Meze is the Mediterranean tradition of a meal made of several small plates. My family especially loves to eat meze-style in the summer, when no-one feels like heating up the kitchen or eating a heavy dinner. To make a nice meze, you can make a couple of items from scratch (maybe tabbouleh or this warm grape …
Amanda Cohen is a bad-ass chef. I had the terrific experience of staging (interning) with her for a few days last year. You should read about that first.
Short-version: Amanda owns and runs the tiny, edgy, imaginative and incredibly cool Dirt Candy in New York’s East Village. As far as I know, she’s the only vegetarian …
The Thai basil situation can be a bit confusing. The herb known specifically as Thai basil, which is what I’ve used in this dish, has purplish stems and green leaves. There is another, significantly different herb called holy basil that is also much loved in Thailand, and it has purple leaves and is incredibly aromatic. …
Flavoring your basmati rice is an easy way to add variety to an Indian menu. The possibilities are endless. Today’s version, with ample quantities of grated ginger root and freshly ground pepper is one of my favorites.
You don’t need a special ginger grating tool. Just use the same microplane you already use for cheese, chocolate …
Green garlic is one of those wonderful farmer’s market ingredients. At least in my neck of the woods, you don’t often see it at grocery stores, but it is as at every market in the early summer months, where it overlaps with last year’s storage potatoes. Green garlic is simply the shoot of an immature …
I first met Alice a few years back, when she was just starting her first blog, Savory Sweet Life. I knew right away that she wasn’t going to be one of these bloggers that start out with a burst of enthusiasm, and then tail off until they are only posting every three months, mostly about …
When I was a kid, I would see my uncle Irv mix together his breakfast plate full of waffles, eggs, bacon and syrup, taking bites of everything together, and I thought it was horrifying. The idea of mixing sweet, smoky, savory and salty items together wasn’t something I would even consider. Now I realize he …
