Green Mango & Papaya Salad / Braised Beef & Burdock / Fesenjān With Chicken

Blog Post & Recipe: Green Mango and Papaya Salad | ยำมะม่วงมะละกอ

I don't think this Thai-inspired salad is that far off from what you might expect to find in Thailand. I simply mixed the shredded mango and papaya with basil and mint, added some freshly roasted cashews, and then drizzled the typical Thai salad dressing of fish sauce, lime juice, sugar, and chilis over top.

Blog Post & Recipe: Braised Beef and Burdock

In this braise, the iron rich burdock not only provides a texture contrast, it also adds an earthy flavor that goes well with the miso. The tomatoes and wine contribute sweetness and a fruity aroma and that balances out the earth-tones. Lastly, the collagen rich shank produces meltingly tender morsels of meat that adds richness and body to the stew.

Blog Post & Recipe: Fesenjān With Chicken

Fesenjān is one of those many great Iranian dishes that becoming so popular among my family. The deliciousness, nutty, fruity, sweet and slightly tangy flavor is tantalizing. One might think that this dish require times to prepare. It just the oposite, and though it sounds exotic, ingredient such as pomegranate molases, or pomegranate syrup are readily available in most grocery store. You can use any poultry for this dish, I suppose any meat will be delicious as well.

Beetroot Cake / Braised Duck with Mashed Potatoes & Gravy / 10 Ideas for Eggplant

Blog Post & Recipe: Beetroot Cake Recipe

I was a little concerned about the extra baking powder combined with self raising flour. However the cake is quite dense and needs the extra raising agent.

Blog Post & Recipe: Braised duck with mashed potatoes and gravy

After the very fruity duck breast fillet with pineapple, orange and ginger sauce, this second dish is French inspired as it uses the trifecta of vegetables that many French dishes start with — onion, celery and carrot. The duck is seared in a pan but finishes braising inside the oven. The pan juices are used to make the gravy.

Recipes: In Season Now: 10 Ideas for Eggplant

Braised Eggplant and Tomatoes ... Ratatouille ... Rigatoni with Eggplant and Pine Nut Crunch ... Roasted Eggplant Caviar ... Eggplant Gratin ... Eggplant Wraps with Goat Cheese ... Stuffed Baby Eggplants with Lamb ... Ajvar: This roasted pepper and eggplant spread works spread on sandwiches or as dip ... Baba Ghanoush ... Grilled Eggplant with Lebneh

Related: Learning to Love Eggplant: How to Pick 'Em, Cook 'Em, and Eat 'Em

Carrot-Beetroot Salad / Garlic Scape Pesto / 13 Sauces (Pesto, Dressing, Salsa, Etc)

Blog Post & Recipe: carrot-beet salad

One of my favourite ways to change up boredom from green salads is to make a salad of grated vegetables. Coleslaw is all fine and good, but why leave it at that?

Blog Post & Recipe: The great garlic (e)scape

When I said "garlic scape", a friend thought I meant a painting depicting a crop of the infamously stinking rose. I would have assumed the same thing had I not been formally introduced to this tasty garlic flower stem (scape) that, according to Wikipedia, comes from the hardneck and elephant types of garlic.

Garlic Scape Pesto

Blog Post & Recipes: Some of my Favorite Sauces

So, here are some of my favorite sauces. All pretty easy.

Roasted Tomatillo Salsa ... Roasted Tomato Salsa ... Red Chile Sauce ... Sweet and soy dressing ... Honey-Lime dressing ... Orange-Shallot ... Thai Peanut Sauce ... Traditional Pesto ... Chimichurri ... Balsamic Strawberry Fruit Butter with Chiles ... Stone Fruit and Fig Chutney ... Cranberry Sauce with Tart Oregon Cherries and Red Onions ... Honeyed cinnamon applesauce ... Salted Caramel Sauce.

Cuisses de Grenouilles (Crispy Frogs’ Legs) / Sourdough Mint Paratha / 8 Vegetable Recipes from Hugh Fearnley-Whittingstall

Blog Post & Recipe: Cuisses de Grenouilles or Light and Crispy Frogs’ Legs

Frogs’ legs do not taste like chicken. If they taste like anything, they taste like the crocodile I had in Nairobi

Blog Post & Recipe: Sourdough Mint Paratha / Indian Mint flatbread using Sourdough [ via ]

For those who do not recognize the title, Parathas are Indian flatbreads. Some are filled and some are just plain layered with ghee or oil. This one is more of a roti family, but is a little thicker than roti and has spices and herbs added to it.

