Noodles are just awesome. Italian spaghetti, Vietnamese bowl of Pho, a bowl of spicy Thai curried noodles…they are all awesome. A bowl of Japanese ramen is […]
Food
Kafta – Ground Meat with Onions and Spices
Kafta is a Lebanese kitchen cornerstone. Like Kibbeh it’s a dish, a recipe and a staple that can be made into various preparations. For minced […]
Equilibrium-Brined Pork Belly
Brining has been in the culinary home cook’s lexicon for the better part of maybe 15 years now. I first heard about it in a […]
Oven-Roasted Cod, White Bean Relish and Cabbage
Cod is a bit tricky to cook unless one wants to batter it and deep fry it. We love the mild flavor and large tender […]
Manresa: Assorted Potatoes, Curds and Whey, Norinade
The Manresa cookbook from the three- star restaurant of the same name in California is a beautiful, inspiring and thoughtfully written book. I read it […]
Hummus bil Tahini – Creamy Chickpea, Lemon and Sesame Paste Dip
Having grown up eating chickpeas (hummus in Arabic) mashed with garlic, lemon juice and the all-important sesame paste (Tahini or Tahina) on a regular basis […]
Citrus-Cured Salmon, Parsley-Chive Coulis
Seafood gently poached in fat is a great way to cook. Lobster poached in butter and tuna in olive oil are both such examples. The […]
Brunch Gazpacho
Two “Spanish” dishes in a row? well, actually my favorite go-to gazpacho recipe is not from a Spanish book. It’s from David Leite’s lovely The […]
Paella with Halibut, Shrimp and Chorizo
All kinds of delicious stuff happens we you have awesome seafood stock in the freezer. I’ve been cooking sous vide for years. In the early […]
Pierre Herme’s Awesome Rich Chocolate Cake
Pierre Hermè makes desserts with flavors that really pop. If it is a fruit dessert then it sure tastes like that fruit. If it’s a […]