Sour Cream Cornbread with Aleppo / How to Rinse a Cocktail Glass / Lamb & Chickpea Balls with Watercress & Radish Salad

Blog Post & Recipe: sour cream cornbread with aleppo

Aleppo is a Turkish bright red pepper flake with a mild-to-moderate kick and a bit of tartness. I bought mine from Penzey’s in Grand Central.

Blog Post: Cocktail 101: How to Rinse a Glass

The purpose of the rinse is to impart the taste of a strongly flavored ingredient to a cocktail, without that ingredient overpowering the rest of the drink.

Blog Post & Recipe: Lamb and Chickpea Balls with Watercress and Radish Salad

I really like bitter salad leaves ( most strangely watercress in cheese and marmite sandwiches) . I wanted to make some leafy salads but I thought I better get some protein into the dish hybrid falafel-meatballs (chickpea and lamb) seasoned with plenty of onion, garlic , ground coriander and cumin

Moroccan Butternut Pumpkin and Chickpea Tangine / Roast Fava Beans / Sfakiano Lamb with Yoghurt

Blog Post & Recipe: Moroccan Butternut Squash and Chickpea Tangine

At first I was thinking of just serving a tajine on some quinoa but why not add the quinoa directly to it so that it has more time to absorb all of the amazing flavours?

Article & Recipe: Fava beans: Roasting pods simplifies preparation

Roasting whole pods renders the beans' outer skin edible, and if the pods are small enough, the whole pod may be edible. Which goes to say, fava bean preparation just got a whole lot easier.

Blog Post & Recipe: Sfakiano Lamb with Yogurt

All you need is lamb, olive oil, onions and scallions, some dry white wine, stock or water, salt and pepper, lemon juice, more olive oil, dried Greek oregano and the sauce is completed with thick creamy, tangy Greek yogurt.

Miso / How to Press Tofu / Pear Kimchi & Pear Kimchi & Blue Cheese Salad

Blog Post & Recipe: miso (the same blogger has posts for "miso-cured hen eggs," "miso-cured quail eggs," "miso-cured oyster," "miso-cured kombu," "tekka miso," and "miso adaptations")

Miso is surprisingly easy to make. The hardest parts are: waiting six months to over a year for the fermentation process to complete, and procuring the koji.

Blog Post: How to Press Tofu

Pressing tofu takes out the water in it and makes it firm. Pressed tofu becomes wonderfully dense and pleasantly chewy when cooked ... So how exactly do you press tofu?

Blog Post & Recipe: Pear Kimchi (followed by Pear Kimchi and Blue Cheese Salad)

Where the cabbage kimchi recipe calls for letting the kimchi sit out a room temperature for a few days to kick start the fermentation process I only let this pear kimchi sit for a half a day let the flavours come out and then I chilled it before serving it.

Mushroom Risotto with Toasted Pistachios / Easy Roasted Red Peppers / Lamb Meatballs in a Mint Tomato Sauce

Blog Post & Recipe: Mushroom Risotto Recipe with Toasted Pistachios

For me, it can be all of these things, but on this particular day, this risotto was a vessel for a little vial (yes vial) of truffle oil. And what a delectable vessel this mushroom risotto recipe was.

Blog Post & Tips: 3 Easy Steps to Roasted Red Peppers

Roasting red peppers is a great way to concentrate flavors and bring out their natural sweetness. They make a wonderful addition to salads, sandwiches and even pasta dishes. I’m personally a huge fan of spreading a bit of goat cheese on slices of crusty bread and top with a small cluster of slivered peppers and fresh basil.

Step #1: Select Your Preferred Roasting Method ... Step #2: Let the Peppers Steam ... Step #3: Remove Core & Peel

Blog Post & Recipe: Lamb Meatballs in a Mint Tomato Sauce

I seasoned the lamb meatballs with a few exotic Mediterranean spices including cumin, coriander and cinnamon in addition to the mint and other meatball basics. I purposely made the meatballs fairly large and I fried the meatballs in oil until golden brown on the outside and then added them to the tomato sauce to finish cooking, thereby staying nice and moist and juicy.

