Fall
Rye Pasta
A rustic rye pasta dough made with my little, hand-cranked, Mercato Atlas pasta machine.
Coconut Quinoa Bowl
What you're looking at is a quirky, unique bowl of quinoa, with a couple of secrets. And the next time you have leftover quinoa (other other favorite grain) give it a try - coconut, garlic, almonds, kale, topped with salted yogurt and avocado.
Beet Caviar
Inspired by a loaf of 100% einkorn bread passed to me by a friend (and the cookbook by Silvena Rowe I had in my bag at the time) - a beet caviar. Perfect for slathering - sweet earthiness of roasted beets accented with toasted walnuts, chives, dates, and a swirl of creme fraiche.
Spicy Chickpea and Bulgur Soup
I was asked to bring a soup for a group of friends getting together for a casual, coastal overnight in beautiful west Marin. There were a number of recipes that were contenders, but a spicy chickpea soup from Yotam Ottolenghi's upcoming cookbook, Plenty More, caught my attention. It features a seductive, red harissa broth fragrant with cumin, coriander, and caraway, and enough chickpeas and bulgur to make it work as a main course. An herb-whipped feta is the crowning dollop.
Bar Tartine Cauliflower Salad
A beautiful cauliflower salad from the new Bar Tartine cookbook - a crunchy, hearty mixture of cauliflower, seeds, chiles, radishes, chickpeas, and green onions slathered in an enveloping garlicky yogurt dressing.
Sake Mushrooms
Going through a stack of papers in my kitchen I found a note to myself, a recipe to try. The note simply said: big mushrooms, dunk in sake, dredge in rice flour, sauté, salt, dot with miso butter.
Detoxifying Mint Tea
A homemade blend of detoxifying mint tea - green tasting from mint and coriander, and fennel-sweet. It has layered peppery-ness from black peppercorn and freshly muddled ginger. I've been brewing this quite a bit lately, and took it in a thermos on our drive to Big Sur.
Miso Tahini Soup
The miso tahini soup we had for lunch as we prepped for the Remodelista Holiday Market last weekend - it was simple, hearty, and restorative with brown rice, winter squash, and a creamy miso-tahini broth. Avocado, lemon zest, toasted nori, and chives kept things lively and beautiful up top.
Persian Yogurt Soup
Traditional and tasty, this soup is a test of patience and restraint. If you're easily distracted, skip it. If you can mind a pot, stirring, singularly-focused, for a half hour, perhaps longer, you'll be rewarded with a beautiful, vegetarian version of the herbed, Persian yogurt soup, Ashe Mast.
A Good Winter Salad
A simple salad made with crunchy lettuces, a garlicky, melted lemon butter dressing, and shaved endives, delicata squash, avocados, and pepitas.
