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…
-
-
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:…
-
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,…
-
Cooking of the Pacific Northwest
I love the food culture of the Pacific Northwest – fresh, local, sustainable and delicious! Needless to say, my friend Val and I jumped at…
-
Kumquat coleslaw
More kumquats! I hope you’ve managed to find some in the meantime, they are really a terrific, under-appreciated little fruit. (Maybe kumquats are the unofficial…
-
Truffle risotto with peas and collard greens
When I came back to New York last week, we still had some truffles to work with so we ended up making this terrific Sunday…
-
Avocado, kumquat, and rice salad
Do you like kumquats? Have you ever had them? They are my new winter citrus fruit addiction. They look like tiny little oranges and can…
-
Cabbage, walnut, and shaved brussel sprouts salad
This could be a side salad or a meal in itself – a modern, wintery spin on cole slaw. The dressing recipe comes from Alex…
-
Friday night dinner: shrimp and zucchini
A little bit Spanish, a little bit South-Asian – the end result is a delicious, fresh dish melding together new and familiar flavors. You’ll need:…
-
Whatever-you’ve-got salad
Do you know those meals made out of random ingredients left in your fridge? I have started writing those down because they are often some…
