Using almost entirely pantry ingredients, this recipe is a great one to have in your repertoire. We discovered it a few months ago and I was immediately intrigued by the use of vermouth, something I always have on hand but typically only use in cocktails. Although it calls for only a few ingredients, this dish is packed with flavor. Between the vermouth, garlic, and red pepper flakes it’ll keep your palate on its toes. Continue reading “Drunken Pasta with Vermouth, Breadcrumbs, and Zucchini”
Miso is one of my favorite flavors. Sure, fermented soy beans don’t sound like they’d be good, but who can resist a steaming bowl of miso soup or salad dressed with bright, flavorful miso dressing? Typically I use miso when cooking fish – there isn’t a sea creature out there that doesn’t benefit from a nice coating of miso – but this time I used it in a vegetarian preparation. I simply mixed it with a little sesame oil and mirin to thin it ever so slightly and slathered it on slices of tofu and eggplant before broiling it (this would be just wonderful on the grill too). Continue reading “Miso-Glazed Tofu and Eggplant”
Is there anything better than stone fruit season? Peaches, nectarines, cherries, plums, apricots – what beautiful abundance! Their appearance signals the start of summer, the onset of warm weather and all the carefree fun that comes with it. Barbecues, beaches, picnics, and pools. Outdoor concerts, muggy nights, ice pops, and laying in the grass. Long, sunny days. A welcome rainfall. No school. Watermelon and fried chicken. Stone fruit. Biting into the ripe, sweet fruit, the juice dripping down your arm, sucking on the pit. Summer. Continue reading “Stone Fruit Tea Cake”
Everyone has their favorite mac and cheese recipe. Whether you love Velveeta or sharp Cheddar, Kraft in the box or the homemade, baked variety, there are few who can resist the homey temptations of ooey, gooey, comforting mac and cheese. I am probably one of the few Americans who didn’t eat it, or even like it, growing up. I discovered it near adulthood, and it was a near revelation. Since then it has become a staple in my diet and repertoire, my favorite thing to make after a late night out, a wonderful, hearty dish for cold nights or after a long day. Continue reading “Baked Mac and Cheese with Cauliflower and Creme Fraiche”
Who doesn’t love lemon poppy seed muffins? I do, but I’ve never thought to make them. The inspiration for these came from a new place. This is my first month participating in something called the Secret Recipe Club. It’s organized by Amanda over at Amanda’s Cookin’, and each month participants are assigned another member’s blog to make a recipe from. It’s a fun chance to check out new blogs and make new recipes. I was assigned to Connor’s Cooking (be sure to visit her great site!) and allowed to pick any recipe I wanted to make. Although there are lots of great recipes, this one called out to me. Continue reading “Lemon Poppy Seed Muffins”
Limonana – refreshing lemonade infused with mint (nana, in Hebrew) – is the national drink of Israel. It’s sold year round as soda and juice flavors and come summertime this is practically all anyone drinks. Considering how ubiquitous the beverage is in Israel, and how simple and delicious it is, I can’t believe it isn’t more popular worldwide. It is just sweetened lemonade with mint sprigs, and often it is blended with ice to make a frothy bright green drink. Continue reading “The Israeli Summer, aka Sparkling Limonana”
When Beth called to tell me she’d spotted fresh chickpeas in Jerusalem’s Mahane Yehuda market, I could barely contain my excitement. She emailed me a photo as further proof. Then Liz of Cafe Liz confirmed this discovery, confirmed how special it was. You see, fresh chickpeas (also called green chickpeas and fresh garbanzo beans) are only available in Jerusalem. Not in Tel Aviv at the Carmel Market. Certainly not in Be’er Sheva’s shuk. But there they are in Jerusalem, at both the Mahane Yehuda market and the smaller market just inside Damascus Gate, in the Arab section of the Old City. Continue reading “At the Market: Fresh Chickpeas”
Over the last few days I’ve given you recipes for simple syrups, grenadine, and maraschino cherries. You’re all set to get creative with your home bar and make some cocktails. Now I need to feed you. Can’t have all drinks and no food. That’s when things get messy. Not at my party, thank you very much. Continue reading “Cocktail Hour: Mustard Batons”
As a follow-up to my post on flavored simple syrups, today we’ll be making homemade maraschino cherries. You’ve had maraschino cherries before. Those candy apple red, overly sweet, gummy drops sitting in neon syrup, found at the bottom of Shirley Temples and atop ice cream sundaes. Nostalgic, yes. Also full of corn syrup and artificial flavors. I wanted to make my own. When I told a friend I was attempting homemade maraschino cherries, she replied, shocked: “You can do that?!” Yes, you can do that. I know, it’s hard to imagine a homemade version compared to what we’ve come to know as maraschino cherries. I warn you, they taste nothing of the sundae toppers of your childhood. Homemade maraschino cherries are boozy. Grown-up. I like them. Continue reading “Homemade Maraschino Cherries”
As it gets hot out we’re all reaching for cold beverages to cool us down. Here, four simple syrup recipes to sweeten any drink, from a sparkling non-alcoholic mint lemonade to a boozy Mojito. Plain simple syrup is a 1:1 ratio of sugar and water, simmered until the sugar dissolves. This is crucial for sweetening cold beverages since sugar crystals won’t dissolve easily in icy liquid. Simple syrup is a bar staple, used in ice coffees and cocktails alike. While I’m sure you can buy it bottled at Whole Foods and Trader Joe’s, it takes just minutes to make at home. Continue reading “Four Simple Syrup Recipes and a Grenadine to Kick Start Your Summer”