Article & Recipes: Hold the steak: Hugh Fearnley-Whittingstall's vegetable recipes

Sweet potato and peanut gratin ... Chard and new potato curry ... Aubergine and green bean curry ... Cauliflower with sumac and seeds ... Chillies stuffed with beans ... Spicy carrot and chickpea pitta pocket ... Mexican tomato and bean soup ... Roasted new potatoes with harissa

Naan Bread / Spicy Chilled Bacon, Lettuce & Tomato Soup / Vegetable Stock

Blog Post & Recipe: Naan bread

This is not exactly a true naan recipe, I wish we had a naan oven ... Many people have been asking us for it lately, maybe because it’s quite easy to make and you don’t need to turn on the oven and it’s really delicious!

Blog Post & Recipe: Spicy Chilled BLT Soup

The soup is basically a quick and easy gazpacho-type number, which is thickened up a little by adding some torn up breads before you puree it. And then just before you serve it, you garnish it with however much B, L and T you would like.

Blog Post & Recipe: homemade vegetable stock

I keep my vegetable scraps in the freezer rather than my fridge. The freezer allows me to make the stock on my own time rather than being forced to because the bucket of scraps have a very limited lifespan. Fennel fronds, onion skins, carrot nubs, celery leaves, and whatever vegetable scrap that isn’t mildewy, rotten or badly blemished goes into a bucket in my freezer. When the bucket is full, it’s stock time!

Ginger Switchel / Prepare and Cook Beef Heart / Saffron Pistachio Kulfi

Blog Post & Recipe: Drink Recipe: Ginger Switchel

Dating back to the early American colonies and possibly the Caribbean before that, this vinegar and ginger drink became known as haymaker's punch in the 19th century, when it was served to quench farmers' thirst during the hay harvest.

Blog Post & Video: How To Prepare and Cook Beef Heart

To prepare the beef heart for cooking, cut away all the fat, any obviously squishy tissue, connective tissue, valves, papillary muscles and tendineae attached to the valve flaps; it should be obvious by sight what’s good to eat and what’s not. You want clean dense muscle only; you’ll have a lot of trim—don’t make yourself too crazy trying to get every last bit.

Grilled Beef Heart with Herbed Vinaigrette

Blog Post & Recipe: Saffron Pistachio Kulfi - An Indian Ice Cream

Kulfi is an Indian answer to ice cream. Unlike the western ice cream kulfi is a milk based ice cream which is not churned but is more creamy than usual fare. Traditionally the milk is reduced to half by heating the milk over a long period of time which gives it a nutty and distinct flavor. The traditional flavors are of saffron, pistachio and almonds but these days you will find fruit kulfi's as well.

Peach Chutney / Creamy Cashew Kale & Chickpeas / Breast of Lamb Slow Cooked with Onions

Recipe: Wordless Weekend: Peach Chutney

Great with grilled pork or chicken, but especially delicious on grilled sharp cheddar on sourdough.

Blog Post & Recipe: Creamy Cashew Kale and Chickpeas

A creamy cashew-based garlic sauce coats wilted kale speckled with sweet red bell pepper and chickpeas. I preferred it fresh and warm from the stove top, but the leftovers were great at room temperature, too.

Blog Post & Recipe: Breast of Lamb Slow Cooked with Onions

I had to roll and tie the Lamb Breast myself ( first time tying a joint of meat) but then it is simply a matter of putting all the ingredients into a pot to slow cook ( or in my case a slow cooker on low for 6 hours)

Garlic Dill Pickles / Caramelised Onion Flatbread / Thai Green Curry

Blog Post & Recipe: In a Pickle: How to Make Garlic Dill Pickles

Homemade pickles aren't complicated, but there are a few things you should know before getting started.

5 Things to Know Before Pickling ... The Recipe

Blog Post & Recipe: De Scott Evans -- Caramelized Onion Flatbread

Cover the pastry with the onion mixture and slide into the oven for about 15 minutes until the pastry is fully cooked and the top is golden. Remove from the oven, cut into squares and scatter the fresh marjoram leaves over the top of the flatbread.

