A Slaw For All Seasons
While the colours here reflect the season, slaw should not only be reserved for winter feasts. It’s a quintessential part of any BBQ spread or summer picnic - basically your all year round crunch solution.
While the colours here reflect the season, slaw should not only be reserved for winter feasts. It’s a quintessential part of any BBQ spread or summer picnic - basically your all year round crunch solution.
Sometimes I need a little reminder about the beauty of the most basic. Case in point right here with this salad. Two of my favourite summer ingredients loosely chopped and (if you are feeling fancy)…
The vibrantly crunchy winter slaw is simply a vehicle for my new winter tonic - kefir miso dressing.
No trip to LA is complete without a stop at Gjusta bakery, where the tahini croissants are a as essential as their anchovies on toast. For anyone who knows me, they are fully aware that…
There are a few things that make my heart hurt. Unfinished loaves of good quality sourdough that may be left to waste is one of them. Given how much a loaf costs these days, or…
This sauce is the perfect accompaniment to salmon burgers, smoked, cured or roast fish, as a dressing for a hearty salad or potato salad or as an emergency dip.
Hot honey is a multi use condiment. Never without a jar lurking somewhere on the top shelf, this is a solid fridge basic.
Flavoured butters are a fridge essential. They are fantastic melted on steamed or roasted vegetables, smeared onto fish fillets before baking, on steak or chicken or stirred into warm rice or grains before serving. I…
A lot of anchovy hiding happens in my kitchen. I love serving anchovy laden sauces to the unenlightened haters, who simply comment on the delicious unidentifiable flavour of the dish. The aversion, as far as…
This dressing was originally paired with the grilled gem heart and radicchio salad, but it is basically delicious on just about any salad on these proverbial pages. A summer staple ...
These are the perfect addition to salads, stirred into grains, as a condiment to simple roast chicken, the secret little bit of sandwich jhooz or as part of a grazing board garnish.
The minute asparagus hits the farmers market stands in April I vow to eat it every day for the duration of the season. And I have to say, despite my general inability to practice anything…
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[…] a soggy base or a shrunken overcooked edge made me shy away from what I considered to be a too-many-steps-recipe-doomed-to-fail. After years of battling these irrational fears, I have finally […]
Welcome to my first blog post and what I consider to be one of my favourite lunchtime feasts.
[…] criteria. A few notes about grilled cheese: The secret of the crunchy yet not burned outside of the sandwich is thanks Deb Perelman, who grates cheese into the pan. I […]