Category: Vegetables + Salads
Vegetables + Fruits + Fungi Recipes
-
I loved this Mark Bittman recipe from The New York Times. I liked the idea of serving egg as an appetizer, but I loved that each guest was getting his own ramekin on the table even better. But for my first try, sans ramekins in our rental house in Austin, I buttered up a small…
-
I was craving Chinese take-out for some reason–the bad, oily and saucy kind–and so my mouth watered when I read this recipe in the Sunday Times. I bought a large eggplant on my way home because our neighborhood supermarket doesn’t carry the small and thinner Asian kind. The large ones have darker and tougher purple…
-
This recipe came from Bon Appétit Magazine. The original one uses creme fraiche, but I decided to skip it to make the nectarines stand out. Nectarines are bountiful in the summer and they don’t really need any accompaniment–they’re bright and juicy on their own–but the glaze makes for a prettier presentation. A dollop of good…
-
The heat is on! There were some beautiful golden beets in Whole Foods the other day but I was too lazy to cook. This recipe doesn’t require much work, but it does take an hour or two of your time to cook the beets. The good thing is you can just put them in the…
-
I love endives in the spring. It may feel like summer in New York City, but the spring vegetables are still available in the market. When I’m in the mood for beef, I can’t help but serve a medium-rare steak with grilled vegetables. It’s too hot to be using the oven for longer than ten…
-
I walked to my desk this morning and a box was waiting. Anna sent me my annual supply of greens from her garden. There were two Ziploc-fulls of arugula and of Japanese mizuna. There was also a bunch of ginger-mint leaves. Chives and Texas tarragon were also included. They were an absolutely nice surprise to…
-
I first served this roasted duck and plum salad from delicious. Magazine last summer when I invited about ten people from work over for dinner. I prepared several dishes to accommodate even the vegetarians, but this one was my favorite. It’s even easier if you just buy the roasted duck from Chinatown. This is a…
-
When I begin to see ramps for sale in the farmers’ market, I only think of one thing: it’s spring. I bought a couple of bunches last Wednesday and stopped by the High Hope Hog tent to pick up a package of their spicy chorizo. For the last few ramp seasons, I’ve sautéed them with…
-
A recent visit to the farmers’ market introduced me to hydroponic tomatoes and basil. It was the Shushan Valley Hydro-Farms’ first day at the market and one of the organizers walked me to their stall after I expressed disappointment that there were no vegetable vendors around. Sure it was a rainy day but a girl…
-
When I want to prepare something quick but substantial, I always turn to Asian noodles. You can see me at Sobaya slurping my soba noodles most Sunday afternoons. Before Honmura An closed, it was the best place to watch a Japanese soba maker perform his art. But it was in Chicago where I first tasted…
-
I like assembling my own pizza at home. I say assemble rather than bake because I buy my pizzettas from Sullivan Street Bakery. I’ve tried their ciabatta bread and their focaccia with rosemary, but my favorite would be their light pizza bianca. A pizza square good for three people costs about $2. I used some…
-
I was doing my grocery shopping in Chinatown when I came across a pack of extra small chicken drumsticks. About a dozen pieces were tightly packed for about $1.50. At home, I opened them up and realized they weren’t chicken thighs but the other half of chicken wings–the arms, I call them. I had two…