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…
vegetarian
Ramenized Spaghetti with Miso Spinach Pesto
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…
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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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Cauliflower Crust Pizza
I’m working on a backlog of posts, but this one had to get prioritized because everyone keeps asking for my recipe. Seeing as this is a perfect Passover, gluten-free, non-gebrokts (moistened matzah) recipe, its time has definitely come! I love cauliflower for its versatility. Turning it into a pizza crust is an amazing application that…
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Moss Café Mid-Winter Supper Club
I first discovered Moss Café too late, alas, to participate in their Kickstarter campaign, but watching the video certainly whet my appetite (and tried my patience waiting for them to finally open). Moss Café is taking kosher dining to new frontiers, creating seasonal dishes with entirely organic, bonafide local farm-to-table ingredients. Emily Weisberg built Moss Café on four pillars: community, sustainability,…
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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…
