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Recipe: Crostini with White Beans and Basil

Crostini with White Beans and Basil

This is the last of the three crostini toppings I did for the recent Kavana Men Cook event, and it is admittedly similar to the other white bean dip I posted awhile back with grilled onions. This version is pared down further, focusing simply on clear flavors from the …

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Recipe: Crostini with Spanish Green Olive Tapenade

Crostini with Spanish Green Olive Tapenade

This is the second of three crostini toppings I made for our Kavana Men Cook event. This one has straight ahead Spanish flavors with the green olives, orange zest, and smoked paprika. It goes together in just a minute in a food processor. This tapenade is on the thicker side …

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Recipe: Citrus Salad with Sherry Vinaigrette

This is the salad course we did for the Kavana Men Cook event. We used a combination of arugula and mache, two very flavorful greens that have the slight bitterness to combine well with the bright citrus fruit. The blood oranges and grapefruit supremes looked great, and the sharp sherry vinaigrette brought the whole thing …

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Chana Chaat in a Papadum Bowl – Recipe

Chana Chaat in a Papadum Bowl

Chaat (or chat) is a whole family of delicious Indian snacks, served either as street food or in shops that specialize in these treats. and generally cold or at room temperature. They aren’t very popular in America, but you can sometimes find a few items on a menu, especially at …

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Recipe: Grapefruit And Avocado Salad

Chef Janine over at Cafe Flora showed me the other day how to cut sections of citrus fruit properly. Technically these are called "supremes" as in in "we need to cut grapefruit supremes". I’ve tried to do them before and always had a lot of trouble, with bits of pith leftover and broken segments and …

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Recipe: Beet Greens with Pumpkin Seed Oil and Cherry Vinegar

Recipe: Beet Recipe: Greens with Pumpkin Seed Oil and Cherry Vinegar

Devra Gartenstein over at the Quirky Gourmet got me thinking about how many good odds and ends of produce I waste with this article about how she uses chard stems. I was boiling beets for a salad tonight, and resolved for once not to toss …

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Fun With Isomalt

I've been hearing for awhile about this product called isomalt, which is a modified sugar. It has the interesting property that it can melt and form into thin sheets like caramel without turning brown. It is only about half as sweet as table sugar too, so it is easier to use in savory applications.

Modernist cuisine …

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