Tag: recipe

Blood Orange – Sake Sorbet

Blood Orange – Sake Sorbet

I love light flavorful icy treats like Italian ices, fruit pops and popsicles. So of course I love sorbets and fruit-flavored ones are my favorite. Some friends and I were fortunate to get some blood oranges recently and I started to see postings of wonderful…

Pre-Workout Energy Bars

Pre-Workout Energy Bars

What to eat before working out in the morning, or just to snack on instead of ripping open a package of something pre-made and full of preservatives? I am a fan of a blueberry cacao performance cereal from Brendan Brazier’s Thrive Energy Cookbook but even…

Easy Soy Glaze for Beef & Scallion Stir-Fry

Easy Soy Glaze for Beef & Scallion Stir-Fry

Teriyaki sauce is a popular marinade but I sometimes find it too thick and overbearing. This sauce is light and versatile. You can add to stir-fry dishes or heat until it thickens and use it as a serving glaze. INGREDIENTS 1/4 cup sake 1/4 cup…

Beef & Barley (or Potato) Stew

Beef & Barley (or Potato) Stew

The image for this recipe (inspired by a hearty version by Cooks Illustrated) shows the stew with kale but it was with this batch that I decided simple is best. I prefer just onions (which melt into the stew, carrots and either barley or potato.…

Goji Berry-Turmeric Tonic

Goji Berry-Turmeric Tonic

My tweet of making this tonic last Sunday morning had more likes than I had seen in a long time. Clearly, the lack of access to fresh juice bars and overall minimalization of outdoor time have severely impacted folks’ daily regimen. And so I thought…

Yellow Eye Bean & Two-Potato Cassoulet

Yellow Eye Bean & Two-Potato Cassoulet

As I wrote in my review of 232 Bleecker, I was enthralled with Chef Suzanne Cupps flavorings and textures. And so, I was on the hunt for recipes and I only came across one but it was perfect given the cold winter chill that New…

Thai Red Curry

Thai Red Curry

I try to build dishes from scratch most of the time but Thai curry is one time when a pre-made paste probably can’t be beat. The trick is finding the right one. I was shopping at Bangkok Center Grocery on Mosco Street in Chinatown and…

Orange-Scented Pecan and Date Bread

Orange-Scented Pecan and Date Bread

My husband had recently been dropping hints about date nut bread after discovering an index card from his mother with a hand-written recipe. She is a foodie so I was game but it was a recipe from another time that called for shortening and where…

Beet and Apple Salad with Pecorino and Pistachio

Beet and Apple Salad with Pecorino and Pistachio

This dish was born after discovering that there are endless options in creating new (and visually attractive) salads by cutting veggies into batons and adding some cheese and nuts. Beets and apples are natural friends in many salads but this salad’s preparation really shows off…

Zucchini Batons with Pecorino, Basil and Crunchy Almonds

Zucchini Batons with Pecorino, Basil and Crunchy Almonds

This recipe for Zucchini Salad With Pecorino, Basil and Almonds from Alexa Wiebel and New York Times Cooking caught my eye because of its versatility. Also, it was summer and our weekly CSA seemed to be filled with different kinds of zucchini (though it obviously…

Big Crispy Hash Brown

Big Crispy Hash Brown

I like my hash browns to be crispy and ‘fluffy’, not ‘al dente.’ And when making them at home, I like making one ginormous hash brown. It’s easier to make, to serve, and to eat! This recipe is flexible and hash browns are messy by…

Orange Pound Cake

Orange Pound Cake

I had flour, eggs and butter. . . and an orange. I was hankering to bake something. With something snack-y on the brain, I decided upon an orange pound cake. This recipe is inspired by Dorie Greenspan’s “Odile’s Fresh Orange Cake” and Ina Garten’s “Orange…

Spaghetti with Broccoli “Pesto”

Spaghetti with Broccoli “Pesto”

Looking for a new way to use broccoli that is easy? The color is so bright that I was inspired to mix it in with pasta, like a pesto.  But given the texture of broccoli, I decided not to make it more gritty by adding…

Pecan-Raisin Crackers

Pecan-Raisin Crackers

I usually prefer savory crackers but these pecan-raisin crackers are an exception. And pair excellently with cheeses, especially blue cheese. I used Melissa Clark’s Golden Raisin and Pecan Thins recipe (which acknowledges that the recipe comes from”Better Baking” by Genevieve Ko) and made a few…

Caraway Rye Crackers

Caraway Rye Crackers

Crackers are one of my favorite snack foods and a preferred vehicle for cheese. I am always bummed when I spend $8 for a small box of ‘artisanal’ crackers and I find they taste like cardboard or are always stale. I tested this batch of…

Matcha Shortbread Cookies

Matcha Shortbread Cookies

The holiday brought about a flurry of baking. This recipe for matcha shortbread cookies was chosen for the color, ease and most importantly yumminess. It’s my go-to recipe for shortbread. It’s almost always called out when I pack them up as a gift, and is…

Skillet Corn Bread

Skillet Corn Bread

Recently, I made corn bread in a skillet for the first time. I usually do not want to make so much, so I bake it in a smaller glass dish. That said, I have always wondered if a skillet would make the edges more brown…

Labneh with Black Olives and Za’atar

Labneh with Black Olives and Za’atar

I recently met with a friend who spied a picture of this dish. I wrote about it in a Weekend Cooking post and said it was inspired from a recipe from Mokonuts on the Saveur site but did not really go into much more detail…

Quinoa and Bean Soup

Quinoa and Bean Soup

This recipe is my twist on the popular Italian soup, pasta e faglioli sans pancetta and using quinoa instead of ditalini. The result is a vegan (or vegetarian if you add cheese rind) soup that is warming and filling. I had been making regular pasta…

Weekend Cooking

Weekend Cooking

Ah travel! The food, the sights, the food! For me, a holiday abroad is like a culinary tour — morning, noon and night. But I have to admit that it’s nice to return to home cooking. After our holiday in Tokyo, I was looking forward…