In 2021, I’d like to take up a notch with some of the classic recipes which seem to defy time and place. The first one is coq au vin,…
The one exquisite holiday dish I crave is the sweet butter braised lobster tail. This is a Thomas Keller’s recipe from the French Laundry. A simple adaptation at home…
I can’t think of a more appropriate place to deploy the kitchen-sink approach to cooking than the bean and tortilla soup. Besides a long list of ingredients, this soup…
Roasted Butternut Squash Soup | Everyday Dorie
I love a butternut squash soup. This is the last of the bunch of butternut squash I stowed away before the lockdown. So I have to use it judiciously.…
Braised Lamb Shanks with Tomatoes and Olives | Everyday Dorie
Do you remember the last restaurant meal you had before the lockdown? Yes, it was in a restaurant in Vermont on one of our ski weekends in early March.…
There are a few dishes which come to my mind instantly when I think Asian. They are dim sum, steam fish and miso soup. Dim sum are too complicated…
Soba Noodle Salad | Mark Bittman
For a weekday dinner, there’s nothing more convenient than reaching into the pantry. In this case, when soba noodle is available, you have an easy and nutritious meal made.…
Grilled Tomatoes and Onions with Feta-Harissa Pine Nuts | Ottolenghi
It may sound far-fetched, but the grilled tomatoes and onions with feta-harissa pine nuts has all the beauty and poetry of “hare in the woods.” Picasso saw cubism in…
Braised chicken is not as popular as roasted chicken in my kitchen. Simply because it’s more time consuming to do. And you need to watch the pot while you…
Among the three items in this week Cook-the-book-Fridays David Lebovit’z’s dish, roast lamb with braised vegetables and salsa verde, my favorite is the vegetables. In all fairness, the lamb,…
My interest in roast cabbage soared when I saw a big tray of it as a family meal for the kitchen staff. On that day, I was taking a…
The roasted root vegetables are similar to the baked Provençal vegetables (tian), which we made a while ago, from My Paris Kitchen. The roasted root vegetable may not have the look.…
Remember the metro station Parmentier in Paris? It is named after the scientist Antoine-Augustin Parmentier. He was credited with staving off a famine in the late 18th century when he promoted…
When you can get the best ingredients, you are half way to a wonderful dish. It’s that simple. In the summer, there are no better places to source…
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 make a quintessential…
Beet Hummus | A Color Explosion
You see colors of the rainbow of the visible spectrum on this plate. It’s stunningly spring-like although it might not feel that way. We have been seeing more snow…
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 means cooking more…
I’ve eaten more carrot cakes than I’ve baked them. Carrot cakes are popular and mainstream in the US; they are found on dessert tables everywhere. I’m more inclined to…
Cassoulet: White Bean, Sausage, Duck Confit Casserole
Cassoulet takes time to prepare. It’s a project especially when you make the duck confit from scratch, as we did a few weeks ago. No shortcut was taken. Going…
Lentil Vegetable Soup | Calming Holiday Jitters
There is no better way to calm the holiday jitters than a big pot of lentil vegetable soup. I make sure I have enough to last for a few…
My favorite way of cooking vegetables is roasting them on a sheet pan in the oven. This roasted winter vegetables dish is a no-brainer. Including the easy-to-do prep work…
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 what’d be considered…
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 rice on the…
Vegetable Soup with Basil Puree: Best in Class #Soup
Vegetable soup can be exciting; this recipe is the proof. It can be more than comfort food. This vegetable soup has such depth of flavor that even meat eaters,…
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 Kitchen. The good…