Roasted Cauliflower Gratin with Olives

2-2 1/2 lbs cauliflower – cut into large florets (think 2 bites) 4 large shallots or 1 medium onion – diced to make about a cup 2-3 cloves garlic – minced 1/2 tsp anchovy paste – optional 12 oil cured black olives – regular kalamata will do in a pinch, chopped, plus a few for… Continue reading Roasted Cauliflower Gratin with Olives

Southern Classic Carrot Salad

1 (8-ounce) can pineapple tidbits, drained (about 1 cup) 1/2 cup golden or brown raisins 1/4 cup mayonnaise or plain yogurt 1 tablespoon honey (optional) 1 tablespoon fresh orange zest, (optional) 6 medium carrots, peeled and grated (about 4 cups), or 1 (10-ounce) bag of carrot matchsticks In a large bowl, add pineapple, raisins, mayonnaise,… Continue reading Southern Classic Carrot Salad

Classic French Carrot Salad (Carottes Râpées)

3/4 pound medium carrots 1 small shallot, finely diced 2 tablespoons lemon juice 1/2 teaspoon finely grated garlic 3 tablespoons extra virgin olive oil Salt and pepper 2 tablespoons thinly sliced chives Peel carrots and cut into fine julienne. Place in a medium bowl. Put shallot, lemon juice and garlic in a small bowl. Stir… Continue reading Classic French Carrot Salad (Carottes Râpées)

Carrot Salad With Cumin and Coriander

1 pound medium carrots, peeled and cut into thin matchsticks or grated 3 tablespoons extra-virgin olive oil 2 tablespoons lemon juice (from 1 lemon) 1 small garlic clove, grated 1/2 teaspoon cumin seeds, toasted and ground 1/2 teaspoon coriander seeds, toasted and ground Pinch of ground cayenne Salt and pepper 2 tablespoons finely diced preserved… Continue reading Carrot Salad With Cumin and Coriander

Five-Spice Roasted Carrots (or Butternut Squash) With Toasted Almonds

6 tablespoons olive oil 1 tablespoon five-spice powder 2 garlic cloves, grated Kosher salt 2 bunches carrots (about 2 pounds), trimmed and scrubbed, halved lengthwise if large 1/4 cup unsalted, raw almonds 1/4 cup sliced chives (about 1 small bunch) 1 to 2 tablespoons sherry vinegar 2 teaspoons grated fresh ginger Arrange one oven rack… Continue reading Five-Spice Roasted Carrots (or Butternut Squash) With Toasted Almonds

Roasted Carrots and Scallions With Thyme and Hazelnuts

1 ounce hazelnuts (about ¼ cup) 1 pound carrots, preferably young small carrots, any color (but a mix is nice) 1 bunch white or purple spring onions or scallions Salt and freshly ground pepper 2 teaspoons fresh thyme leaves 2 tablespoons extra virgin olive oil Optional: a drizzle of hazelnut oil or walnut oil for… Continue reading Roasted Carrots and Scallions With Thyme and Hazelnuts

Braised Spring Carrots and Leeks With Tarragon

2 tablespoons extra virgin olive oil 1 pound leeks or (preferably) baby leeks, white and light green part only, root ends cut away, halved lengthwise, cleaned and sliced 2 garlic cloves, minced 1 pound carrots, peeled, halved or quartered lengthwise if thick, then cut in 2-inch lengths 1/2 cup water Salt to taste 2 teaspoons… Continue reading Braised Spring Carrots and Leeks With Tarragon

Roasted Carrots

2 pounds carrots, peeled quartered or cut into sixths lengthwise depending on the size, then into 2-inch lengths 3 tablespoons extra virgin olive oil Salt freshly ground pepper 1 teaspoon fresh thyme leaves, chopped 1/2 teaspoon oregano 3 tablespoons finely chopped flat-leaf parsley Preheat the oven to 400 degrees. Oil a sheet pan or a… Continue reading Roasted Carrots

Kedjenou – Cote d’Ivoire Spicy Chicken and Vegetable Stew (with Stovetop, Oven, and Slow Cooker Variations)

4-5 chicken thighs 2 medium onion 3 medium bell peppers (I used red, green and yellow) 1 small eggplant 4 medium tomatoes 4 scallions 1.5 Tbsp chopped ginger 1.5 Tbsp chopped garlic 2 bay leaves 8-10 sprigs fresh thyme (or 1 tsp dried) 1 tsp smoked paprika 2-3 hot peppers (I am using habanero) Salt… Continue reading Kedjenou – Cote d’Ivoire Spicy Chicken and Vegetable Stew (with Stovetop, Oven, and Slow Cooker Variations)

Quick Harissa-Garlic Shrimp with Green Beans

600 g Tiger Prawns 1 Tbsp Harissa Paste 4 Cloves Garlic 1 Tbsp Olive Oil 100 g Green Beans 25 g Butter 1 Tomato Salt to Taste Remove the heads and peel the prawns if they are not prepared. Peel the garlic and finely slice it. Add the prawns, harissa, garlic and olive oil to… Continue reading Quick Harissa-Garlic Shrimp with Green Beans