Blog Post & Recipe: Thai Green Curry

When you’re shopping for your herbs, there are a few classics to look out for, but this recipe is really open to anything fresh and green. I picked out the best looking stuff at the market and ended up with basil, coriander, lemongrass, scallion, and jalapeno. Like most Thai curries, this one also has ginger, garlic, coriander seed, and black pepper. I’ve also added a little fennel seed to bring out the bright fresh flavor of the greens. For me this dish is all about the sauce, so I like to use steamed jasmine rice, and vegetables with a subtle flavor that won’t overwhelm the herbs

Lamb Burger / Pesto Eggplant Rollatine / Homemade Furikake

Blog Post & Recipe: Lamb Burger | Bifteki Arniou

This dish came about when we were looking for a Greek “hamburger” with the flavors of Cypriot cuisine.

Blog Post & Recipe: Pesto Eggplant Rollatine

Slices of eggplant are brushed with garlic oil, roasted, then filled with a concoction of cheese, sun-dried tomatoes, pesto, and spinach. Like a little Italian explosion in your mouth.

Blog Post & Recipe: Homemade Furikake |Japanese Rice Seasoning

So what is it exactly? In it’s basic form -the form I’m giving you today- it is toasted sesame seeds, sea salt, nori, bonito flakes** and an optional pinch of sugar ... Furikake: the salt and pepper of Japan.

Baked Grapefruit with Coconutty Crumble / Candied Ginger / Steamed Eggplant

Blog Post & Recipe: Baked grapefruit with coconutty crumble

1 grapefruit, cut in half
2 tablespoons organic unstabilised oats
1 tablespoon organic coconut sugar
1 tablespoon organic coconut oil (not liquid)

Blog Post & Recipe: Candied Ginger Recipe

I goggled candied ginger and Alton Brown's recipe popped up and it was so simple. I went to the Asian Supermarket and stocked up on fresh knobs of ginger.

Recipe: steamed aubergine [ via ]

To me, steamed aubergine sounds horrible but, believe me, this recipe is fantastic. Aubergines are usually fried or roasted, which makes them soak up loads of oil, but steaming means they go really soft and tender so that they're lighter to eat – which means you can eat a lot more!

Roasted Garlic & Broad Bean Soup / An Interview with Nigel Slater + Summer Squash With Lemon & Mint / Stir-fried Starch Jelly Noodles

Blog Post & Recipe: Roasted Garlic & Broad Bean Soup & a Facelift

This is a simple soup made of broad beans, stock, milk, lemon zest and roasted garlic, nothing more apart from the garnish of paprika and olive oil. If you don’t have broad beans you can also use haricot beans.

Article & Recipe: Nigel Slater, the 'Tender' Cook [ via ]

My most surprising recent meal was at Trullo, a little restaurant that opened just down the road, where they had a strange thing on the menu I'd never had before: grilled ox heart. They cut it finely, grilled it quickly and served it with olive oil and some grated fresh horseradish

Summer Squash With Lemon and Mint

Blog Post & Recipe: Stir-fried Starch Jelly Noodles

Mung bean starch is a strange beast. I found it, at a whopping £3.99 at the Korean supermarket below Centrepoint, after reading Sunflower's post on making Sichuan liang fen (starch jelly) noodles. I had to have it; in her post, she says if you like rice noodles, you'll like these - I LOVE rice noodles.

Honey & Rose Water Tapioca / Spicy Pickled Carrots / 5 Chickpea Recipes

Blog Post & Recipe: A Yearning for Change and Heidi Swanson’s Honey & Rose Water Tapioca [ via ]

No doubt, this recipe draws from Middle Eastern influences — pistachios and rose water are a common combination.

Blog Post & Recipe: Spicy Pickled Carrots for the Pickle Party (and she links to pickling group on Facebook).

I've been a bit of a pickling fool this year, so far I have asparagus, radishes, ramps, bread & butters, dill, two types of beans and these beauties.

Blog Post & Recipes: Yummy & Healthy: Chickpeas as the Main Ingredient

What a unique and interesting dish that most of us probably haven't thought of before! There are so many different ways to use this crisp and refreshing ingredient!

