Turkish Coffee - Persian Armenian Style / Hobak Hotteok (Sweet Stuffed Pumpkin Pancakes) / 11 Literary Recipes

Blog Post & Recipe: Turkish Coffee - Persian Armenian Style

My mother learned to make Turkish coffee from her Armenian neighbor when she was just a young newlywed and had moved to a new home and a new town.

Blog Post & Recipe: Hobak Hotteok (Sweet Stuffed Pumpkin Pancakes)

Hotteok is a popular street snack in Korea. It's basically a pan-fried yeast dough stuffed with a brown sugar and nut filling ... Because it's pumpkin season, I've tweaked it a little to make pumpkin hotteok.

Blog Post & Recipes: Enjoy Thanksgiving with Our Literary Recipes Roundup

Enjoy Turkey Day with Biblioklept’s menu of literary recipes

F. Scott Fitzgerald’s Turkey Twelve Ways ... Zora Neale Hurston’s Mulatto Rice ... Ian McEwan’s Fish Stew ... James Joyce’s Burnt Kidney Breakfast ... Herman Melville’s Whale Steaks ... Ernest Heminway’s Absinthe Cocktail, Death in the Afternoon ... Vladimir Nabokov’s Eggs à la Nabocoque ... Thomas Pynchon’s Banana Breakfast ... Cormac McCarthy’s Turtle Soup ... Robert Crumb’s Macaroni Casserole ... George Orwell’s Recipes for Plum Cake and Christmas Pudding

Nigella's Sweet Potato Supper / Vietnamese-style Fish Soup / Mackerel with Harissa, Orange & Fennel

Blog Post & Recipe: Nigella's Sweet Potato Supper

Bright orange sweet potatoes roasted with asparagus, pancetta and cloves of garlic...what is not to love?

Blog Post & Recipe: A Vietnamese-style Fish Soup

It's simple, the flavours are clear and it's done cooking in minutes. The broth is excellent on its own but drop some crusty bread into it, let the bread suck up the broth and then bite into the bread

Blog Post & Recipe: Mackerel with Harissa, Orange & Fennel

I used the harissa with some really fresh mackerel fillets, orange and fennel so that I could finally finish off that bloody cous cous that's been lingering in my cupboard for months. A splash of rose water brought it all to life; though quite a summery dish, the fiery spice made it nice and warming.

Yorkshire Pudding / Leek and Herb Quiche / 3 Turkey Sandwiches

Blog Post & Recipe: Yorkshire Pudding

One of the tricks to get the Yorkshire pudding to rise well and to not fall is to bake it in a very hot oven and you can preheat the pan in addition to the oven to take it one step further ...

dm said... What's also nice is making it so it is shaped like a large bowl which you can then fill with a stew, meat or veggie.

Blog Post & Recipe: Leek and Herb tart

There’s a few things that really make the difference between a soggy sponge-like thing and a crisp, buttery comfort food. The pastry - it's got to be short, really short, like, leprechaun short.

Article & Recipes: The turkey sandwich reinvented

On the construction of a sandwich, he says: "When you bite into it you should taste the bread, but by the time the top of your mouth meets the bottom you get meat and cheese with every bite. Every bite of sandwich should be the same bite."

Turkey sandwich with kabocha spread and chutney ... Turkey with melted Camembert and mostarda ... Turkey sandwich with fried sweet potatoes and aioli

Concept: Yorkshire Pudding bowl

Roast Shoulder of Lamb + Apple & Toffee Cake / Roast Chicken & Butternut Squash Fusilli / Fried Winter Squash with Gorgonzola Butter

Article & Recipes: Put a shoulder into it

A slowly roasted lamb falling off the bone by the forkful, followed by some sweet appley goodness makes for two courses of pure pleasure.

