I read about smoking vegetables with great interest and curiosity, although that has not prompted any action until now. What has gotten me over the hump…
Appetizer/ classics/ Crack/ Hugh Fearnley-Whittingstall/ Side
Scotch Egg – A British Classic with a Twist
Scotch eggs are easy to make and to adapt to your taste in the home kitchen. No need to cross the Atlantic Ocean or go to…
Grill/ Levain bread/ Side/ sourdough/ sprouted/ summer/ whole grain/ whole wheat/ Yotam Ottolenghi
Pear Crostini with 50% Sprouted Sourdough Bread
This crostini is bringing to the fore the sublime combination of pear and cheese. The smokiness of the sweet-tart pear charred on the grill, and the…
Appetizer/ Pantry essentials/ Savory/ Side/ Vegetable/ Yotam Ottolenghi
Whole Roasted Celery Root with Romesco Sauce – IHCC
Anytime I can whole roast anything, I’d go for it. The prep time is minimal, no knife skill is required. Perfect recipe for a robot or…
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…
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…
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…
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.…
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…
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…
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…
classics/ Jacques Pepin/ Pantry essentials/ Roast/ Savory/ Side
Blender Hollandaise with Roasted Asparagus
There is always that bottle of store-bought mayonnaise sitting on the refrigerator door. Is there any chance that it’d go away for a vacation once and…
This is the simplest yet finest dish you can put on the table in the summer. It is such a simple and minimal dish…
Puree of salt cod, garlic & potato emulsified with olive oil There is much to know about the cod. Mark Kurlansky in his book, Cod: the…
My interpretation of the 3-ingredient challenge was not quite on the mark with Pepin’s scallops on spinach with walnut sauce. Please consider this as a…