Moroccan Style Ossobuco / Tomato Soup with Tripe and Sausage / Freezing Food

Blog Post & Recipe: Ossobuco Tagine (Moroccan Style Ossobuco)

For the recipe, I started out with my ossobuco recipe and then I added some dried apricots and prunes along with a blend of warm spices.

Blog Post & Recipe: Tomato soup with tripe and sausage (a.k.a. leftover soup: recycled)

You can do this trick with any leftover meat and vegetable soup with a clear broth. The tripe can be substituted with just about any kind of meat. The only thing to remember is not to add any raw ingredient to the leftover soup then simmer until the raw ingredient is done because that would turn everything in the leftover soup into an indiscernible goo.

Blog Post: Freezers give waste the cold shoulder

Taste-wise, you have to choose and use frozen veg carefully. Frozen peas are the most popular frozen vegetable in the UK as they taste good and hold their shape and texture. Other frozen veg which (in my opinion) pass the taste test are broad beans, sweetcorn and leaf spinach (reheat it very gently) ... The big no-nos for freezing are salad, egg-based dished, such as mayonnaise (tends to separate on thawing) and whole eggs (they will burst as the liquid content expands).

Roasted Garlic / Savoury Brown Rice Balls with Olives & Herbs / 5 Mushroom Recipes

Blog Post & Recipe: Roasted Garlic (WFMW)

Instead of using raw garlic in the recipes, I just substitute roasted garlic. Seems simple, right? It is!

Blog Post & Recipe: SAVORY BROWN RICE BALLS WITH OLIVES + HERBS

Using brown rice and herbs seems a healthy and modern twist on classic, Italian "Arancini," a Sicilian dish meaning "little orange" which dates back to the 10th century.

Recipes: Feast Your Eyes

So, this week, we thought we'd have a close look at the eye-catching submissions for Your Best Mushrooms ...

Balthazar Cream of Mushroom Soup by pickyin ... Mushroom Ramen by thirschfeld ... Goat Cheese, Pancetta, and Chive Stuffed Mushrooms by Spoonwithme ... Sautéed hen of the woods and king trumpet mushrooms with garlic and fresh thyme by nettleandquince ... Homemade Porcini Fettucini with Creamy Wild Mushroom Sauce by yuko

Stuffed Leg of Lamb / Great South Bay Duck Ragù / Roasted Mushrooms with Garlic, Chile & Rosemary

Article & Recipe: The California Cook: Stuffed leg of lamb — it's worth the effort

I'm proposing a boned leg of lamb, stuffed with greens, feta and pine nuts. It may be a bit complicated to put together, but the payoff is immense.

Article & Recipe: Duck, Duck, Anchovy

Anchovies provide a hint of ocean air, and juniper berries a marshy hum. Red wine adds heft, and red-wine vinegar cuts the richness

Great South Bay Duck Ragù

Blog Post & Recipe: Roasted Mushrooms with Garlic, Chile and Rosemary

Sauteeing is great — it releases the viscous, gray juices of mushrooms and hopefully bleeds into something else in the pan. But roasted, they become almost chewy, almost crispy on the surface with a golden-brown crust on the tops. If you roast them for a short enough time at a high enough temperature, the mushroom will be still bursting with juice inside, but concentrated in taste and browned on the outside. It’s interesting.

Sweet Potato, Apple & Lentil Soup / Spanish Lentil & Butternut Pumpkin Stew with Roast Garlic / Sautéed Fermented Soybean Waste with Black Nightshade

Blog Post & Recipe: Sweet Potato, Apple and Lentil Soup

The combination of sweet potatoes and apples is a natural, and using tart apples helps to ensure that the soup isn’t cloyingly sweet. Lentils add a a subtle yet mysterious heartiness.

