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Friday
Apr102009

Green Pea Soup with Tarragon

I came across this recipe in April's Bon Appétit. Super easy to make and now it is a staple in our house for whenever we want the taste of green. Real people (Jess & Ben) recently from these places (Philadelphia, Utah, Idaho) said, "The soup is good." Don't be afraid of the Tarragon. It tastes similar to anise or fennel, some might say licoricey – What? It tastes nothing like black Twizzlers. It can be overpowering in a dish but the right amount adds interest and complexity that makes it worth the risk. I am usually over cautious so my strategy is to put the amount I think should be in there and then I sneak behind my back and throw some more in when I'm not looking. Feel free to try other herbs, no herbs or adverbs – whatever you prefer!

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Saturday
Dec062008

Malfatti (Ricotta Dumplings) in Chestnut Soup

Sunday
Nov022008

Tahdig

Monday
Sep012008

Eggplant Rollatini

John was supposed to write this post because it’s his recipe…but suddenly someone has a new appreciation for those of us who find themselves making less-than-monthly blog posts. The best parts of manicotti and eggplant parmesan duke it out for recognition in this dish. It’s got the fried, saucy, and cheesy basics of american-italian cooking succinctly expressed in a pan of home-cooked goodness. We find it useful to serve this up as an olive branch to any fiercely carnivorous dinner guests who arrive to our home wearing their vegetarian-food-suspicion right and plain on their faces. This is as approachable as it gets unless you are dealing with someone who is staunchly anti-vegetable…and in that case, just make this into manicotti.

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Thursday
Jul032008

Lemon Sumac Grilled Halloumi