Basic Techniques

Rye Crepes
Rye Crepes - January 5, 2015

The new year is here, and so far it has been crisp air, clear skies, thickest softest sweaters, afternoon reads, and big stews. We made crepes New Years Eve, and celebrated fresh starts, optimism, and our hopes for the coming months - a simple night of sparkling wine, crepes, and a far-away view of the downtown fireworks.

Rye Pasta
Rye Pasta - November 13, 2014

A rustic rye pasta dough made with my little, hand-cranked, Mercato Atlas pasta machine.

Deviled Eggs
Deviled Eggs - April 14, 2014

We had some beautiful deviled eggs leftover from lunch on Friday - they had an herb-flecked filling made with Greek yogurt and topped with chive flowers and toasted almonds. I packed them, along with a big pot of soup, for an overnight with friends in Bolinas.

Olive Oil Braised Spring Vegetables
Olive Oil Braised Spring Vegetables - April 7, 2014

Back in the late 90's Vogue Entertaining + Travel was the Australia-based magazine I splurged for any time I came across it on the news stand. Today's recipe for silky, tender olive oil-braised spring vegetables was inspired by paging through one of the cookbooks Vogue published in conjunction with the magazine.

Guacamole
Guacamole - January 30, 2014

To make great guacamole you have to go off-recipe. It's all about the in-between steps, decisions, and knowing when avocados are at their best.



 
 
 
 
Poached Eggs in White Wine
Poached Eggs in White Wine - November 7, 2013

Eggs poached in white wine peppered with minced shallots and herbs. A simple twist that immediately transformed the humble poached egg into something just a hint special and unexpected. Served over smashed avocado on toasted bread.

Spoon Butter
Spoon Butter - October 16, 2013

A spoon butter that doesn't use mineral oil as an ingredient. It will keep your cutting boards, wooden spoons, and wood-handled knives in good shape.

Shallot Vinaigrette
Shallot Vinaigrette - August 6, 2013

A bit of very belated Spring cleaning + a shallot vinaigrette made with rosé wine in place of vinegar.

Miso Oat Porridge
Miso Oat Porridge - July 9, 2013

A simple bowl of toasted rolled oats finished with a bit of miso, then topped with a load of minced chives, walnuts, baby radishes, and a thread of cream. Also, a few snapshots from Los Angeles.

Five Herb Pesto
Five Herb Pesto - June 17, 2013

A summer pesto made from a mix of coriander, basil, arugula, oregano, and chives, and links to a few other new recipes we've sprinkled around the QUITOKEETO shop site.

Salad Booster
Salad Booster - June 11, 2013

I often carry a small vial of this spiced kale and nori medley in my purse, refilling it every few days. Nutrient-dense and delicious, you use it as a healthful seasoning for salad, vegetables, stir-fries...

Edible Flowers
Edible Flowers - May 28, 2013

I get a lot of questions related to sourcing and using edible flowers, I thought I'd write up a few of the things I do to ensure I have a supply throughout the year.

Steaming Vegetables
Steaming Vegetables - May 14, 2013

A reminder of just how good simple, steamed vegetables can be.

Labneh
Labneh - April 4, 2013

How a package from Jaipur, India inspired lots of yogurt-straining, labneh-making.

Seeded Popovers
Seeded Popovers - February 4, 2013

Popovers are the most delightful thing my oven produces - sky-high and billowy. Here's my go-to recipe, a few tips, and the overall technique I use.

Za'atar
Za'atar - January 27, 2013

Za'atar is an incredibly versatile Middle Eastern spice blend, one of my favorites. Particularly this time of year when it's a welcome addition to all sorts of roasted vegetables, soups and stews, or simply sprinkled over everything from yogurt, to eggs, to savory granola.

A Lesson in Juicing
A Lesson in Juicing - January 13, 2013

I inherited a professional juicer, juiced everything in sight, and learned a few things in the process.

Tarragon Oil
Tarragon Oil - September 25, 2012

Tarragon oil - one of my little secret weapons. Use it as a finishing oil on soups, as a component of anything bread-centric, and as a vinaigrette base. It's vibrant green with grassy anise notes, and just the sort of thing to keep on hand.

Cinnamon Vanilla Sunflower Butter
Cinnamon Vanilla Sunflower Butter - June 26, 2012

This one is for my sis - homemade Cinnamon Vanilla Sunflower Butter.

Parmesan Cheese Spread
Parmesan Cheese Spread - May 9, 2012

A Parmesan cheese spread made with grated cheese, olive oil, a splash of white wine, and any other accents you can think of.

Citrus Salt
Citrus Salt - January 18, 2012

A spectrum of citrus salts made from all sorts of winter citrus zest - clementines, wild lime, Meyer lemon, kalamansi oranges, and mandarinquats. Couldn't be simpler.

