Zucchini & Tomato Flatbread Pizza / Chickpeas with Sage / Stir Fried Chinese Chives

Blog Post & Recipe: Farmer’s Market Flatbread Pizza

I shredded the zucchini, sauteed it with olive oil, and spread it on a toasted flatbread. It got kind of, almost, creamy? Obviously it was a little weird. But totally good.

Blog Post & Recipe: Chickpeas with sage

Using sage from the patio, walnuts from the freezer, leftover chickpeas and butter, I made this instead. It is crunchy, its delicious, it has the subtle fragrance of roasted butter (what the French call beurre noisette). Did you ever try fried sage leaves? You will eat these crispy and dainty gems like popcorn.

Blog Post & Recipe: Stir Fried Chinese Chives | ผัดดอกกุ้ยช่าย

This stir fry of Chinese chives and shrimp is a perfect example. It's made from only four ingredients and literally takes five minutes to cook, but it tastes fantastic. The flavor comes from the Chinese chives, also known as garlic chives because of their very present garlic flavor. To retain as much of this flavor as possible, these chives are stir fried quickly over super high heat for only a minute or two.

Veggie Pizza with Zucchini, Corn, Cilantro & Lime / Fried Sweetbreads with Carrot Salad / Grilled Fish with Basil

Blog Post & Recipe: Summer Veggie Pizza with Zucchini, Corn, Cilantro and Lime [ via ]

This pizza is all about zucchini and corn right off the cob and feta cheese and sprigs of cilantro and all kinds of summery goodness with a big splash of lime to finish it off.

Recipe: Sunday Supper: Fried Sweetbreads with Carrot Salad

Sweetbreads are the thymus or pancreas (neck and stomatch sweetbread, respectively) of a calf. They are subtly flavored and have a delicate texture, and are an excellent introduction to those who are a little wary of offal. Sweetbreads are a treat. This is a simple preparation that adds some crunch to the soft nuggets of sweetbreads.

Blog Post & Recipe: Simple Grilled Fish with Basil

Let me start by saying that I almost always cook bass-like fish whole. Why? They have huge heads for their size, and big, round rib cages. This means you get a paltry yield off them if you try to fillet the fish. Unless you are very good, your yield will be barely 30 percent of live weight. Contrast that with salmon, where you can get upwards of 60-70 percent.

Hasselback Beetroot / Roast Sweet Potato Panini / Cook Pizza on the Barbecue

Blog Post & Recipe: Hasselback Beets - Nature's Sweet Side Dish [via]

I always see gorgeous pictures of hasselback potatoes on foodgawker. However, since I didn't have potatoes, I used my picture-perfect beets ...

3 whole beets
olive oil
salt
pepper

Blog Post & Recipe: Roasted Sweet Potato Panini | Inspired by the West

Both Paul and I love avocado, so I just had to test it paired with the sweet potato. I’ve never tried this pairing before, but we love sweet potatoes and we love avocados. Plus, the avocado is in such a lovely color, don’t you think?

Blog Post & Recipe: Grilled Pizza ['grilled' in the American sense]

HOW TO GRILL PIZZA: SIX VERY IMPORTANT RULES:
Oil Everything ... If you have an extra set of hands, avail yourself of them ... Don’t roll your crust too thin ... Use a Cookie Sheet ... Pre-cook Your Toppings ... Three words: slow and low

Grilled Pizza Two Ways
Half Fried Green Tomatoes and Sweet Onions/Half Basic Marinara

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.

Pizza Sauce / Nettle Soup / Consider Lard

Blog Post & Recipe: Rich Red Pizza Sauce

The sauce itself is loaded with flavor from the fresh herbs, garlic and imported Italian canned tomatoes. The red wine cooks down and adds depth to the other ingredients.

Article & Recipe: Eat Stinging Nettles

I tend to stick to using them for very savory foods like pesto (subbing a wad of blanched nettles for half the basil) and gratins (using nettles instead of kale or Swiss chard) ... I guess I’d say the flavor is somewhat like a more iron-rich spinach, if that makes any sense.

