My kumquat supply was dwindling, but I still had more than I could eat. Some, I’m sad to say, even began to go bad. I knew I had to take drastic action to preserve the kumquats so I could continue to enjoy them at my lazy place. That’s where candying comes in. Once you’ve come up with all the possible ways to enjoy your kumquats fresh, its time to candy. Continue reading “Candied Kumquats, Two Ways”
Everyone needs a battery of quick, healthy weeknight recipes. This chickpea and cauliflower will be entering mine. Between the fiber-heavy chickpeas and vitamin C-packed cauliflower (plus lots of other good nutrients) this vegetarian meal is easy, filling, and darn good for you. Continue reading “Chickpea and Cauliflower Curry”
I know it’s hip to love quinoa, but I can’t help it. I love quinoa. I would eat it even if it was considered junk food. That toasty, nutty flavor – not to mention the texture – adds character to any dish, and is worth integrating into any diet, no matter what. Luckily, it’s been lauded as a “superfood.” Basically, that means it’s really good for you. Continue reading “The Tastiest Superfood”
It’s Thursday, and I’m sure we can all use a cocktail by now. I know I can. I came up with this the other night in an attempt to put the beautiful kumquats I had to good use. They’ve arrived at the shuk, big beautiful baskets of perfect little ovals to be purchased by the kilo. Continue reading “Kumquat Martini Smash”
I’ve resisted the urge over the years to get a fondue pot. Small apartment living has made me deny any one trick ponies into my kitchen, even if their one trick is really worthwhile. It’s the same reason I don’t have a tagine. Continue reading “Fondue, Without the Skewers”
An invention of the 1982 Silver Palate Cookbook, Chicken Marbella has been a perennial dinner party favorite ever since. For those unfamiliar, the dish is a startlingly good combination of olives, capers, prunes, oregano, garlic, red wine vinegar, brown sugar, and white wine. Continue reading “Marbella, Meet Kumquat”
I love sweet potatoes, and I love the idea of sweet potato soup but too often it ends up being bland or overly sweet. Sometimes its a little too much like baby food, or there’s too much cream to thicken it up. I was sick all last week and so of course I wanted soup. But I also didn’t want to make something that was overly involved or complicated; I was sick after all and it was a nasty virus. So I decided to make sweet potato soup, but with attitude. Continue reading “Sweet Potato Soup with Attitude”
I first tasted cilantro pesto a few years back at August restaurant in New York. It came spread on toasted baguette as an accompaniment to a shared starter of steamed mussels; it was a revelation. I have been craving and making it religiously since then. Continue reading “Cilantro Pesto”
If you live in Israel, then chances are you have a bottle (or three) of arak lying around. And, if you’re like me, you don’t reach for it all that often. Similar to other anise-flavored spirits like Greek ouzo, French pastis, Turkish raki and Italian sambucco, arak is often consumed in shot form or sipped as an aperitif. It gets its nickname, the Milk of Lions, because a splash of water turns the liquid from clear to milky white and mellows the flavor slightly. (To read more about the history, distillation process, and cocktail recipes check out my article on the subject in the Jew and the Carrot). Continue reading “Cooking with the Milk of Lions”
Chicken piccata is one of those dishes that has a permanent place in my repertoire and ends up in frequent rotation. As a light, citrusy dish it’s a summertime favorite, but it really is good year round. Chicken breasts are dredged in flour and browned, then a quick veil of a sauce is made using the pan drippings, butter, lemon juice, parsley, and capers. This time I also added wine, with much success. Continue reading “A Lemony, Briny, Chicken Dish for your Repertoire”
