Homemade ravioli is an act, more than the food itself, that appeals to me the most. I have started making my own pasta since my trip…
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…
Heidi Swanson/ my favorites/ Savory/ Vegetable
Braised Spring Vegetables with a Parchment Lid – IHCC Picture Perfect
What makes a dish picture perfect? Spring vegetables, such as carrots and asparagus, with their brilliance and vibrancy have all the visual appeal I’m looking for.…
I learned that Yotam Ottolenghi’s upcoming book is going to be about desserts. Among all the delectable Ottolenghi’s recipes I’ve made, there are quite a long…
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…
Appetizer/ Pantry essentials/ Savory/ Side/ Vegetable/ Yotam Ottolenghi
Whole Roasted Celery Root with Romesco Sauce – IHCC
Anytime I can whole roast anything, I’d go for it. The prep time is minimal, no knife skill is required. Perfect recipe for a robot or…
Our food goals are simple and straightforward. There are none. Food that are wholesome, natural and seasonal get the nod. We cook food that’s nourishing, something…
Do you look up and use a recipe when you make an omelet? I never did until now. This recipe comes from David Lebovitz’s My Paris…
The challenge this week at IHCC is to post a Heidi Swanson’s dish using an ingredient which we have not used before. “Expand the pantry” is…
There is something about the look of these croquettes that would stop me in midstream every time as I flip through the pages of Ottolenghi’s…
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…
When you bring this mushroom shichimi rice bowl (from Heidi Swanson’s 101 Cookbooks) close to your nose, you’ll be seduced by the sweet, fragrant, citrusy,…
This recipe is a model of easy-to-cook and healthy plate of food filled with vegetables, nuts and protein. And it is not a salad. I don’t…
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…
Kale is one of my favorite ingredients. It is on my must-do list to use more kale, especially when they are in season. I got some…
Butternut squash can go so many places: soup, pot pie, quiche, vegetable dish or pasta. It is one of my favorite fall vegetables. Here is…
What do you cook when you come home after being away for weeks and the refrigerator is practically empty? We had soba noodle in a hot…
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…
I like to think of gazpacho as a chilled beverage/soup served in a glass to hydrate in the hot weather months, in the spirit…
From ballparks to fast food joints to fine dining establishments, you can find ketchup on the tables everywhere. Curtis Stone has a recipe in his book…
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…
Artisan bread/ David Lebovitz/ Jeffery Hamelman/ Levain bread/ my favorites/ sourdough/ Vegetable
Cherry Tomato Crostini with Vermont Sourdough & Herbed Cheese
Tomatoes are here, in all their glory. Big and small. Red and green. Round and sphere. Perfect time to be making something and everything I…
Diana Henry is the monthly featured chef at IHCC. I got some tender and deep green kale from the farmers market the other day. This Diana…
Swiss chard is in season. I can’t resist picking up a bunch when I see it in the farmers market; they are inexpensive and they have…