Roast shoulder of lamb with onions and potatoes ... Apple and toffee cake

Blog Post & Recipes: The Best Reason to Roast Hot Hot Hot

A while back I watched a Jamie Oliver Meals in Minutes show and he was making a roasted chicken dinner in under 30 minutes. Impossible you say... not when you cut out the spine, flatten it and blast it at 500°F/260°C...

Roasted Herb & Garlic Spatchcock Chicken ... roasted butternut ... Roasted Chicken & Butternut Squash Fusilli

Article & Recipe: Discovering a new squash: The Rugosa butternut

There are many good things about Rugosa, but I especially like that the seed cavity is quite small and the squash is quite large, which means you have a great deal of solid flesh at your disposal for gratins or other dishes with large intact pieces. Another plus is that the flesh is smooth and creamy, like a butternut, but not quite as sweet — rich, but with more chestnut in its bite.

Fried Winter Squash with Gorgonzola Butter

Concept: roast very hot

Ginger Snaps / Jam Tarts / 5 Breakfasts

Blog Post & Recipe: gingersnaps

These are the kinds your grandmother might have made, as evidenced by the healthy helping of dark, funky and impossibly thick molasses.

Blog Post & Recipe: jam tarts

Rub 40z of butter and 6oz of flour together in a big bowl. Do so quickly, as Tamasin Day-Lewis says, "as though the butter and flour are hot sand".

Article & Recipes: Wake up to a better breakfast

You need crumpet moulds – a slightly unusual piece of kitchen kit, but a handy one when the crumpet bug bites. The rings some people use for making perfectly round fried eggs would work too, of course.

Fried eggs with sumac ... Fried eggs with Turkish pepper ... Fried eggs with sage ... Huevos rancheros ... Crumpets

Pot Roasted Lamb & Turnip Curry / Sour Chicken Stew with Fresh Herbs & Yellow Split Peas / Beef Tongue

Blog Post & Recipe: Pot roasted lamb and turnip curry

I wanted to experiment with the combination of robust curry spicing and the technique of browning off a choice hunk of flesh before leaving to languidly blip away in the oven for hours with a bit of stock and some vegetables, then maybe stirring in a touch of dairy to enrich matters.

Blog Post & Recipe: Morgh-e Torsh - Sour Chicken Stew with Fresh Herbs and Yellow Split Peas

This is a relatively easy dish to make but the taste is just superb and every bite is so full of flavor. Food from shomal (northern Iran) has its own distinct flavor ... I changed a couple of minor things here and there in the recipe. Maryam's recipe calls for one whole chicken, I used four pieces of boneless and skinless chicken breasts which I cut into small pieces (about two pounds) and the second change is adding turmeric to the recipe.

Blog Post & Recipe: Tongue Tied

It certainly felt weird at the time but after simmering in a stock pot for a few hours with carrots, leeks, onion, celery and a bouquet garni and then leaving to cool before slicing thinly and serving with a celeriac remoulade, those initial vapours and fears soon disappeared. Instead, all that remained were wonderous salt beef flavours, reminscent of the corned kind but much more delicate and satisfying, light yet encompassing, fluid and sensuous, just the kind of thing you'd expect from a tongue.

Cook Perfect Christmas Cake / Pennsylvania Dutch Baked Corn Pudding / Turmeric Pickle

Blog Post & Recipe: How to cook perfect Christmas cake

A Christmas cake should be rich and spicy; bursting with boozy fruit but never, ever heavy.

Blog Post & Recipe: Pennsylvania Dutch Baked Corn Pudding

Baked corn pudding is generally made with eggs and milk and baked like a custard. My family always added a little cinnamon and vanilla, but still maintained a savory taste using salt and pepper.

Blog Post & Recipe: Fresh Turmeric Pickle

One way we eat it in my family is by simply marinating it in lime juice and salt like you see here. Clean, peel, slice, add some salt to taste & lime juice enough to coat all the slices, jar and refrigerate. If you let it sit for 2-3 days, it gets better from the juices. It is best eaten within a week as a relish.