Chickpea Quinoa Salad ... Chickpea Fries ... Chickpea Parmesan ... Chickpeas and Balsamic Vinegar Bruschetta ... Chickpea Curry

Beetroot Tzatziki / Caramelised Cauliflower with Oranges, Olives & Saffroned Cous Cous / Catalan Tomato Bread

Blog Post & Recipe: Beet Tzatziki

4 small beets roasted until tender, 2ish cups of greek yogurt, one clove of garlic grated, juice of a lemon, salt and pepper, blend until delicious.

Blog Post & Recipe: Caramelized Cauliflower with Oranges, Olives and Saffroned Cous Cous

Last time cauliflower made an appearance on the blog, I cooked it like a steak for a bunch of vegans. Well the leftover cauliflower florets from that dinner were sitting in a bowl in my fridge last week and inspiration struck again. Here's what I did.

Blog Post & Recipe: Pan con tomate – Catalan tomato bread

Grill the slices of bread until golden, and rub each slice with the garlic pieces, which will wear down to nubbins as you go. Cut a tomato in half and rub it on a garlicky slice of bread, pushing as you go to make sure the juices and seeds are pressed into the piece of bread. Discard the pulp. Pour a generous slug of olive oil over each slice of tomato bread, and sprinkle with a little salt.

Tomato Sushi / Slow Cooked Sausage and Beans / Curry Laksa (Nyonya Laksa)

Blog Post & Recipe: Tomato Sushi - Yes, That's Vegetarian - Recipe

Tomatoes taste incredible with nori. I need to explore this flavor combination more. The umami in each seems to reinforce the other in a way that I find really compelling.

Blog Post & Recipe: Slow Cooked Sausage and Beans

It is best to use dried beans in casseroles or slow cooks, the tinned beans just turn to mush. When using dried beans in a slow cook dish like this , you do need to cook them before adding them to the slow cooker/casserole.

Blog Post & Recipe: Snapshots from Malaysia: How to Make Curry Laksa (Nyonya Laksa)

Like many Malaysian dishes, it starts with a blended spice paste of turmeric, galangal, lemongrass, and shrimp paste, and cooks down that blend to concentrate flavors; shrimp or chicken broth turns that thick paste to a broth, and the coconut milk is added toward the end.

Pan Roasted Okra with Garlic / Zucchini Noodles with Avocado Cream Sauce / Grilled Corn Summer Breakfast Hash

Blog Post & Recipe: Pan Roasted Okra with Garlic

Ingredients

3 cups fresh okra, rinsed, sliced horizontilly in 1 inch pieces
3 cloves fresh garlic, thinly sliced
1-2 tablespoons olive oil
kosher salt

Blog Post & Recipe: Zucchini Noodles with Avocado Cream Sauce [ via ]

Despite my lousy luck, one bright star emerged -- my creamy (without any cream) avocado drenched zucchini noodles (without any noodles) with a sprinkling of romano cheese and red pepper flakes. It's cool and spicy, smooth and rich and not at all what it seems.

Blog Post & Recipe: Grilled Corn Summer Breakfast Hash

It’s chock full of crispy potatoes and soft, sweet and juicy peppers and onions. Some zucchini is in there too because… it’s summer! Have you heard? And obviously the caramely kernels are the best part because who doesn’t like vegetables that taste like candy? I’ll top it with an egg because you deserve it.

Dark Chocolate Drizzled Salted Fried Eggplant / Blackberry Ketchup / Dinuguan (Pork Blood Stew)

Blog Post & Recipe: Dark Chocolate Drizzled Salted Fried Eggplant

Eggplant gets fried in shallow oil, no salting ahead of time for these, and then they get sprinkled with a bit of salt once they come out of the hot oil and drizzled with melted dark chocolate.

Blog Post & Recipe: Blackberry Ketchup, Really?

This condiment is much more ketchup than sauce. And it's certainly not jam because it has a big vinegary bite. There is also enough complex spice in it to make it much more compatible with grilled meat than vanilla ice cream.

Blog Post & Recipe: D is for Dinuguan (Pork Blood Stew)

The pig’s stomach, intestines, heart, snout, cheeks, and ears are cut into pieces and are all thrown into the mix together with the pig’s meatier butt and belly. The meat and offal are slowly simmered in vinegar seasoned with salt, garlic, onions, tomatoes, and hot chilies. The pig’s blood is then added to the simmering stew while it is stirred steadily to keep the blood from curdling.

