Summer
Steaming Vegetables
A reminder of just how good simple, steamed vegetables can be.
Cold Soba Noodles
Cold soba noodles with a big dollop of ginger-scallion paste for the flight to Tokyo, plus pics from Japan, and a link to a few favorite spots in Tokyo.
Moroccan Carrot and Chickpea Salad
A beauty of a carrot salad - tricked out with chickpeas, chunks of dried pluots, sliced almonds, and a toasted cumin dressing. Thank you Diane Morgan.
Whole Wheat Blackberry Ricotta Scones
Whole Wheat Raspberry Ricotta Scones - golden-crusted, tender, moist, barely sweet, and streaked with violet swaths and chunks of blackberry. They're beautiful.
Millet Croquettes
Millet croquettes - crunchy crusted, basil and kale flecked for the flight to Delhi, along with a snapshot of how I packed.
Na’ama’s Fattoush
A beautiful fattoush recipe and a preview of Yotam Ottolenghi and Sami Tamimi's new book, Jerusalem.
Fennel Mushrooms
A fennel mushroom recipe inspired by one of my vintage cookbooks, The Seasonal Kitchen by Perla Meyers. It's a simple, brilliant twist on everyday sauteed mushrooms with dill, chives, fresh fennel, and a kiss of creme fraiche.
Tarragon Oil
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.
Mast-o-Khiar Yogurt Dip
The prettiest dip in my repertoire - my take on the Iranian preparation of Mast-o-Khiar (yogurt and cucumber). I use lots of fresh herbs, dried rose petals, toasted walnuts and a pop of added color and tartness from dried cranberries.
Yellow Bean Salad
A summer yellow bean salad with a green chile-spiked, cilantro-flecked, and coconut milk dressing, toasted pepitas, and (if you want to make a meal of it) pan-fried tofu.
