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513 recipes found
Balsamic Pearl Onions: Slow Roasted With Red Grapes And Cubed Prosciutto
This dish is the perfect side to any roast all year round.
Quick Stewed Shiitake & Winter Cabbage
Simple home cooked dish. The natural sweetness of the winter cabbage goes perfectly well with the strong aroma of shiitake. Match in heaven and earth.
Classic Cashew Cream
An easy recipe for cashew cream is one of the most powerful tools that any vegan home cook can have in his or her arsenal. This simple cashew cream can be modified according to the application; add a bit of sugar for desserts, or lemon and sea salt for savory dishes.
Garlicky Leeks in Olive Oil
This recipe lets the leek shine with other savory flavors that are meant to enhance. They are prepared here with olive oil and a garlicky herbal undertone.
Leeks with peas and bacon
Somehow I forgot about this recipe until this moment, in spite of the fact that I make it as a side dish once every couple of weeks. It's terribly simple, but packs a lot of flavor and is as good as a side dish (for almost anything, but especially roast chicken or fish) as it is a filling for an omelet the next day. I have a feeling I saw a picture of leeks with peas and bacon somewhere once and seized upon the idea, but I have no idea where it originally came from. I'm glad I have it though!
Lentil Tabouli
Lentil Tabouli Salad made with lentils instead of bulgar wheat. This healthy salad is gluten free, vegan... and oh so delicious! My new favorite salad.
Zucchini Rösti
Zucchini Rosti is the Swiss recipe of hash browns. It’s a big pancake made out of shredded potatoes, crispy on the outside and soft in the centre. Try it!
Michel Guérard's Celeriac Purée
Michel Guérard discovered that a small amount of rice amps up creaminess in a puree recipe without losing that any of the flavor of the celeriac vegetable.
Zesty Cranberry Sauce in the manner of Georgian Plum Sauce (Tkemali)
Tkemali is a condiment eaten with meat in Georgia & Azerbaijan. My grandmother made hers with cherry plums. I substitute cranberries for the plums in my recipe.
Toasted mixed nut butter
I started making this a few years ago. I get the nuts at a bulk store or middle east grocery to save some money. Toasting the nuts really adds to the flavor. Use whatever you have on hand and experiment.
Dill Pickle Vinaigrette
This dill pickle vinaigrette recipe is super easy and super tasty. Drink a dirty martini while you eat your dirty salad! Serve over salad or use as a marinade.
White Rice, Sort of Jiro-Style
I use a rice, either short grain or medium grain, that is processed using the kapika method which is a dry polishing method. It basically uses the grains to polish themselves. It reduces the amount of bran left on the rice, which helps to keep the grain fresh, and calls for no rinsing. This kind of rice is the kind of rice chopsticks are made for. It isn't as sticky as Thai sticky rice but the grains still bind together more than enough so you aren't picking up individual grains with your chopsticks. It has a beautiful taste and texture. I think the enameled cast iron pot works great here. The rice doesn't stick to the bottom and it is good even heat.
Long Cooked Romano Beans with Pancetta
I think Romano beans are the perfect bean and are really suited to long slow cooking. What I like about them is the exterior pod retains its tooth but the little interior beans inside are creamy much like a lima beans. It is a two for one deal for me and the best of both worlds. If you want a little heat add red pepper flakes.
CUMIN POTATO FINGERS (ALOO-JEERA)
I make this for my son, it's an easy dish to prepare and works well with Indian food as a side dish- it isn't too spicy either!
Three Rustic Levain Batards
This Batard recipe is based on a levain made from unbleached wheat AP or bread flour plus water. It requires kneading but can be made in a relatively short time.
Roasted Potatoes with Rosemary, Truffle Oil, and Parmesan
If there is one way I like potatoes, other than french fry recipes, it would have to be the slow roasted form and topped with rosemary and parmesan.
Tomato Conserva
This recipe makes an oven-roasted, highly flavorful tomato conserva, or tomato concentrate. It trumps any store-bought tomato paste you've ever tasted.
Tahini Cauliflower with Lemon and Smoked Paprika
I have made this warm, tangy and smoky cauliflower more times than I can count. If you can find “South African Smoke” seasoning at Trader Joe’s I highly recommend it, but any smoky pepper flakes will do nicely.
Wilted Spinach with Bottarga
If you don't like or have bottarga just use sesame seeds. They are a perfectly wonderful substitution. I squeeze a lot of the liquid out of the spinach after cooking but I always take care not to over squeeze. If the spinach becomes to dry it gives you the feeling of a sponge sucking all the moisture from you mouth when you eat it.
Cajun Roasted Turnip Wedges with Light Spicy Mayo
If there is a veggie that can be transformed into a baked french fry then my oven is going to see it! Having done the ordinary potato and sweet potato version many times I wanted to stir things up a bit. So when I went to the market this past week and spotted some turnips I was oddly drawn to them. Could I really turn this root veggie into a “french fry?” It was an endeavor I was determined to take on . For some reason, I never thought to include this interesting veggie in our dinner menu which is pretty crazy considering the entire turnip has only 35 calories, give or take, with a hearty amount of fiber. Well, I am excited to report that with a little canola oil and spices this dish was even better than expected! I think I may even be bold enough to serve it as an appetizer at my next party..will keep you posted!”
Rutabaga "Cacio e Pepe"
I was pleasantly surprised the first time I made thinly sliced rutabaga cooked with nothing but toasty black pepper and butter. The flavors were earthy, sweet and complex and I ate a whole platter. We make noodles out of all sorts of vegetables (zucchini, carrot) and I wanted to try the same with the rutabaga. Thinking of that peppery goodness, I decided to try to make a version of the Italian cacio e pepe dish which is basically fresh pasta tossed with pasta water, cheese and pepper. I knew the rutabaga would not hold up to the vigorous stirring or have the starch required for the creamy sauce, but figured the flavors would be excellent and this dish did not disappoint. I served it with grilled pork chops with a peach gastrique and bitter green salad. Earthy, summery goodness.
Beets with Pistachios and Mint
Beets with Pistachios and Mint is my attempt to recreate the dish that impressed me at a friend's wedding. It is incredibly simple: roasted beets marinated in mild vinegar served atop a small pool of creme fraiche and topped with roasted pistachios. The beet juice mixes every so slightly with the creme fraiche, so that when you scoop up a serving the colors mix into a beautiful swirly pink. The pistachios add a pleasant crunch and the mint perfumes the dish. It is a perfect simple side dish for summer.
Effortless Oven-Roasted Corn on the Cob With Husks
Not only is this oven-roasted corn on the cob with husks recipe easy and mess-free, but it tastes exactly like corn should taste: yellow kernels of candy.
Marinated mint zucchini salad
When zucchini season hits, I can't get enough of them in raw marinated salads. This year the first zucchinis came ouit the same week that I decided to invest in an herb garden. Luckily mint grows like a weed so I haven't killed my plant yet (my cilantro is another story...). This recipe does require a mandoline (the cheap ones are fine...just watch your fingers) or really strong knife skills because the salad is best with very thin slices of zucchini and onion.