Temple Lunch
While I found California very beautiful, I had an issue with a lot of the stereotypes that turned out to be realities, especially the...
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May 7, 2018
Fattoush Salad
This is a really nice salad - crisp cucumbers, perfectly ripe tomatoes, herbaceous back notes, a nice tangy dressing and the added bonus...
May 7, 2018
Weiss Wurst with Warm Purple Potato Salad...
...AKA what your son decided he wants for dinner after seeing the sausages at a specialty store on Sunday instead of the squid he...
Apr 11, 2018
Buttered Spring Peas and Little Gems with Mint
Both the French and the British have a version of this dish and it is, for me, the quintessential spring vegetable side. It is fresh and...
Apr 11, 2018
Chicken Jus Bulgar “Risotto”
Not to much to say about this dish. It is a nice workhorse of a side dish and takes on whatever flavors that you want it to which,...
Apr 9, 2018
Parsnip Mash with Miso Maple Butter
It is hard to give measurements for this recipe as so much depends on personal taste and the sweetness of the parsnips. I suggest...
Mar 17, 2018
Carrot Fries
So easy and certainly a nice change from French fries and a new way to serve carrots when one is bored with them after eating them all...
Mar 13, 2018
Micro Potatoes with Mint
No real recipe to write down for this one, just a lovely way to serve micro potatoes or the first tiny spring potatoes, the ones that you...
Mar 13, 2018
Wilted Lettuce with Bacon
Two huge heads of red leaf lettuce melted down to 4 portions of luscious wilted lettuce, flavored with red wine vinegar, shallot and...
Jan 31, 2018
Bonus Recipe: Creamy Cauliflower Gratin
What started out as lunch and a movie with my sister today, ended up with my going to her house to prep a cauliflower gratin for a dinner...
Dec 5, 2017
Bonus Recipe: Irish Potato Cakes
This is a good way of using up mashed potatoes, either as an afternoon snack or as nibbles with drinks. It is also a delicious side for...
Dec 4, 2017
Mustard Beef Short Ribs with Pearl Onions, Carrots and Parsnips, Arugula Mashed Potatoes
Pearl onions are one of the few things that I buy prepared in advance for me; I hate how fiddly they are to peel but there are a few...
Oct 31, 2017
Soy Braised Daikon
I had forgotten how much L. likes daikon radish. Having had a devoted Japanese nanny from birth to age two, followed by a six year stint...
Oct 9, 2017
Braised Chickpeas with Kale
Cooking time aside, this was a "5 minutes of effort dish", which I always like. I paired it with homemade merguez patties but you could...
Sep 11, 2017
Bonus Recipe: Zoodles with Avocado Sauce
Both L. and my sister think that zoodles are an appaling name and L. has forbidden me from using it such is his disdain, but that is what...
Jan 31, 2016
Recipe: Oven Roasted Brussels Sprouts with Fish Sauce Vinaigrette
Food 52 is one of my go-to food websites. The inspiration for my recipe was on the list of dishes that I really wanted to make for a long...
Jan 27, 2016
Recipe: Baked Tomatoes Provençale
This is one of those easy-peasy, versatile recipes that it is nice to have in one's repertoire. Obviously it is best with delicious,...
Jan 27, 2016
Recipe: Roasted Radicchio with Anchovy Breadcrumbs
People seem to feel strongly about radicchio - they either love it or hate it. I have to admit that I am not a big fan of radicchio in...
Jan 23, 2016
Recipe: Roasted and Charred Broccoli with Almond Butter
Bon Appetit Magazine recently had a recipe that sounded delicious so I used it as a base for mine; I didn't have peanuts in the house but...
Jan 23, 2016
Recipe: Indonesian Style Long Beans with Coconut Milk
I like long beans when ordered in Chinese restaurants but had never made them at home because I had heard that they were difficult to...
Jan 8, 2016
Bonus Recipe: The Perfect Asian Steamed Rice
I grew up in Asia so properly cooked, fluffy, steamed rice was always a given. Restaurants made it in industrial rice cookers but, at...
Nov 23, 2015
Guest Post - Shiso Tabouleh Recipe from Eddy Leroux, Chef de Cuisine at Daniel in Manhattan
Eddy and I have known each other longer than we would probably both like to admit (in view of our respective ages - yikes!) and worked...
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