Cabbage is such a versatile ingredient. With the right treatment, cabbage can be elevated to something totally unexpected and deeply comforting. Moreover, cabbage is a humble…
Appetizer/ featured/ French/ my favorites/ Roast/ summer/ vegetarian/ whole wheat
Cherry Tomato Tart with an Olive Crust
I see the artistry as well as the seasonal nature of Chef Yann Nury’s cherry tomato tart. The picture of him sketching the cherry tomato tart…
easy everyday/ Grill/ Pantry essentials/ Roast/ spring/ Yotam Ottolenghi
Grilled Asparagus with Miso and Olives | Ottolenghi
There are certain ingredients which play a large role in my pantry, especially to flavor the everyday food. You open my fridge, invariably you’ll find these…
holidays/ make ahead/ one-pan/ Roast/ Side/ Steam/ Yotam Ottolenghi
Brussels Sprouts, Chestnuts and Grapes | Ottolenghi
The reason for this dish is simple. No holiday meals will be complete without a brussels sprouts side. The combination of brussels sprouts, chestnuts and grapes…
Asian/ easy everyday/ Roast/ Sam Sifton's No Recipe/ vegetarian
Miso-Glazed Eggplant with a Bowl of Rice
This recipe, miso-glazed eggplant with a bowl of rice, from the New York Times appeals to me in many ways. I can’t walk away from it…
Fry/ Roast/ Salad/ Toss/ Yotam Ottolenghi
Quiona Salad with Dried Persian Lime | Plenty by Ottolenghi
I’ve found a new substance: dried lime or lemon, that adds wonder to a salad. Very much like salt, pepper and oil, lemon or lime is…
Appetizer/ Claudia Roden/ Mediterranean/ one-pan/ Roast/ Salad/ summer/ vegetarian
Spicy Roasted Carrot Salad | Claudia Roden
This is part two of the roasted vegetable salads in the traditional slow-cook method from Morocco. Serve the spicy roasted carrot salad along with the roasted…
African/ one-pan/ Paula Wolfert/ Roast/ Side/ summer
Roasted Beet Salad with Cinnamon | Slow Food Culture
Slow food culture is nothing new. It has been the customs and practices grounded in nature’s cycles and rhythms all over the world. Take roasted beet…
my favorites/ one-pan/ Poultry/ Roast/ winter/ Yotam Ottolenghi
One-Pan Paprika Chicken with Lentils, Squash and Daqa | Yotam Ottolenghi
When Yotam Ottolenghi has a secret to share on a great sheet-pan chicken, I listen, take note and execute. I have nothing but the highest compliment…
How much more intense flavor can you pile into one dish? This is the question I ask when I make the roasted chicken with clementine and…
In his cookbook Jamie Oliver Together: Memorable Meals Made Easy, there are easy and versatile recipes post-pandemic, I hope. Whether you’re planing a casual dinner or…
The concept of a one-pot chicken is appealing. The process of having a whole chicken, fennel, lemon and garlic nestled in a Dutch oven and roast…
Fish/ foundation recipe/ holidays/ Roast/ Salad/ Yotam Ottolenghi
Centerpiece Salmon with Basil and Browned Butter | Ottolenghi
The dish is called centerpiece salmon with basil and browned butter because it’s intended to be a main course for a special celebratory meal. Yotam Ottolenghi…
When farm fresh broccolini shows up in the market, it’s imperative to get a bunch. Roast it in the oven; treat it simply and minimally with…
Hasselback beets are the logical next-step as well as the vegetable alternative to hasselback potatoes. The beets fan out along the thin slices cut crosswise, but…
Asian/ Madhur Jaffrey/ Roast/ vegetarian
Roasted Cauliflower with Punjabi Seasonings | Madhur Jeffrey
Roasting vegetables is best in any season because you can leave the oven to do the job. Meanwhile you have the option to remove yourself from…
Orzo with roasted vegetables shows up in one of Ina Garten’s entertaining outdoor menus on her website. With it are a rack of lamb, a cheese…
Charmoula is most famous as a marinade for fish or a sauce for vegetables. It’s the foundation for many Moroccan and North-African fish dishes. Paula Wolfert…
Fish/ Mediterranean/ my favorites/ Roast/ Sauté/ Yotam Ottolenghi
Cod with Sweet and Sour Pepper | Yotam Ottolengi
When I see this recipe in Ottolenghi’s Jerusalem, one other cod dish comes to mind. It’s the cod Basquaise from Eric Ripert. The ingredients are similar,…
foundation recipe/ genius recipes/ Roast/ vegetarian/ Yotam Ottolenghi
Oven Fries with Tahini Yogurt and Smoky-Sweet Nuts
To make the loaded fries, there are three elements to consider. They are the fries, gooey cheesy sauce and bacon bites. The genius of this Ottolenghi’s…
5 ingredients or less/ Appetizer/ Dorie Greenspan/ Roast
Paper Thin Potato Rosettes | Everyday Dorie
This is a wonderful time of the year. Can’t resist to make something seasonally appropriate as well as pretty: the potato rosettes from Dorie’s website. She…
There are two epic ragù recipes in Ottolenghi Flavor, according to the chef/author. One is the ultimate meatless roasting-pan ragù, and the mushroom ragù here is…
Test-driving side dishes to go with the Thanksgiving turkey is currently underway in my kitchen. The miso butter onions catch my attention in Ottolenghi’s Flavor for…
autumn/ easy everyday/ Fish/ Mark Bittman/ Pantry essentials/ Roast
Roasted Squash With Seared Sea Bass
The latest great find at Costco, individually sealed packages of frozen Chilean sea bass, makes having fish for dinner more accessible. Often time, I find the…
Grill/ Roast/ Side/ Simmer/ two ways/ Yotam Ottolenghi
Lentils with Eggplant and Tomatoes | A Study of Contrast
It’s a study of contrast comparing lentils two ways: 1) lentils with eggplant, tomatoes and yogurt (the “recipe”) and 2) lentil and eggplant stew (the “stew”)…