A photo in the cookbook Falling Cloudberries: A World of Family Recipes, from IHCC’s monthly featured chef Tessa Kiros, of octopus left hanging out on washing…
Pasta or noodle without carb is something my family wants to eat with abandon. I often use zucchinis and other root vegetables, spiralized to make a…
Roasting vegetable is among my favorite methods in cooking vegetables. To me, the way roasted veggies concentrate flavor is what steamed veggies can never do. I…
convection steam/ my favorites/ Roast/ Savory/ Vegetable
Whole Roasted Cauliflower with Parsley Sauce in a Convection Steam Oven
This whole-roasted cauliflower dish has been in the making for quite a while. I first tasted it in a restaurant in D.C. and have been…
Vegetable soup. Warm soup. Spicy soup. Soup for dinner served with some homemade bread. A parsnip soup that’s so earthy, naturally sweet and comforting. It…
I love grilled vegetables, as long as I can cook it on the stovetop in the warmth of the kitchen, and not on the outdoor grill.…
This is what I came up with for a light fare for Christmas lunch. Fancy. Healthful. One-dish wonder. Don’t come across that many lobster dishes…
The last of the basket of butternut squash harvested in the fall was finally put into another inviting dish among all the wonderful squash dishes posted…
There are masculine dishes as there are feminine dishes. Farrotto, or farro risotto, is the masculine equivalence to arborio rice risotto. If I’ve lost you for…
I’ve been prolific with brioche postings. Who can resist playing with this rich, buttery, fine-textured, yeasted dough? When I find another glorious brioche creation, there won’t…
Meat/ my favorites/ Poultry/ Savory/ Yotam Ottolenghi
Squab (Any Small Bird) with Burnt Miso Butterscotch and Pomegranate-Walnut Salsa
Instead of having an oversize turkey, we had a much smaller bird for the Thanksgiving meal today. We had squabs. This sqaub recipe is adapted from…
This happens to be the first recipe in Ottolenghi’s new book NOPI, in the starter section. I have marked a similar recipe, eggplant with black garlic,…
In ancient China, black rice was considered so superior and rare, it was reserved exclusively for the emperor and royalty. These days this ancient grain, also…
I think I should cook tofu more often since it’s so good for you. It is the staple for a plant-based diet and an alternative for…
Ellie Krieger/ Peter Reinhart/ Pizza/ Savory/ straight dough
Tri-color Salad Pizza with Sprouted Wheat Dough
The sprouted wheat pizza dough I have on hand is ready to take on a different shape, texture and flavor with some fresh salad greens, including radicchio,…
Artisan bread/ Ellie Krieger/ Peter Reinhart/ Pizza/ Savory/ straight dough
Butternut Squash and Gorgonzola Pizza with Sprouted Spelt Dough
A wonderful and wholesome sprouted wheat pizza Once you master the pizza dough, making pizza can be as easy as pie. I made butternut squash,…
Cauliflower is like a blank canvas to a painter. It is not the most exciting vegetable. In Britain, cauliflower is mostly dressed in a cream sauce.…
Savory/ Side/ Vegetable/ Yotam Ottolenghi
Roast Butternut Squash with Red Onion, Tahini and Za’atar – 100th Post
This is a sequel to the last post, curried butternut squash soup, as well as the 98 posts preceding it. Butternut squash from the Fitzgerald’s farm is…
An all-American hoedown party to bid farewell to summer took place last weekend, at a magical place in the rolling foothills of the Shenandoah Valley,…
Do you know that Dijon mustard was once made using verjus, the acidic unfermented green juice from unripe grapes? (That is, besides the key ingredient: mustard…
One of the best chickens I’ve ever eaten My family was not a fan of roasted chickens. In their heads, it is not a good idea…
I made the first Jacques Pepin dish, duck breasts in red-wine balsamic sauce, six months ago when we started featuring Pepin at IHCC. It’s fitting to end…
The original recipe is asparagus, fennel and beets with verjus from Yotam Ottolenghi’s Plenty. The word verjus derives from the French term vert jus, literally…
Nature does nothing in vain It seems like a fraud to be presenting a dish like this, a tomato salad with red onion and basil. It…
Stewed red onion: mouth-watering flavor The sausage and potato packet is my choice for “the dish of the day” at IHCC, from Jacques Pepin’s Fast Food…