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Recipe: Tortilla Espanola with Rainbow Chard
This week at The Forest Feast, I needed to use up some chard from the nearby farmers market, so I cooked up a big skillet tortilla Espanola. This dish is usually made with just potatoes and onions, but I like to add some greens — it becomes almost like a crustless quiche. The addition of the colorful chard lightens the dish a bit, but is still quite filling. I like that this meal is made in a single pan and works well for breakfast, lunch, or dinner!
May 21, 2013
Recipe: Creamy Watercress Soup with Lemon-Goat Cheese Dumplings
When Cambria asked Faith and myself for some help coming up with a main course for her Spring Vegetarian Dinner Party for Six, at first we couldn’t decide. Faith thought it should be creamy and green. Cambria wanted a vegetarian dish that wasn’t just another platter of pasta. I advocated for something satisfying and hearty, but still light enough for a spring meal. The final vote was unanimous: a pureed soup of peppery spring watercress served with warm goat cheese dumplings.
May 14, 2013
Spring Recipe: Carrot Ribbon Fettuccine
I love May when all the seasonal farmers markets start to open. For the next 4 weeks, I’ll be visiting the markets weekly near where I live in Northern California and buy ingredients to make a simple, vegetarian dish to share with you. This week there were gorgeous rainbow carrots at the market, along with lemons from a neighboring table. A fresh veggie fettuccine was definitely on the menu.
May 7, 2013
Appetizer Recipe: Miso Sweet Potato Bites
Looking for something a little different from the usual crostini hors d’oeuvre? How about a sweet potato — sliced into rounds, roasted, and topped with a zingy miso sauce. It’s a flavorsome little bite to whet the appetite, plus it’s perfect for gluten-free and vegetarian folks. Sweet potato rounds are beautifully colored, and in size and shape they make a great stand-in for a baguette. However, there’s just one thing — they’re sweet.
Apr 10, 2013
Recipe: Crunchy Spring Salad with Dill Dressing
Here in Southern California, winter is on its way out and I have never felt more ready to give kale salads a rest. Right now I am craving all that is crunchy, fresh and pale green — like this salad, which mixes a dill-flecked dressing with sweet sugar snap peas, crisp celery, chopped romaine and pretty, pink-edged radish slices that remind me of spring’s first blossoms winking to life. The crunchiness of this salad makes it a great candidate for lunch.
Mar 13, 2013
Recipe: Honeyed Grapefruit Yogurt Parfait with Popped Amaranth
Sometimes I like to trick my senses into thinking we’re experiencing warmer, more spring-like mornings than we really are in Seattle. Case in point: this pretty, delicate breakfast recipe that’s perfectly-balanced with creamy yogurt, toasty coconut, crunchy amaranth and sweet honey.
Mar 6, 2013
Recipe: Baked Za’atar Eggplant Fries with Lemon Tahini Dip
Eggplants were on sale at the market this week, so I picked one up and challenged myself to do something other than fry it. Since fried eggplant is so delicious in dishes like Eggplant Parmesan, I think it tends to be my easy go-to answer. I had something else in mind this time: an afternoon snack with a quick, delicious tahini dip that would carry us through until dinner.
Feb 27, 2013
Recipe: Roasted Winter Vegetables with Miso-Lime Dressing
You probably already know that roasting winter vegetables turns them soft, caramelized and irresistible. But what you might not know is that tossing them with a three-ingredient dressing of miso paste, lime juice and walnut oil gives them a savory, bright and beguiling flavor that will make people wonder why the roasted vegetables you make are so much better than the roasted vegetables they make. What makes a recipe a keeper?
Feb 26, 2013
Recipe: Potato and Leek Galette
One of the remarkable things about this savory potato and leek galette is that it looks fancy, yet the ingredients are simple and inexpensive. The potatoes are plain old russets, the fat is olive oil instead of butter, and even though it’s gluten-free and vegan, the galette is pleasantly starchy and creamy — a perfect cross between comfort food and an elegant, company-worthy dish.
