Raw vegetable slaw is not something I gravitate to. Maybe I’m not a big fan of cabbage that makes up the majority of slaw salads. When…
What I like most about making this butterflied chicken from David Lebovitz’s My Paris Kitchen, the project at Cook the Book Fridays this week, is the…
This is fattoush without the fatteh, the Arabic word for shards of toasted pita bread, which give this salad its name. I substituted pita chips…
Appetizer/ Bake/ cheese/ David Lebovitz/ Savory/ Side
Jamie’s Food Revolution Day: Blue Cheese & Pear Quiche
If I have a magic wand, I would like every plate of food put in front of me to be instantly transformed into a lighter,…
This salted butter caramel-chocolate mousse is rich and decadent. You would surely expect that from David Lebovitz’s My Paris Kitchen. I made half of the…
David Lebovitz/ Jeffery Hamelman/ Levain bread/ Savory/ sourdough/ whole wheat
Fried Ham and Cheese Sandwich with Vermont Sourdough Bread
My choice of bread to make this sandwich is my go-to plain sourdough bread with 20% whole wheat from Jeffrey Hamelman’s Bread. I am fond of…
Tapenade gets its name from tapeno, the word for “capers” in the Provencal language. This recipe comes from David Lebovitz who insists vehemently that authentic tapenade…
amber beer creates another layer of flavor Beef stew is something I don’t usually get too excited about. But the idea of using bread as a…
Cauliflower is like a blank canvas to a painter. It is not the most exciting vegetable. In Britain, cauliflower is mostly dressed in a cream sauce.…