Which amazing salad would hold up against an epic French charcuterie? That’s the spirit when I chose to make the grilled radicchio and sugar snap pea salad…
This harissa-spiced tomato and tuna cake is awesome. The cake is not only good for picnic eaten outdoor as originally conceived by Yotam Ottolenghi. I want it…
This is my season’s first crack at watermelon. Love the unique combination of jicama and watermelon. It’s easy to dice and toss these two together to…
It’s a new beginning of sorts. It’s Spring! We are cooking along with a new chef, Eric Ripert, at IHCC for the next six months. That…
A lot of our grocery shopping experience has changed, I’ve noticed. New supermarket chain is moving into the area. Old supermarkets are constantly refashioning their look…
David Lebovitz/ Pantry essentials/ Salad/ Toss
Celery Root Salad with Mustard Sauce | Céleri Rémoulade
Celery root salad with mustard sauce or céleri rémoulade is another raw vegetable salad written by David Lebovitz in My Paris Kitchen. While celery root is not…
The bounty of heirloom tomatoes is unmatched at this time of the year. I want to savor every large tiger, green and red plum tomatoes as…
The radish sprouts, shown here in the green and purple variety, bring youthful vitality and crunch to the sprout salad. I have yet to find out…
cheese/ easy everyday/ Salad/ Side/ summer/ Toss/ Yotam Ottolenghi
Tomatoes with Wasabi Mascarpone and Pine Nuts #Ottolenghi
When you think you’re running out of new ways to serve tomatoes, consider wasabi mascarpone? Really? That may seem like an odd combination, but wait till…
easy everyday/ Hugh Fearnley-Whittingstall/ Salad/ Side/ summer/ Toss
Riced Cauliflower with Peanuts and Cilantro | In the Raw #IHCC
There are many ways to transform and disguise veggies. You can spiralize zucchini and make veggie noodles. Have you heard about “ricing” cauliflower? What looks like…
Grill/ Hugh Fearnley-Whittingstall/ modernist/ Salad/ Seafood
Grilled Octopus Salad in a Lemongrass Ginger Dressing | The Joy of Sous Vide Cooking
I often wonder why octopuses served in sushi restaurants are tender to the bite without being chewy. So I asked a sushi chef how the texture…
easy everyday/ Hugh Fearnley-Whittingstall/ Salad/ Sauté/ Side/ Steam/ summer
Leeks with Garden Greens | Outside the Meal Kit Box
From time to time, it helps to take a different spin on the ubiquitous vegetable salad bowls. The usual suspects are good, but may need some…
Gluten free/ Hugh Fearnley-Whittingstall/ Salad/ Steam/ summer/ Toss
Herby Peanutty Noodle Salad – Healthy Summer Salad
There are loads of flavor packed in this simple noodle salad. A bright zingy Asian dressing, handfuls of herbs, green beans and crunchy peanuts may seem…
David Lebovitz/ easy everyday/ Gluten free/ Low fat/ my favorites/ Salad/ Side/ Simmer
Black Lentil Salad with Goat Cheese and Walnuts
There are three bags of lentil in the pantry: black beluga lentil from Canada, brownish lentil from the Pacific Northwest (Bob’s Red Mill) and red split…
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…
Blanch/ easy everyday/ Hugh Fearnley-Whittingstall/ Salad/ spring/ Toss
Salad of Baby Peas, Goat Cheese and Green Onions
A simple spring salad of lush green peas, green onions and the white soft cheese looks springlike, or is it not? This week at IHCC, we…
Artisan bread/ Crack/ David Lebovitz/ French/ modernist/ my favorites/ Salad
Bacon, Sous-Vide Eggs, Garlic Toasts and Escarole Salad – Salade Lyonnaise
Salade Lyonnaise is universally beloved across France, but not in America. You would think any breakfast-like dishes that answer the early morning cravings for salty…
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…
There is no cooking involved, except grating the carrots and making a salad dressing. No long work-out session in the kitchen. Felt more like…
How do you put together a colorful plate of food? Here is a simple solution: start with the most vibrant ingredients you can find and treat…
You won’t think there are easy recipes using simply a handful of ingredients in Ottolenghi’s latest cookbook NOPI, but there are. When you get the best…
Some recipes claim to be easy to make. Others claim to be quick. This recipe is neither. The ingredient list may look long for a bean…
Fresh figs are available in the summer, but just for a brief few weeks. When I see them in the market, I can’t resist getting a…
This is the start of restaurant week in New York city. It’s a great opportunity to explore the diverse offering of international cuisines and to meet…
The title of a summer entry, in Nigel Slater’s Notes From the Larder, A Kitchen Diary with Recipes, “sorting the wheat,” grabbed my attention and interest.…