Feb 20, 2013
Midwinter Recipe: Roasted Beet Soup with Fennel and Orange
I don’t much go for the trappings of Valentine’s Day, but I do appreciate the excuse to cook something brilliantly, undeniably pink. Most often that means playing with beets, and this year I’m roasting them up to make a velvety, magenta-colored soup. From the looks of them, you’d never know that humble beets could be so luscious — romantic, even. But sweetened up in the oven and pureed with good vegetable stock, they make a gorgeous, almost creamy (yet vegan) soup.
Feb 13, 2013
Recipe: Enchiladas de Pipián Rojo
Every Halloween I like to cook something warm and pumpkin-y for dinner. This year I’ll pair my favorite pumpkin tortilla soup with enchiladas de pipián rojo, a smoky, nutty, spiced (but not too spicy) sauce made with pumpkin seeds, chile peppers, and roasted vegetables. In Mexico, pipián is a type of mole or sauce served with meat or over enchiladas. Made with ground seeds or nuts, it may be green (verde) or red (rojo).
Oct 31, 2012
Recipe: Fettuccine with Roasted Butternut Squash, Brown Butter & Sage
Here’s a simple little fall-time pasta dish with sweet roasted butternut squash and nutty brown butter. It’s one of those dishes that makes even a weeknight meal feel special, especially if you splurge for fresh fettuccine noodles and a nice bottle of wine. Serve it with a salad of bitter greens, apples, and walnuts on the side, and dinner is ready.
Oct 22, 2012
Wholesome Recipe: Roasted Vegetable Soup with Herb Dumplings
The dish I’m about to share is really two recipes in one – heavenly together but also good building blocks for many other meals this fall and winter. First up is a creamy, yet dairy-free, soup with roasted fall vegetables like butternut squash, sweet potatoes, carrots, and parsnips. Then come the dumplings. Roasting the vegetables amplifies and deepens their flavors. Pureed with vegetable stock, they form a velvety, comforting soup.
Oct 17, 2012
Recipe: Whipped Sweet Potatoes with Coconut Milk & Vanilla Bean
These whipped sweet potatoes are a great recipe when you need to get out of a vegetable rut. They’re a little more dressed up than the average weeknight side so think of them as a minimalist dish for your holiday feast. With coconut milk for interest and richness, and a swirl of vanilla bean paste, consider adding this to the Thanksgiving table when you want something on the sweeter side that still leaves the marshmallows out of the equation.
Oct 4, 2012
Recipe: Balsamic-Glazed Pearl Onions
It’s funny how precisely the weather seems to adhere to the calendar year; the first day of fall immediately brought vibrant leaves and cooler breezes to Georgia. My appetite also succumbs to these changes and my urge for comfort food grows strong—out with vine-ripe tomatoes and grilled summer corn, bring on the hearty braises and savory stews.
Oct 1, 2012
Late Summer Recipe: Caprese Salad
Ahh, one of our favorite dishes in the summer; fresh tomatoes, buffala mozzarella, and fresh basil layered together, and then drizzled with olive oil and sprinkled with salt and pepper.Caprese salad is a popular Italian summertime dish. The dish incorporates the colors of the Italian flag, and uses the freshest summer ingredients. Tester’s NotesI just received a beautiful pile of late summer heirloom tomatoes from a gardening friend.
Sep 20, 2012
Hot Breakfast Recipe: Baked Pumpkin Steel Cut Oatmeal
Eating a hot breakfast is a challenge in the fall as mornings get darker and colder and we snuggle into warm beds until the last possible second. But eating a hot breakfast just makes the whole day better, don’t you think? The answer is to make your evenings work for you, and to prepare a hot breakfast the night before. I have found that one of the best ways to do this is oatmeal. But oatmeal is mushy, you say! Reheated oatmeal for breakfast? No thanks. Well, hold on a minute.
Sep 13, 2012
Recipe: Brown Rice Bowl with Maple-Glazed Tempeh & Tahini-Miso Dressing
A bowlful of brown rice, tempeh, kale, and other veggies has “health food” written all over it, but in our house we hardly think of this recipe as macrobiotic or vegan or anything else but satisfying. Brimming with the perfect balance of flavors and textures, it satiates the senses and even has my barbecue- and burger-loving guy requesting it for dinner.
