bake: Day 1 (above), Day 2 same dough with overnight cold ferment (below) This is spring, the best time…
my favorites/ Pantry essentials/ Savory/ Soup/ Vegetable/ Yotam Ottolenghi
Jerusalem Artichoke Soup with Hazelnut and Spinach Pesto
If there is one thing I would change about this dish from Ottolenghi’s NOPI, it is that I wish I have made a double portion. I…
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,…