A few weeks ago I stumbled upon a mushroom and wild rice casserole by cookbook author and blogger Heidi Swanson. I didn’t have most of the ingredients for her recipe (actually, except for mushrooms I had almost none of the ingredients), the most obvious being the rice. Since I *try* to follow a gluten-free diet most…
SAVOY CABBAGE PIZZA WITH BACON AND SMOKED MOZZARELLA
I can easily fall into a rut when cooking with cabbage. I make either a slaw…or some other version of a slaw. This week’s inspiration came by way of cabbage’s cousin, the Brussels sprout. What would I do with Brussels sprouts? I’d add bacon, so why not cabbage and bacon. Maybe include some carbs –…
CARROT AND CHEDDAR FRITTERS
Most of the time I try to follow a gluten-free diet. Unless it’s a special occasion. Or pizza night. Or I’m traveling. OK, some of the time I follow a gluten-free diet. Rather than buying gluten-free substitute foods (gf boxed cookie and cake mixes, bread, pasta, etc.) I like to eat foods that naturally don’t…
BEEF AND HONEYNUT SQUASH STEW WITH GREMOLATA
When I work as a private chef for clients I leave my daughter with a babysitter and always try to cook a big meal for them in advance. Lately I’ve been feeling guilty that every single one of those meals somehow included pasta. Most of us warm blooded humans love a big bowl of carbs,…
ROASTED BEET AND CARROT SOUP WITH GREENS
It has been hot and and humid (STILL) in New York City but the autumn produce has arrived! Multicolored beets are carrots are on the market scene. The beauty of this soup is you can use a variety of colors for the beets and carrots. In these photos I used chioggia beets and white carrots….
MAC AND CHEESE WITH CARAMELIZED SHALLOTS
Adding caramelized onions or shallots to a dish is like adding an exclamation point to the flavor. My quick-caramelizing method delivers beautifully golden shallots that don’t require an hour on the stove. Their sweetness is perfect over rich, cheesy pasta! This mac and cheese has a thick sauce to it and sets like a southern-style…
BLISTERED SHISHITO PEPPERS WITH CHEAT’S AIOLI
I’m so excited to get cooking with my fall Local Roots CSA share this season! I’ll be sharing my recipes and cooking tips throughout autumn, beginning this week with shishito peppers. These peppers are an excellent appetizer paired with a super easy “aioli”, which is store bought mayonnaise doctored with some saffron and a kick of garlic….
HAKUREI TURNIPS WITH GARLIC SCAPES
Hakurei turnips first pop up in the spring and early summer and are a Japanese variety sometimes called Tokyo turnips. They are small and white with bright, tasty greens and a bunch of these guys will make you want to eat an entire plate of small and perfect spring vegetables. For today’s What I Made with…
ARUGULA ANTIPASTI
I used to work on 23rd Street across from Eataly in Flatiron and would often shop there for lunch goodies. Lunch from Eataly usually revolved around the same two ingredients – a ball of fresh mozzarella and paper-thin slices of prosciutto di Parma. I’d pick up a container of fruit or greens, most of the time it…
ROASTED TAT SOI
Tat soi was a vegetable I never considered picking up from the market to cook, and then it wound up in my CSA. An Asian green from the brassica family (think broccoli, cabbage, Brussels sprouts), tat soi is commonly steamed and used in stir-fries. But that seemed a little boring to me and I wanted…