Sep 12, 2012
Recipe: Strawberries with Chimayó Chile
Invented by my stepfather, this fiery red concoction consists of strawberries, balsamic vinegar, and Chimayó chile. Strawberries served with vinegar is nothing new, but the addition of chile powder adds a whole new dimension. It might sound a little strange at first, but the combination of sweet, tart, and spice is marvelous.
Aug 31, 2012
Recipe: Ethiopian Spiced Clarified Butter (Niter Kibbeh)
There is only one problem with niter kibbeh: I can’t stop eating it, whether I’m melting a spoonful into a pot of lentils or sneaking a dollop straight from the jar. This spiced clarified butter is the “secret ingredient” to many Ethiopian dishes, as well as anything else you can imagine using it on, from meat to eggs to vegetables. (Psst… try it on popcorn!
Aug 22, 2012
Lunch Recipe: Golden Quinoa Salad with Lemon, Dill & Avocado
It took me a long time to warm up to quinoa. I felt like I was the only one not on the super-grain-(that’s-not-really-a-grain-but-who-cares) bandwagon. But my attempts at quinoa had all turned out sticky and faintly bitter, a health food to choke down. So how did I get from there to here, to this lemon-scented golden salad with crunchy bits of cucumber, radish, and almonds? (There are dates, dill, and Parmesan in there too, plus a secret ingredient that really makes it sing.
Jul 24, 2012
Recipe: Eight-Ball Zucchini With Eggs Baked Inside
Last week we received a bunch of cute little eight-ball zucchini from our CSA. We thought of stuffingeggs baked inside pattypan squash We hollowed out each squash, filled the shell with a bit of tomato sauce and tangy goat cheese, topped it with an egg, and popped it in the oven until the yolk was just set and still creamy. We ate it with crusty bread for brunch, but it would also be delicious as a simple summer dinner.
Jul 6, 2012
Recipe: Spicy Korean Cucumber Salad
Do you enjoy eating spicy food in hot weather? I love the refreshing combination of cool cucumbers and hot chile peppers, as in the case of Korean oi muchim. This quick and easy salad makes a great potluck dish, or a fiery alternative to kosher dill or bread and butter pickles alongside sandwiches. And, of course, it’s excellent alongside Korean BBQ (meat or tofu).
Jun 29, 2012
Recipe: Miso Tahini Dressing
I don’t often get so attached to one thing that it’s all I eat, day in and day out, but it happened with a salad dressing a few months ago. A simple shake-up of miso paste, tahini, and lemon, it’s nothing revolutionary, and certainly nothing I hadn’t had before at the local healthy lunch joint, but for some reason it’s really been hitting the spot.
Jun 21, 2012
Recipe: Creamy Tofu and Green Pea Dip
Silken tofu makes an excellent base for creamy dips without the use of sour cream or other dairy. In this bright and zesty green dip, we combined tofu with peas and Mexican-inspired ingredients like cilantro, jalapeño, and lime.Unlike dairy-based dips that can weigh heavy on the palate, the creaminess from the soft tofu is satisfying yet light. (Warning: this may cause you to eat more than you possibly should! We speak from experience.
Apr 20, 2012
Recipe: Green Beans with Almond Pesto Under an Egg
I was all set to write an amazing breakfast post for you this week — it’s breakfast week at The Kitchn you know — and then I got the call from the producers of the Martha Stewart show asking me to come make a three-course meal from my book, Good Food to Share. It would be in front of a studio audience with Martha by my side. Gulp.
Mar 8, 2012
How To Make Coconut Butter
I’ll admit it, I’m a coconut fiend. I eat or drink from this luscious fruit daily. I sip on coconut water and sprinkle generous handfuls of the unsweetened, dried variety all over my morning bowl of oatmeal. But all that is kiddie stuff compared to this coconut butter. It’s a sure-fire way to get the maximum concentration of rich, velvety coconut flavor and texture in each bite. Coconut butter is unlike coconut oil; it’s an entirely different animal.
