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513 recipes found
Avocado & Tomato Salad
A simple Italian style salad
Cauliflower in curry yogurt sauce
Oven roasted Cauliflower with Yogurt Curry has been a staple in my kitchen. Wanting the dish without using the oven was the motivation for this recipe.
First date Pasta with Clams
My friend shared this with me, perfect for a first time dinner date as you can cook while talking and the pasta sauce is done while the pasta boils. It's also ridiculously easy but seems much more complicated/ professional!
Green Beans + Chestnuts Sauteed in Duck Fat
Every year we celebrate my friend Jayme's birthday with French bistro themed meal. Two years ago I attempted duck confit. Two auditions later I had a lot of duck fat and no main course. I punted and planned to make rack of lamb and daupinoise gratin. But what to serve as a vegetable? I got really hung up on this. Artichokes, too messy. Asparagus, uninspired. Brussels sprouts, last years news. Spinach, wrong texture. Broccoli, yawn. Zucchini, bigger yawn. I wanted green beans but not just regular old green beans or even green beans almandine. Wait, green beans almandine, then it popped into my head ‘What about green beans with chestnuts?’ Then it grew ‘What about green beans with chestnuts sauteed in the leftover duck fat?’ It has been a regular visitor to our table ever since. And as one guest said at the end of the birthday dinner 'Morgan, I'm convinced everything should be sauteed in duck fat.'
Browned Butter Baby Turnips
Baby Turnips don't require any peeling because their skins are tender, so for this recipe you just need to trip their tops and tails, and let them saute.
Spun Honey
Spun honey is more of an experiment than a recipe, but I'm happy with the results so wanted to share. Some of the honey crystallizes with need to re-liquify it.
Pickled Baby mangoes in a chile mustard sauce (vadu Mangai)
Although this is a classic baby green mango pickle recipe is made in countless South Indian homes, I'm still waiting for this condiment to catch on in the U.S.
Mango Tarragon Vinaigrette with Pickled Green Peppercorns
A creamy vinaigrette recipe that gets its sweetness from ripe Mango, its aroma from tarragon, and delivers flavor bombs from Thai pickled Green Peppercorn.
Aam Ras with Puri
Aam Ras and "Puri" is nothing but ("Aam") mango ("Ras") puree with fried Indian flatbread. You need nothing because mango puree itself justifies everything. For a little salty spicy kick eat it along with some nice Mango pickle. We would have this as lunch or dinner most of the times during summer season. Sometimes my mom would make some "Rasawala Alu" potatoes in gravy as a side dish to go with the puris. Yum! when we serve Aam Ras, we top it off with a pinch of salt and cumin powder (totally optional) and just a tsp of ghee, yes ghee. And, should I say how to eat it. Just dip your puri in the aam ras and let your spoons enjoy themselves in the cabinet and allow your fingers to get messy.
Couve a Mineira: Brazilian-Style Collard Greens
My version of the yummy side dish I first tried in Brazil at 19. This Couve a Mineira recipe requires very few ingredients and it's easy to make and so good!
Basil Cubes
By making this Frozen Basil Cubes with extra virgin olive oil recipe in the summer, I have the fresh taste of basil all year long. Use in soups, sauces, pesto.
Simple Swiss Chard with Caramelized Onions and Balsamic Vinegar
I am always looking for new, fresh veggies to try. Last week, one of our local farmers offered me some Lucullus Swiss Chard. Ever heard of it? Me, neither. I decided to give it a try and boy was it delicious! It had beautiful green leaves and white stalks that almost looked like skinny celery. Lucullus is apparently an heirloom variety but this recipe would work with any swiss chard you can find.
Roasted Grape Preserve
What to do with tasteless grapes? I treat them to a little heat with some honey to coax their flavor using this recipe for roasted grape preserve.
Roasted Garlic Brussels Sprouts
It goes without saying that I love Brussels sprouts. Testing all sorts of variations is my specialty. I'm an avid fan of roasted garlic, as i think most everyone is (or anyone that I would consider a normal person), so putting the two together was long coming. Here I've combined sweet roasted garlic and honey, with my old friend, Brussels sprouts.
