purple basil pesto, two ways
I realized that I don’t use my mini chopper/ food processor nearly enough. So when I decided to make my classic standby 3 ingredient salad…
-
-
New York, pt 1
This is very late, thank god I wrote it all down in my handy July-start moleskine. Thursday and Friday So I decided to break down…
-
Parmesan, yellow zucchini and other good things
I don’t know about you but Monday night is not traditionally a night when I want to cook a complicated dinner – more often than…
-
Baked avocado
Another unexpected piece of advice from Еric Ripert (or rather his twitter) that came in extra useful yesterday. I came home after a weekend away…
-
Ingredient of the month: Watermelon, my first love
Citrullus Lanatu – we just call it watermelon – is it a fruit, a berry or a vegetable? Everyone has an opinion – I grew…
-
Wednesday night dinner
Sorry, everyone, for the somewhat extended absence. If there is one thing that can keep me away from foodie pursuits for a while, it is…
-
Bonus: peaches
A myriad of peach recipes here (‘muddled, grilled, poached, or fresh off the pit’), including interesting tidbits on new peach varieties: Donut peaches: White; small…
-
David’s orange salad
At a barbecue yesterday evening, there was a fantastic salad that looked deceptively simple but turned out to be delicious and refreshing. You’ll need the…
-
Meat-Beet Pie
More Russian food for you – in addition to the beet salad, I used the green/chard part of the beets to make this meat pie….
-
Rare Russian cooking: Vinegret
This is rare in the sense that I rarely cook straight up Russian food when I’m not at home. But I had to make something…