Feb 29, 2012
Recipe: Brown Rice Bowl with Lemongrass, Tofu, and Cashews
Think brown rice is boring? You just need to perk things up with a little Southeast Asian flair… We eat a lot of brown rice in our home, and as much as my partner and I enjoy its nutty flavor and health-giving properties, it can get a little monotonous. Mix it up with chewy baked tofu, crunchy cashews, and the zesty flavors of lemongrass, ginger, lime, and cilantro, however, and we’ll fight each other for the last bite.
Feb 28, 2012
Easy Dessert Recipe: Blood Orange Syllabub
Sweet blood oranges are some of our favorite members of the citrus family. During the season we use them in everything from drinks to desserts, like this cloud of syllabub. A syllabub is a traditional English dessert made with cream and wine or other spirits. Here we added blood orange for a sweet citrus note – enhanced by the addition of orange-flavored liqueur such as Cointreau. A splash of rose water adds fragrance without tasting too floral.
Feb 17, 2012
Basic Indian Recipe: Kerala Spiced Peas
I have a secret love affair with peas. Yes, I love them in their fresh-from-the-pod form, but during the winter months, I use their frozen cousins. I spice them in my favorite manner, similar to a dish I had in Cochin, Kerala, in Southern India, and eat them up with a large spoon, stopping only for a quick bite of naan or dollop of raita. This dish is a perfect accompaniment for something hearty like a braised meat or stewed lentils because of its decided spice and bright lemony flavors.
Feb 9, 2012
Recipe: Roasted Eggplant Salad with Smoked Almonds & Goat Cheese
I have a confession to make: I have a hard time considering eggplant a summer vegetable. I know that it grows in the sunshine, right in between the tomatoes and the basil, but its silky, melting texture is what I want in wintertime. It’s light yet satisfying, the perfect comfort food for January. Some people guiltily buy avocados in winter; others, pineapple. Me, I buy eggplant. And when I do, I make this salad.
Jan 23, 2012
Recipe: Banh Chung (Vietnamese Rice Cakes for the Lunar New Year)
Tết, or Lunar New Year, is just around the corner, and for many Vietnamese this means getting together with family, wrapping sticky rice cakes the same way their ancestors have been doing for thousands of years, and telling stories about the ancient King Hùng Vương. Legend has it that when the time came to choose his successor, King Hùng Vương asked each of his 18 sons to prepare a dish worthy of offering to the ancestors.
Jan 18, 2012
Recipe: Roasted Beets with Cumin, Lime, and Mint
Sweet, jewel-toned beets are a staple in our winter kitchen. About once a week, we roast up a batch to eat in salads and quick side dishes, such as this brightly flavored – and colored! – dish with cumin, lime, and mint. This week we were lucky to have three different varieties of beets to play with: red, golden, and chioggia, so we came up with a composed dish highlighting all their gorgeous colors.
Jan 11, 2012
Make-Ahead Vegetarian Recipe: Beet & Sweet Potato Stacks
It’s the details that matter the most at fancy dinner parties and holiday meals. Take this recipe. Really, it’s just a warm beet salad. But assemble it in pretty layers, add some toasted walnuts and a citrusy vinaigrette, and suddenly you have a dish that elicits oohs and ahhs as you carry it proudly to the dinner table. Equally impressive is the fact that most of this recipe can be made ahead of time. The beets, sweet potatoes, and walnuts can all be roasted.
Nov 10, 2011
Recipe: Couscous With Chickpeas, Fennel, and Citrus
Have you ever caramelized fennel? Browning this vegetable in a skillet transforms it into something completely different from its crisp, raw state; all but a trace of the anise flavor melts away and the fennel becomes tender, mellow, and sweet. Caramelized fennel melds perfectly with the textures and flavors of nutty chickpeas, succulent olives, orange, and lemon – and spooned over couscous, it makes a quick-cooking, bright yet hearty dish.
