Roasted tomato salad
A colorful and creative dinner or lunchtime salad. This was interesting for me because I tend to slow-roast tomatoes while these are cooked faster at…
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Buddha’s hand: what is it and can you candy it?
I saw this fruit in the store the other week and went a little crazy – what is it? how do you eat it? why…
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Lemon curd
Homemade lemon curd – I’ve always loved it, always made it, but now it could not be simpler. While browsing Baking Banter a few weeks ago, I…
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Greek beef burgers with beetroot relish
I’ll be the first to admit it – I miss summer! I don’t think that going to Australia did me any favors in that sense…
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Lemon, fennel, and cucumber salad
Citrus and fennel are one of my favorite flavor combinations. The slight sweetness of the aniseed of the fennel is perfectly balanced by the fresh…
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Cured tilefish with beetroot, vodka, and parsley
The Russian in me loves cured fish. There is nothing as perfect as a piece of rye bread with butter and a thin slice –…
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Lemon, honey, and yogurt cake
Lemons are the ingredient of the month! I love their freshness and the brightness of flavor that they impart on any dish, big or small….
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Super Bowl ready: grapefruit and Campari pickled shrimp!
The first time I tried pickled shrimp was last spring when I was working at the James Beard House on a fantastic Southern dinner for…
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Pea and spinach soup
A green, smooth and warming vegetable soup, just what the doctor ordered for this chilly weather. It will cheer your lunch right up! You’ll need:…
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Roasted cauliflower with za’atar, cumin, and mint yogurt
I spied a version of this fabulous dish at Cumulus Inc in Melbourne. It was perfectly savory and crunchy and served as a side-dish (comestible,…