Scandinavian Nettle Soup

Blog Post: Consider Lard

There are two main methods to make or "render" lard: wet and dry. In wet rendering you boil the fat in water. To dry render you simply melt it in a dry pan and skim off any crunchy bits of meat and skin. (Salted, these become the world's best scratchings.) Wet-rendered lard has a clean, neutral flavour and a high smoke point, while dry-rendered is a nut-brown colour, smokes at a lower heat and tastes faintly of well-roasted pork.

Nam Prik Pao / Which Rack Should I Put My Stone On? / Fennel, Cucumber, Seafood Salad

Blog Post: Nam Prik Pao: Thai Chilli Jam - Secret Ingredient in Thai Spicy Stir-Fries, Salads, Etc

Nam Prik Pao is jam-like in many ways.

Blog Post: The Pizza Lab: Which Rack Should I Put My Stone On?

This week I decided to explore a bit of the thermodynamics of pizza stone placement. No recipe, but I hope you find it interesting nonetheless.

Blog Post & Recipe: Fennel, Cucumber, Seafood Salad

I’m having a fennel month and not because I have a glut in my garden either. I did have some that grew into five foot high triffids and I didn’t do anything with it so for my penance for not looking after and harvesting my fennel I have to buy it at $2.50 a bulb.

3 Cabbage Recipes / 3 Rye Bread Recipes / Thin Crust Pizza Dough

Article & Recipes: Cabbage’s Sweet Side

They embrace its sweetness. They delight in its crunch in raw slaws and its melting smoothness in cold-weather braises.

Braised Cabbage ... Warm Cabbage and Green Beans ... Bess Feigenbaum’s Cabbage Soup

Article & Recipes: Old World breads boast layers of taste

The exception to this loose rule is sourdough rye bread, which is what most bakers who fall in love with rye bread usually end up baking, and which, of course, is a whole other story. By using sourdough, the acidity of which creates a small chemistry experiment in your bread bowl and oven, you can make loaves using all rye flour

Black Russian rye bread ... Real Jewish rye bread ... Five-grain bread

Blog Post & Recipe: Thin Crust Pizza Dough

One thing to keep in mind is that this recipe requires you to let the dough sit for 24 hours so you need to plan on that when on making a pizza. This dough has a really low water to flour ratio which means that you pretty much need to mix the dough in a food processor and even then, the dough is going to be very dry. In fact the dough will be more like crumbs but as long as you can form it into a ball then everything is ok.

Pizza on the BBQ / Bubble Tea / 11 Eggplant Recipes

Blog Post & Recipe: How to Grill Pizza [in the U.S. sense of the word 'grill', ie, on a BBQ]

No, the pizza dough does not fall through the grill grates. Assuming you've properly heated the grill, your dough will form a lovely lightly charred crust.

Article & Recipe: DIY Bubble Tea

While many choose to liven up their bubble tea experience with flavors like coconut, lychee, red bean, or mango, the basic ingredients are quite simple. All you really need to make the drink is milk, tea (black or green), sugar, and tapioca pearls.

Blog Post & Recipes: In Season: Eggplant

Eggplant Caponata ... Eggplant Caviar ... Sichuan-Style Braised Eggplant ... Chicken And Eggplant in Black Bean Sauce ... Eggplant Baingan Kachri ... Chinese Eggplant with Garlic and Ginger Sauce ... Eggplant Lamb Lavash Wraps ... Eggplant in Spicy Tomato Sauce ... Broiled Eggplant Japonaise ... Steamed Spicy Eggplant ... Eggplant and Goat Cheese Spirals

Adding Old Dough to New Pizza / Moisten Boneless Chicken Meat / Four Onion Recipes

Blog Post: How to Make a Quick Pizza with Slow-Rise Flavor

Trying to decide whether to simply dispose of some old, unused, naturally leavened pizza dough or to incorporate it into my starter, I chose option three: adding the old dough to a yeasted pizza crust.

