Pie in a Jar. Corn & Broccoli Risotto. Taco Soup.

Blog Post & Recipe: Single Serving Pie in a Jar

These are individual-sized pies made in little glass jars that go straight from your freezer to your oven to your mouth. SO cute. Most people make these with store-bought crust and canned filling so we jazzed it up a little.

Blog Post & Recipe: Corn and Broccoli Risotto

I had leftover fresh corn which had been cut into kernels and microwaved. So I added some into the risotto to great result. The risotto was sweet from the vegetable, rich from the stock and parmesan, and textured from the corn kernels.

Blog Post & Recipe: Taco Soup for the Sniffly

It had to be something I could eat with Fritos®. Preferably while watching “The Biggest Loser.”

Thank God and Mama for trashy-good Taco Soup.

Taco Soup, a tailgating staple at Mom’s, is like chili with palm trees painted on its fingernails. Beef, onions, tomatoes, beans, corn, chiles and magical seasonings.

Flip. Sesame Noodles. Thicken Stir Fry Sauce.

Recipe: The Flip

Put ale in a saucepan and bring to boil. Reduce heat and leave to simmer. Meanwhile, beat egg whites until they foam ...

Blog Post & Recipe: Simple Sesame Noodles

This is a very simple recipe for yummy sesame noodles. You can eat them by themselves. You can pair them with delicious roasted beef tenderloin. You can load them with red bell pepper, fresh cilantro, or cooked, chopped shrimp. I love them just the way they are.

Blog Post: Homemade Take-Out: How to Make a Thick Stir Fry Sauce

In his book How to Cook Everything Vegetarian, Mark Bittman recommends mixing 1-2 tablespoons of cornstarch with the same amount of water, and tossing this into the stir fry just when it's almost done. It thickens in seconds, picking up the flavors of everything already in the dish and coating evenly.

Tomato and Parmesan Tart. Garlic Mashed Potatoes. Beet-Tofu Burgers.

Blog Post & Recipe: Torta salata al grana padano e pomodori - WHB # 202

Scroll down through the post for the English-language version.

So let's enjoy the last ripe tomatoes in a lovely savory tart. It can be prepared in advance, just heat a few minutes before serving. When served as a main dish, it's nice with ham.

Tomato and Parmesan Tart

Blog Post & Recipe: Garlic Mashed Potatoes The Way That Mom Never Made Them

I don’t use roasted garlic, and I don’t saute it or even simmer it in butter as some folks do. I simply put peeled garlic cloves into the pot with the potatoes and boil them together and when the potatoes are done, I mash the garlic in with them.

Blog Post & Recipe: Roasted Beet-Tofu Burgers (and another blogger tries the same dish).

To pack in as much natural smoky flavor as I could, I decided to roast the beets as well as the onion and garlic. To avoid adding starch, I used ground flax seeds as a binder, so my burgers came out less stable and easier to fall apart than the restaurant version, but the flavor was very similar, with hints of earthiness and smoke.

Slow-Roasted Shoulder of Lamb. Cheese Crackers. Gelatin.

Blog Post & Recipe: Slow-Roasted Shoulder of Lamb Rubbed with Rosemary, Anchovy, and Lemon Zest

... with a titillating sense of revenge -- ha! who's smirking now? -- that I massaged the meat with a paste made of fresh rosemary from Muriel's garden, anchovies, pink garlic, mustard seeds, and lemon peel.

Blog Post & Recipe: Recipe for Cheese Crackers with Almond Flour (Gluten Free)

It's important to use freshly grated cheese for this recipe (not cheese in a package that comes already grated.) The already grated cheese has something added to prevent clumping, and for this recipe, you want the ingredients to clump!

Blog Post: Fun with gelatin

While gelatin can obviously be used for evil, luckily it’s also frequently used for awesomeness (suggestions to follow).

Gelatin is the unraveled form of a common protein, collagen. Collagen is a tough and tightly bound structural fiber (think rope or cable) found in bones, cartilage, and hides. When heated sufficiently in water, the collagen fibers unwind and disperse as gelatin molecules. The long gelatin molecules ...

