Tag: Parve

American Rice Salad for World on a Plate + Vintage Cookbook Love

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I adore cookbooks and have a particular affinity for vintage editions. I love the insight that you get into a time and place from its recipes, the similarities and differences between now and then, the foods and ingredients that were in vogue. I recently discovered an absolute treasure trove: the Library of Congress digital collection of American Church, Club and Community Cookbooks from the late 19th and early 20th century. Dozens of cookbooks from organizations around the country are available in full and online for your reading pleasure – you can even download them for free onto your tablet!

Vintage Cookbook Collection and American Rice Salad

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Bulgur Salad with Pomegranate Molasses

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Nearly two months later, I still can’t stop thinking about our trip to Istanbul. The flavors have seeped into my repertoire, influencing how I approach ingredients and combinations. This simple bulgur salad with pomegranate molasses quickly transports me back to the enchanting city on the Bosphorus, where my husband and I took a Turkish cooking class with Selin Rozanes through her company Turkish Flavours. Check out the article I wrote about it here, and another related one here (both have recipes!).

Turkish Flavours Cooking Class Istanbul ~ KatherineMartinelli.com

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Som Ta – Green Papaya Salad and a South Asian-Inspired Blog Hop

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When Liz and I saw green papayas at Tel Aviv’s Carmel Market, I knew two things: That I had to have one, and that I would make Som Ta (Thai Green Papaya Salad) with it. Although I have yet to visit Thailand (it’s on the top of my massive travel bucket list!), this salad is one of my favorite things to order at Thai restaurants. Fresh, shredded green papaya is tossed with tomatoes, string beans, chili pepper, and a sweet and savory dressing for an insanely addictive starter or side.

Green Papaya ~ KatherineMartinelli.com

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Guest Post: Pita and a Bread Blog Hop

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Do you have an irrational fear of yeast? Well, it’s time to get over it! See, the yeast does all the work so you don’t have to worry about the kitchen science behind it. As long as it’s fairly fresh, it will do its job. And once you get over that, the whole wide world of baking opens up to you. The Focaccia I made recently is an amazing introduction to making bread and using yeast. This pita is another. Which is why I was excited to finally tackle it when Anuradha from the amazing blog Baker Street asked me to guest post for her Bread 101 series. If you are somehow not familiar with Baker Street, head over there and check it out right now! She posts the most incredible baked goods, including her popular “Muffin Monday” series.

Pita {KatherineMartinelli.com}

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Guest Post: Fattoush Salad

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Fattoush

I have a special treat for you today! Actually, two special treats. I don’t think I’ve done this in the history of my blog, but today I will be double posting. I may have, er, double booked myself slightly. First up is this fattoush salad recipe and a guest post over at the wonderful Ang Sarap. If you haven’t visited Raymund’s incredible blog, then I highly recommend you head over there right now. Originally from the Philippines and living in New Zealand, Raymund makes wonderful, inspiring recipes from around the world. He’s introduced me to many new dishes, and I always love his spin on familiar ones. It doesn’t hurt that his photography is stunning as well!

 

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Homemade Focaccia for #BreakingBread

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I’ve wanted to try my hand at homemade focaccia for as long as I’ve been interested in food. I love bread of every shape, flavor, and color, but focaccia is at the top of that list. Yet I’d put off making it, like too many things, for years. And, having finally done it, I’m here to tell you: It’s easy!! I mean that. And this, coming from someone who is only partially recovered from an irrational fear of yeast. Fortunately for me the #BreakingBread Society, started by some of my favorite bloggers – Shulie of Food Wanderings, Lora of Cake Duchess, and Marnely of Cooking with Books – was just the catalyst I needed.

Focaccia

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Shakshuka and the Israel To Go Book

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If living in Israel has done anything, it has been to instill in me a lifelong love of shakshuka (also spelled shakshouka). This North African egg dish is an integral part of the fabric that is Israeli cuisine, and it’s commonly eaten for breakfast, lunch, or dinner, served in a sizzling cast iron pan, on a sandwich, or in a pita. Essentially eggs poached in tomato sauce, this is one of those dishes where the whole is greater than the sum of its parts. And the recipe that I bring you today is from another book that I’m thrilled to have contributed to, Israel To Go: Look & Cook Book Vol. 1 (LunchBox Press, 2012; see it on Amazon here).

Shakshouka (Shakshuka)

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Black Bean and Corn Salsa and a Bean Blog Hop

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With the weather heating up (and it is scorching here already!) I’ve got light, bright, fresh, raw salads, salsas, and sauces on the brain. I whipped up this delicious Black Bean and Corn Salsa to top the fish tacos that I just posted about, but I was also eating the leftovers with tortilla chips as a dip. It would be great with grilled chicken or fish as well. In addition to the black beans and corn, I also included pineapple for a hint of sweetness, tomato, cilantro, and lime juice. I could seriously eat this one way or another every day of summer. What are your favorite bean recipes? Link them up in the blog hop below!

Black Bean and Corn Salsa

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Strawberry-Rhubarb Cocktail

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Springtime is in full bloom and that means strawberry and rhubarb in endless wonderful, beautiful combinations. I’ve got a pie coming your way soon, but today I could use a cocktail. Rhubarb is hard to come by in Israel, so when I saw some at the market I snatched it right up and began contemplating the various ways I could put this tart stalk to good use. It’s a low-alcohol, easy-drinking, warm weather cocktail that goes down easy. It’s sweet and tart, but not in a way that will give you a headache (I don’t like overly sweet drinks), and has lots of brightness from the strawberry and lime juices. Don’t worry if you don’t have rhubarb bitters, although they add a nice herbal element and provide an extra layer of rhubarb. Seltzer finishes the drink and gives it that nice effervescence that I reach for in the warmer months.

Strawberry-Rhubarb Cocktail

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Potato Salad and a Virtual Picnic for World on a Plate

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The theme for this month’s World on a Plate is picnic food, and I couldn’t be more excited. I’m representing the US in this global group, and picnic foods are some of the most quintessentially American. I’ve already posted about many of them, so I’ve created a little virtual All-American picnic for you, capped off with a recipe for my favorite mayo-free potato salad. It’s a bit more like a French potato salad in that it is essentially coated in a mustard vinaigrette instead of mayo, but I’ve always found the idea of normal potato salad sitting out in the heat to be unsavory.

Potato Salad Ingredients
Potato Salad Ingredients

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