Recipe:
40-Minute Hamburger Buns
They are substantial enough to stand up to the messiest burger creation without being heavy.
Blog Post & Recipe:
Roasted Zucchini Pasta
This pasta – a big mess of roasted zucchini, garlic and onion tossed with pasta, fresh basil and Parmesan – can stand on its own.
Blog Post & Recipe:
Greek Style Baked Beans
These are similar (and I mean similar) to the Greek favourite known as “gigantes plaki”. Gigantes translates as giant baked beans. They are traditionally cooked with a tomato based sauce in the oven and as with many Greek dishes there are a few variations. I’ve used lima beans for today’s recipe but you can use butter beans if you wish. I’ve also added a few extra ingredients to the original recipe my mother makes (I can’t help it!). I like to fry off a little bacon and add some of my home made tomato ketchup and sugar to the mix.
Blog Post & Recipe:
Braised Mushrooms with Dashi
Whenever I get some fresh shiitake mushrooms at the market, I always make this Japanese-style braised mushrooms with dashi and mirin.
Blog Post & Recipe:
Fried Penne
I also wanted something kind of spicy so I threw in cumin, coriander, cinnamon and cayenne. The resulting crispy snack was like crunching into the most satisfying chips.
Blog Post & Recipe:
Harissa
So what did I use the Harissa for? I tossed it through some stir fried vegetables. I used it in a vegan lasagna instead of a tomato base and I used it as a sauce over grilled fish.
Blog Post & Recipe:
Extra virgin olive oil (Recipe: thyme roasted new potatoes)
More a method than a recipe, this is my favorite way to cook potatoes. The secret is not to move them, shake them, or turn them more than once during the cooking.
Blog Post & Recipe:
Penne with a cream and fennel sauce
Poach sliced fennel in milk till it is falling apart, rough it up a little further with a fork, add cream and lots and lots of black pepper and serve mixed into pasta with a sprinkling of Parmesan and finely chopped fronds.
Blog Post & Recipe:
Better Homemade Biscuits and Gravy
The milk and flour may give it texture, and heaven knows that black pepper helps wake the whole thing up, but it essentially comes down to the breakfast sausage and the biscuits. If either of those are off, you might as well walk away.
Breakfast Sausage with Fresh Ginger and Sage ... Buttermilk Biscuits ... Biscuits and Gravy
Blog Post & recipe:
Yotam Ottolenghi's mushroom and tarragon pithivier recipe
This rich, aniseedy pie needs only a leafy salad alongside. Serves six.
Recipe:
No-Cream, No-Cry Penne
Remove the marinara from the heat. In a small bowl, stir about ½ cup of the marinara into the Greek yogurt until it is smooth, to temper it, then whisk the yogurt mixture back into the marinara in the sauté pan.
Blog Post & Recipe:
The Bitten Word's Roasted Brussels Sprouts with Bacon and Apples
If you slice up Brussels sprouts, toss them in olive oil and roast them until they're nicely caramelized, they'll be a home run at your dinner table.
Add some chopped up apple to the pan prior to roasting? It'll be as if you won the World Series.
Add bacon with the apple? Well, we're all out of sports analogies, but the results will change your life.