Blog Post & Recipe: Spanish Lentil and Squash Stew with Roasted Garlic

This is a lovely, hearty stew that is both savoury but still slightly sweet. Lentils fill the stew as its base, and the butternut squash and red peppers add colour and sweetness. A head of roasted garlic brings a mellow sweetness as well. The peppers are both boiled and pan-fried for a contrast in flavour and texture (but I feel like this step could be skipped if you are pressed for time).

Blog Post & Recipe: WHB #278: Tumis Oncom dan Leunca (Sautéed Fermented Soybean Waste with Black Nightshade)

Most Indonesian cooking books written in English referred oncom as fermented soybean waste.

Indeed it considered to be closely related to tempeh (fermented soybean). But instead of soybean, oncom is actually made from natural by-products of other foods. For example, soy bean tailings from bean curd making, peanut presscake from peanut oil making, cassava tailings from the starch extraction or coconut presscake remnants after the milk squeezed out. These wastes are then fermented using molds.

Hot Cross Buns / Apple & Fennel Salad / 4 Recipes from the New York Times

Blog Post & Recipe: How to cook perfect hot cross buns

Hot cross buns are a festive food, rather than a common or garden breadstuff, and they deserve to be treated as such. A rich, golden dough, heavy with spice and sweet with dried fruits and sugar

Blog Post & Recipe: apple and fennel salad

The fennel is so crunchy and refreshing (I can’t believe I ever gagged eating this stuff – I was crazy, I tell you!) and the slightly tart apples shaved paper thin feel like they’ve meat to be paired with the fennel slices. Also the dill: I know being Russian, I’m a little dill-crazy, but I really think dill and fennel were meant to be together

Blog Post & Recipes: Classic American recipes come to life

Amanda Hesser, a food editor at the New York Times, spent six years compiling a book that would bring together the best recipes in the paper's history, from the 1850s to the present day. Here she picks her personal favourites.

Purée of peas and watercress recipe ... Ginger duck recipe ... Spaghetti with fried eggs and roasted peppers recipe ... Winter borscht recipe

7 Easy Omelettes / Falafels & Dips / Socca Bread

Recipes: 7 Easy Omelets

Basic Omelet ... Basic Egg White Omelet ... Mushroom and Fontina Omelet ... Goat Cheese and Fresh Herb Omelet ... Almost Egg White Omelet ... Bacon, Apple and Blue Cheese Omelet ... Crab Salad Omelet

Article & Recipes: Falafel: Bay Area fills void for filling street food

It's a fairly basic recipe - made predominately from chickpeas, parsley, garlic, onion, jalapeno peppers and sesame seeds - but a quick lesson on falafel-making revealed that it's more about the technique.

Amba's Hummus ... Chickpea Falafel ... Tameyia (Egyptian Falafel) ... Yogurt Raita ... Olive-Orange Relish with Thyme

Blog Post & Recipe: Socca to me!

The recipes are all basically chickpea flour and water, with a little olive oil and salt thrown in for good measure. As is so often the case, the whole is greater than the sum of its parts and it can be made at home ... Traditionally socca is cooked in a giant cast iron skillet over a hot fire. At home, your oven will work just fine. You make a simple batter, let it rest, and add it to smoking hot pans to cook for less than 10 minutes. After removing from the oven you give it a very generous sprinkling of black pepper and then tear into it.

5 Ways to Eat Grilled Vegetables / Dairy-Free Pesto / Butter-Glazed Radishes

Blog Post: How to Eat Grilled Vegetables 5 Days In a Row

Here are five ways to cook once on Sunday, then eat grilled vegetables for the entire week — without getting bored at all.

Day 1: Grilled ... Day 2: Reheated ... Day 3: Pizza ... Day 4: Marinara ... Day 5: Blended

Blog Post & Recipe: A Dairy Free Pesto

I think it must have been Lucy who first put me onto the idea of using miso instead of parmesan. Genius. White miso has a soft enough flavour that it doesn’t dominate, while providing plenty of that umami deliciousness which you’d otherwise be getting from parmesan.

