Category: Food

Jessica Koslow Sprouts Sprouts Pears Pears Salad

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Another Shaved Brussels Sprouts Salad. This one from Jessica Koslow (Sqirl, Los Angeles). It features two ingredients (sprouts and pears), each presented two ways. According to Koslow in a quote from her cookbook Everything I Want to Eat, “A lot of chefs use the great trick of highlighting an ingredient by using it in two…

Tonnato Chip Dip

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Vitello Tonnato: tuna, capers, anchovies, and mayo whirled in a blender then slathered over thin slices of chilled veal. It’s the ultimate Italian picnic feast – served on a hot day in the cool shade of an olive tree. I love this dish for the mere fact that you can take something as special as…

Picture-Imperfect Herb Fritters

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Pictures don’t always tell the whole story. I’m pretty thrilled with the Ottolenghi-inspired Herb Fritters you see here. Brown and misshapen, I admit they’re not much to look at. That’s one of the problems facing food bloggers these days. If you want to reach a wide audience your food has to look extra-special scrumptious. Wrapping…

Carrot Muhammara Hand Pies

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Fruit pie. Meat Pie. Veg Pie. I find it easy to love pie and it’s pastry that makes pie so lovable. Sure, pastry is good when pressed neatly into a fluted tart pan. In fact, a tart is the most elegant pie I know. However, pastry is just as delicious when treated casually – draped…

Grilled Persimmon Wrapped In Speck

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Speck-Wrapped Grilled Persimmon. This is one of those “on the menu” items that made me think “I could do that”. I saw the whole recipe in my head without even having to see the presentation. That’s partly because I’m a big Judy Rodgers fan. Not that I spied this tasty little tidbit at Zuni Cafe.…

Sycamore Kitchen’s Chocolate Chip Rye Flour Cookies

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This is the second time I’ve used rye flour to make chocolate chip cookies. The first time was because Dori Greenspan’s description of the Mokonuts Cafe and Bakery’s Rye-Cranberry Chocolate-Chunk Cookies was so enticing that I decided to put aside the prejudicial notion that rye was strictly suitable as the chosen sheath for hot pastrami…

Pan-Seared Pork Medallions with Pistachio Mole

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You probably know this already but the Pistachio Mole Sauce I present today is neither comprised of nor an homage to a rodent. Mole (pronounced moh-LAY) is, however, possibly the most talked-about but least understood of Mexico’s regional dishes. This is because the term mole is more general than most people believe it to be.…