As far as curry goes, this baked chicken curry may be a total eclipse (which we saw in regions in North America last Monday) to a traditional curry. It’s a…
One of the best chickens I’ve ever eaten My family was not a fan of roasted chickens. In their heads, it is not a good idea that I squander…
Braised White Beans and Greens With Parmesan
There must be a can of beans in the pantry. Then you don’t need much else to make a vegetarian main course or a hearty side for roast chicken…
Salade Niçoise | Julia Child’s Mediterranean Combination Salad
This is a composed salad, meaning that you prepare each component of the salad in a separate dish. Season each with dressing and seasonings. When you’re ready to serve,…
Once in awhile, something comes along and knocks your socks off and you have no idea it’s coming. This is how I feel about this dish: zucchini ribbons and…
Rosa Jackson’s Bourride | Last Recipe from Everyday Dorie
Hard to believe this is going to be the last Everyday Dorie‘s recipe I’m participating in the cooking club Cook-the-Book-Fridays since the first post in October, 2018. Now we’ve…
Here is my solution to the leftover Thanksgiving turkey: make s turkey tikka masala. The recipe below is a long version which includes cooking fresh turkey from scratch. Since…
Rolled, Studded and Herbed Boneless Leg of Lamb | Everyday Dorie
There are many herbed boneless leg of lamb recipes out there. Ina, Giada, and others. They all follow the similar process of, first, rubbing the leg of lamb with…
Sticky Wings and Pickled Things | Ottolenghi
An evening at home streaming a Hollywood movie and serving up sticky wings and pickled things may be the perfect entertainment or a cozy retreat. Can’t decide which? I…
Beef and Beer Stew: A Belgian-Inspired Carbonnade | Everyday Dorie
Early Spring is a transitional season, when mother nature gives us chilly days as well as warm sunny days. One day I make a spring salad. On the next…
Watching the Olympians compete inspires me to get better, faster and stronger as an alpine skier. To that end, I’ve been skiing downhill every morning lately when the conditions…
The Checklist to Build Your Own Favorite Soup | Minestrone
Winter is upon us, when the outside temperature drops and stays low, our craving turns to a warm and hearty bowl of soup. What can be more sustaining and…
Pesto Pasta with White Beans and Halloumi | Vegetarian
Pesto pasta with white beans and halloumi is a weekday vegetarian go-to pasta recipe that comes together in less than half an hour. Actually, it’s more like a suggestion…
Last time I made something similar to the Mediterranean shepherd’s pie was the chicken pot parmentier from My Paris Kitchen by David Lebovitz. Remember that! They are both delicious…
Slow-cook Brisket with Carrots and Sweet Potatoes | Everyday Dorie
Among the many appliances I have in the kitchen, slow-cooker is not one of them, surprisingly. To slow cook, I prefer sous vide or use a Dutch oven in…
Flatbreads with Three-Garlic Butter | Flavor Bomb
In his newly released cookbook Flavor, Ottolenghi breaks down the fundamentals of what give food flavor and backs them up with some super delicious plant-based recipes. This is not…
Dorie has perhaps changed the way I see pork tenderloin as “the cook’s best friend.” The proof is in this Everyday Dorie’s recipe. To start, the pork tenderloin is…
I’m completely clueless about caillettes, (pronounced ky-yet). But I’m up for strange and unfamiliar food. Well, that’s another story. These pork and chard sausages are specialties from the Ardèche…
Salsa Verde | Comfort Foods with Ruth Reichl
I’m bringing salsa verde this week. Let me explain. I’ve had a phenomenal six months cooking along with Ruth Reichl at IHCC. To me, the comfort foods she highlights…
I never thought of celery root purée as a low-carb mashed potatoes until I made it — based on David Lebovitz recipe in My Paris Kitchen. In the past,…
Peter Kaminsky in Culinary Intelligence shows us how healthy eating, without compromising the fun and pleasure in food, can be done: thinking before eating, choosing good ingredients, understanding how…
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 up with friends…