Beautiful raspberries tossed with saffron brown sugar, vanilla paste, olive oil, and toasted almonds.
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.
To get the smoothest, creamiest hummus using chickpeas, you have to peel them. For creamy hummus, without the extra effort, I use mung beans instead. They work beautifully. Top the hummus with shallot oil, fresh chives, and za'atar.
A seasonal fruit salad made with plump strawberries, sweet cherries, lemon zest, and coriander brown sugar. Plus a few photos from QUITOKEETO.
A reminder of just how good simple, steamed vegetables can be.
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.
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 Raspberry Ricotta Scones - golden-crusted, tender, moist, barely sweet, and streaked with violet swaths and chunks of blackberry. They're beautiful.
Millet croquettes - crunchy crusted, basil and kale flecked for the flight to Delhi, along with a snapshot of how I packed.
A beautiful fattoush recipe and a preview of Yotam Ottolenghi and Sami Tamimi's new book, Jerusalem.