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Fattoush With Dukkah

Fattoush, the Middle Eastern salad made with stale pita and vegetables, is usually seasoned with za’tar, which can itself be considered a version of a dukkah. Ingredients 3 stale or lightly toasted pita breads, preferably whole-wheat ¼ cup fresh lemon juice Salt to taste 6 tablespoons extra virgin olive oil Freshly ground black pepper to…

Curry-Spiced Lamb Burgers

This recipe came from a revelation in the ’70s, when my friend Semeon Tsalbins introduced me to the lamb burger. It is ground lamb — shoulder is best — highly seasoned and grilled rare. Because lamb is the most full-flavored of the everyday meats, it makes a more delicious plain burger than beef. Cooked with…

Granny’s Chocolate Cake

This cake recipe was adapted from the chef Larry Forgione, who served his grandmother’s cake recipe at his restaurant An American Place. The dessert proved so popular that every time he tried to take it off of the menu, he said his customers threatened to riot. It’s a perfect proportion of crumb to buttercream, ideal…

Quinoa Pancakes

The addition of cooked quinoa to my regular buttermilk pancake batter results in a thick, moist pancake that’s hefty but not heavy. Ingredients 1 cup whole-wheat flour ½ cup unbleached all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 tablespoon sugar ⅛ teaspoon salt 2 large eggs 1 ½ cups buttermilk 1 teaspoon…

Beef Toro

Ingredients 1 cup frisée lettuce 1 tablespoon minced chives 1 tablespoon thinly sliced sour pickles (can be any vegetable) 3 scallions, sliced thin on the bias Salt and ground black pepper 2 tablespoons extra-virgin olive oil 1 tablespoon finely grated daikon (a piece about 2 inches) ¼ teaspoon Korean or other red chile paste 4…

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