Green Papaya Salad (Som Tam) / Agedashi Tofu / Mussaman beef curry

Blog Post & Recipe: Green Papaya Salad (Som Tam)

Som Tam is the epitome of the perfect blends of hot, sour, salty, and sweet—the iconic tastes of Thai cuisine.

Blog Post & Recipe: just back from japan

It’s a tender, silky tofu with a crisp fried coating in a small pool of dashi-based broth. There would be grated ginger, daikon radish, and bonito flakes served on top.

Recipe: agedashi tofu

Blog Post & Recipe: Mussaman beef curry

The preparation began with a method I’ve never come across before: an initial two hour cooking of the meat with just coconut milk, cinnamon bark and black cardamom, the last of which lent a smoky, almost funky aroma. The fattiness of the coconut milk kept the meat moist, while the liquid reduced and took on a nutty flavour and hue. With about 45 minutes to go, cubed potatoes, fish sauce, tamarind, palm sugar and a curry paste were added.

Hokkaido Milk Bread / Chicken Stew with Butternut Squash & Quinoa Recipe / Crusted Butternut Pumpkin

Blog Post & Recipe: Hokkaido Milk Loaf (Hokkaido Milk Bread) - My First Bread Loaf....

The recipe featured here is denser and richer. The incorporation of Hokkaido milk (I do happen to have Hokkaido milk which I had bought from Hong Kong, but normal full cream milk will do just as well) and fresh cream yields a fine crumbed, moist texture.

Blog Post & Recipe: Hearty Chicken Stew with Butternut Squash & Quinoa Recipe

I cubed and steamed the squash, mashing half of it to help thicken the stew. In went the quinoa, one of my favorite grains, for an extra punch of protein and fiber. The topper was a kick of briny flavor from some kalamata olives and a burst of freshness from a handful of chopped parsley.

Blog Post & Recipe: CRUSTED BUTTERNUT SQUASH

It’s a why-haven’t-I-done-this-before? kind of recipe – written with a short list of familiar ingredients, likely things you have on hand and out comes a tender squash with just the right crunch of breadcrumbs and parmesan. I typically make more than we can eat to have leftovers, but this is the kind of side you’d want to have fresh as the breadcrumbs get a bit soggy.

Ricotta Polenta with Fennel Pollen / Brined Turkey / Greek-Style Lamb

Recipe: Ricotta Polenta with Fennel Pollen

It seems simple but the ricotta adds a ton of flavor and texture to the polenta.

Recipe: Chronicle Classic: Best Way Brined Turkey

Several years ago, we roasted nearly 40 turkeys in our test kitchen and found a brined turkey to be the best. Every year since, we've retested the recipe. It's still our favorite.

Recipe: Simply delicious Greek-style lamb

This dish is delicious and incredibly, almost embarrassingly, simple - a great combination. We originally wrote it as a slow cooker recipe, but it also works very well (and not surprisingly, in a shorter time) on the stovetop.

Turkey Meatballs with Guava Sauce / Vanilla Beetroot Cake / Perfect Roast Beef

Recipe: Turkey Meatballs with Guava Sauce (Albóndigas de Pavo con Salsa de Guayaba)

I served them with guava sauce on the side and absolutely loved the combination of the sweet guava sauce with the turkey.

Blog Post & Recipe: Emma’s Vanilla Beet Cake (Gluten-Free)

It is a wonderfully moist cake that I think would lend itself beautifully to a nice cream cheese frosting. You don’t taste the beets in it, if anything; the beets add an extra wonderful earthy sweetness.

Blog Post & Recipe: The Perfect Roast Beef

One of the best parts of the roast beef is the slightly caramelized outside and to get that we want to keep moisture away and prevent steaming the meat. Roasting at the higher temperature at first will help with the channelization and starting with a dry piece of meat is important.