Article & Recipes: For Moister Chicken, Tuck the Flavor Inside

EVEN the best white-meat chicken has two main drawbacks, both stemming from its low fat content: it’s not particularly flavorful, and it dries out as you cook it.

Grilled Chicken Breasts Stuffed With Herb Butter ... Olive-Stuffed Chicken Breasts ... Chicken Negimaki

Of course you could just not eat that boneless cardboardy shite in the first place, but people are eccentric.

Article & Recipes: Onions; lords of the rings

Rustic brown-skinned onions come on strong and this makes them, together with garlic, essential ingredients in literally hundreds of dishes. They should have a firm flesh, crisp, papery skins and no green sprouts.

SAVOURY SHALLOT SCONES ... TRADITIONAL FRENCH ONION SOUP ... RED ONION & ORANGE SALAD ... CHINESE EGG FLOWER SOUP

Pea Shoot Pizza / Pasta With Peas, Prosciutto & Lettuce / Braising Tips

Blof Post & Recipe: Top This: How to Use Pea Shoots (Dou Miao) on Pizza

"Hey, the texture of these pea shoots reminds me of sautéed broccoli rabe," I told Girl Slice. And then my grease-addled brain instantly made the leap to ... pizza topping!

Blog Post & Recipe & Video: Using Meat Mainly for Flavor

In this recipe — pasta with spring vegetables — the meat is literally a garnish, but one with huge impact. hat meat is prosciutto, and it’s briefly cooked in a bit of oil, which accomplishes two things ...

Pasta With Peas, Prosciutto and Lettuce

Blog Post & Recipe: how to master the gentle art of braising – even for vegetarians

tips for successful braising ... lower temperatures for longer time are best ... aromatic veg make a difference ... get things simmering on the stove first ... regular checking & turning helps ... use a ‘cartouche’ ... be prepared to top up the liquid ... be prepared to reduce down the liquid ... braises improve with time

braised mushrooms

Baked Chili and Egg / Shaved Asparagus Pizza / Perfect Omelette

Blog Post & Recipe: Baked Chili and Egg

This is a variation you can try if you find yourself with some leftover chili and are looking for another way to serve it.

Blog Post & Recipe: shaved asparagus pizza

I had a shaved raw asparagus salad last month for the first time and was fascinated by it ... I decided immediately that I had to make a pizza out of it

Blog Post & Recipe: How to make the perfect omelette

As well as tasting good, the butter serves another purpose. The great Auguste Escoffier described the omelette as "scrambled eggs held together in a coagulated skin". Consider that the pan must be hot enough to set this skin in a matter of seconds ...

Caramelized Onion & Spinach Olive Oil Quick Bread / Braised Fennel Pizza / Fourteen Autumn Roasts

Blog Post & Recipe: Caramelized Onion & Spinach Olive Oil Quick Bread

After caramelizing onions to a sweet, golden brown and wilting the spinach with minced garlic, the vegetables are mixed into a savory quick bread batter. The only fat in this easy bread is extra-virgin olive oil, which lends a slightly fruity taste

Blog Post & Recipe: Top This: Braised Fennel Pizza (à la Paulie Gee's 'Anise and Anephew' Pie)

"I got just the pie," replied the man behind Brooklyn's Paulie Gee's. "It cannot be topped. My 'Anise and Anephew' has fior di latte, braised fennel, guanciale, and a post-oven drizzle of anisette cream with a garnish of fresh fennel fronds."

Slideshow & Recipes: Delicious autumn roasts

Herbed rack of lamb with potato smash ... Beef pot roast ... Portuguese-style chicken ... Mexican slow-roasted lamb shanks ... Char siu pork ribs ... Greek roast lamb with skordalia and potatoes ... Slow-roasted duck marylands ... Roast beef with Yorkshire puddings ... Lamb with quince and honey ... Lemon and thyme baked chicken ... Roast lamb ... Chicken pot roast with mustard cream sauce ... Pork leg roast with sage potatoes ... Beef rib roast with spiced salt

How to Cut Carrots / Perfect Chips / Homemade Pizza

Blog Post: Knife Skills: How to Cut Carrots

Scroll to the bottom of the post for links to 'More Knife Skills'.

