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Baby Zucchini and Blossoms with Sofrito – Recipe

Baby Zucchini with Sofrito

Every gardener loves to lament that they get overrun with zucchini and have to resort to baking too much zucchini bread or, worse, ringing the doorbell, dashing and leaving them on people’s doorsteps. Well, let me tell you: you’re doing it wrong.

The way to avoid being overrun with zucchini is pick them when they are …

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Whole Bean Ful Medames – With Fava Beans or Marrowfat Peas – Recipe

Whole Bean Ful Medames

Ful medames is sort of the national breakfast of Egpyt, though it has spread far and wide from there. I’ve published an Ethiopian version before. I’ve never been to Egypt, but it sounds like the most common kind there is at least partially mashed. The one I’m showing you today is more reminiscent of the …

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Lentil and Cucumber Salad – Perfect for Potlucks – Recipe

Lentil and Cucumber Salad

This salad is great to have in your back pocket for summer potlucks and picnics  (*). It is easy to make, light and healthy and packed with flavor that adults will love, but manageable for kids too.

In this kind of salad, cucumbers tend to leak a lot of juice, dilute the dessing, and make a …

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Chickpea and Saffron Pilaf with Crispy Onions – Recipe

Chickpea and Saffron Pilaf with Crispy Onions

The secret of this pilaf is using the flavorful oil leftover from making the crispy onions to saute the rice before adding any water. It adds a rich, savory background that makes the dish more satisfying.

I’ll happily eat this as a main course with nothing more than a last-minute squeeze of lemon, but it also …

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Make Your Own Kimchi – Recipe

Homemade Kimchi

I‘ve resisted making my own fermented foods for, well, decades at this point. I’m not sure exactly why – maybe a little fear that they might not be safe, or that the smell would be overpowering, or just a lack of patience to wait for them to mature. But lately I’ve fallen more and more …

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Lychee Tempura With Japanese Pepper Mayo – Recipe

Lychee tempura, with spicy mayo and black sea salt

This is the second in my series of amuse bouche based on fresh lychees. (Here is the first in the series). This one I fried using the small-batch tempura batter from Morimoto: The New Art of Japanese Cooking, and served it with a Togarashi-spiced mayo, black sea …

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Vietnamese Salad Rolls (Gỏi cuốn) – Recipe

Vietnamese Salad Rolls Gỏi cuốn

I‘ve always loved Vietnamese Salad rolls (gỏi cuốn), and I’ve been making them off and on for decades, so I don’t know why I haven’t shared them with you guys before. If you haven’t had them, they are cool and refreshing, with a tender but slightly chewy rice paper wrapper surrounding thin rice noodles, lettuce, …

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