The tall yellow, fuchsia and white-stemmed leaves of Swiss chard in our garden deserved a recipe to feature them. The first recipe I found was for Ottolenghi’s herb pie enclosing lots of chard and fresh herbs in layers of crisp and flaky phyllo dough. A bit more research revealed Continue reading Phyllo Pie with Chard, Fresh Herbs, Feta
Nashi Pearls – Luscious, Light & LovelyWhat a challenge I gave myself. Coming up with a dessert for this Saturday’s Flavors of Japan cooking class wasn’t easy. Classic Japanese meals usually end on a savory rather than sweet note. Although sweets are loved in Japan, they’re more likely to be served with tea in the afternoon. Continue reading Nashi Pearls & Mandarins (Asian Pears & Tangerines)
Fresh Mint Tea – Easy Once You Know HowA white teapot filled with sprigs of fresh mint steeping in hot water. That’s all there was to the pot of fresh mint tea served after dinner at the original West Hollywood Spago. Fresh, vibrant and perfuming the air with its invigorating fragrance. You’d think it would be oh so easy to duplicate. You’d think. Continue reading Fresh Mint Tea – Herbal Infusion – Tisane
Summer Squash the Italian Way – With a Sweet and Sour DressingThe Italian term agrodolce (pronounced “agro-dolchay”) describes sweet and sour sauce made with a reduction of vinegar and sweetener (usually sugar). The name comes from “agro” (sour) and “dolce” (sweet). Summer Squash Agrodolce Salad is an unusual pairing. Traditionally agrodolce accompanies meats, pasta and cooked vegetables. Continue reading Summer Squash Agrodolce Salad
Salsa Verde – Another Classic Italian Green SauceLots and lots of Italian flat leaf parsley, lots of fresh basil and a good amount of fresh mint swirled together with capers, homemade mustard, white wine vinegar and your best olive oil. Easily made in 10-15 minutes, Continue reading Salsa Verde w/ Roasted Asparagus & Kalamata Olives
Agua Fresca with Honeydew, Cucumber & MintBlended fruit, water and a little lemon or lime juice makes a most flavorful and refreshing beverage for the warm days of spring and summer. Most any fruit can be used to make Mexico’s delicious aguas frescas: mango, papaya, pineapple, watermelon or even pink grapefruit. Continue reading Agua Fresca – Simply Refreshing
Roasted Delicata Squash & Friends—Made for Holiday MealsA family favorite for at least a month now. Ever since I saw it among the New York Times’ Thanksgiving recipes. It was love at first sight. The two beautiful delicata squash on my kitchen counter took to this new recipe famously with their tender skin and sweet flesh. Continue reading Roasted Delicata Squash, Purple Onions & Tahini Sauce
