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,…
cheese/ my favorites/ Savory/ Side/ Toss/ Vegetable/ Yotam Ottolenghi
NOPI’s Burrata with Blood Orange, Coriander Seeds and Lavender Oil
This dish took my breath away: it’s brilliant in color, ultimate in taste and spectacular in presentation. I stared at the dish for a very long…
This salad, from Ottolenghi’s newest cookbook NOPI, brings a lot of goodness to the table. First, a huge serving of red quinoa provides a dose of…
A light drizzle of rain overnight seemed to have awakened the budding green shoots all around. Spring has finally arrived. I want to make a dish…
Don’t remember the chef who said this, when asked what his/her favorite dish he/she would cook at home after work. The answer was fried rice with…
David Lebovitz/ Jeffery Hamelman/ Levain bread/ Savory/ sourdough/ whole wheat
Fried Ham and Cheese Sandwich with Vermont Sourdough Bread
My choice of bread to make this sandwich is my go-to plain sourdough bread with 20% whole wheat from Jeffrey Hamelman’s Bread. I am fond of…
Mahhur Jaffrey served this salmon curry as a party dish for sixty at a benefit for her husband’s chamber music group. Incidentally, a friend of Indian…
This is the inaugural post cooking with another IHCC’s new chef, Curtis Stone. “If you get your hands on good ingredients and treat them properly, you…
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…
Food dressed in black! There is nothing new about them. Forbidden or black rice is one of the ancient varieties. Then there are black beans, black…
pastry dough cut into rounds over the vegetables Pot pies go back to the time of the Romans. In England, meat of all sorts, like chicken,…
amber beer creates another layer of flavor Beef stew is something I don’t usually get too excited about. But the idea of using bread as a…
Melted brie crisp on the bottom is a real treat The idea of a savory danish is tempting. The recipe is adapted from the veggie…
Rick Bayless says that the marriage of green chile and cilantro is iconic in the Mexican kitchen. So I made the green chile adobo, a…
Bulgur is often used as a base for salads, tabbouleh and pilafs. For lentils, I used petite French green lentil. These dark green, lightly dappled…
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.…
Artisan bread/ BBB/ bread with preferment/ Levain & Yeast Hybrid/ my favorites/ Savory/ sourdough
Caramelized Onion Levain Bread – BBB
The appropriate title of this bread should be: caramelized onion levain bread with whole-grain buckwheat, rye and wheat, which closely reflects its key characteristics. Yes, it…
Chili is the ultimate comfort food in the winter, when the ground is hard, the wind is blowing and the temperature drops below freezing. It’s a…