Kintamani Fish Soup / Creamed Turnips with Their Greens / Jibaritos

Article & Recipe: Flavours of paradise

Questioned about Indonesian food and how it is perceived, she says it is the most misrepresented cuisine of south-east Asia. ''But I believe it is the most majestic,'' she says.

Kintamani fish soup

Blog Post & Recipe: Creamed Turnips with Their Greens

I love turnips. They’re a highlight of the fall vegetable yield, but often overlooked I think. Though they look a bit like a parsnip, they have an underlying bite that sweet little parsnips lack. Maybe they’re the crotchety grandpa of the root vegetable world. The greens, like mustard or beet greens, are pretty thick. They need a decent boil, and, in this case, a nice creamy sauce.

Blog Post & Recipe: jibaritos with guava paste

Months ago I learned what a jibarito was, when I came across it on a blog. I bookmarked the recipe for this grilled cheese sandwich that uses ripe plaintain in place of bread, but I could never make it--I was missing a key ingredient. And then a few weeks ago, my aunt walked into the kitchen with it: guava paste! ... Having had it now, I can tell you that any jelly would make a decent substitute for guava paste, and jibaritos are special.

Ginger Soba Noodles / Pasta With Meat & Fennel Ragu / 3 Black Pudding Recipes

Blog Post & Recipe: Ginger Soba Noodles Recipe

You can certainly make the dressing a day or two ahead of time. Just give it a good shake and a taste before using - then adjust the salt and balance if needed.

Blog Post & Recipe: It's the small things that make a difference - Pasta With Meat and Fennel Ragu

In this meat sauce or ragú, I have substituted the usual celery stick with fennel and added fennel seeds as well, they have a more rounded and sweeter flavour than the vegetable.

Blog Post & Recipes: Things to do with (Estonian) black pudding aka verikäkk

Verikäkk is basically a dense black pudding (also known as blood pudding or blood dumpling). It's a mixture of (usually pig's) blood, flour (rye, barley or wheat), fried onions, lard/bacon and seasonings.

Fried black pudding with sour cream ... Fried black pudding ... Fried black pudding crisps

Cook Bread in Cabbage Leaves / Steamed Chicken with Dried Mushrooms & Red Dates / Rose Turkish Delight

Blog Post: Cabbage Bread

These fanciful looking critters are in fact standard, easily-baked-at-home rolls encased in cabbage leaves, resulting in this cool effect ...

Recipe: Steamed Chicken with Dried Mushrooms and Red Dates

Directions: Mix together all ingredients in a steaming bowl. Cover and leave to marinate for at least 1 hr. Steam on medium low heat for about 20-25 mins or until done.

Blog Post & Recipe: Rose Turkish Delight

This is my first attempt at Turkish Delight even though it is one of my favourite sweets I have never made it before. When looking for a recipe I found there are two kinds, one you just boil the ingredients like you would jam and the other adds gelatin. I decided to make the one with gelatin ...

Celeriac Gratin with Caramelised Onions / Salt Crusted Burgers with Mashy Peas / Turkey Stock For Gravy

Blog Post & Recipe: Celeriac Gratin with Caramelised Onions

Serve the gratin with a spoonful of caramelised onions and a crisp green salad lightly dressed with sherry vinegar and cold pressed rapeseed oil.

Blog Post & Recipe: could you feed yourself for $5 a day?

The secret is using the salt layer to cook the burgers. So as the juices drip out, the salt helps them congeal and form an instant crust which makes for a moist, full flavoured burger. I actually find that more fatty (and cheaper) beef makes for a more moist and tasty burger.

salt crusted burgers with mashy peas

Blog Post & Recipe: Turkey Stock For Gravy: Start Soon

I don’t know where we got the idea that a roasting turkey results enough juices to make gravy. It doesn’t ... Donna picked up two full turkey wings and four turkey necks, about 4.5 pounds/2 kilos. I roasted them in a hot hot oven till they were good enough to eat (Donna and I made a meal of the meaty parts that night, with brown-butter-sage pasta). I also cut up two big onions ...