Rough chunks ... Dice ... Faux tourné ... Julienne ... Brunoise

Blog Post & Recipe: How to fry perfect chips

"Unfortunately," chef Paul Bloxham explains bitterly, "the wrong potato will result in a guaranteed failure."

Article & Recipes: The Slow Route to Homemade Pizza

Links to recipes are to the left of the article.

I learned an easier way to edge closer to the kind of airy, creamy, chewy, thin crust you find at pizzerias ... I let the dough rise overnight.

Radicchio Pizza With Gremolata ... Pizza Dough With Yeast ... Sourdough Starter ... Pizza Dough With Sourdough Starter

Bacon Pineapple Jalapeno Margaritas / Ladenia / Perfect Scones

Blog Post & Recipe: Bacon Pineapple Jalapeno Margaritas

This flavor combo was introduced to me by Rich and Kim as a pizza topping, and quickly became one of my favorite tastes. ... When Steph had the idea to make a drink out of it, I was excited, but still had to figure out how to put bacon in a drink.

Blog Post & Recipe: “Ladenia”-with Heirloom Tomatoes

”Ladenia” (pronounced la-the-nia) is best described as Greece’s answer to pizza. I hope that doesn’t offend anyone ... but it’s basically a pizza/foccacia dough made with Greek extra virgin olive oil and topped with tomatoes, sliced onions and Greek oregano.

Blog Post & Recipes: How to make the perfect scone

In every single case, the overworked dough produces a denser, less well-risen result, and the scones that started off flatter remain so. Those which have been freed from the tyranny of the rolling pin are perhaps slightly better risen in general, but have a wild, unruly look

An Easy Cake / Deep-Fried Bacon & Eggs / Twelve Breakfast Recipes

Blog Post & Recipe: Bake a Cake

Very Basic All Equal Cake recipe.

This is a no fail recipe which calls for equal amounts of everything.

Blog Post & Recipe: Deep-Fried Bacon and Eggs with Lemon-Egg Vinaigrette

Between the dozens of utensils, plates and pans it requires -- not to mention the hour and a half of prep time -- it's about as far from a lazy Sunday morning as you can get.

Blog Post & Recipes: This Week's Recipes: Breakfast Burrito and Scramble

We were talking breakfast on The Kitchn this week so here's a look back at the recipes we posted ...

Bloody Mary ... Big Pancake ... Breakfast Burritos ... Popovers ... Crunchy Granola Bars ... Whole Wheat Sandwich Loaf with Oats and Pecans ... Ricotta Pancakes ... Breakfast Pizza ... Paula Deen's Rolls ... Chinese Chicken Soup ... Baked Chicken with Artichokes ... Polvo à Lagareiro

Herb Pie / Pumpkin, Goat Cheese & Bacon Pizza / Find the Best Fruit & Veg

Recipe: Yotam Ottolenghi's herb pie recipe

You can use spinach instead of chard, but you'll need more because of its high water content. Serve with a tomato and red onion salad.

Article & Recipe: Rustic thin pizzas deliver taste, color, texture.

Look to the right hand side of the page and down for the recipe.

The dough for these special pies is rolled very thin, so when baked, it is crisp and golden. The toppings include ... caramelized onions and ... roasted cubes of butternut squash and sprinklings of creamy goat cheese and smoky bacon.

Rustic Pizzas With Butternut Squash, Goat Cheese and Bacon

Blog Post: How to find the best fruit and vegetables in your area.

