Main Course Recipes
A few more Rome pics & a simple pasta dish made from ricotta-stuffed tortelli tossed with brown butter balsamic sauce, arugula, pecorino cheese, and lemon zest.
Easily one of the best, most interesting soups I've cooked in years. Adapted from a recipe in Rick Bayless's Mexican Kitchen - a dried fava bean and roasted tomato base topped with a fascinating cider-kissed tangy/sweet quick-pickled chile topping.
A beautiful, thin green curry broth, fragrant with garlic, lemongrass, and ginger. It gets heat from serrano chiles, and zings of tanginess from fresh lime juice. Cumin and coriander seeds keep things grounded, and a flurry of freshly chopped herbs make the sky open up.
Seasoned with a good amount of cumin, cayenne and mustard, these are hearty, filling, easy to make, dump-everything-in-the-food processor tofu burgers.
Soba noodles and grilled tofu tossed with a garlic-cilantro dressing. I prepped all the components for this ahead of a camping trip, but you could take the same approach for a quick, mid-week lunch if camping isn't your thing.
A soup I made for a camping trip to the Sonoma coast - lots of beans, vegetables, and stellette pasta. Tiny stars under the stars, with a good dollop of pistou for each bowl.
Because I can't seem to get enough farro lately- a lunch made from farro, bocconcini, a bit of homemade creme fraiche, and herbs from last weeks farmers' market. And a couple pics from Golden Gate Park.
A recap of my Sunday, including a few portraits I shot, plus a top-notch pasta with spiced butter and asparagus inspired by a recipe from Yotam Ottolenghi's new book.
I'm back from Portland. This recipe was inspired by a bag of chervil, turnip greens, and beautiful heirloom red celery given to me by June Taylor just before leaving. The tart is made with a buttery cornmeal crust, and a mustard-kissed, garlicky, turnip green filling.
A one-dish meal, inspired by a recipe in Harumi Kurihara's Everyday Harumi - asparagus, broccoli, and tofu tossed with a salty-sweet miso dressing.