Concept: salt-crusted hamburger patties: "as the juices drip out, the salt helps them congeal and form an instant crust which makes for a moist, full flavoured burger." Worth trying, M.?

Mushroom Risotto / Roast Pork Loin with Apples & Sage / Roasted Cauliflower Caponata

Blog Post & Recipe: A Miracle: The Best Mushroom Risotto Ever

What could I put in it to make it richer and fuller tasting? Anchovies.

Blog Post & Recipe: apple picking

there are many classic combinations but few are better than pork, apples & sage - this dish is a simple roast dinner and the apples become unbelievably tender and creamy.

Roast Pork Loin with Apples & Sage

Blog Post & Recipe: Roasted Cauliflower Caponata

Cauliflower shines in many preparations, from steaming to frying. But boiling tends to draw out all it's flavor and nutrients. It might be a reason why so many people dislike the vegetable in the first place. Roasting is the technique everyone should be doing because it turns the cauliflower tender and sweet. This version of the Sicilian favorite, caponata, is just perfect for it.

Quick Mao Pao Tofu / Roasted Turnips with Olive Oil & Rosemary / Goat Curry

Blog Post & Recipe: Quick Mao Pao Tofu

I prepared it for dinner this past Sunday and had it on the table and ready to eat within 15 minutes.

Blog Post & Recipe: Roasted Turnips with Olive Oil and Rosemary

Very easy to prepare, and turnips peel much easier than most root vegetables. The smaller the turnip, the more tender. I add the rosemary in stages throughout the roasting process to layer the flavors.

Recipe: Sunday Supper: Goat Curry

Anyone who likes lamb should love goat; the flavor is similar, but with a little more character. The inherent toughness of the meat lends itself well to long, slow cooking, and the strong flavor of the meat can stand up to the assertive curry and chili seasoning in this dish.

Braised Brisket / 4 Confits / Prawn & Lemon Zest Soup

Recipe: Braised Brisket

You can also do this in a slow cooker.

Blog Post & Recipes: Vegetable Confit

This process can be applied to many other foods. Just keep these two guidelines in mind:

- Fully cover the food with fat (duck fat, olive oil, grapeseed oil, bacon fat…)
- Cook at low heat for a long time (no higher than 250ºF, 2-10 hours)

Cherry Tomato Confit ... Garlic Confit ... Bonus recipes: pearl onion confit and leek confit

Blog Post & Recipe: Shrimp & lemon zest soup

This was way, WAY more than the sum of its parts, and it’s all due to the the lemon zest. While the parsley garnish was good, chopped tarragon or chervil would be even better. I’d also consider making a dedicated tomato and shrimp shell broth with a tiny pinch of saffron.

Pumpkin Sardine Patties / Cook Perfect Porridge / One-Pot Meal Miso Soup

Blog Post & Recipe: Pumpkin Sardine Patties

I decided that these patties, rich in Omega-3, shall soon be as usual as the ones I made with dried shrimps.

Blog Post & Recipe: How to cook perfect porridge

The important thing is that porridge should be creamy in texture (lots of stirring required), but with enough chewy bite to keep it interesting.

Blog Post & Recipe: Hearty One-Pot Meal Miso Soup

This soup is very versatile and makes a lot, so plan on leftovers (you may need to add extra broth the next day as the noodles suck up all the liquid overnight). You can use whatever vegetables

What makes it easier to eat well? / Use Citrus with US Thanksgiving Food / Roasted Chickpeas

Blog Post: Guest posts: what makes it easier to eat well?

While I have many, many thoughts and opinions on ways to eat healthy food, I’m aware that one perspective can be limited. So I started this series to find out what other people were doing.