Fennel-Dusted Chicken. Snickerdoodles. Pork Chops with Bacon and Cabbage.

Blog Post & Recipe: Dinner Tonight: Fennel-Dusted Chicken with Brown Butter and Capers

The fennel does add a licorice note, but the real story here is actually the interplay between the slightly sweet orange juice and the briny, salty capers. It's a great pan sauce.

Blog Post & Recipe: snickerdoodles

A good one will be so enveloped in cinnamon-sugar dreaminess that it could convert even the most staunch chocolate chip or oatmeal raisin cookie junkie, and a great one will manage to be both crisp at the edges and soft nearly to the point of cakiness in the middle.

Blog Post & Recipe: Pork Chops with Bacon and Cabbage

How does this recipe use only one pot? First, sear the pork chops on the stovetop in a roasting pan. (We were only making two pork chops, so instead we used our cast iron skillet.) After the pork chops are nicely browned, remove them to a plate and cook the bacon in the skillet.

Watch Christopher Walken Cook

Blog Post & Video: Watch Christopher Walken cook chicken with pears

"What I do is I take some of this … fat. And I cut that off."

So begins the video "Man makes chicken with pears", a three-minute clip that would be notable for not an awful lot if it weren't for the dish being cooked, and the words above being spoken, by one Christopher Walken.

Kale Chips. Jazzing up White Rice. Three Greek Recipes.

Blog Post & Recipe: Kale chips (via Limes & Lycopene)

If, like me, you favour salt and crunch over sweet for snacking, and if, like me, you have a garden full of kale, then kale chips will make you, and your garden, rather happy.

Blog Post: jazzing up white rice

I've tried using chicken broth instead of water, adding in sauteed onions, celery, peppers and toasted pine nuts. Without making too huge a project out of the rice dish, are there any other quick tricks to transform rice into something more interesting?

Article & Recipes: Greek recipes have become family legacies

"My family has a long tradition of great cooks," says attorney Louie Papaliodis of Fort Worth, a parishioner at St. John the Baptist Greek Orthodox Church in Euless. According to village records, his entire family came from Mesta, on the island of Chios.

CHICKEN KAPAMA (KOTA MACARONADA) ... GALAKTOBOUREKO ... SPANAKOPITA (SPANAKOTIROPITA)

Rice Pudding with Stewed Apples. Onion, Anchovy, Spinich Quiche. Corn Pudding in Acorn Squash.

Blog Post & Recipe: Right as Rain

I added a simple twist to my rice pudding by adding two crushed cardamom pods, something I like to add to rice when cooking it normally. [...] The slight hint of gingery spiciness from the cardamom not only kept the rice from becoming too sickly sweet, it also ...

Cardamom Rice Pudding with Stewed Apples

Blog Post & Recipe: Onion, Anchovy & Spinach Quiche

One of my most favourite pasta dishes is onion and anchovy spaghetti. It's so beautifully simple; onions, sweated down until almost a mush for 45 minutes, and then milk-soaked tinned anchovy fillets added until broken down and emulsified with a little of the milk to make a sauce [...] In a fit of experimentation, I thought that this would be quite fitting for a quiche ...

Blog Post & Recipe: Roasted Corn Pudding in Acorn Squash Recipe

(M., I'm not posting this because I expect you to cook it, but it just looks so very, very pretty.)

I've adapted today's recipe from the Acorn Squash filled with Corn Pudding in The Vegetarian Compass. It involved roasting, making a filling, filling the squash, and roasting some more. If you don't have an hour and a half to dedicate to roasting, here's an alternative approach that came to mind as I was making it ...

Finger Millet Roti. Five Nigel Slater Carrot Recipes. Wasabi.

Recipe: Kezhvaragu Murungai Keerai Adai / Finger Millet Roti

I remember my AVVA(Kollu Paati) preparing this for evening snack, and we will be served this adai very hot with stone ground coconut chutney. It used to taste great, as my grandmom use lots of oil to prepare this adai.

