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…
Category: Food
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…
Roasted with lemon or served as a salad with a caramelized shallot dressing. Cooked or raw I’m a fan of Brussels sprouts. However, in the eyes (and pans) of many of us β Brussels sprouts can be dangerous Brassicas. Well maybe not dangerous, but still something to be avoided. Indeed, the difference between a good…
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…
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.…
