Last September, I waxed poetic about this chilled cauliflower soup recipe from Giada De Laurentiis, and I declared that I would be making it frequently over the colder months as a way to enjoy cauliflower more frequently, with sometimes swapping out this beet gazpacho I first enjoyed at Jaleo in December. I’m pleased to say…
Tag: turmeric
Spice-cured Alaskan salmon with citrus yogurt sauce and fennel salad as inspired by Gail Simmons.
As I write this at the beginning of August, it finally doesn’t feel horrifyingly hot here in Baltimore, but I know that the chances are high that it will be hot again when you see this and you’ll want a no-cook option for your dinner. Obviously, this will take some planning as you need to…
Celery root soup with apples and Hawaji from the Zahav cookbook.
Now that it is unmistakably fall, I’m trying to deal with it by embracing autumnal dishes, including soups. Michael isn’t the biggest fan of soup, but I’ve made inroads with him thanks to how refreshing gazpacho is during the summer. That said, when it comes to cold-weather soups, I need to show him something compelling…
Padma Lakshmi’s sweet and sour shrimp with cherry tomatoes from Cherry Bombe: The Cookbook and her new show Taste the Nation, worth watching right now.
A very long time ago, back when we lived in New Haven, day trips to Manhattan were a pretty regular occurrence for us. One of these trips included good friends of ours and we spent the day visiting the MoMA, doing a little shopping at Barney’s New York, getting a drink at L’Orange Bleu…
Nilou Motamed’s mirza ghasemi from The Cherry Bombe Cookbook, or: the recipe that got me to really like eggplant.
So how many loaves of bread have you made yet? I have so far resisted the temptation–give me pasta any day, please–and so the bread we’re having is of the store-bought variety, at least for now. I might try to make a wild yeast starter following Alton Brown’s instructions next week, but I’m not going…
Michael Solomonov’s chicken thigh shawarma, complete with Druze mountain bread, from Israeli Soul.
One of my favorite usages of the mid-credits stinger (i.e. when you see a bonus scene during or at the end of the credits) is in the first Avengers: Tony Stark makes an offhand comment during the Battle of New York that he’s in the mood to try some shawarma when they’re done battling the…
Jerusalem Mixed Grill from Israeli Soul, a spiced mélange of chicken thighs, chicken hearts, and chicken livers.
One of the reasons why I love both Zahav and Israeli Soul so much is that Michael Solomonov makes a compelling case for adding a plethora of spices to your kitchen. You need these in order to make the dishes in these books, but what’s helpful is that these spices are used again and again…
Dave Arnold’s turmeric gin sour.
Well, I have good news and I have bad news: we’re less than a month away from the first day of winter. For some, that may be great news, especially for my skiing enthusiast friends, but for most of this this is simply a harbinger of gloom, doom, and darkness. (OK, I may be a…
The Manhattan [food] Project 