After a good thanksgiving week of overindulgence I think we all crave a little bit of clean tasting food. Much as I love turkey with all the trimmings and its resulting tryptophan food coma, I need to have something lighter and sharp soon afterwards. But it’s still cold and wintry here, so hearty food is […]
Ingredient Archives: preserved lemons
Another 90º day here and I refuse to add any heat to the house. I woke up this morning with an urge to make the best Greek Salad I could muster. Little did I know this would lead me on a six train (as opposed to the number six train) odyssey.
The hotter it gets out, the simpler I want my cooking to be as a general rule. That certainly doesn’t mean I want to skimp on flavours, not at all. Rather, I want the amount of effort to get the food on the table, and the amount of effort clearing up to be as little […]
A gratin is a delicious, but usually a somewhat heavy affair. A traditional gratin dauphinoise is made using milk, cream, eggs and Gruyère so no wonder it’s rib-stickingly good. But today I want to make something that’s just a little lighter, in taste if not in calories. So this turnip gratin is a riff on […]