Now that it’s getting cooler, lasagna is a great dish to serve guests: It’s a meal, in that it needs no side dishes, and most people enjoy it. After all, it’s rich and cheesy, so how couldn’t you? I’ve been making lasagna with a blue-cheese bechemel sauce, not tomato sauce. …
Yes, really. I could just call it rice ice cream, but then you’d think I’m weird. If you think about it, rice ice cream is pretty much just cold rice pudding — the cooked rice takes on a chewier texture, and the dairy-based pudding forms a soft, creamy ice cream. …
Summertime means figs, and you can’t eat just one. That’s because you can’t buy just one. In fact, you can’t really buy less than a one-kilo bucket at a time. Well, there are worse plights in life. Figs are quite an attractive fruit, and can dress up any dish. I’ve …
I have a slight mango obsession. I’ve been stockpiling them. Every week I go to the market, I feel an urge to buy more — regardless of how many are left in our fridge. I must have had about 20 at some point last week. I’m just so excited that …
I first encountered dulce de leche liquor when I was around 20, on a trip to Buenos Aires. Always one to travel light, I went with only a small backpack, which made my mother all the more amused when I returned home, having managed to stuff five bottles of wine …
These green beans have no one dominant flavor. Rather, everything blends together — sherry, garlic, basil and Romano cheese. It simply tastes good. The beans have a special, wrinkly texture from being fried — not pan-fried, but really fried, in lots of oil. I was inspired by this recipe for …
This version of a caprese salad takes a trip around the Mediterranean: The classic Italian mozzarella and tomatoes, plus Middle Eastern seasonings — fried onions, sumac and cumin. I used cherry tomatoes (plum cherry tomatoes, to be precise), which tend to be sweeter than regular tomatoes, and thus work very …
We are blessed by a wealth of fresh, young cheeses as well as healthy herbs, so I threw all of the above together, along with my home-pickled capers, to make a quick salad. I happen to have Thai basil and pineapple sage growing quite robustly on my patio. These herbs …
This mild-flavored dish plays with colors — white asparagus, purple potatoes. OK, maybe for some of you white asparagus isn’t such an oddity, but around here it is. In fact, it’s just beginning to make its presence felt in the market, as I described in a newspaper article.
My friend Leonie gave me a jar of organic goat’s milk dulce de leche from Sde Bar. It so happened that I had another identical jar that had been sitting in my fridge for the past year, so I knew I had to use it quickly — I like dulce …