Recipes: Nigel Slater, Part two: meat & veg

The Guardian has a whole section dedicated to his new cookbook. Look there for Part One.

... the carrot's place is assured in my kitchen as the bringer of earthy sweetness, a backbone vegetable on which to build layers of flavour.

Roast lamb with mint, cumin and carrots ... Pan-cooked pumpkin with duck fat and garlic ... Courgettes and green lentils with ham ... Steamed pork in an aromatic broth with celeriac purée ... Ham with apple juice and parsnip purée

Article & Recipes: Wonderful wasabi

Wasabi growing has taken off in Tasmania [...] The most commonly known "wasabi" comes with sushi in a little sachet, or can be bought in a tube. The flavour of fresh wasabi differs greatly from these mass-produced items.

Fresh wasabi is much more fragrant and subtle and every part of the plant can be used. The leaves and flowers have a much milder wasabi flavour then the roots and stems.

Potato salad with wasabi dressing ... Chicken, cucumber and carrot salad with wasabi dressing ... Salmon steaks with wasabi and rocket sauce ... Chicken and lettuce rice paper rolls with wasabi dipping sauce

Coconut Barley Pilaf With Corn, Chicken and Cashews. Tomato Confit. Baked Ziti

Recipe: Coconut Barley Pilaf With Corn, Chicken and Cashews, which comes with and introductory article about the cook, her cat, and her shrivelling ears of summer corn.

While the pilaf simmered, I contemplated the large hunk of poultry in front of me.

Article & Recipes: Caramelized Tomato Confit

This isn’t really, truly a confit.

It’s almost a confit. It has both sugar syrup and olive oil in it, both of which can be used to cover and preserve the item in question, which in this case is caramelized tomatoes.

Technically, since I am not meaning for the sugar and the oil to preserve the caramelized tomatoes , I guess we should call this a relish ...

Blog Post & Recipe: Dinner Tonight: Baked Ziti

But baked ziti is all about the abundant combination of sauce, pasta, and cheese. It's heavy, filling, and meant to be an indulgence [...] The great thing about this recipe is that, as the cookbook advertises, everything happens in one pot. So the pasta literally cooks in the sauce, sucking up as much of the tomato flavor as it can possibly manage. Relatively light on the cheese, this substitutes a bit of heavy cream, which oddly makes the whole dish feel light.

Carrot & Squash Soup with Coconut & Chili. 10 Kitchen Staples. Kolokythokeftedes.

Blog Post & Recipe: Chunky Carrot & Squash Soup with Coconut & Red Chilli Flakes

I usually use fresh chillies in my cooking, but my chilli plant is not co-operating, so I turn to chilli flakes for the heat in this soup.

Blog Post: 10 Kitchen Staples for Quicker Weeknight Dinners

These are all foods that point to how I cook: a lot of Italian and Mediterranean-inspired dishes, without much meat, and always augmented by the herbs from my garden.

1. Israeli Couscous ... 2. Pasta ... 3. Polenta ... 4. Onions and Garlic ... 5. Canned Tomatoes ... 6. Anchovies ... 7. Broth and Stock ... 8. Eggs ... 9. Frozen Spinach and Artichoke Hearts ... 10. Prosciutto or Bacon

Blog Post & Recipe: Kolokythokeftedes (Zucchini and Feta Balls)

I pretty much just started with the recipe that I used for my Greek style zucchini fritters and modified it slightly for the zucchini balls. Where the zucchini fritters could be fairly liquidy and even be poured into the pan to fry the zucchini balls needed to be able to hold their form so I kept adding equal parts whole wheat flour and whole wheat bread crumbs until the mixture could hold the form of a ball.

3 Vegetable Dishes. Chipotle Barbecued Tofu. Sea Salt vs. Table Salt.

Recipes: River Cafe vegetables

This extract from the River Cafe Classic Italian cookbook offers three delicious Italian ways with peas, beans and courgette flowers.

