Recipes

Recipe: brussel sprouts with mint and apples

Either it's a brutally slow week for news, or I'm in some sort of post-holiday slump. In either case, I'm going to close out this week's entries with some low-carbon cooking. If you don't like brussel sprouts, stop reading. If, like all right-thinking people, you understand that brussel sprouts are awesome, but want to move beyond the "sautee in buckets… read more →

What’s the most Italian herb?

According to Chris Cosentino, it's mint. Chris is best-known for his artistry with organ meats (which, I confess, I love), but in his most recent blog post, he offers up a laundry list of ideas for mixing more mint into your meals: > * In Piedmont, fresh mint is added to agliata -- a mortar and pestle mix of garlic,… read more →

101 salads, in your face

This is why Mark Bittman writes for the New York Times, and I don't: 101 fairly awesome-looking salad ideas in one epic article. I'll be outsourcing full recipe duty to Mr. Bittman today. A couple of excerpts, chosen virtually at random, that I can happily get behind: > 4\. Shave raw asparagus stalks with a vegetable peeler. Discard the tough… read more →

Recipe: pearl barley salad with summer squash and almonds

I had this salad at franny's, a restaurant in Brooklyn that you'd be wise to visit. franny's is a distinguished member of the new class of Neapolitan pizza-fetish parlors, but the non-pizza portion of its menu is equally beguiling. If you've ever cooked with fresh fava beans before, you know them to be a labor of love. I think they're… read more →

Recipe: charred eggplant salad with herbs and tomatoes

Smoky eggplant spreads turn out to be a surprisingly cross-cultural phenomenon, probably because the creamy vegetable carries flavors so well. Most of the versions follow a familiar pattern: the flesh of the eggplant, cooked until soft and smoky + chopped green herbs + acid (either citrus or vinegar) + allium (garlic or onion or both) + oil, because you can… read more →

Recipes: potatoes with dandelion greens, mustardy mustard greens

The Wall Street Journal recently ran an article in the surging culinary interest in, well, weeds. Plants like chickweed, dandelion, purslane, and lamb's quarters have gotten a lot of positive press lately for their nutritional properties and their flavor. They also happen to be abundant on suburban lawns. It's a shame that these plants are now considered yuppie fare. I… read more →

Recipe: summer squash salad with basil and pine nuts

This is another recipe from Gina, of Ask Gina fame, who will solve any of your cooking riddles. Go on. Ask her. You can run in a lot of different directions with this sort of raw vegetable salad: zucchini ribons, fennel, celery, shaved asparagus, what have you. Basically, thinly sliced veggies + olive oil + lemon + parm = yum.… read more →

Recipe: Apple yogurt pancakes

Probably most of us aren't eating steak for breakfast, so I'm not sure these really count as vegetarian alternatives. Still, who doesn't like pancakes? Apple yogurt pancakges **Ingredients** * 2 eggs * 1 2/3 cups milk * 1 8-ounce container plain yogurt * 1/4 cup vegetable oil * 2 1/2 cups all-purpose flour * 1 teaspoon baking powder * 1/2… read more →

Recipe: Israeli couscous with cauliflower

I'm going to be occasionally outsourcing these recipes to my friend Gina, who, unlike me, has a fancy degree from the Culinary Institute of America, has worked in fancy kitchens like the Zuni Cafe, and is just generally the master of all things delicious. Gina also has a food blog in which she answers questions from home cooks -- think… read more →

Recipe: salt potatoes with two dipping sauces

There's a debate in the Bitten blog over the provenance of this simple potato recipe. The blog's author credits it to José Andrés, possibly the most highly regarded chef in the world, who serves something similar in his new culinary temple in Los Angeles. Not so, says a commenter. These are just salt potatoes, a specialty in Syracuse and all… read more →
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