Article & Recipes: Use citrus to lighten Thanksgiving meal, not its impact

Whether it comes from orange, lemon or lime, the acid in citrus fruits balances fat, the way vinegar balances oil in a dressing. It invites salt and awakens the palate. Citrus zest offers bite with its intensely fragrant oils. Used together -- as in the lemon-lime sweet potatoes here -- the juice and zest create levels of sweet-sour-bitter

Citrus-Soy Sauce Turkey with Gravy ... Orange Pecan Stuffing ... Sweet Potatoes with Lemon-Lime Vinaigrette ... Citrus Mincemeat Crumb Pie ... Citrus Thanksgiving Side Dish Trio

Recipe: Roasted Chickpeas

Roasting cooked chickpeas in a little oil — first briefly on the stove and later in the oven — leaves their insides tender while adding crunch to their exterior; they make both a great side dish and a perfect snack. After you take them out of the oven, try dusting with a little chile powder, curry powder, or other spice mixture, or drizzle with a little extra-virgin olive oil, some lemon juice, and a lot of black pepper.

Roasted Pumpkin Seeds / How to Cut Hard Winter Squash / Brussels Sprout Hash with Caramelized Shallots & Pancetta

Blog Post & Recipe: The Best Roasted Pumpkin Seeds

As I normally make savory pumpkin seeds, I decided this time around to go with a movie theater style pumpkin seed, and wow, am I glad I took this approach.

Video: How to Cut Hard Winter Squash Without Hacking Off Your Hand

Butternut squash, sweet pumpkins, acorn squash, and all those other tasty but rock-hard winter squashes are coming into season. They can be tricky to cut, but we've got you covered. Here are two video CHOW Tips for getting winter squash cracked open safely.

Blog Post & Recipe: Brussels Sprout Hash with Caramelized Shallots and Pancetta

The shallots are caramelized then sweetened with a bit of sugar and deglazed with some red wine vinegar. The pancetta is cooked until crisp. The Brussels sprouts are sautéed then steamed with a little chicken broth. This method makes them tender without over cooking them.

Make The Perfect Grilled Cheese Sandwich + Top 10 Grilled Cheese Sandwiches / Seafood Curry Laksa / Beef Stew with Gremolata

Blog Post & Recipe: How to Make The Perfect Grilled Cheese Sandwich and Top 10 Grilled Cheese Sandwiches

Since I have picked up a few tricks along the way, I thought that it was about time that I shared them with you.

Blog Post & Recipe: Seafood Curry Laksa [via]

Laksa can be categorized into two types which is Curry and Asam, they are both soup based dishes but the difference is that the Curry is made out of coconut milk while the Asam comes from the extract of some sour fruit like tamarind.

Blog Post & Recipe: beef stew with gremolata

Now don’t get all uppity about gremolata because it’s simply a fancy word for some freshly chopped herbs, lemon zest, sea salt and a small drizzle of olive oil. It seems humble enough, but when scattered over top the hot bowl of stew, it releases some seriously delicious scents and flavours.

Monggo Guisado – Filipino Mung Bean Stew with Prawns & Kale / Blue Grouse with Roasted Apples & Pears / Barbecued King Prawns

Blog Post & Recipe: Monggo Guisado – Filipino Mung Bean Stew with Shrimp and Kale

It’s a simple stew consisting of mung beans, a small green bean native to India and popular in the Philippines for sweet and savory dishes.

Blog Post & Recipe: “Blue Grouse with Roasted Apples and Pears”

There are several kinds of grouse: sage grouse (which tastes a lot like what it eats, sage), spruce grouse, sooty grouse, ruffed grouse, sharp-tail grouse, and the blue grouse, also known as the dusky grouse.

Blog Post & Recipe: Fishermen in for the long haul

The Spencer Gulf prawn fishery has formally acquired Marine Stewardship Council certification as a sustainable and well-managed fishery, the first prawn fishery in Australia, the southern hemisphere and the Asia-Pacific region to do so.