Peas with proscuitto ... Deep-fried zucchini flowers ... Chickpeas with rosemary and garlic

Blog Post & Recipe: Chipotle Barbecued Tofu

I've found that the easiest way to handle canned chipotles in adobo sauce is to pour the whole can into the blender and puree it. Then, I measure out what I need for the recipe and freeze the rest.

Blog Post & Recipe: Sea Salt or Table Salt: Which is Healthier?

A little box with a question mark inside "from epicurious.com" popped up when I clicked on this link. It didn't seem to be harmful, just odd.

Most brands of sea and kosher salt, however, do not have iodine added. There's a common misperception that sea salt comes by the mineral naturally, due to the fact that sea water (and foods such as seaweed and fish) contains iodine. However, the information I turned up indicated that the amount of iodine in most sea salt is negligible—certainly not enough to supply the 150 micrograms needed daily by the average adult.

Beignets. Shanghai Soup Dumplings. Zucchinis.

Recipe: bite size beignets...

Beignet is a fried yeast dough that come in square or ball shape. It is similar to a doughnut, but a bit lighter in texture.

Blog Post & Recipe: Shanghai Soup Dumpling, plus a new look

I’m not going to lie and say I can’t wait to make this again ‘coz it does take a lot of time to prepare, but the dough is fantastic – tasty and slightly chewy – it sure hell beats any store bought one.

Blog Post & Recipe: In defense of the humble zucchini

What a revelation it was to me when I arrived in France and saw beautiful small courgettes with their tender skin and full flavor. Seriously, if you pick your zucchini when it's half the size, logically you'll have half the weight to deal with. And it will have twice as much flavor.

Grandma Kehoe's Zucchini Lasagna

Thai Curried Zucchini Fritters. Polenta Pizza. Braised Cabbage.

Blog Post & Recipe: Thai Curried Zucchini Fritters with Spicy Peanut Sauce

Recently I have made texmex zucchini fritters with salsa and Greek style zucchini fritters with tzatziki. The next version that I wanted to try was Thai curried zucchini fritters with a spicy peanut sauce.

Blog Post & Recipe: Polenta Pizza

I cut the polenta into 1/2 inch rounds and looked at my cutting board. What to do? The directions on the tube said to saute the rounds and enjoy them. But that seemed too plain to me. What about some cheese? Cheese seemed like a good way to go. But then it occurred me. Polenta Pizza!

Blog Post & Recipe: A surprising success: Cabbage braised with cream

The trick is, like any braise worth its salt: slow and low. You’re not so much cooking the cabbage as melting it, and if you get the time and temperature right, you won’t really need much in the way of butter or cream–the inherent silkiness of the cabbage will render them far less necessary than you’d think.

30 Tips for Cooks. Stovetop Pizza. Honey-Spice Bread

Article: 30 simple tips for cooks

[We offer] our list of 30 "simple things" that make a difference. An added bonus: Most cost nothing and are a snap to do.

Blog Post: Weeknight Dinner: How to Make Pizza on the Stove Top

6. Flip the Dough and Add the Toppings - Flip the dough onto the other side and immediately start adding the toppings. Once everything is on there, cover it with a lid so the cheese melts and the ingredients heat through. (You can also run it under a broiler ... )

Blog Post & Recipe: Gene Opton's Ethiopian Honey-Spice Bread

Imagine: a sweet butter-and-milk-enriched yeast bread from Ethiopia, of all places, spiced with cloves, cinnamon, and ginger and an entire tablespoon of ground coriander [...]

Your house will smell like Christmas

Growing & Cooking Tomatoes. Chai-Poached Pears. 101 American Foods.

Video: Nigel Slater's Tender: Growing and cooking tomatoes

Nigel Slater rounds off his series of veg-inspired videos with a tribute to tomatoes [because he's got a new cookbook coming out. Here are ten recipes from the book.]

Blog Post & Recipe: Pandora’s Chai-Poached Pears

The pears are filled with an intoxicating combination of Neufchâtel cheese (you could substitute mascarpone or cream cheese), vanilla, crystallized ginger and a few spoonfuls of the chai-infused poaching liquid.