Nov 2, 2011
Recipe: White Bean and Roasted Squash Soup with Pistou
This soup is based on a favorite autumn dish where roasted acorn squash halves are filled with a white bean mixture and drizzled with an herby sauce. It’s a delicious and satisfying dish that just happens to be vegan. It also translates well into this soup, a delectable combination of sweet vegetables (roasted squash, leeks) and creamy beans, punctuated with a dollop of fresh, zingy, garlicky, herby pistou.First, what is pistou and why not pesto?
Oct 28, 2011
Basic Recipe: Roasted Vegetable Stock
Vegetable stock is a great way to add flavor to soups, but it can sometimes lack the deeper aromatic notes of a meat-based stock. One way to bring in some of the missing savoriness is to roast the stock vegetables before simmering them. This recipe makes a nice stock for vegetable-based soups.
Oct 27, 2011
Recipe: Roasted Apple and Winter Squash Soup
I live in a house divided. You see, I adore soup in all its forms and flavors … my partner, not so much. So when he declared that he would gladly sip this roasted apple and winter squash soup on a regular basis, I knew we had a winner.From the harvest ingredients to the kitchen-warming preparation, this soup just embodies autumn.
Oct 26, 2011
Recipe: Spiced Apple Jellies With Yogurt Mousse
These pretty cups of spiced apple jelly topped with lightly sweetened yogurt mousse taste like apple pie in Jell-O form. But better than Jell-O — this spoon dessert is made with agar instead of gelatin, so even vegetarian dessert lovers can indulge. Combining the very Western flavor of spiced apple cider with the texture of an Asian agar-based jelly, this is a sweet that is both intriguing and comfortingly familiar.
Oct 21, 2011
Cabbage in Mild Yogurt and Mustard Seed Curry
I am a big fan of Vij’s, an elegant and innovative Indian restaurant in Vancouver, BC. (We even gave you a peek inside Vikram Vij’s home kitchen!) The cookbooks by the owners of this restaurant are some of my favorite resources for Indian home cooking, and there was one recipe from their first book I had had bookmarked for a long time: A simple one of cabbage in yogurt curry. I finally made this, a few weeks ago, and I was blown away by its color! Hello, turmeric!
Oct 7, 2011
Autumn Recipe: Creamy, Smoky Whipped Rutabaga
I say, “Rutabaga!” Quick — what happens? If you have nothing to say, if the word “rutabaga” leaves you blinking at the screen with some measure of confusion or apprehension, then please trust me. You need to know this vegetable. Rutabaga has an intimidating exterior, but look what happens when you whip up the innards with olive oil, milk, and a pinch of something smoky — this is creamy, smoky heaven in a dish right here. What is a rutabaga anyway?
Oct 3, 2011
Recipe: Tofu-Hijiki Patties
Last week we shared a recipe for Carrot-Ginger Dressing, which we use on everything from salad to sandwiches. One of our favorite ways to serve this sauce is over tofu-hijiki patties. The patties happen to be vegan but most importantly, they’re packed with umami flavor. Hijiki is a mild, earthy flavored seaweed high in iron, calcium, and other minerals; look for it at health food stores and Japanese and Korean markets.
Sep 28, 2011
Fall Recipe: Vegetarian Steamed Buns
Last week, Nealey talked us through making Pork Buns (Baozi). Today, I bring you the vegetarian version. Have you ever bit into a fluffy, savory steamed bun at your local dim sum restaurant and thought, How on earth are these made? I marveled over this question for years before my sweetheart decided to take on this DIY cooking project at home. Thank goodness he did because veggie steamed buns are one of my favorite restaurant treats.
Sep 28, 2011
Recipe: Cream of Tomato Soup
Nothing is simpler or more classic than opening up a can of cream of tomato soup for lunch. So if you’re going to make a homemade version, it had better be worth the extra bother. This recipe most decidedly is, although it’s really not that much more work. Just chop up an onion, maybe a rib of celery, and open up a few cans of tomatoes. Splash in some milk and buzz it with a blender until smooth. That’s it!
