Kookoo Sabzi is a vibrant herb-packed frittata, bursting with the flavors of fresh greens, walnuts, and optional barberries for a sweet-tart contrast. It’s crispy on the outside, tender on the inside, and pairs beautifully with warm bread and feta.
Bring bold flavors and vibrant colors to your table with this Sichuan Sesame Sauce Cold Noodles recipe! Featuring a rich sesame sauce made with tahini (no peanut butter here!), dark sesame oil, and Chinese aged black vinegar, this dish is a perfect balance of creamy, tangy, and spicy. Tossed with crisp radicchio, refreshing cucumber, and tender noodles, it’s a feast for both the palate and the eyes.
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Use thin-skinned new potatoes to make crispy, smashed potatoes that you can slather with Leek Greens Pesto.
Crispy Smashed Potatoes Read More »
Like creamed spinach, Creamed Leek Greens are endlessly versatile: delicious as a side dish or stretched with a little pasta water and paired with peas over orecchiette; swirled into a frittata with ricotta cheese; or chilled and spread on crackers. I use ground coriander instead of the more expected nutmeg.
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The leek greens give this herbal paste a little bit of heat. Use as you would any pesto. It’s especially good whisked together with a little sharp pickle brine to serve over smashed potatoes or smoked fish.
Dill-and-Leek-Greens Pesto Read More »
When blanched, leek greens taste like chives, although they chew like a rubber hose! You need to chop or puree them to eat them. Once you do, you can transform the greens into Dill-and-Leek-Greens Pesto to top crispy potatoes or make into Creamed Leek Greens, a great stand-in for spinach at your next Thanksgiving meal.
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Leeks release a good deal of their own water when they cook. They reduce considerably in volume and swim in their own fragrant broth by the end. Keep a stash of these on hand to layer on sandwiches, serve alongside chicken legs, or stuff into a quiche. You can easy double the recipe (increasing the cooking time by half) and freeze extra cooked leeks for later use.
I like the crunch of whole spices, so I scatter the peppercorns and coriander seeds among the leeks. If you’d rather contain them to remove them after cooking, first tie them in a cheesecloth sachet.
Wine-Braised Leeks Read More »
Texture and structure are the foundation of a good biscuit, but they mean nothing without flavor. These biscuits can be made without the brown
butter, but they won’t fill the same void in your soul without it! These are also the tallest biscuits I’ve ever made. Cutting and stacking the dough several
times (plus baking powder) provides sky-high lift and lots of flaky layers.
Sage-Brown-Butter Biscuits & Seasonal Jam Read More »
Amazingly rich chocolate cake is a perfect pairing with guest chef Cara Silverman’s Swiss buttercream frosting