Blog Post & Recipes: 101 American Foods to Try in the USA: Ebook! (via Hedonia, where they recommend broccoli on pizza blanco. See also: this post at BlogHer, where the blogger asks, "What's Your Definition of American Foods?" The Sara mentioned at the start of the post is the same person who posted this Ebook.)

As promised, here’s the 101 American Foods to Try in the USA: Ebook!

If you prefer to read the list online, here’s a recap of the posts:

* Part 1: Desserts
* Part 2: Main Dishes and Savoury Snacks
* Part 3: Drinks and Location-specific / Regional Specialties

Mole Sauce. Dijon et Poireaux Vinaigrette. Lemon Confit.

Blog Post & Recipe: Serious Heat: Silky, Spicy Mole Sauce

The sauce should have a subtle but definite heat and enough salt to bring out the diverse flavors. If the sauce needs to be spicier, add some of the reserved chile seeds or add a low-acid hot sauce

Blog Post & Recipe: Dijon et Poireaux Vinaigrette

Poireaux vinaigrette is another Burgundian classic, combining leeks (usually poached or boiled) with a dressing made from local Dijon mustard. Tangy and full-flavoured, it would provide an excellent lead-in to a rich, winey stew.

Blog Post & Recipe: Lemon Confit

If you don't know, "confit" simply means to preserve or enhance the flavor of a food by packing it a substance. Typically, that substance is fat, sugar or salt. Duck confit, for instance, is duck that has been cooked in duck fat, which enhances its flavor.

Fruits and vegetables can be confited by packing them in sugar or salt. Such is the case with this preparation of Lemon Confit.

Freezing Meat. Roasting Spuds. 30 Tomato Recipes.

Blog Post: Wrap meat for freezing as airtight as you can

Food with freezer burn is still safe to eat, but the quality is often so poor you might not want to go to the trouble of cooking it. To keep this from happening, you need to limit the food's exposure to air to encourage the water molecules to stay where they belong.

Blog Post & Recipe: the perfect spud: how to roast potatoes

i. Potato variety ... ii. To peel or not to peel? ... iii. Simmer first ... iv. Choice of oil or fat ... v. Roasting pan choice ... vi. Preheating the pan and oil ... vii. Oven temperature ... viii. Choice of flavourings ... ix. To crush or not?

crisp crushed roast potatoes

Article & Recipes: 30 days of ripe tomatoes

See the sidebar for links to more recipes.

1 Pa' amb tomaquet ... 2 Pasta with fresh tomatoes ... 3 Pasta with quickly cooked tomatoes ... 4 Pasta with tomato sauce ... 5 Tomato butter ... 6 Tomato and white bean salad ... 7 True gazpacho ... 8 Crostini with goat cheese and tomatoes ... 9 Tomato salad with pickled shallots and goat cheese croutons ... 10 Tomato summer pudding ... 11 Tomato confit I ... 12 Tomato confit II ... 13 Sautéed cherry tomatoes ... 14 Spaghetti with tuna and spicy tomatoes ... 15 Individual lasagna with slow-roasted tomatoes and pesto ... 16 Stuffed tomatoes with garlicky bread crumbs ...

... and then fourteen more recipes on the next page

Gorditas. How to Stir Fry. Grilled Orata and Onions.

Recipe: Gorditas

Slice each tortilla in half lengthwise, creating an open pocket. Fill with the refried beans, potatoes, tomatoes, lettuce, and salsa or hot sauce. Replace the top half of the tortilla.

Blog Post & Recipe: Quick Meal Technique: How to Stir Fry

1. Start the rice or cook the noodles ... 2. Chop your vegetables ... 3. Heat the pan ... 4. Meat first, then vegetables ... 5. Don't crowd the pan ... 6. Don't stir too much ... 7. Add aromatics ... 8. Add the sauce

Blog Post & Recipe: Florence Fabricant's Grilled Orata and Onions

Florence Fabricant, always uncannily on my recipe wavelength, provided the recipe: grilled onions and fresh thyme stuffed into a gutted, oiled fish, which was then grilled until flaky over hot coals.

