A bit of very belated Spring cleaning + a shallot vinaigrette made with rosé wine in place of vinegar.
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.
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.
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...
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.
A reminder of just how good simple, steamed vegetables can be.
How a package from Jaipur, India inspired lots of yogurt-straining, labneh-making.
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 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.
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.