Happy International Tea Day! This sweet and creamy menagerie was the result of a little play time in the kitchen. I used coconut milk, but real dairy milk would work well, too (or cream. Ooooh, cream would be great!). I love the bright, grassy vegetal sweetness of matcha tea. I’m also a big fan of…
Food!
Pickled Radishes with Jalapeño, Carrot, Garlic, and Dill
As Chanukah draws to a close tomorrow, so does the fried-food bingeing. I don’t know about you, but I’m ready for something fresher and lighter. It helps that (surreal as it is) we’re having extraordinarily mild weather for mid-December and the temperature is expected to get well into the 60s today. All this makes today…
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Cauliflower, Sumac, and Aged Salami Latkes with Honey-Truffle Aioli
I can’t help it. I love to tinker so much I end up a little sacrilegious in the kitchen (but still strictly kosher, don’t worry). Even more egregious this time is that it happened in my grandmother’s kitchen, the same grandmother whose traditional potato latkes I would rapturously devour every Chanukah. It’s true I abandoned…
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Deconstructed Sabich
Sabich is an Israeli street food of fried eggplant, hard boiled egg, and (sometimes) boiled potato stuffed in a pita, and that’s before all the fixings. This circus in a bread pocket offers sundry launching points for exploration. In this post, I mix it all up into a deconstruction of miso-glazed eggplant with amba gel…
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Roasted Broccoli and Walnut Pesto
I am such a sucker for pesto. I’ll enjoy a basil and pine nut pesto anytime, but it seems sacrosanct for summer. As we head into fall and winter, I’ve got just the alternative to match the season and still satisfy any pesto addiction. Broccoli is good year-round, but hits its peak season and flavor…
