Artichoke and goat cheese salad {artichauts au chèvre chaud}
Hope – particularly, for spring itself – springs eternal. I can sense it in the cool air, the tight flower buds, and the verdant watercress….
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Summer buffalo bolognese
I don’t often cook buffalo (it’s a pretty expensive ingredient) though I love the subtle gamey quality of the meat. It pairs so effortlessly against blistered…
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Artichoke and radish tart
I feel like I have been saying this a lot recently – or maybe, it’s just been a particularly good cooking month – but this…
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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,…
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Zucchini bread cookies
These cookies made delicious and satisfying treats for our recent road trip to Montreal. I sandwiched some with a layer of cream cheese in the…
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Claudia Roden & the main course
Ready for part two? I don’t know what took me so long but I finally got Claudia Roden’s The Book of Jewish Food. It’s such…