Blog Post & Recipe: Have your way

As braises go, this one is very quick. You’re not dealing with short ribs or brisket here. The radishes spend almost as much time soaking in a bowl of water beforehand - to loosen any trapped dirt - as they do cooking. They get only a brief simmer in butter and stock, and then you reduce the liquid to a glaze that coats them. You can use any kind or color of radish you want, but if you use red ones, there’s a nice side effect: they give some of their color to the cooking liquid, which goes rosy, and they themselves wind up the color of cotton candy.

Butter-Glazed Radishes

Ramen Hacks / Bagna Cauda Dip with Assorted Vegetables / 3 Nori Recipes

Blog Post & Recipes & Slideshow: Ramen Hacks: 30+ Easy Ways to Upgrade Your Instant Noodles

Of course, there's no reason to stay in Asia here. Ramen takes well to Western flavors as well. How about some cheesy chili ramen or a poutine-like dish of toasted raw ramen with gravy and mozzarella?

Simple Add-ins ... Vegetation ... Eggs ... Simple Simmered Meat

Blog Post & Recipe: Bagna Cauda Dip with Assorted Vegetables

This Bagna Cauda, which hails from Italy's Piedmont region and translates as "hot bath," is the perfect accompaniment for spring vegetables -- and a marvelous alternative to heavy, creamy veggie dips.

The recipe is beautifully simple: 24 cloves of garlic, a couple of diced anchovies, and olive oil. Add a little salt and pepper, and that's it!

Blog Post & Recipes: Nori glory

“When we teach our sushi classes, we tell people, ‘Don’t buy the most expensive, and don’t buy the really el-cheapo one,’” she says. “Buy the middle-of-the-road. It will be slightly thicker, it will taste better, and it will be fresh, because everybody buys the middle one.”

Grilled Chicken Nori Wraps ... Thin-Roll Sushi ... Pan-Seared Rosemary Duck Breasts/Tofu

Oyster Stew / Curry Fish Head / 3 Recipes for Roast Leg of Lamb

Blog Post & Recipe: Oyster Stew Recipe

It reminds me a lot of a really good cream of mushroom soup, but with oysters instead of mushrooms.

Blog Post & Recipe: Curry Fish Head

For sure, I am going to miss this dish when I return to the United States because some of the key ingredients such as bunga kantan is not available. Furthermore, it’s impossible to find very fresh fish head to prepare this dish…

Article & Recipe & Video: Celebrity Roast

The three lamb recipes I’m proposing for your holiday table look similar and indeed are similar to one another; after all, they’re all roasted lamb legs in a Mediterranean mode. But they’re quite distinct in terms of flavor and technique: one is made with a simple if exotic dry spice rub; one is slathered with yogurt and sweet seasonings; and the third is smeared with an herb paste not unlike classic pesto.

Recipe: Yogurt-Marinated Leg of Lamb With Cardamom and Orange ... Recipe: Lamb With Herb Paste and Spinach ... Recipe: Leg of Lamb With Moroccan Spices

How to Carve a Lamb in Three Cuts

Fried Oysters with Vegetable Salad / Ragout of Spring Vegetables / Roasted Butternut Pumpkin Soup

Article & Recipe: Yotam Ottolenghi's recipes for fried oysters and a raw vegetable salad

I was particularly fond of the fried, breadcrumbed oysters served with a sticky, sweet-and-sour sauce (years later I found a Japanese equivalent, kaki furai). This dish comes very close to what I had back then.

Article & Recipe: Open-ended possibilities: Ragout of spring vegetables

The basic rules for vegetable stews are few, but they are simple: You want some onions; you want whole cloves of garlic, preferably unpeeled; you want some lettuces or greens for moisture; and you want butter

Blog Post & Recipe: Roasted Butternut Squash Soup and Friends

Meanwhile, heat the oil in a large pan. Add the onion, celery, carrot, garlic and sage and cook on low heat for 10 minutes until soft, but not brown. Pour in the stock, and bring to a boil. Simmer vegetable for 5-10 minutes, until soft.