5 Meatless Burgers / 5 Fish Recipes / Zucchini and Spinach Gratin

Blog Post & Recipes: 5 Meatless Burgers to Grill This Weekend

Here are 5 meatless burgers to grill this weekend:

Classic Bean Burger ... Chickpea Burger ... Quinoa Burger ... Baked Eggplant Burger ... Bean Burger

Recipes: Recipes to Help You Conquer Your Fish-Grilling Fears

They all use types of fish that are on the sturdy side—nothing delicate that you'll have to worry about mangling here—and they all include tips to help you achieve seafood success.

Maple-Mustard Grilled Salmon ... Corn-Husk-Wrapped Grilled Halibut with Charred Corn Salsa ... Grilled Blackened Catfish with Creole Mustard Butter ... Grilled Tuna with Cucumber Salad ... Grilled Mackerel with Tomato, Fennel, and Capers

Blog Post & Recipe: Zucchini and Spinach Gratin

To take a break from our usual (almost daily in the summer) way to cook up the zucchini (see mom's summer squash), we prepared a classic French gratin, with grated zucchini, spinach, onions sautéed with bacon, a persillade of parsley and garlic, all bound together with a few eggs, tossed with Parmesan, and baked until golden brown.

Port-Braised Oxtail Cakes on Yellow Corn Polenta / Stir Fried Anchovies (Myulchi Bokkeum) / An A to Z of offal + 3 Offal Recipes

Blog Post & Recipe: Port-Braised Oxtail Cakes on Yellow Corn Polenta- It’s the Little Things

I turned a soggy pile of oxtail mush into a panko-fried cake and I put it on a round of polenta. Then I topped my savory “sundae,” but not with a cherry. Instead I used a port-poached plum.

Blog Post & Recipe: Stir Fried Anchovies (Myulchi Bokkeum)

This dish is a staple in most Koreans' refrigerator. It is easy to make, lasts for a while and can be eaten as a side dish with any meal. Also it is perfect for lunchboxes. Once you get over the weirdness of eating so many tiny fish in one bite it's really delicious.

Article & Recipes: An A to Z of offal (links to the recipes are over to the right)

Jump to: Blood | Brains | Caul | Cocks' combs | Ears | Eyes | Feet | Giblets | Heads | Hearts | Intestines | Kidneys | Liver | Lungs | Marrow | Palates | Spleen | Sweetbreads | Tail | Testicles (Fries) | Tongues | Tripe | Udder

Pig's trotters in milk recipe ... Steak and kidney pudding recipe ... Curried tripe recipe

8 Sources of Vegetarian Protein + Lentil Balls / Chaldean Meat Pies / Chipotle Caramelised Onions

Blog Post & Video & Recipe: 8 unusual sources of veggie protein + a lentil balls recipe

1. brussels sprouts ... 2. kale ... 3. edamame ... 4. sunflower seeds ... 5. tempeh ... 6. almonds ... 7. quinoa ... 8. seitan

lentil balls with tomato sauce recipe ... simple green salad

Don’t be alarmed by the appearance of these little lentil balls, they’re actually a lot more delicious than they look. The lentils, almond meal and egg combine to create a wonderfully satisfying ball texture.

Blog Post & Recipe: Chaldean Meat Pies

Those golden triangles you see are some irresistible meat pies. They are little scented pillows that enclose ground beef spiced with baharat, curry powder, onions and jalapeno for some spiciness. The dough is very soft and scented with fennel seeds, anise seeds, nigela seeds, sesame seeds and ground cardamom.

Blog Post & Recipe: Chipotle Caramelized Onions

One of the tricks that I have picked up over the years is using the widest pan that I have to increase the surface area of the onions touching the heat. Another trick is to add some water to the pan which allows you to cook the onions at a higher temperature, say medium instead of medium-low, as the water helps prevent the onions from burning. Incidentally, water also conducts heat better than air so it also helps bring the heat to more of the surface area of the onions.

How To Roast a Suckling Pig / Herb Soup with Eggplant Bacon / Panko-Coated Eggplant Nuggets

Blog Post & Recipe: How To Roast a Suckling Pig

Every 30 minutes or so we rotated the pig 45 degrees. Slow and even is the mantra. We made sure to pile the coals a little fuller near the front and back of the pig as the shoulders and hams take a little more fuel to cook through than the mid section belly and loin.