1. Shop on delivery days ... 2. Buy the longer lasting vegetables ... 3. Make use of frozen and tinned ... 4. Get to know your supplier & be friendly, but a bit pushy ... 5. Grow what you can ... 6. Form a local co-op or go direct to the farmers ... 7. Eat whatever vegetables you can

Steve Jobs Cheese Head / Potato Pizza & Pizza Flour / Nine Burger Recipes

Blog Post & Recipe: Steve Jobs Cheese Head [via Boing Boing]

So what better way to show appreciation for my much-loved Apple products than to create a tasty sculputure in the form of Apple's venerable leader?

Blog Post & Recipe: Potato Pizza and the Correct Flour to Use for Pizza Dough

I get asked all the time about what is the right flour to use when making pizzas, but that's really the wrong question. The question you should ask yourself is what kind of pizza do you like? Do you like thick, chewy pizza or do you like thin, crispy crust? The flour you choose makes a big difference in the crust.

Blog Post & Recipes: On Burgers... and the blogger's next post, Shepherds Pie Burgers.

I leave you with some of my past burger recipes.
Stuffed:
Huge Burger
Taco Burger
Red Curry Burger
Buffalo Turkey Burger
Tuna Burger

Unstuffed:
Cuban Burger
Caprese Burger
Sliders

Creamed Parsnips with Roasted Winter Vegetables & Walnuts / Mashed Potato Pizza Dough / Nian Gao

Recipe: Jane Baxter's creamed parsnips with roasted winter vegetables and walnuts recipe

The parsnip also works well as a dip, while the dressing is fab on ­summer veg – try fennel or green beans.

Blog Post & Recipe: Pizza for the Working Woman

The recipe for pizza dough came from Maybelle’s Mom. It had wholemeal flour, wheat germ and mashed potato.

Wholemeal Mashed Potato Pizza Dough

Blog Post & Recipe: Nian Gao (tikoy), a Chinese New Year tradition

Nian gao is made with glutinous rice flour, sometimes steamed and, at other times, cooked in a pan and stirred until thick. It may be savory or sweetened. How it is served varies from region to region. It may simply be pan fried, stir fried with meat and vegetables, dropped into soups or made into a pudding.

Roasted Fennel and Shallot Salad / Pizza Provençal / Melting Pears

Recipe: Roasted Fennel and Shallot Salad

Moist enough not to need a dressing but a mustardy one would be good if you felt the need.

Recipe: PIZZA PROVENÇAL

Cooking the ingredients separately before adding them to the pizza allows for a unique layering of flavors

Recipe: Melting Pears

Cut the top part of each pear (like lids) and carefully remove hard part with seeds. Fill the holes with Gorgonzola.

Watercress Pesto / Washing Mushrooms / Another Blogger's Favourite Posts of 2009

Blog Post & Recipe: Watercress Pesto

Watercress is a perennial herb and part of the Nasturtium family and is known for its peppery flavours. As it ages though these flavours can turn bitter so it's best to use younger specimens.

Blog Post: Should you wash mushrooms?

(One of the responses comes from a poster who works in a mushroom farm -- scroll down to 'MatMatMat.')

In the red corner, we have the traditionalists – Delia, Gordon, Larousse Gastronomique – warning me to keep my precious cargo away from the sink at all costs.

Beckoning me from the blue are the hip young guns for whom rules are as old hat as Gordon himself – among them, the scientifically-minded food writer Harold McGee and his disciple Heston Blumenthal, who dismiss this ancient prohibition as 'nonsense'. Go on, they urge, give them a good old rinse.

Blog Post & Recipes: my favorite recipes from 2009

cinnamon oatmeal waffles ... millet vegetable bowl ... lemon, parmesan & chickpea cabbage salad ... strawberry rhubarb crumble ... the easiest pizza dough in the world ... bouchon's simple roast chicken ... tomato & corn biscuit pie ... stewed peppers, tomatoes & onions ... chicken thighs in riesling ... chocolate chip maple walnut cookies ... sweet potato, corn & jalapeno bisque ... better than from a bakery granola