Sep 23, 2011
Recipe: Autumn Udon with Vegetables
Earlier this week we posted about about Tara Austen Weaver’s new ebookTales from a High MountainLike much of Japanese cooking, the beauty and taste lies in the simplicity of the recipe. Udon is a perfect dish for a light supper on a cool night, as the first of the autumn leaves gently rattle in the trees.
Sep 15, 2011
A Twist on the Usual: Sliced & Seasoned Baked Potatoes
Tired of the usual baked or roasted potatoes? For a pretty and flavorful twist, try slicing and seasoning your potatoes before popping them in the oven. Lemon and thyme, rosemary and garlic: the flavor combinations are endless.The idea for these potatoes came from the always-inspiring blog Ideas in Food. They stuffed their potatoes with lemon and oregano, and roasted them on a bed of sliced Vidalia onions. I used lemon, thyme and garlic cloves, and skipped the onions.
Sep 13, 2011
Recipe: Honey Ginger Balsamic Glazed Beets
Like many people, I spent my childhood arms-crossed, head-shaking, floor-stomping vehemently hating beets. They were weird, and slimy, and tasted of dirt. They made people’s mouths look bloody (also kind of cool.) Yuck. But then, like many people, I grew up and discovered that beets are absolutely delicious. Today they are one of my top five most favorite vegetables. So how did I get from stomping my feet to eating beets twice a week? This recipe for glazed beets played a big part.
Sep 9, 2011
Recipe: Panzanella With Roasted Squash and Tomatoes
This is one of those recipes inspired by what we had on hand – half a loaf of stale whole-grain bread, pattypan squash from our CSA, and cherry tomatoes and rosemary from a recent food swapFree free to use any summer squash from pattypan to zucchini or yellow squash, and to substitute any Italian- or French-style bread – preferably stale, or leave it out overnight to get the best, crusty texture.
Jul 27, 2011
Recipe: Simple Summer Squash Soup
I realize that much of the country is experiencing a heat wave right now and the last thing you want to do is spend a great deal of time in your kitchen. But I also realize that summer squash and zucchinis are running rampant and it’s tough to think of creative ways to use them before you can give them all away or they start to go bad on your counter-top. So here’s a quick, oven’s-only-on-for-twenty-minutes soup that you’ll appreciate having around for a few days.
Jul 26, 2011
Side Dish Recipe: Cheesy Corn Bake
While I was baking up my second batch of this cheesy corn bake, I realized just how out of control my corn obsession has been as of late. My recipe lineup has recently included creamy corn grits, corn & jalapeno dip, corn & red pepper quiche, corn & heirloom tomato pizza, and a corn & roasted summer squash pasta bake (and some of these items on multiple occasions). Corn much? Despite the corn overload, I couldn’t resist baking up this delicious corn casserole the other day.
Jul 25, 2011
Recipe: Braised Eggplant and Tomatoes
Eggplant can get a bad rap. Some people find it mushy while others may find it stringy or even tasteless. But if it’s prepared well, eggplant can be an extremely satisfying meat substitute and, when joined with a few tomatoes and fresh herbs, the perfect summer meal. I like this recipe a lot because it doesn’t try and dress up the eggplant with too much oil or gobs of cheese.
Jul 19, 2011
Recipe: Grits with Corn, Goat Cheese & Roasted Tomatoes
If you haven’t already noticed, Southern cooking is more than just a rising trend. And not just in the South, but all over the country. New cookbooks are hitting shelves daily, pimento cheese was declared a hot food trend of 2011 (say what?!), and Southern chefs are finally getting the national recognition they deserve.
Jul 11, 2011
Recipe: Roasted Asparagus and Cherry Tacos
Asparagus and cherries is not a pairing you normally hear of, let alone see in taco form, but when we tasted this combination during our recent trip to Washington state, we felt like we’d been let in on a marvelous secret.When roasted or grilled, the two ingredients turn sweet, succulent, and rich with complex, seasonal flavor. In a taco garnished with zesty asparagus salsa and fresh Mexican cheese, the combination is completely enticing.
