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Grilled Pizza with Fingerling Potatoes, Blue Cheese and Caramelized Onions I've been working on my grilled pizza technique for a few summers now, and I think I've finally hit on a system that works well. When I make one just right, it tastes (read full article)
Tomato and Beet Salad with Feta and Mint This is one of those dishes that is good out of all proportion to the difficulty of making it, which is virtually nil. It is totally dependent on using great tomatoes and olive oil, and home-cooked beets (don& (read full article)
This was just pure play. I wanted to see if I could do a cheese course that would look like cheesecake, but not be particularly sweet. I landed on a Laura Chenel chevre with a little salty crust and strawberry granita. A cheese course, like (read full article)
Chickpea cakes (fritters) with tomato jam These little chickpea cakes are versatile; you can serve them as an appetizer, a side dish on an entree plate, or as the protein-packed star of the show. They are somewhat like a pan-fried falafel, but wi (read full article)
Tomato Jam With Rosemary and Saffron (on a Grilled Cheese Sandwich) Tomato jam. Sounds kind of funny, right? But then when you think about it, a tomato is a fruit after all. Cook them down with sugar and seasonings and you get a piquant jam, though (read full article)
Zucchini-stuffed Zucchini BlossomsZucchini blossoms are one of the most beautiful and delicate items of summer produce. You may find them still attached to tiny zucchini, or sold separately. Look around at farmer's markets to find beautiful speci (read full article)
Spicy nori furikake seasoning for popcorn I apologize that it has been a little quiet here at the veg shed, and it probably will be hit and miss for the next few weeks, as family priorities and enjoying the summer take precedence over late night bl (read full article)
Tofu, kimchi and lots of garnish - dinner for one in no time flat You could be eating this in less than ten minutes and using only one pot. We had one of those nights where the kids just needed to go to bed early (know how that goes?) and I ended (read full article)
Peppery pasta cooked by the absorption method Cooking pasta by the absorption method instead of boiling in a gallon of salted water may seem fearful to those of us that grew up with noodle orthodoxy, but it actually works great and can be a big tim (read full article)
Vegetarian Mandu (Korean potstickers) I never grow tired of potstickers, but I thought it might be time to branch out from my standard recipe. Hsiao-Ching had told me about about a sauce from the Momofuku cookbook involving kochujang, ssamjang (tw (read full article)
Braised baby artichokes with fennel and cherry tomatoes Baby artichokes love, love, love to be braised. It gives them the opportunity to develop multiple levels of flavor: the browned flavors from an initial sear, the mellow sweetness of the tender (read full article)
So many great finishing salts to try! I've been fascinated with the wide variety of salts available for cooking and especially finishing your dishes for years. After I wrote about the importance of salt, I learned of The Meadow, a shop i (read full article)
Spicy and Seedy Indian Potatoes Indian food as served in American restaurants is so driven by saucy curries that we miss out on all of the delicious dry-fried spicy vegetables. This version below, with potatoes, might not be precisely tradi (read full article)
Crisp Polenta with Braised Cabbage and Beans Cabbage doesn't get enough respect in America. True, if it is boiled to death, it produces some of the worst sulfurous smells imaginable. I lived upstairs from the craziest, meanest, nicest old woma (read full article)
As a vegetarian, one of the things I hear all the time is "I'd like to eat less meat, but I just don't know how to plan a vegetarian meal". Without the familiar routine of building a plate with meat at the center, many perfectly competent cooks find (read full article)
Salad with Cooked Baby Carrots and Sliced Radishes in a Ginger-Lime Dressing It is still early season at our farmer's markets in the Northwest. The booths aren't full yet, but I enjoy the challenge of figuring out what to make with a limi (read full article)
Zucchini fritters from The Newlywed Kitchen I love a cookbook that has a unique point of view, and Lorna Yee and Ali Basye's Newlywed Kitchen: Delicious Meals for Couples Cooking Together has that in spades. They have created a beauti (read full article)
Fresh fettucini, broccoli raab, light tomato sauce with white and lemon From May through October, we have a farmer's market on my day off, just a couple of blocks from my house. Our regular ritual is to swing by in the afternoon, select what look (read full article)
Potato Salad with Feta Cream Dressing We have an annual Mother's day brunch with the Sephardic side of my wife's family, which while not quite the fress of Passover or Rosh Hashanah, always includes lots of big flavors. I wanted to make a p (read full article)
Persian rice pilaf with a crispy crust - chelo with tahdig Just about every culture that cooks rice has a crispy variation, whether it is the beloved crust on the bottom of the Spanish paella, fried rice in Chinese cuisine, or Indian bhel pu (read full article)
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