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. You could serve this as part of a meze, or an accompaniment to anything grilled in …
You’ve probably heard that Dr. Nathan Myhrvold, the CEO of Intellectual Ventures and former CTO of Microsoft, along with Chris Young, Maxime Billet, and a cast of dozens, is publishing the most anticipated cookbook since Apicius. (If not, here is the background.)
I’ve had the great good fortune to hear Dr. Myhrvold speak about the book …
Farro, chanterelles, and King apples
Chanterelle mushrooms are one of those magical ingredients which speak of fall, like asparagus in spring, or tomatoes in late summer. Sauteed, they pack a ton of flavor and there really is no substitute. My friend Will recently gave me a few beautiful King apples from his tree, and immediately I …
This was the first course of a little dinner party I threw together for some friends a few weeks ago. It is really easy to make, and you could easily prepare the lentils the day before and then just warm them up when you are ready to serve. The apples provide a sweet, fresh counterpoint …
This was just pure play. I wanted to see if I could do a cheese course that would look like cheesecake, but not be particularly sweet. I landed on a Laura Chenel chevre with a little salty crust and strawberry granita.
A cheese course, like an amuse bouche or a tapa is an opportunity to be …
These little chickpea cakes are versatile; you can serve them as an appetizer, a side dish on an entree plate, or as the protein-packed star of the show. They are somewhat like a pan-fried falafel, but without the benefit of a deep-fried crust, so we amp up the internal flavoring. Try them with this tomato …
Zucchini blossoms are one of the most beautiful and delicate items of summer produce. You may find them still attached to tiny zucchini, or sold separately. Look around at farmer's markets to find beautiful specimens. They are expensive by the pound but they don't weigh much!
I learned a great way to keep zucchini blossoms for …