Puttanesca. Fried Pig's Tail. Cotechino with Red Lentil Stew.

Blog Post & Recipe: Desperate dinners - good food from the cupboard (via Limes & Lycopene)

Canned tomatoes, mashed anchovies, capers and pasta. These ingredients, staples from the kitchen cupboard, are the basis for one of the best desperate dinners: pasta puttanesca.

Blog Post & Recipe: The Nasty Bits: Crisp Fried Pig's Tail

I want to make the case that pigs' tails contain everything desirable in the pig, and in exactly the right proportions. Unlike oxtail, the tails of pigs come with the skin intact so that each segment is a perfect cross-section of skin, fat, tendon, and meat [...] a tail is a little porky universe unto itself ...

Blog Post & Recipe: Cotechino with Red Lentil Stew

Cotechino is a large thick sausage, lightly spiced and made from all sorts of bits of pork and a generous quality of it's fat. It's first boiled for a few hours and when sliced the combination of ingredients leads to a wonderfully gelatinous treat. To balance the richness of the dish, lentils are the favoured companion.

Rolled Omlette. Qashta. Jamie Does the USA.

Blog Post & Recipe: ‘Coz that’s the way I roll …

I’ve always been curious about making my own Japanese omelette, you know the one you make in a rectangular pan? I know a lot of you wouldn’t want to purchase a pan specifically for this type of omelette but the recipe below makes a tasty egg dish – rolled or not.

Blog Post & Recipe: Qashta

So many people email me wondering where they can buy qashta so they can make some of my recipes [...] here is a recipe that you can all use for some home made qashta that taste amazing. If you have extra just store it in the fridge like you would any other dairy product, it will be fine.

Articles & Recipes: Jamie Oliver's New York immigrant cuisine and Jamie Oliver: tastes of America, cajun and creole and Flavoursome food from Arizona: three Times articles helping to a spruik some sort of 'Jamie Oliver Goes to The USA and Cooks There' TV series. There are links to recipes in the boxes next to each article.

New York: Jamie Oliver's NYC cheesecake ... Jamie Oliver's potato latkes

New Orleans: Jamie Oliver's cajun meat with sweet potato and salsa ... Jamie Oliver's chicken, sausage and prawn jambalaya

Arizona: Rustic tortilla soup ... Green Chilli ... Mexican street salad

Deep-Fried Butter. Chinese Braised Beef Ribs. Washing Dishes.

Recipe: How to make your own deep-fried butter [Warning: this newspaper sometimes decides not to let you see a page until you've signed up. There is another deep-fried butter recipe here and a photograph of the original deep-fried butter here.]

The butter center must be made ahead and frozen to ensure perfect crispy outside with a creamy center.

Blog Post & Recipe: Chinese Braised Beef Ribs

Ribs need a good long cook to ensure they are not tough so I went for a slow-braise rather than a roast and although my first thought was red wine instead I want for something with some spice.

Blog Post: How To: Hand Wash Dishes To Conserve Water

... we wanted to find out what tweaks we could make to our dishwashng [sic] routine to conserve water...

Start with two basins ... Use an eco-friendly dishwashing detergent ... Scrape your dishes well ... Let the well-scraped dishes soak ... Plug your sink ... Rinse the soapy dishes ... Use the greywater

Fish Pie. Pasta with Tuna and Capers. 22 Pasta Dishes.

Blog Post & Recipe: Fish Pie

Pies are also a good way of using up ingredients in this case languishing frozen scallops and salmon neither of which standout enough to be principal but contributing delicious texture in a pie.

Blog Post & Recipe: Pasta with Tuna and Capers in White Wine Sauce

Here's a little secret: olive oil-packed canned tuna, chili pepper flakes, and pasta is a master combination [...] Regarding tuna packed in water, I've tried it and believe me, it doesn't work (dry, tastes bad). You need to use tuna packed in olive oil.

