CAULIFLOWER PASTA WITH CARAMELIZED ONIONS AND PINE NUTS

cauliflower pasta-4 Now that fall is well underway and the weather is cooling down, I’m finding myself making more dishes involving the use of my oven. While in summer I completely avoid anything that requires making a room any warmer than it already is, this season is all about embracing baked goods and oven-roasted meals. This pasta is one of those dishes that requires the use of an oven to roast the cauliflower; and while the ingredients list might seem long, it’s actually an incredibly simple dish to make (and only takes 30 minutes fro ... Read More





        

HONEY-BAKED CHEESE WITH FIGS, WALNUTS, AND THYME

honey-baked cheese I love weekends. Even though I don’t work a regular 9-5 job anymore, I still find weekends sort of magical. I think it’s because there’s just so much possibility; there’s more you can do for yourself, and everything is more relaxed—no early morning rush out the door, no anxiously checking e-mails, no dreading that upwards-creeping number in your inbox. Instead there’s farmer’s markets, visits to the florist, and laid-back brunches with family and friends. Weekend evenings are my favorites—that’s when I’ ... Read More





        

EGG-Y PASTA CUPS WITH ZUCCHINI, RICOTTA, AND BASIL

eggy pasta cups-4 It’s Monday, and you’re probably at work right now thinking about how much you’d rather be eating lunch at home than at the office. Maybe you’re dreading going to the coffee shop downstairs because you don’t know how many more times you could possibly eat the same old chicken sandwich, or maybe you packed lunch from home but it’s a boring lettuce-tomato-cucumber salad, again. Or maybe you packed a gourmet lunch and you’re only reading this because Monday boredom. Whatever—I’m just going to talk to you abou ... Read More





        

QUINOA “TABBOULEH”

quinoa tabbouleh One of the things I love the most about Middle Eastern food is that there’s an amazing array of salads and dips and things to nibble on. Meat is usually at the center of a typical meal, but mezze is what I enjoy most. They create a wonderful communal experience, with everyone dipping their bread into colorful little bowls of spiced dips and jeweled salads. I feel I should start telling you about this recipe by saying that this is in no way an authentic tabbouleh recipe. It’s a recipe that is heavily inspired by Middl ... Read More





        

EASY FLAVORED CRISP-BREADS (WITH ZA’ATAR)

za'atar flavored crisp-breads-2 When I was at university (almost a whole decade ago—eek!), we had this big, sprawling, brand-spanking-new library. It was on three floors and had a pretty cool little cookbook section. I would sit in between the stacks after class and leaf through cookbook after cookbook, discovering new recipes and foods I’d never heard of before (kohlrabi! Watermelon radishes! Microgreens! Quinoa!). It was all new and exciting and I wanted to try it all. It was because of a book that I’d found at the library – Nancy Silverton’s ... Read More





        
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