A Nice Berry Pie
A Nice Berry Pie - September 7, 2011

My go-to berry pie recipe - a rye flour crust and mixed berry filling seasoned with fresh thyme leaves.

Homemade Celery Salt
Homemade Celery Salt - July 18, 2011

Homemade celery salt couldn't be easier to make. I keep a bottomless jar of it on hand and use it on just about everything - eggs, soups, salads. It's hard to go wrong with it.

Golden Tomato Sauce
Golden Tomato Sauce - August 18, 2010

I spent Saturday brewing beer with my brother-in-law. For dinner, later on, I brought a simple lasagna, using this golden tomato sauce as the base - garlic, red pepper flakes, and olive oil. That's it. It's good on pasta, pizza, and only takes a few minutes to pull together.

Homemade Bouillon
Homemade Bouillon - January 15, 2010

Inspired by a recipe in the River Cottage Preserves Handbook I made my own bouillon. I've been using it in soups and stews all week, and it's so much better than any canned broth I've tasted.

Garlicky Greens
Garlicky Greens - December 21, 2008

If you love sauteed greens, give this recipe a go. I avoid overcooking, and throw plenty of garlic into the pan. You can use kale, chard, or spinach.

Grandma's Grain
Grandma's Grain - August 13, 2008

A simple, single pot mixed grain recipe inspired by a reader email from a grandmother of four - rice, oats, barley, and millet.

Cherry Cobbler
Cherry Cobbler - July 16, 2008

A rustic, cherry cobbler recipe made from fresh cherries - though you can certainly try this recipe with other types of summer fruit and berries.

Maple Grilled Tempeh
Maple Grilled Tempeh - July 10, 2008

A fantastic salty-sweet grilled tempeh recipe. The marinade is made from a simple (but effective) combination of maple syrup, soy sauce, garlic and ground chipotle pepper.

Grilled Pizza
Grilled Pizza - June 25, 2008

Grilled pizza recipe with an outline of techniques and considerations about the technique it takes to get grilled pizzas right - with topping ideas.

Plump Pea Dumplings
Plump Pea Dumplings - April 21, 2008

A vegetarian dumpling recipe featuring a simple pea, lemon, ricotta filling. Bright flavors and delicious steamed or pan-fried.

A Tasty Frittata
A Tasty Frittata - December 20, 2007

The prettiest, tastiest, frittata recipe. Made with potatoes, onions, and eggs drizzled with a cilantro chile sauce.

Spooky Ghost Meringues
Spooky Ghost Meringues - October 31, 2007

A fun meringue recipe that enables you to shape the meringue into seasonal shapes - ghosts for halloween, or snowmen for the holidays

Potato Crouton
Potato Crouton - August 26, 2007

Golden, crisped potato crouton recipe. Great in place of bread croutons in soups and salads.

Five Minute Tomato Sauce
Five Minute Tomato Sauce - August 16, 2007

Quick, simple and easy tomato sauce recipe. Bright and clean flavors, a vibrant red in color, exudes the essence of tomatoes.

An Update from the Unwilling Cook
An Update from the Unwilling Cook - July 17, 2007

An update from Barry - The Unwilling Cook.

Cooking and Camping
Cooking and Camping - July 4, 2007

A round-up of good camping recipe links.

Letter: Setting up your First Kitchen
Letter: Setting up your First Kitchen - May 22, 2007

101 Cookbooks readers weigh in on how to outfit and set up a first kitchen.

How to Make Pesto like an Italian Grandmother
How to Make Pesto like an Italian Grandmother - March 25, 2007

This favorite, stunning, vibrant pesto recipe was taught to me by my friend Francesca's mother who came to visit recently - handchopped basil, garlic, Parmesan, olive oil and pinenuts.

White Whole Wheat Pizza Dough
White Whole Wheat Pizza Dough - September 20, 2006

Fantastic Peter Reinhart inspired rustic, thin-ish crust pizza dough recipe - made from white whole wheat flour, yeast, olive oil, salt, and ice water.

Food Photography Tips
Food Photography Tips - July 21, 2006

A handful of basic food photography tips, food photography basics, and food photography camera and lens suggestions.

How to Whisk Egg Whites
How to Whisk Egg Whites - February 14, 2006

If you are looking to learn how to whisk egg whites properly, there are few better teachers than Madame E. Saint-Ange. The most meticulous intructions you are likely to find on the topic.

Best Pizza Dough Ever
Best Pizza Dough Ever - January 30, 2006

Peter Reinhart's Napoletana pizza dough recipe. It makes my all-time favorite pizza dough using a delayed-fermentation method.

Homemade Ricotta
Homemade Ricotta - July 31, 2005

So simple, a fresh ricotta recipe should be part of every cook's repertoire. Made from just two ingredients - buttermilk and whole milk.

Handmade Corn Tortillas
Handmade Corn Tortillas - April 19, 2005

Making Corn Tortillas as instructed by Diana Kennedy: From My Mexican Kitchen.