Neil Perry's barbecued king prawns

3 Juniper Recipes / Ultra-Crispy Roast Potatoes / Pan-Fried Mackerel + Smoked Mackerel Cakes & Tomato Salad

Blog Post & Recipe: Hugh Fearnley-Whittingstall's juniper recipes

Crush a juniper berry between your fingers and its clean, resinous smell perks up a dull brain as effectively as a two-shot espresso. And, of course, its piny sweetness has the clean, bright aroma of gin

Chicken with rosemary and juniper ... Potato and celeriac gratin with juniper ... Rabbit and bacon with juniper and chestnuts

Blog Post & Recipe: The Food Lab Thanksgiving Special: Ultra-Crispy Roast Potatoes

The problem is that with simple roasting, they'll crisp up all right, but the layer of crispness will be very very thin. Within moments, steam from the interior of the spud will cause the crisp bits to soften. So what is it that makes a potato crisp?

Blog Post & Recipe: Pan-Fried Mackerel; Smoked Mackerel Cakes and Tomato Salad

Mackerel is delicious and versatile and can be served hot or cold, smoked, raw or cooked. Due to the rich oily flesh mackerel works best with strong acid flavours such as saffron, lemons, limes, tomatoes, orange, fennel, chilli, ginger and wasabi. The skin of mackerel is thin and therefore crisps up easily and tastes equally delicious. My philosophy about mackerel is to keep it simple; it’s a humble fish

Key Lime Pie / Nyonya Style Pumpkin & Prawn Curry / Barbacoa Beef Cheek Tacos

Blog Post & Recipe: Key Lime Pie

I like this recipe because of the lime zest in the graham cracker crust. The filling is sweet and the zest gives some bitterness to the crust and creates a very nice flavour.

Blog Post & Recipe: Nyonya Style Pumpkin and Shrimp Curry

Now, let us get back to today’s recipe. This curry turned out relatively mild as the red chilies found here are not that spicy and the sweet pumpkin did neutralize the heat a little.

Blog Post & Recipe: Cook the Book: Barbacoa Beef Cheek Tacos

For those who are unaccustomed to cheek meat, braising it for tacos does wonders to accessibility because, after all, there's really nothing all that scary about a taco (right?). But odd cuts aside, these beef cheek tacos are pretty incredible. They're marinated in a mole-esque blend of spices, chiles, coffee, and peanut butter with a deep yet mellow spiciness that permeates the cheeks beautifully.

Concept: braise beef cheeks

Preserve Butternut Pumpkin / Roasted Butternut Pumpkin Salad with Warm Cider Vinaigrette / Carrot Fritters

Blog Post & Recipe: Help Me Preserve 15 Pounds of Winter Squash

Editor: Rose, yes, you can preserve the squash by pureeing. Here's a good post on this:

• Preserving Butternut Squash by Amy Palanjian

Also check out this post:

• Eight Things To Do With Butternut Squash

Readers, what else do you suggest?

Blog Post & Recipe: Roasted Butternut Squash Salad with Warm Cider Vinaigrette

This is pretty much the ultimate holiday salad – mixed greens tossed with roasted butternut squash, dried cranberries, walnuts and Parmesan cheese, and then dressed with a warm apple cider vinaigrette.

Blog Post & Recipe: Carrot Fritters

Serve the carrot fritters with a wedge of lemon and natural yoghurt as well as a delicious salad, or two, and you have a fantastic lunch or dinner on those hot summer days. They can also be served cold, making them the perfect picnic food.

Hot Dogs with Kimchi Relish / Marinated Avocado / Baked Lamb Shanks

Blog Post & Recipe: Hot Dogs with Kimchi Relish

In this recipe, my most favorite American street food gets a makeover for the Korean palate. Jean-Georges created a kimchi relish that's made sweet with honey and sour with rice vinegar.

Blog Post & Recipe: Marinated Avocado

Lately I have made an effort to bring lunch to work more often, and the idea of marinating avocado in sandwich has been on my mind. Cumin, coriander, lime juice, cayenne pepper, garlic. Inspirations: guacamole, can't you tell?