Eggplant a la Russe / Grilled Snapper with Oregano Served with Roasted Baby Mixed Peppers & Asparagus / Moules Marinières

Blog Post & Recipe: Oh Boy

(And, yes, it is very rich.)

Eggplant a la Russe

Blog Post & Recipe: Simplicity: Grilled Red Snapper With Roasted Mixed Peppers and Asparagus

Grilled snapper with oregano served with roasted baby mixed peppers and asparagus. This is a typical dinner for us.

Blog Post & Recipe: Moules Marinières

Not only is this recipe incredibly tasty, it’s as fast as hell; from chopping board to stuffing your face in 15 minutes flat as long as your mussels are clean.

Spinach Feta Pie / Little Quinoa Patties / Easy Chicken Stock

Blog Post & Recipe: Spinach Feta Pie

The original recipe was basically white rice, spinach, feta and eggs, topped with cheddar cheese but for this post I wanted to mix it up a bit.

Blog Post & Recipe: Heidi, well done

One dish that I think serves as great example to Heidi's style is her Little Quinoa Patties. A seemingly humble collection of ingredients, quinoa, eggs, and breadcrumbs, are punctuated by fresh onion, chives, garlic and a grating of cheese. Pan-fried until crusted and golden the cakes get unexpectedly gutsy

Little Quinoa Patties

Blog Post: Stock Convictions

People are unnecessarily afraid of bacteria. Once your stock is cooked, it’s safe to eat. If there was bad bacteria in it, you’d have killed it. Let it cool uncovered (the faster the better; don’t fear bacteria but don’t give them the upper hand). Leave the pot out on the stove top (covered or uncovered once it’s cooled, doesn’t really matter). Bring it up to heat the next day and any bacteria that landed there and began to mulitply (and they multiply with astonishing speed at 90 to 110 degrees F.) will be dispatched well before the stock hits a simmer.

Easy Chicken Stock

Vietnamese Chicken Curry / Pommes Anna / Indonesian Fried Vermicelli

Recipe: What's in a Curry?

So what’s in a curry? It is, to put it simply, a blend of spices called a masala and may contain two or three spices, or a dozen or more; and it varies from region to region, household to household ...

This mild adaptation of an Indian curry has a Vietnamese twist added—sweet potatoes.

Vietnamese Chicken Curry (Ca Ri Ga)

Blog Post & Recipe: Pommes Anna (or one of the best potato dishes you’ll ever make)

It’s easy, requires almost no tending once it goes into the oven, and every time I make it, I cannot believe there are really only 3 ingredients. The magic of the recipe comes in the first two steps and in the use of a well seasoned cast iron pan.

Blog Post & Recipe: Indonesian Fried Vermicelli

Vermicelli noodle is quite bland by itself, it is the texture that we all love. When cooked right, it is always springy. When cooked wrong, it would be lumpy and broken. I got it wrong many, many times. I played them around in the wok for way longer than I should, causing the noodles to be soft, then broken, naturally. Toss them around really quickly and just get them off the heat. That’s the only wisdom I can share.

White Bean Hummus & Cooking Navy Beans / Cook Perfect Beans / Sweet Chilli Seafood Ramen

Blog Post & Recipe: white bean hummus

Last week I had a hummus craving, but was fresh out of chickpeas. I looked at the silky white beans in the fridge, with a thick slick of olive oil on top and thought "why not".

A Not So Simple Pot of Beans

Blog Post & Recipe: The Best Way: Perfect Beans, Every Time

My trusted method is actually a mash-up of two, the Baking Soda Soak and the Oven Method. Both have their proponents and their sceptics, but I think together they make the perfect bean; the baking soda scrapes time off the simmering process, and the oven mimics the slow, pressure-cooked texture of canned beans.

