It is still early season at our farmer’s markets in the Northwest. The booths aren’t full yet, but I enjoy the challenge of figuring out what to make with a limited palette. Small, super-sweet carrots and radishes in …
Read More
Zucchini fritters from The Newlywed Kitchen I love a cookbook that has a unique point of view, and Lorna Yee and Ali Basye's Newlywed Kitchen: Delicious Meals for Couples Cooking Together has that in spades. They …
Read More
Fresh fettucini, broccoli raab, light tomato sauce with white wine and lemon From May through October, we have a farmer's market on my day off, just a couple of blocks from my house. Our regular ritual is to swing by …
Read More
Potato Salad with Feta Cream Dressing We have an annual Mother's day brunch with the Sephardic side of my wife's family, which while not quite the fress of Passover or Rosh Hashanah, always includes lots of big …
Read More
Persian rice pilaf with a crispy crust - chelo with tahdig Just about every culture that cooks rice has a crispy variation, whether it is the beloved crust on the bottom of the Spanish paella, fried rice in Chinese …
Read More
Yes, I said Persian-Italian. Bear with me here for a second. I was looking for some sort of moist eggplant dish to serve with Persian rice (a wonderful basmati pilaf with a crunchy crust; I’ll tell you about that soon). …
Read More