I’ve made variations on a traditional basil pesto before, but this one is a game changer. It makes a vibrant statement in appearance, flavor, and texture. It doesn’t feel like a minor adaptation, it’s a whole other animal while still playing the same role. The pesto manages to be both light enough for summer and…
vegan
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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Foodies Fighting Hunger Edition: Galette of Slow-Roasted Tomato, Caramelized Onion and Corn, and Cheese
This post is part of a campaign that Jewhungry started in the food blogging community to raise awareness of poverty and hunger, in the process acknowledging our financial privilege and challenging us to create a nutritious dish for less than $5. She partnered with MAZON: A Jewish Response to Hunger to provide more information on…
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Grapefruit Grenadine Granita
A cold, slushy treat during a polar vortex when the wind chill is -13F? Yup! It’s sweet and refreshing (especially if you’ve got the heat cranked up toasty inside). Plus, I can’t resist alliteration. And February is National Grapefruit Month, too! You can use any fruit juice as-is, or adulterate with added water and sugar…
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Chai and Matcha Tea Pannacotta Animals
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…
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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…