Blog Post & Recipe: herb soup w/ eggplant bacon...plus ABC kitchen (manhattan)

Remember that eggplant bacon I wrote about once? I skipped the fake stuff (liquid smoke) and instead brushed my eggplant with smoked paprika, oil and salt before roasting the slivers in the oven. I wasn't expecting them to come out looking anything like bacon, so I had to show you the picture below. How did the eggplant know what I wanted it to become?

Blog Post & Recipe: Crispy panko-coated eggplant nuggets

Although eggplants by themselves are almost impossible to turn crisp without first dehydrating them, with a little magic using very ordinary ingredients, you can transform them into appetizers cum snacks with layers of texture and flavor. Thinly sliced eggplants are dredged in seasoned flour, dipped in beaten eggs, rolled in panko (Japanese bread crumbs) then pan fried.

Concept: eggplant bacon, forsooth.

Coriander Lamb Meatballs / Cashew Carrot Salad / Cooking Blue Camas

Blog Post & Recipe: Coriander (Cilantro) Meatballs

After the leg is roasted, the rest is super simple - just blitzing together the lamb leg, a bunch of coriander, eschalots, chives, bread (I didn't have white sandwich bread so I had to use seeded wholemeal), cream, eggs, and some cumin. And you're pretty much set.

Blog Post & Recipe: Cashew Carrot Salad

The not-so-secret ingredients are cashews and raisins, which when blended produce a creamy, lightly sweetened dressing that brings out carrots’ natural sweetness without smothering them. Normally I use lemon juice to balance out the sweetness, but just for fun this time I substituted orange juice for a sunny burst of flavor.

Blog Post & Recipe: Cooking Blue Camas

Most wild foods in North America were eaten by the Native Americans before us, so reading about what they did with whatever new ingredient you happen to have on hand is a good place to start. Camas is no exception. The various tribes of the American West loved camas, especially the Nez Perce, Shoshone and, to some extent, Paiutes. The smaller California bands did the same in the Sierra. What did the Indians do with camas? Almost without exception, they baked them, slow and low, in an earth oven

8 Rice Puddings / Eggplant & Rapini Meatball Subs / Fennel & Walnut Pie

Recipes: Today Is National Rice Pudding Day

Here are some of our favorite rice pudding recipes to make at home.

Double Coconut Rice Pudding
Chamomile Rice Pudding with Tea-Soaked Raisins
Coconut Mango Rice Pudding
Simple Rice Pudding
Miss Ina's Down-Home Rice Pudding
Purple Rice Pudding in Coconut Milk
Tibetan Rice Pudding
Jasmine Rice Pudding

Recipe: Eggplant & Rapini Meatball Subs

This seems like an insane amount of work for what is basically a sandwich but it is worth it, I swear. The meatballs bake for roughly the same time it takes to fry the eggplant so everything is hot, crisp and delicious at the same time.

Blog Post & Recipe: fennel

One was sliced super-thin and tossed with champagne vinegar, though cider vinegar is just as good, and drizzled with a real throat-catcher of an extra virgin olive oil. I wolfed the whole thing down, a hunk of bread chasing the dressing around the plate for lunch. Three more went in to a favourite dish of braised fennel not unlike this version, and the other two went into this rather incredible pie.

fennel and walnut pie

Zucchinis & Tomatoes Stuffed with Ground Lamb / Rabbit Stew / Brown Rice, Courgettes & Mint + Roast Plums with Star Anise & Vanilla Cream

Recipe: Zucchinis and Tomatoes Stuffed With Ground Lamb

Mix ground lamb, pine nuts, ground cumin, cinnamons, onion, garlic, and ginger. Loosely stuff the zucchinis and tomatoes with lamb filling.

Blog Post & Recipe: Rabbit stew with apparition of Dave Brock

I'll tell you what else is 'underrated' apart from Elvis, Stereolab, and Radiohead: Rabbit stew. Actually Rabbit isn't 'underrated' at all, rabbit is probably appreciated about as much as it deserves. It's all right, it's just not as nice as fillet steak.