Blog Post & Recipe 22 Fast, Fresh Pasta Dishes for Weeknight Suppers

Pasta with Brown Butter and Fried Sage ... Pasta with Mint Pesto, Peas and Ricotta Salata ... Velvety Broccoli and Feta Pasta ... Pasta alla Norma ... Rich No-Cream Wild Mushroom Pasta Sauce ... Orecchiette with Sausage and Kale ... Easy Homemade Macaroni and Cheese ... 3-Sausage Pasta Sauce ... Pasta Carbonara ... Anelletti Pasta with Sausage and Greens ... Quick Lunch Pasta with Greens, Mushrooms and Meats ... Italian Chicken Salad ... Roasted Garlic, Olive and Tomato Pasta Salad ... Lemony Ricotta Pasta with Basil ... Lemon Pepper Pasta with Capers ... Pasta with Pesto ... Basic Tomato Sauce (with Optional Zing!) ... Pasta with Butternut Squash, Sage, and Pine Nuts ... Greek Chicken Pasta with Olives and Feta ... Spinach Pesto Pasta with Fresh Peas and Mushrooms ... Ridiculously Quick Pasta al Pomodoro ... Broccoli and Feta Pasta Salad

Oven-Roasted Tomato Sauce. Lotus Root. Squid Ink.

Blog Post & Recipe: Easy Oven-Roasted Tomato Sauce

In the proportions below, we've structured the recipe around one pound of tomatoes. That amount is arbitrary. Use whatever amount of tomatoes you have on hand, add more/fewer onions and garlic than we've specified. [...] It's all about your tastes. The beauty of this sauce is that it freezes well ...

Blog Post: Ingredient Spotlight: Lotus Root

On the outside it looks like a long cylindrical brown tuber, but slice one crosswise, and you'll be rewarded with beautiful, lace-like slices of a crunchy and delicious vegetable [...] Its texture is crisp and crunchy like a jicama. Unlike a jicama, lotus root can't be eaten raw, and must be steamed or cooked first.

Blog Post & Recipe: The Secret Ingredient: Squid Ink

Squid ink is thick. Pastas and risotto rices wear it like a dark and briny coat. Though it tastes of sea salt and is distinctly maritime, it's not fishy. It is truly lovely, one of my favorite things to eat, but something quite terrifying to make at home. My first word of comfort: it does wash off your hands!

Black Clams Casino ... Spicy Black Risotto with Calamari ... Crab Ravioli with Black Brown Butter and Tarragon

Chard & Caramelised Onion Tacos. Buttermilk Baps. Focaccia.

Blog Post & Recipe: Swiss Chard and Caramelized Onion Tacos

... ingenious recipes that offer fresh, bold flavors that are a cinch to throw together - like Swiss chard and caramelized onion tacos.

Swiss Chard and Caramelized Onion Tacos ... Chipotle Salsa

Recipe: How to bake: Buttermilk baps

Here's an all-purpose, lovely-as-is dough that can also carry extra flavours: it's subtle with the addition of finely chopped chives or shameless with curry powder and chilli. If you can't get buttermilk, use 150ml plain yogurt mixed with 50ml water.

Blog Post & Recipe: Focaccia

This would be another great recipe for all of you yeast-phobes out there. The reward will outweigh any anxiety you might have over the process. Like all recipe with few ingredients, try to find the best.

Focaccia with Tomatoes and Olives (adapted from Saveur)

Baked Beans. Atayef Bil Jaws. Bibimbap.

Blog Post & Recipe: killer home baked beans in 2 easy steps

Recently, I was talking to a colleague about baked beans (as you do). He mentioned that he loves to pop his beans in the oven before going to bed.

Recipe: Atayef Bil Jaws

This are little Arabic pancakes filled with a sweet nut mixture. I also usually stuff some with qashta as well. These store very well and you can even make all of it ahead of time and throw them together when you have more time.

Blog Post & Recipe: Dolsot Bibimbap - Well, Kind Of ...

Bibimbap is a popular Korean dish. The word translates to 'mixed meal', and it consists of a dish of rice topped with vegetables, usually placed together to be aesthetically pleasing. Sometimes, slices of beef, chicken or tofu are also added.