Quick Thai Red Curry Shrimp with Green Beans

275 g (10 oz) Prawns 100 g (3/4 Cup) Green Beans 3 Cloves Garlic 165 ml (2/3 Cup) Coconut Milk 1 Thai Birds Eye Chilli Pepper 1 Spring Onion 3 Tbsp Thai Red Curry Paste 1 Tbsp Brown Sugar 1 Tbsp Fish Sauce 1 Lime 1 Tbsp Cooking Oil 1 Kaffir Lime Leaf Chop the… Continue reading Quick Thai Red Curry Shrimp with Green Beans

Crispy Gnocchi with Tomatoes

5 to 6 tablespoons extra-virgin olive oil 1 (17-ounce) package shelf-stable (or frozen) potato gnocchi 1 1/2 pounds tomatoes (any variety) 1/2 red onion, thinly sliced 1 tablespoon balsamic vinegar Kosher salt (such as Diamond Crystal) and black pepper Handful of chopped parsley, plus more for serving Handful of torn basil, plus more for serving… Continue reading Crispy Gnocchi with Tomatoes

Mixed Berry Crostata

163 grams (1 1/4 cups) unbleached all-purpose flour, plus more for dusting 33 grams (2 1/2 tablespoons) white sugar 1/4 teaspoon kosher salt 8 tablespoons (1 stick) salted butter, cut into 1/2-inch cubes and chilled 3 tablespoons cold water 3 cups mixed raspberries, blueberries and/or blackberries 3 tablespoons turbinado sugar, divided 1 large egg white,… Continue reading Mixed Berry Crostata

Bian Dou Men Mian (Steamed Noodles and Green Beans)

For marinating the pork: 1/2 pound pork (225g, thinly sliced; we used pork belly, but feel free to substitute another cut of pork or chicken) 2 teaspoons light soy sauce 1 teaspoon cornstarch 1 tablespoon Shaoxing rice wine 1/4 teaspoon ground white pepper For the rest of the dish: 1 pound fresh white noodles (450g)… Continue reading Bian Dou Men Mian (Steamed Noodles and Green Beans)

Spicy Corn and Shishito Salad

3 1/2 tablespoons olive oil 2 tablespoons fresh lime juice 1/4 teaspoon ground cumin Kosher salt 1/3 cup diced red onion 1 garlic clove, minced 3 cups fresh corn kernels (from 4 to 6 ears of corn) 6 ounces shishito peppers, stemmed and cut crosswise into 1/4-inch slices, or green bell peppers, stemmed and diced… Continue reading Spicy Corn and Shishito Salad

Carrot Top Pesto

1/3 cup pine nuts 2 small cloves garlic, peeled 4 cups lightly packed, well washed and dried carrot top greens (from 1 1-pound bunch of carrots) 1 cup lightly packed fresh basil leaves, plus more as needed (see NOTE) 1/3 cup (1 ounce) freshly grated Parmesan cheese 2 tablespoons fresh lemon juice 1 tablespoon water… Continue reading Carrot Top Pesto

Sichuan Dry Fried Green Beans with Pork

1 pound green beans (450g) 1/2 teaspoon salt 2 tablespoons oil 1/4 cup ground pork 2 garlic (smashed and coarsely diced) 2 dried red hot peppers (de-seeded and diced) 2 tablespoon sui mi ya cai (????, store bought) 1 teaspoon shaoxing wine 1 1/2 teaspoons soy sauce 1/8 teaspoon sugar 1 teaspoon sesame oil Heat… Continue reading Sichuan Dry Fried Green Beans with Pork

One Pot Edamame Pasta with Coconut-Turmeric Sauce

6 oz Edamame Pasta 1/2 medium white onion – thinly sliced 1/2 jalapeno or 1 serrano – minced 2 cloves garlic – thinly sliced 1 medium zucchini – thinly sliced half moons 2 cups water 1/2 cup coconut milk 1 tsp turmeric powder salt crushed black pepper 1 tbsp unsalted almonds – skin on is… Continue reading One Pot Edamame Pasta with Coconut-Turmeric Sauce

Quick Thai Basil Chicken with Fried Eggs

1 tbsp soy sauce 2 tbsp oyster sauce 2 eggs 5-10 chilies, roughly chopped (I used 7) 8 cloves garlic, crushed or chopped 1lb ground chicken or turkey 1 cup basil, leaves only Pre-measure your soy sauce and oyster in a small bowl. Optionally crush your garlic and chilies together in a mortar and pestle… Continue reading Quick Thai Basil Chicken with Fried Eggs

Caramelized Summer Fruit Tart

2 tablespoons Demerara sugar, plus more as needed 2 to 5 tablespoons granulated sugar (see Tip) 2 to 3 tablespoons cornstarch (see Tip) Pinch of kosher salt 4 cups berries, or pitted and sliced stone fruit (peaches, nectarines, apricots, plums), or rhubarb (or use a combination of stone fruit and berries) 1 tablespoon lemon juice… Continue reading Caramelized Summer Fruit Tart