Article & Recipes: Nigel Slater's brown rice and roast plum recipes

Within 15 minutes of starting a classic arborio or carnaroli rice risotto you can feel the grains start to soften. Using brown, round grain rice, I sometimes feel as if I am stirring forever before the grains become silent in the pan – it does take almost twice the time to soften, but the extra time involved for the nubby texture and the way you can scoop up the surrounding sauce with a spoon is worth it.

Brown rice, courgettes and mint ... Roast plums with star anise and vanilla cream

5 Recipes from the Momofuku Cookbook / Corn, Buttermilk & Chive Popovers / How to Sprout Lentils + Gourmet Sprouted Lentil Salad

Blog Post & Recipes: David Chang’s Momofuku (Cooking the Books 5)

A few months ago, a few crazy food bloggers (myself and the Boy included) decided that the next Cooking the Books would be from the Momofuku cookbook.

Ramen Broth ... Momofuku Ramen (Cup Noodles) ... Roasted Rice Cakes ... Pork Belly Ssam (sam gyup sal ssam) with Mustard Seed Sauce

Blog Post & Recipe: corn, buttermilk and chive popovers

I turned to Google, which led me to a recipe for corn popovers from The New Basics by Julee Russo and Sheila Lukins. I adjusted them a bit; I swapped buttermilk for regular, as was my plan, and I found that the corn really had to be blended to become part of the batter (rather than kernels that fell out after tearing the popover open).

Blog Post & Recipe: How to Sprout Lentils & Gourmet Sprouted Lentil Salad

Go here to this post - and follow the directions for Sprouting Quinoa, simply replacing the Quinoa with Lentils! Be careful though - Lentils triple in size when you sprout them: If you're using a wide mouth (3 cup) Mason Jar I recommend starting with 1 cup of dried Lentils at the very most. You don't want to run out of room in your jar.

Cantaloupe & Beetroot Juice / Summer Squash & Basil Frittata / Eggplant with Buttermilk Sauce

Blog Post & Recipe: Fresh Cantaloupe & Beet Juice

If you think you hate beets, I would definitely encourage you to try this because the sweetness of the melon complements the beet perfectly and gets rid of that "earthy" taste that tends to go along with beets.

Blog Post & Recipe: Summer squash & basil frittata

Grating summer squash renders it simple to incorporate into a variety of recipes, and I often stir sautéed squash into risottos and pasta sauces. The yellow squash in this frittata lends some nutty heft to one of my favorite easy meals, and goat cheese and basil dress it up for brunch or dinner.

Blog Post & Recipe: Aubergines with Buttermilk Sauce

The recipe is rather easy and straightforward, essentially requiring you to roast the aubergines for about 40 minutes until they are soft and bronzed in colour. The aubergines are then left to cool, during which time you can make the buttermilk sauce and extract the seeds from the pomegranate.

Caramelised Onion Flatbread / Sweet Potato Hash with Chorizo & Fried Eggs / Spiced Pickled Cherries

Blog Post & Recipe: De Scott Evans-Caramelized Onion Flatbread

Slowly caramelizing onions is a satisfactory substitute to soup-making; it is a long process that continues to warm the kitchen during the last of the chilly days.

Blog Post & Recipe: Sweet potato hash with chorizo and fried eggs

Peel and cube the sweet potatoes into 1cm chunks. Fry in a pan over a medium heat in olive oil until golden on all sides. Add the spices, stirring to combine. Cook for a couple of minutes more.

Recipe: Spiced Pickled Cherries

While they are delicious and I look forward to experimenting with them, I have so many (filled) jars in my canning cabinet it is a little scary. This way I feel no guilt trying to pickle another fruit. Plus it was a super quick canning project, from start to finish, it only took about 20 minutes.

The Perfect Guacamole / Heather Beer / Paneer Butter Masala

Blog Post & Recipe: The Perfect Guacamole

All it takes to make The Perfect Guacamole is a few fresh ingredients and some simple guidelines.

Blog Post & Recipe: How to make Viking heather beer

I asked him if he could come up with an easy recipe using wild plants. He describes the recipe he sent me as a "metheglin" (a honey wine flavoured with herbs or spices) though I would suggest it is a honey beer, albeit one quite unrelated to the modern honey beers that contain very little honey indeed.

