Given the amount of cookbooks I’ve collected over the years one would think a new recipe would be whipped up every day. Not every day, sometimes not for weeks. And then, as if something is in the air, I’m yearning to try all sorts of new recipes. When the mood strikes for Middle Eastern my go-to cookbooks are from Yotam Ottolenghi. I will admit, I’m not really one to go too far off the beaten path in terms of spices and such because, you know, children, weeknight dinners, and allergens. But sometimes cookbooks, like his, bring a sense of adventure and faraway travels to the table without being too fussy and far reach; or even objected by very cute little palettes and become family favorites. This is one of those recipes, and now a go-to recipe in our home.
Wait! Before you balk at this potato salad with all the green beans, I must tell you it is worth giving a try. Seriously, stick with me here I wouldn’t steer you wrong.
When I first tasted my friend Lauren’s potato salad I knew she meant serious business. Before that, I wondered why the heck there are green vegetables in her potato salad, not very common, and certainly not the type I’m accustomed to. I mean, how do green beans contribute anything to a good old-fashioned potato salad. But as friends do, we give it a try and hope for the best. And the best it was.
Hellooooo everyone, so thrilled to be back cooking for you guys again!! That maintenance mode page was so annoying – sorry and thank you for your patience!
I can’t believe Memorial Day is just about here. I know I say this all the time, but time just goes way too fast for me! If you happen to be cooking this weekend and want to kick off the unofficial let’s pretend start of summer in true casual, kick-back style then have I got a sandwich and side for you!
Spring is here. I wish I can say the same for everyone, but according to my Mom who lives in Queens, NY it doesn’t feel like spring yet with the remainder of a blizzard that hit on the official day.
Though it may not feel like spring outside for some, this artichoke with pesto bread crumbs will give you the impression of warm sunshine. At least, I hope it does. Sweet artichoke with heaping spoons of bright, fragrant spring herbs and citrus fruit (lemon is the shining fruit in here) is something we need to welcome some spring in.
Of all squashes, acorn squash usually gets a bad rap. It seems that butternut and pumpkin are the fall favorites with all the attention they get while they’re around. But don’t forget how this funny looking squash has all the versatility and somewhat peculiar flavor as its’ cousins.This tipsy, ridged winter squash may have a hard rind exterior, but what lies inside is a slightly nutty, milder flavor than say, butternut, and pairs well with many spices. It’s also delicious stuffed and baked with rice, quinoa, or chopped meat as well chopped up and thrown into stews (skin is edible). If you haven’t bought any yet now is the time before they are gone.
I have some vegetable side dish recipes that I think you will love. Here’s one with butternut squash.
You can never have too many veggies, right? Well, um, unless they are steamed, then it can feel like too much blah. All the time. Don’t get me wrong I steam vegetables quite often, but hey, we need to add a little zing every so often.
I love kimchi for a couple of reasons: one that it lends a vibrant flavor to foods like pizza, hash, fried rice, burgers, bibimbap (recipe coming soon) and soup (think soup is my next kimchi recipe) … or even straight out of the jar because that big, beautiful jar of kimchi is staring right at you when you open the fridge. Or is that just me?
This may be exactly what one needs after indulging on Super Bowl Sunday. And that one is me. If you over-indulged like I did, this one’s for you – not exactly a detox salad, but close.
Even me, who is not big on football, enjoys watching the game (what a close game it was!) so long as there is plenty of guacamole, chips, and pretzels … food I brought over to our friend’s house (who happens to have a huge TV, perfect for watching a bunch of guys tackle each other, don’t you think?) just in case there may not be anything my family can eat. So, to prevent any awkwardness I usually bring gluten/dairy/soy free food everyone can enjoy … the funny thing is nobody notices it’s gf/df/sf most of the time, they just eat. “Mangia, mangia!”
I never liked hummus, rather, it never liked me. The store-bought stuff would make me feel heavy and bloated but I ate it anyway because I loved the flavor. A few years ago I learned that boiling chickpeas with kombu seaweed aids digestion. It provides the enzymes it needs to break down the oligosaccharides (the complex sugars that are hard for most to digest). Low and behold, after noshing on my first homemade batch I felt light enough to eat more (and more with an overjoyed enthusiasm that a non-hummus lover could never comprehend). There’s no stopping now.
I cannot imagine Chanukah without frying. It’s just what we do. The symbol of Chanukah, without getting all technical here, is about the miracle of how one day of oil lasted for eight days. And so, to commemorate the holiday, we traditionally fry things in oil, reminding us of all the miracles of Chanukah. When Chanukah (and Christmas) are over I usually hope for the miracle of losing the extra pounds. But that’s another story …