Escarole is a controversial vegetable. Some people find it’s bitterness off-putting while others find it delicious.
Escarole tastes great raw in salad (I recently had a simple escarole salad at Paulie Gee’s, a restaurant in Greenpoint, Brooklyn), and it can also be braised, sautéed, grilled, and even added to soups (I also recently made this soup with escarole).
Those who do not like the flavor of raw escarole may prefer it cooked. Continue reading
On Friday, I hopped on a bus and went to Philadelphia for the day. After a full day of eating, walking, and meandering the Philly streets, I arrived back at my apartment at 9:30 PM. I was still feeling energized from the day, and somehow found more room in my stomach for food. So began my late-night dumpling-making extravaganza.
I can’t believe it has taken me this long to make dumplings. I purchased the gyoza wrappers (baby steps), but I made the filling and crimped the dough myself.
Crimped dumplings are just so darn cute. And, they fit the bill for this month’s The Recipe ReDux theme–a healthy take on small bites and finger food. Continue reading
Apparently I have been on a cruciferous vegetable kick lately (see my last post on roasted romanesco and green cauli).
It is hard to resist the produce sales at Whole Foods, and so here I am with a head of cauliflower at the ready. This recipe, like my previous post, also involves roasting, but by slicing the cauliflower into thick ‘steaks,’ it feels like an entirely new specimen. Continue reading
Just a quick hello to show you one of my go-to methods for getting vegetables on the table–ROASTING. Roasting with olive oil, salt and optional spices is an easy, generally hands-off way to make vegetables taste amazing.
Can’t have salt? Use chopped garlic and finish with a squeeze of fresh lemon for extra flavor.
This baked rice dish has been on my to-cook list since the December 2015 issue of Bon Appetit magazine hit the shelves.
I finally got around to making it with my friend Jessica last week, and wowee was this good. It’s about this time of year when I really start to crave Mediterranean flavors, just wishing that it could be warm outside already.
While making this recipe I learned a few things:
Figsinmybelly 