It’s great having a recipe for something easy and requires very little cooking in this hot weather but that is also immensely satisfying in their […]
Tag: Vegetarian
Burnt Eggplant Salad
We avoid burning things in most of cooking. It produces acrid, bitter and unpleasant textures. Yet, for some things, under certain circumstances “burnt” is good, […]
Beets with Tahini
I had dinner at Zahav in Philadelphia recently. It’s a very popular Israeli restaurant with tons of acclaim and awards. It was a fantastic meal […]
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 […]
Greens, Pumpkin and Rice Torta
If I had to pick all time favorite vegetarian meals they would have to be Mediterranean. They probably focus on lots of greens and wrapped […]
Cod, Green Bouillabaisse and Aïoli
It’s very much a stretch calling this mixture of spring vegetables a Bouillabaisse, but it gives you an idea at least about the flavor profile. In […]
Brassicas: Cauliflower, Aligot, Kohlarbi, Leaves
A couple of months ago all kinds of local cabbages, cauliflower and broccoli were available. The different colors of cauliflower alone was very impressive from […]
Mung Beans with Burghul (Burghul M’ash)
Until my mom visited recently and made this dish I had only used mung beans in a couple of simple soups and southeast Asian desserts. […]
Mugaritz: Dried Tomato Salad, a Bunch of Garlic Cloves and Herbs
Soaking a fruit or a vegetable in pickling lime or Calcium Hydroxide is a theme in the Mugaritz book. Soaking any vegetable in a mixture […]