Blog Post & Recipe: Paneer Butter Masala – Restaurant style

Paneer is a fresh cheese made of milk and lemon juice. Very easy to make and super delicious.You can make it fresh and use it the same day. Paneer is such a versatile ingredient that you can prepare your entire meal out of it. One of the most popular curries of Paneer is Paneer butter masala. It is cooked in a rich buttery onion-tomato gravy and flavored with bitter fenugreek leaves.

Tomato-Zucchini Tian / Pineapple Habanero Hot Sauce / Jicama & Cucumber Chile Spears

Blog Post & Recipe: Tomato-Zucchini Tian

A tian, according to Slashfood, is a “layered, baked vegetable dish that originated in Provence.” That’s just exactly what this is.

Blog Post & Recipe: Some Like it Hot: Pineapple Habanero Hot Sauce!

Habaneros and pineapples are a great match. Habaneros are fruity and sweet, behind that curtain of heat, and pineapple complements them perfectly.

Blog Post & Recipe: Jicama and Cucumber Chile Spears

Jicama and Cucumber Chili Spears take a mere 10 minutes--just toss your vegetable spears in a bowl with fresh lime juice, chili powder, a pinch of cayenne and salt. Done!

Zucchini Pie with Bacon / 8 Spice Blends / Squash Puppies with Roasted Jalapeño Mayonnaise

Blog Post & Recipe: Zucchini pie with bacon

Call it quiche or pie - either way you'll love the combination of shredded zucchini, smoky bacon and green onions in a cheesy custard base.

Article & Recipes: Spice world

Read about these eight beloved blends from around the globe, then start trying them out at home.

Baharat ... Tabil ... Za’atar ... Ras el hanout ... Herbes de la garrigue ... Berbere ... Panch phoron ... Tempero baiano

Blog Post & Recipe: Squash Puppies with Roasted Jalapeño Mayonnaise

The squash in these Squash Puppies is chopped so finely that it melts into the rest of the batter, giving you balls of cornbread that are as crispy and golden brown as any I’ve ever had. The squash adds the slightest hint of sweetness, not enough to alarm a picky eater, but you’ll know it’s there. It also seems to help the batter form a tighter crumb, so the hush puppies are a little more tender inside but perfectly capable of sopping up ketchup, tartar sauce and Foster’s suggested accompaniment: her Roasted Jalapeño Mayonnaise.

Chicken, Leek & Fennel Pie with Cream Cheese Pastry / Roast Beetroot & Chickpea Salad / Pandan Lamingtons

Blog Post & Recipe: Chicken, Leek and Fennel Pie with Cream Cheese Pastry

Recipe adapted from Maggi Beer’s Chicken, Grape and Champagne Pie (from the cookbook Maggi’s Kitchen and online).

Blog Post & Recipe: Roasted Beet & Chickpea Salad

This is an easy salad and was delicious at room temperature or cold from the fridge. The fresh mint goes really nicely with the earthy flavor of the sweet beets.

Blog Post & Recipe: Pandan Lamingtons

I adapted a recipe for plain lamingtons by adding some pandan essence paste to the sponge cake. It was quite convenient that the recipe used a chocolate ganache rather than a cocoa icing for the coating, as I was able to switch it to white chocolate ganache which was a much better match for that lovely soft & fluffy green pandan cake.

Vintage Recipes / Green Curry Fried Rice / How to Store Vegetables/Fruit Without Plastic

Blog Post & Recipes: Vintage Recipes

BOLOGNA CUPS WITH PEAS

Blog Post & Recipe: Green Curry Fried Rice | ข้าวผัดแกงเขียวหวานไก่

It's made in a very similar manner to green curry, starting with a good quality curry paste and coconut milk and then letting the other ingredients simmer in this fragrant sauce. The wonderful thing about green curry fried rice, though, is that the rice actually soaks up all of this sauce so that every bite you take is infused with rich, spicy green curry.

Article: How to Store Vegetables/Fruit Without Plastic [ via ]

How to Store Vegetables without Plastic
Always remove any tight bands from your vegetables or at least loosen them to allow them to breathe.
Artichokes‐ place in an airtight container sealed, with light moisture.
Asparagus‐ place them loosely in a glass or bowl upright with water at room temperature. (Will keep for a week outside the fridge)
Avocados‐ place in a paper bag at room temp. To speed up their ripening‐ place an apple in the bag with them.
Arugula‐ arugula, like lettuce, should not stay wet!
... etc etc