Jul 6, 2011
Recipe: Pumpkin Oil Ice Cream & Pepita Brittle
It was barely six weeks ago that I last wrote about ice cream — Salted Almond Ice Cream — but as summer gets under way, it seems fitting to give you another dose of the cold hard sweet stuff in the style I find tastiest: with a kiss of savory. This was the flavor I came up with for my birthday party a few weeks ago.
Jun 23, 2011
Recipe: Fava Bean and Radish Bruschetta
Fresh, simple bruschetta makes a fantastic appetizer or light meal. In spring, look beyond the traditional tomato topping and try a seasonal version, such as this lively mixture of tender fava beans, peppery radishes, lemon, and herbs.Preparing fava beans is one of our favorite springtime rituals. It takes some time to shell and blanch the beans but their buttery texture and fresh, green flavor is well worth the effort. Thin strips of radish provide flecks of color and bite.
May 4, 2011
Recipe: Pomelo Couscous
With all the citrus that grows here in Southern California, we’re always searching for new ways to use these fruits – French toast, roasted vegetables, dust… We often add citrus zest to couscous dishes and this time we thought, why not add the juicy segments? Sweet pomelo was the perfect fruit for this experiment, and the result is a dish we can’t get enough of!
Apr 20, 2011
Passover Recipe: Sweet & Crunchy Quinoa Salad with Sweet Potatoes, Pine Nuts and Cranberries
Passover is coming up (it begins next Monday at sundown) and so we have been looking for good Passover recipes to share this week. Most Passover tables are completely free of grains and bread, of course, but those of you who miss your carbs over this holiday week might be surprised and pleased to hear that quinoa is actually kosher for Passover.
Apr 12, 2011
Recipe: Sweet Potatoes Braised with Rosemary & Milk
Take a look at this big mess of sweet potatoes — all sticky, orange, and browned. These are the best sweet potatoes I’ve made in a long time, but they also happened to be the simplest. I cooked these sweet potatoes up rather quickly, just before throwing a whole bunch of chicken thighs on the grill. I was feeding a small crowd of six, and I was looking for hearty food!
Mar 29, 2011
Recipe: Basil Ricotta Tortelloni with a Rustic Tomato Sauce
I had the privilege of learning this recipe from a very seasoned chef in Italy during a cooking class at his family restaurant. It was no surprise that he made creating this dish from scratch look simple. But after a few attempts (and mishaps) in my own kitchen, what surprises me now is that it’s something I can put together without looking at instructions.
Mar 23, 2011
Recipe: Sherry-Garlic Soup with Smoked Paprika
Need something quick and heartening for dinner tonight? Try this soup — a blend of warm and smoky spice, a whole lot of garlic, and a cup of sherry. This also kicks off our new series: Six Ingredients (and Salt) — short, efficient recipes that still pack lots of flavor. Look for more of these soon from all of us, and meanwhile — try this soup!
Mar 16, 2011
How To Make Tempura-Fried Vegetables At Home
There are few greater joys in life than a few pieces of perfectly fried tempura-battered vegetables. Eating fried vegetables is an oxymoron — sort of like committing a healthy sin. They’re not difficult to make at home and can be the perfect way to have the family gather round for some serious fun and conversation. Plus it’s a great way to clean out the fridge!
Feb 7, 2011
A Versatile (& Gluten-Free!) Recipe: Sweet Potato Sformato
A sformato is a close cousin to the soufflé. It has all the same creamy custard-y goodness, but without the hassle of whipping egg whites or the anxiety of collapsing domes. It’s meant to be rather humble. This is also an easy dish to make gluten-free, and it works well as the first course for a fancy dinner or as a light lunch with a salad. Like a soufflé, a sformato starts off with a bechamel sauce.
Jan 19, 2011
New Year’s Recipe: Roasted Beet Salad with Whipped Goat Cheese
We asked some of our favorite food bloggers to share a holiday treat with us during our holiday break. Kasey (also of eating/sf) writes a fabulous blog that mashes up food and music. Here’s a slice of Turntable Kitchen, a story of New Year’s in a Russian family, with a beet recipe to match. My family, being Russian, celebrates New Year’s a bit differently than most Americans. Growing up, we wouldn’t get a Christmas tree, but rather, a New Year’s tree.