Blog Post & Recipe: On the slurping noises – Sweet chilli seafood ramen {8}

Add a handful of scallops and prawns. While they caramelise, chop a chilli pepper and a couple of spring onions. Throw them along with the seafood. Grate a fat piece of ginger, the zest of one lime and a few garlic cloves over the pan and give it a good shake. Deglaze with half a litre of water and bring to the boil.

Herbed Beef Skewers with Horseradish Cream / Lobster Bisque with Lobster Ice Cream / Slow Roast Paper-Wrapped Leg of Lamb

Slideshow & Recipe: Herbed Beef Skewers with Horseradish Cream

His marinated sirloin roll-ups are tender and succulent, and the rosemary skewers make for a pretty sensational presentation. The horseradish cream is tangy and lush, with a dual zip from both pink peppercorns and the prepared horseradish.

Blog Post & Recipe: lobster bisque with lobster ice cream

This lobster double feature is something that appealed to us for many reasons: the cold/hot thing, the sweet/ savoury thing, and naturally the whole weird idea of lobster ice cream. (See our bourbon and cigar ice cream, inspired by last year’s escape to Cuba.)

Blog Post & Recipe: It's a wrap

A great way of cooking it is to seal it in paper before roasting slowly. The paper seals in all of the juices meaning that flavour is high and you lose none of that essential gravy making stuff. It's also fuss free, something that you can prepare in advance and then leave to cook

Slow roast paper wrapped leg of lamb

Tomato Soup / Chilaquiles / 3 Recipes with Hard & Soft Herbs

Blog Post & Recipe: Tomato Soup

This is a thick and creamy (yet creamless!) tomato soup. Made with canned tomatoes and the clever twist of white bread for heft, it’s an easy, bright, and flavorful dish.

Blog Post & Recipe: Chilaquiles

I think the best way to describe it is a casserole of stale/fried corn tortillas, a sauce of your choosing (red, verde, molé–whatever), and a whole bunch of whatever else you have handy (chicken, eggs, avocado, radish, cheese, crema, etc). This dish is meant to be relatively simple to prepare, a great way to make the most of leftovers/random odds and ends

Article & Recipes: Herbs are the next big zing

I think of herbs in two categories, hard and soft. “Hard” herbs are generally the tough ones that can grow through the winter. Think of myrtle, bay, rosemary and sage: these hardier leaves keep their flavour throughout prolonged cooking. They are the herbs I reach for at the start of a dish: they’ll give depth of flavour and a profound aroma by the time I’m finished.

“Soft” herbs such as thyme, dill, marjoram and parsley, need more gentle treatment. If you add them near the start of preparation they get lost: their delicate flavours don’t travel well. But stirred in at the end of cooking they can lift a dish, balance it, give it vibrancy and vigour.

Pork chop with hard and soft herbs ... Lentils with lots of soft herbs ... Rabbit roast with hard herbs

Gala Pie / Prepare Portabella Mushrooms / Growing Peas & Sweet Pea Gnocchi

Blog Post & Recipe & Pictures: Gala pie: king of the picnic blanket?

I sat under a table on beer-soaked carpet and wondered at the infinite egg. How was it possible that every slice of the yard long, loaf-shaped pie had a perfect slice of egg in it?

Blog Post & Video: Knife Skills: How to Prepare Portabella Mushrooms

When cooking the cap whole, it's best to score it lightly on the top side. This allows steam from inside to escape more easily, which both hastens cooking, and makes it more even.

Blog Post & Recipe: In defense of shelling peas

Well, for one thing, shelling peas have a more complex and interesting flavor than the more prevalent sugar snap peas. Freshly picked, they’re just as sweet, but not so one-dimensional. They are the first vegetables to be planted in spring ... Because they are planted and mature earlier than most spring vegetables, they feature prominently in many classic early-spring dishes from around the world.

Sweet Pea Gnocci

Cod & White Bean Stew / Chicken Stock / Duck Charcuterie 5 Ways

Blog Post & Recipe: stew & snow

and it's versatile - throw in whatever combinations of vegetables, beans, grains and fish you have on hand.

