Crudo. Raw. Rather than cooking, this fish is transformed by a highly concentrated salt brine and a large surface area to volume ratio, which allows it to cure quickly all the way through, concentrating flavor and firming up texture. I’ll be honest, this fish shines on its own. Glowing and translucent, a jewel like this…
appetizer
Buffalo Baked Cauliflower: A Recipe Development Behind the Scenes
One of my motivations for this blog is to share some of the thought process that guides my cooking decisions. Recipes aren’t infallible, and it’s important to be able to use your judgment as a cook rather than blindly follow written instructions from a potentially unknown source. Other times you might trust the recipe but need to…
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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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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…