Blog Post & Recipe: Incredible Baked Lamb Shanks

These were some of the softest shanks that ever came out of my oven. Wrapping the meat and all the aromatics in foil (and see to it that it’s tightly sealed please!) creates a little steam bath that keeps the meat moist and flavorful, and renders it sinuously pliant. The lamb ends up soft and sticky, drenched in intensely flavored buttery juices.

Baigan Bharta (Punjabi Eggplant Curry) / White Bean & Red Curry Soup in Coconut Milk / Roasted Lemon Chutney

Blog Post & Recipe: Baigan Bharta (Punjabi Eggplant Curry): Virtue Out of Necessity

The recipe below – baigan bhartha – makes use of eggplant’s previously unappreciated attribute of being able to bind a sauce. Like its nightshade cousin the tomato, eggplant seems as comfortable in this role as any other we’ve tried with it. The smoky flavor gained through roasting is quite startling

Blog Post & Recipe: White Bean and Red Curry Soup in Coconut Milk - An MLLA Guest Post from Courtney of Coco Cooks

To achieve the creaminess I adore in chowders and bisques, I knew there would be coconut milk as a base. I then got to thinking of my beloved Thai soups and decided red curry would add the heat. The richness and fullness would come from white cannellini beans pureed to give structure. And the finish, influenced by the Thai culture again, would be squirt of lime and cilantro finished with drops of red chili oil.

Blog Post & Recipe: Roasted Lemon Chutney Recipe

I slathered the chutney on thick slabs of toasted bread with a good amount of whipped goat cheese - that's what you see in the photos. But really, there are so many other things you can do with it. A couple ideas: a dollop stirred into brown rice, chopped sauteed spinach, topped with a fried/poached egg and a touch of soy sauce. Or incorporated into a hot pasta bowl. Or, inside a savory crepe. Or, tossed with hot roasted potatoes, or baked potatoes. You get the idea.

Chaud-Froid Egg & Grissini / Dorayaki (Japanese Red Bean Pancake) / Dawood Basha (Lebanese Meatballs in Tomato Sauce)

Article & Recipe: Marque of excellence

Sweet and sour, hot and cold, this symphony in a shell delivers with magnificent simplicity.

Chaud-froid free-range egg and grissini

Blog Post & Recipe: Dorayaki (Japanese Red Bean Pancake)

Today’s dessert Dorayaki is best described as a dessert sandwich with red bean filling between two slices of pancake.

Blog Post & Recipe: Dawood Basha - Lebanese meatballs in tomato sauce

This dish gets its name from the Ottoman pasha Dawood who governed Lebanon in the 18th century. The dish is easy to make, tender, melt-in-your-mouth meatballs with a simple tomato sauce over rice, is irresistibly good.

Barbounofassoula (Stewed Borlotti Beans) / Roasted Jerusalem Artichokes with Lemon, Parmesan Cheese & Parsley / Lemony Leeks with Chickpeas & Feta

Blog Post & Recipe: Fassolia Ηantres Giahni or Barbounofassoula (Stewed Borlotti Beans)

This is one of the dishes I enjoy as they are delicious, with a meatier texture than common beans and a good source of protein and fibre

Blog Post & Recipe: Roasted Jerusalem artichokes (sunchokes) with lemon, Parmesan cheese and parsley

Scrub your vegetables really well. Do not peel, but cut in halves or quarters depending on their size. Par-boil or steam for about 10 minutes, until crispy tender ...

Blog Post & Recipe: Meatless Mondays with Martha Stewart - Lemony Leeks with Chickpeas and Feta

Guess what happens when you put a bunch of leeks in a pan with some veggie broth? Surprisingly, a totally mind-blowing flavour fest. Then guess what happens when you add lemon zest, dill, garlic, olive oil, goat feta, chickpeas, and lots of cracked black pepper?