When I worked at Cafe Flora, we had gnocchi on the menu for a few months, so I had the opportunity to make, oh, a thousand of them by hand most days. Knocking out a few servings for my family seems like a walk in the …
Read More
I’m not sure whether to describe this dish as a salad, an appetizer, or a side dish. Whatever you call it, the combination of sweet and salty, crunchy and juicy, herbaceous and spicy is exciting and a little unusual. …
Read More
The first rule of potstickers is that you can never make enough potstickers. At least in my family, we fight over the last few like seagulls over a spilled bag of kettle corn. If you haven't had them, potstickers are …
Read More
To cut the grapefruit, use an extremely sharp chef's knife. Remove about a 1/2" or so slice from the top and bottom. Resting on the bottom, make four vertical cuts to produce a rough cube, removing all of the skin and …
Read More
Cauliflower curry (gobi masala) is a great Indian dish to have in your back pocket, because once you know the basic method you can knock it out quickly, varying the spicing to suit your mood and your guests. (You …
Read More
I don’t remember exactly what got me on the idea of reimagining fruit salad, but like a culinary earworm, I couldn’t get it out of my head for a few days. I kept daydreaming about possible components, and picking up a …
Read More