Cod & White Bean Stew

Blog Post & Recipe: homemade chicken stock

Sometimes I do it with odds and ends from a chicken: wings, neck, gizzards, other random bits. But most often, and by far my favorite way to make stock – is to use 2 carcasses of roasted chickens

Article & Recipes & Video: Duck Charcuterie 5 Ways (and Recipes).

The tender "center cuts" (breast, tenderloin, etc.) are not the only parts worth eating; in fact they are often not even the best. In the case of duck, it's a great gateway cooking experience to full on nose-to-tail: all of the parts are delicious and easy to prepare, it just takes a little time. Watch this video to see ducks turned into sausage, pate, rillette, stock, prosciutto, and confit and check out the Ruhlman/Henderson/Keller influenced recipes.

Spaetzle / Roasted Vegetables / Polish Pierogi

Blog Post & Recipe: spaetzle

It manages to be both dumplings and noodles at once, and as good tangled with cheese and herbs and bacon and vegetables and as it is alongside a hearty braise.

Blog Post & Recipe: Roasted Vegetables (Staple # 2)

Not only are they something that I suspect many people make without giving much thought to, this isn’t exactly a seasonal dish. But roasting is a great way to liven up hothouse-grown peppers and we eat these every week without fail.

Blog Post & Recipe: Polish Pierogi (and the Guardian has a pierogi article of its own, with two recipes, one sweet, one savoury, here)

This Polish version of pierogi comes from my husband’s Grandmother who was of Polish descent and is filled with a typical Polish filling of boiled potatoes, cottage cheese and onion. These pierogi are in the typical semi-circular shape and are boiled.

Make Chai / Braise Venison Neck / Pizza with Caramelized Onions & Roasted Radicchio

Blog Post & Recipe: Indian Easy-Bake reminds me to make Chai

The recipe below is adapted from the streets of Mumbai.

Blog Post & Recipe: The Nasty Bits: Venison Neck

Braising neck in wine is just about the most delicious thing you can do with a neck.

Blog Post & Recipe: a pizza for the end of march...

... with caramelized onions and roasted radicchio. Sweet, bitter, a little salty and completely impromptu.

Dungeness Crab Cake with Avocado & Chipotle Hollandaise / 59 L.A. Times Recipes / Moghrabieh

Recipe: Dungeness Crab Cake With Avocado and Chipotle Hollandaise

For the crab cakes, remove any shells from the crabmeat and place in a large mixing bowl. Add the mustard, mayonnaise, lime zest, cilantro, chives, pickles and 1/4 cup bread crumbs to the bowl and mix well. Season with salt and pepper to taste.

Photographs & Recipes: What's hot: 59 of the latest recipes from the L.A. Times Test Kitchen

Whole-wheat pancakes ... Broiled eggplant salad with sautéed onions, garlic and tomatoes ... Creamy scrambled eggs with fines herbes ... Quick puff pastry ... Chickpea and noodle soup with spinach, Persian herbs and kashk topping ... Creamy rice pudding with cardamom and almonds ... Baby artichoke gratin ... Black Russian rye bread ... Fresh berry tart ...

Article & Recipe: Couscous with a Lebanese difference

Moghrabieh is a type of couscous that originates in Lebanon. It is similar in appearance to Israeli couscous, but is a little larger, and is made by forming pasta-like wheat dough into pea-sized balls. Moghrabieh is quite different from the finegrained couscous you'll see in most Canadian supermarkets ...

Heavenly spiced chicken stew with moghrabieh ... Moghrabieh and vegetable soup

Steamed Mussels / Cauliflower Sformatino with Shaved Vegetable Salad / Tea Cuisine: Green Tea-Lacquered Salmon with Sweet Potatoes & Spinach

Article & Recipe: Mussels: Your go-to sustainable seafood

This isn't a recipe so much as a basic method for steaming mussels; please do improvise with different flavor combinations, liquids, finishers, etc.

