I love warm baked apples and will happily eat them for dessert, as a snack, or even for breakfast. Even when it’s topped with vanilla ice cream, whipped cream, or jus a pour of heavy cream, I feel almost virtuous digging into one.Continue reading
If you like your gingersnaps extra gingery, add one tablespoon finely chopped fresh ginger.Continue reading
Salty and sweet followed by creamy and bitter: Ahhh…Continue reading
Susan made butternut squash and apples in filo dough and it was superb. Although I am a fan of eating filo, I’m not a fan of cooking with it. The recipe has been simplified but the flavors remain the same.Continue reading
Although these require more work than simply tossing Brussels sprouts into a pot of steaming water, their taste is nothing less than magnificent. Additionally, I guarantee that if you don not say what they are, even the most ardent Brussels sprout detractor will be impressed.Continue reading
Native to the Mediterranean, parsnips are similar in texture to turnips and shape to carrots; some people call parsnips white carrots. Both fruitier and nuttier than carrots, parsnips add a touch of earthiness and sweetness to traditional mashed potatoes.Continue reading
If you haven’t tried broccoli rabe (also known as Italian broccoli or broccoli di rape), this is a good introduction. The bitterness (which I love) overwhelms some people, but is somewhat lessened by the taste of the creamy orzo I can’t convince my husband to eat even this mild rendition, so I often eat it as an entrée when he goes out of town. It is especially good with shaved Parmesan cheese.Continue reading
Todd English, with whom I wrote The Olives Table, is without question the most talented chef I know. I have never had better food than that cooked by him and, thankfully, after a year of testing his recipes, I have been hugely influenced. His recipe for roast carrots with feta cheese inspired this recipe.Continue reading
Like pasta in Italy and rice in Asia, couscous is a staple in Morocco.
½ teaspoon kosher salt
1 tablespoon finely chopped fresh cilantro leaves
2 tablespoons finely chopped fresh basil leaves
2 tablespoons toasted sesame seeds
2½ cups boiling water
2 cups couscous
1 tablespoon unsalted butter, at room temperature (optional)
1. Place the salt, cilantro, 1 tablespoon of the basil, and sesame seeds in a small mixing bowl, toss to combine and set aside.
2. Place the water and the couscous in a large mixing bowl and, cover and let sit for 5 minutes. Add the herb mixture and, if desired, the butter, and gently mix.
3. Transfer to a heated serving bowl and serve immediately. Garnish with the remaining 1 tablespoon basil.
From The $50 Dinner Party: 26 Dinner Parties That Won’t Break Your Bank, Your Back, or Your Schedule (Simon & Schuster, 1998)
I’m not going to give complete recipes here, but rather ideas for what to put on toasted or grilled bread. Traditionally, bruschetta is bread that has been grilled over a fire, rubbed with garlic cloves, drizzled with extra virgin olive oil, and sprinkled with kosher salt. If you don’t have a fire, feel free to do the same in the toaster or oven or grill. When laziness overcomes me, I omit the garlic or use garlic oil instead of olive. It is great served alone or with any of the following toppings.Continue reading