I have always loved carrots. As a baby I turned orange from eating too much carrot baby food. As I grew older my love of carrots only grew. I always liked them best raw, and if they still had the green tops on all the better. That way I could do an impression of my favorite cartoon character, Bugs Bunny. Continue reading “Risotto with Carrots Four Ways”
I’ve had this recipe bookmarked for some time now. It was part of Mark Bittman’s Minimalist series in the New York Times, so I knew it would be reliable. It makes logical sense – why wouldn’t you be able to cook pasta in something other than water? And yet, pasta cooked like risotto just didn’t sound right. Finally, though, this week was the week. There were gorgeous mushrooms as the shuk and this was as good a use as any. Continue reading “Pasta Meets Risotto”
I’ve already talked about Tikka Masala, but Butter Masala is an entirely different beast. Yes, they may look alike, and even taste similar, but somehow they each have their own completely separate character. Also known as Murgh Makhani, Butter Masala – which is most often made with chicken – was actually an accidental invention of leftovers and thrifty cooks. According to Cilantro Online, the dish came about at a restaurant famous for its chicken tikka. The cooks, not wanting to waste anything, would make a sauce from the juices released from the cooked chicken and the marinade, which they mixed with tomatoes and butter. Continue reading “Nehru’s Masala and the Resourcefulness of Cooks”
The inspiration for this pots de créme actually came from the fondue challenge on Food52. I submitted a savory fondue, but couldn’t stop thinking about what I would make for a sweet one. As someone who typically prefers potato chips over chocolate, I knew it would need a salty element to satisfy my salty-sweet tooth. The following week’s challenge was a pudding recipe and, with the encouragement of a fellow Food52 member, I decided on the combo of chocolate, chile and bacon. Continue reading “Spiced Pots de Créme with Candied Bacon and Maple Cream”
I don’t mean to be cocky, but the chili I made the other night really was the best ever. While beef is usually my protein of choice for this purpose, here in Israel it’s expensive. So I decided to give leaner, cheaper turkey chili a whirl and watched as they freshly ground the turkey breast for me at the shuk. It turned out well. Continue reading “Best Ever Turkey Chili”
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”