How to clean mussels ... How to store mussels ... How to cook mussels ... How to cook delicious mussels

Steamed mussels

Article & Recipe: Creamy cauliflower custard at Poggio

Sure enough, when the recipe arrived, we saw right away what makes it different: The cauliflower is cooked in cream and then pureed. McNee often adds a pinch of sugar, which brings out the natural essence of the vegetable. Then he bakes it at a low temperature so it gently rises and doesn't fall when it cooks.

Cauliflower Sformatino With Shaved Vegetable Salad

Article & Recipe: Tea cuisine

"Tea can do many things for you," Gold added. "The tannins in tea can be used to balance sweetness or richness in other ingredients. Tea can add depth of flavor to a dish, complexity or brightness. It can be used to tease flavors out, to bridge between different disparate ingredients or highlight certain aspects of a dish."

Green tea-lacquered salmon with sweet potatoes and spinach

4 Asparagus Recipes / Potato & Bacon Frittata / Cooking White Fish

Article & Recipes: Top tips: Mark Hix cooks with asparagus

Deep-fried turkey egg with asparagus ... Strozzapreti with cuttlefish and asparagus ... Cured pork loin with sweet and sour shaved raw asparagus ... Chicken and asparagus broth

Article & Recipe: The eggs have it

Frittatas are easy to make, delicious and nutritious, so they tick all the boxes for the beginner cook ... Once you know how to make them you can vary the fillings to suit your budget and tastebuds; they are a great way to use up leftovers and make a not-so-cheap ingredient go further.

Potato and Bacon Frittata

Article & recipes: Broiled, Sautéed, Roasted, Poached

The chart on the following page provides ideas for cooking 1½ pounds of white fillet, whether whole or cut into individual portions. None of these recipes take more than half an hour from start to finish; thicker pieces of fish will cook in 15 minutes or less, thinner pieces in under 10. You can tell that any fillet is done when it’s opaque and a thin-bladed knife meets little resistance when you use it to poke the thickest part of the fish.

Aloo Paratha / Guinness Rye Bread with Fennel / 3 Lebanese Recipes

Blog Post & Recipe: Aloo Paratha

Aloo Paratha is a savoury filled Indian flatbread.

Blog Post & Recipe: BBD33 – Guinness Rye with Fennel

Almost all of the liquid for this loaf comes from a bottle of Guinness Extra Stout, which gives the bread lots of character and is nicely complemented by the distinct flavour of rye, fennel and citrus.

Article & Recipes: Lebanese cooking: Enjoy the theatre of the souk

It was in Lebanon that I first came across one of my very favourite ingredients, freekeh. Freekeh is wheat, picked while still green and set on fire to remove the husk and toast the grain, creating a delicious smoky, protein rich pulse.

Roast herring with freekeh, swiss chard and tahini sauce ... Aubergine and purslane salad ... Milk ice cream

Turnip, Bacon & Aspall Cyder Gratin / Cook Patatas Bravas / Ossobuco with Prunes, Apricots & Saffron

Blog Post & Recipe: Turnip, Bacon and Aspall Cyder Gratin

Mixing horseradish, Aspall Cyder, bacon, cream and turnips together with a bit of seasoning and baking it in the oven makes a rather delicious side dish. It’s rather rich, so serving and enjoying it in small quantities is advisable.

Blog Post & Recipe: How to cook perfect patatas bravas

I've never really got patatas bravas. Spuds in tomato sauce will never set my world on fire like crisp calamares fritos, or delicious morsels of morcilla, yet they're as inevitable an order in tapas bars as egg fried rice in a Chinese

Blog Post & Recipe: Fusion Food: Ossobuco with Prunes, Apricots and Saffron

This ossobuco is braised in vermouth and veal stock, while dried apricots and prunes add a fruity note to it, and a pinch of saffron gives it an extravagant highlight. Rounding it off is the wonderfully zesty gremolata with pine nuts, lemon, garlic and lots of fresh parsley.