Sweet n' Buttery Cabbage and Onions
I made this as a piroshki filling for a Russian-themed dinner party I threw last weekend. I had discovered the Pike's Place Market cookbook in the Los Angeles Central Library which had the recipe for the first and most memorable piroshki I ever ate, at a Russian cafe in the market when I was a child. The recipe for the filling, however, is my own, though the ingredients are typical for cabbage piroshkis. The onions are carmelized for 45 minutes until they become delicious threads of sweetness, and the cabbage goes in for at least another half an hour along with butter, salt, and pepper. The result is soft, savory, sweet, and addictive. Quite a bit of the filling went straight into my mouth and not in to the pirsohkis. If you do use this for piroshkis, you can make it while the dough is in its first rise. I recommend putting on a comforting black and white movie (Arsenic and Old Lace in my case) and absorbing the homey scent of carmelizing onions while getting up now and then to stir them.
2-2-1 Maple Syrup Salad Dressing
Follow this simple maple syrup salad dressing recipe and-- lickety-split ––you have the easiest, best-tasting salad dressing ever.
Homemade Celery Salt-Crusted Baked Potatoes
Homemade celery salt-crusted baked potatoes—simple things made special with a little extra care.
Sinful Roasted Acorn Squash
I love to eat acorn squash during the fall. While it is delicious roasted with just a bit of salt and pepper, it's nice to add a bit of flair every once in a while . . .
Rosemary and Brown Sugar Roasted Parsnips
I love dishes that offer a sweet and savory flavor combination! And, I love parsnips. While they are wonderful roasted simply with just olive oil and salt, the addition of rosemary and brown sugar takes a basic roast up a notch, to something with a bit more complexity and nuance. These are delicious as a side dish or even just a hearty snack.
Fennel, Orange, & Olive Salad with a Warm fennel dressing
This is one of my favorite winter salads because it's light, fresh, and pretty and very simple to make. It's perfect as a starter to a heavy meal or as a light lunch. My inspiration is a recipe from a restaurant in Nice, France, that was written up by Mark Bittman, for the New York Times several years ago. I've added a bed of sauteed fennel and infused flavors into a warm dressing, based on an olive appetizer that I make often for guests. I use Kalamata olives because they are easy to find and are often already pitted, but you can substitute any kind of oil-cured olives. You can make this ahead of time, but be sure to bring the oranges to room temperature before serving. Also warm the sauteed fennel and dressing.
Nonna Franca's Potatoes
My Nonna Franca made these potatoes for me when I visited Rome with her right after I graduated from H.S. I was young and I'd never had such a good potato ( my American mother wasn't really a cook). I remember I came back to the U.S. and tried to recreate the recipe, at first using the wrong kind of potato. Eventually I learned the right potatoes to use and just how long to fry them for. Yet, still, mine are good, but I've never been able to make them as good as Nonna did. It's funny how an Italian grandmother can simply fry a potato better!
Easy Breezy Brussel Sprouts
Super simple but delicious side dish. Not only does it pair well with most meat dishes, it also makes a tasty snack. It is a take off of an Ina Garten recipe, only easier and quicker!
Oranges with Pistachios and Honey Mascarpone
This recipe was inspired by a recipe I once had with pistachios atop oranges that had a caramel glaze. I kept the oranges and pistachios and added honey with mascarpone. Simple and delicious!
dead simple roasted brussels sprouts
The best thing about this is that it is so quick! The caramelization of the brussels sprouts is delicious and you can vary it a lot, depending on what you like. I think cooking them so that they are still a bright green brings out their natural sweetness, and avoids the cabbagy-sulfuric nasty taste that turn many people off Brussels sprouts. I like roasting garlic along with the brussels sprouts, and you can squeeze the yummy mellowed roasted garlic out of its skin as a little treat in between the crunchy and bright brussels sprouts. I have to thank my friend Ori Cosentino, a professional chef, who turned me on to the idea of pre-heating the baking tray. Check out her food blog at upchefcreek.com.