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Bunuelos (or Bimuelos) with Honey – Sephardic Hanukkah Donuts – Recipe and a Great New Donut Cookbook

When my friend Lara Ferroni sent me a review copy of her new book, Doughnuts: Simple and Delicious Recipes to Make at Home, my kiddo and I spent a fun hour on the couch, leafing through and dog-earing the pages of all of the delicious desserts we want to make. When we were done, pretty much …

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Real Tabbouleh – Recipe

Tabbouleh is one of those dishes that usually loses its identity when it crosses the oceans. In the Middle East, it is an herb salad with a little bit of bulghur wheat for texture. In the United States, it usually becomes a soggy bulghur salad with a sad speck of parsley for garnish. 

The star ingredients …

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Chanterelle Mushrooms with a Corn Sauce and Asian Pear Slaw – Recipe

I love chanterelles with corn, and I love corn with ginger. Using the transitive property of delicio-algebraics, I determined that I'd like chanterelles with ginger. Heck, why not all three together?

Grant Achatz has famously made a corn sauce in sheet form, by cooking pureed corn kernels until the natural starch thickens the juice, and then …

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Shaved Summer Squash Composed Salad – Recipe

What if you picked the very best things from the last of your garden, or the farmer's market, and just barely manipulated them?

This is one of my favorite ways to enjoy produce at its peak. I thinly shaved the summer squash, cucumber and Parmigiano-Reggiano with a vegetable peeler, quickly blanched the carrots so their texture …

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Enfrijoladas de Espinaca – Tortillas with Spinach in Black Bean Sauce – Recipe

This is my entry for the second Everyday Chef Challenge. Pacific Natural Foods invited me and four other bloggers to participate, and this time we were to use one of their creamy soups, and spinach.

After you check out this post, please jump over to their site and vote! It takes just a few seconds; …

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Compressed Cantaloupe and Cucumber Salad with Shiso Infused Sake – Two Modern Techniques You Can Easily Use in a Home Kitchen – Recipe

Dave Arnold from the French Culinary Institute recently invented a technique for infusing just about anything (herbs, vegetables, chocolate, …) into booze, water or oil, using nothing fancier than a cream whipper. It is a genius idea because it takes two minutes, requires no special culinary talent, and produces beautifully clear, fresh, brightly flavored results.

Read …

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Tomato and Nectarine Salad with a Korean Dressing – Recipe

Nectarine and Tomato Salad with Korean Dressing

Here’s a simple, delicious and surprising salad. Oh, one thing – it is only worth doing if you have spectacular heirloom tomatoes and nectarines. It will be completely tasteless and sad if you make it with hard pink tomatoes and underripe, sour nectarines. You’l be very on trend if you make it; I’ve seen variations …

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