Dec 29, 2010
David Tanis’ Wild Mushroom Ragout with Ziti
Heart of the ArtichokeTanis’ own kitchen ritualsDavid calls himself a restaurant chef that prefers to cook at home. Chez Panisse allows him to bring the best of home cooking to the tables there in the six months a year he cooks at the restaurant. The rest of the year he, presumably, is cooking up the dishes in this book (all beautifully and simply photographed by Christopher Hirsheimer of Canal House Cooking).
Dec 8, 2010
Hanukkah Recipe: Apple and Cheese-Stuffed Latkes
Potato latkes are such humble little things, yet so incredibly addictive. This version puts the traditional applesauce topping on the inside, where it gets warm and wonderful as the latkes cook. We love adding cubes of cheese to the filling, too. They melt into pockets of cheesy goodness and add extra savory depth to this classic dish. For this recipe, we’re essentially making a fresh applesauce and sandwiching this between two layers of potato pancake.
Dec 1, 2010
Thanksgiving Amuse-Bouche: Savory Goat Cheese Panna Cotta with Canned Cranberry Jelly Cut-Outs
I am making Thanksgiving dinner in tandem with Emma this year, and since we’re working on the meal together, we have the luxury and time to make a few extra little things. This year, I was inspired by these tiny pie dishes I found at Crate & Barrel. What about an amuse-bouche, I thought — a small, whimsical bite with a traditional Thanksgiving flavor to start off the meal.
Nov 24, 2010
Last-Minute Appetizer: Lemon-Thyme Bruschetta
Need a last minute Thanksgiving appetizer? These bruschetta are the perfect finger food and, best of all, they’re light enough that they won’t spoil any appetites for the big meal.Fresh and bright with lemon, earthy with fresh thyme and just a tad sweet from the drizzle of honey, these bruschetta are the perfect hors d’oeuvre before a big meal.
Nov 23, 2010
Appetizer Recipe: Brie with Roasted Cinnamon Plums
When it comes to holiday dinners and entertaining, appetizers often carry the day. Yes, turkey is great, and so is stuffing, but what about those little nibbles beforehand?This recipe is similar to another recipe that involves cranberries and melted, gooey Brie cheese. But I wanted to try something similar with plums — roasted with cinnamon, honey, and a touch of brown sugar.
Nov 22, 2010
Recipe: Easy, Tasty Chickpea Curry
Here’s a simple curry that can stay vegetarian (vegan even) or, with the simple addition of some shrimp or chicken, make a fine dish for the carnivore. The most important thing is that this delicious curry is built largely from your canned goods stash: coconut milk, tinned chickpeas and tomatoes. Just add a few fresh veg, some spices and Bob’s your uncle! This curry is extremely versatile.
Oct 22, 2010
Recipe: Butternut Squash, Apple and Sage Soup
Butternut squash, apple cider, sage, brown sugar and… Worcestershire sauce? This recipe is chock-full of classic fall flavors but an off-the-cuff dash (or two) of an under-used pantry staple really lets them shine. Nothing says fall in our house more than a batch of soup on the stove top, bubbling away, emitting smells that prompt neighbors to drop by, noses tinged just the barest of pink.
Oct 5, 2010
How To Make Sopes (Plus a Vegetarian Topping!)
This week we’ve talked about making tortillas (withwithoutinstant corn flour Want more smart tutorials for getting things done around the home? See more How To posts We’re looking for great examples of your own household intelligence too! Submit your own tutorials or ideas here!
Sep 17, 2010
Easy Recipe: Roasted Tomato Sauce with Garlic
We have given you a lot of tomato sauce recipes — we really, really love simple tomato sauces, whether they’re made with fresh tomatoes or canned. But I want to revisit one more easy sauce (and we have an even simpler sauce for you coming tomorrow). Lately, my favorite way to make tomato sauce is in the oven. The flavor — oh, it’s so much better! A long, slow roast for your tomatoes lets their flavor slowly concentrate into a chunky sauce.
Sep 9, 2010