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…
Hugh Fearnley-Whittingstall/ Roast
Roasted Red Onions with Port and Bay – IHCC new featured chef April to October
I believe in cooking from scratch and making delicious food prepared from fresh ingredients, ideally seasonal and locally sourced. That’s also the approach embraced by Huge…
David Lebovitz/ Roast/ Salad
Farro Salad with Radicchio, Root Vegetables & Pomegranate – Cook-the-Book-Fridays
Wheat berry (or farro) salad with radicchio, root vegetables and pomegranate is a long name and a mouthful. The recipe comes from David Lebovitz’s My Paris…
Roast/ Savory/ Vegetable/ Yotam Ottolenghi
Eggplant with Buttermilk Sauce – IHCC Stuffed or Filled Dishes
This dish occupies the cover of Ottolenghi’s Plenty. The jewel-like ruby-red pomegranate seeds spread over the buttermilk sauce on the eggplant halves grabbed my attention; 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…
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…
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,…
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…
“The theme of today’s yoga practice is: Get quiet, live loud,” proclaimed the yoga teacher A. Yes, there is always a theme that is…
What better way to showcase the techno-color and flavor of the season’s freshest ingredients – an array of heirloom tomatoes and zucchinis – than to spread…