Depending where you live, tomatoes may just be coming into market. This dish is very much okay with slightly under-ripe tomatoes. Ingredients 4 ounces whole-wheat bread, no crusts (remove crusts before weighing) 2 garlic cloves 1 ¾ cups low-fat milk (1-2%) 2 tablespoons extra virgin olive oil ½ pound mushrooms (sliced) ½ teaspoon fresh thyme…
Pumpkin and Ginger Scones
This breakfast pastry is ideal the day after Thanksgiving, in case you’re still hankering more of that pumpkin pie flavor! Ingredients ¾ cup whole-wheat flour 1 cup all purpose flour ½teaspoon salt ¼teaspoon ginger ground 2teaspoons baking powder ½teaspoon baking soda 4tablespoons cold butter, unsalted (cut into ½ inch pieces) ½cup pumpkin purée, canned or…
Buttermilk-Biscuit Shortcakes
A mix of faith, magic, and technique is needed to make biscuits. After using your hands to pull together the dough, you fight through a stage where you feel like scrapping the entire mess, and before you know it, your dough becomes smooth and the oven makes them rise tall and gorgeous. Sweeter than most…
Gluten-Free Penne With Peas, Ricotta and Tarragon
The best reason to go with penne for this particular dish, is the delight of finding peas that have snuck inside the little tubes! A simple dish, sweetened with tarragon, and very quick to make. Must be served immediately before the ricotta stiffens. Ingredients Salt to preference ¾ pound gluten-free penne (e.g. quinoa or rice…
Winter Squash and Molasses Muffins
Reminiscent of pumpkin molasses bread, these muffins aren’t as sweet, although they can be sweetened with extra molasses or sugar. Ingredients 2 pounds kabocha squash (cut in large pieces) 1 cup (140 grams) whole-wheat pastry flour 1 cup (135 grams) flour, unbleached (all-purpose) 1 teaspoon baking soda 1 teaspoon cinnamon (ground) ½ teaspoon nutmeg (ground)…
Black-Eyed Pea Fritters
This recipe is renowned chef Pierre Thiam’s unique take on a traditional Senegalese dish – the accara, or black-eyed pea fritter. Sold on street corners across West Africa, often as a sandwich on a fresh baguette. This recipe treats them more like a falafel, as they’re stuffed inside a pita bread instead. The spicy pickled…
Green Papaya Salad
Green papaya salad goes by ‘som tum’ in Thailand, som means sour, while tum is a reference to the pounding sound a large pestle makes when crushing ingredients. Often eaten as a snack, or alongside marinated grilled chicken and beef. Ingredients 1 large or 2 small cloves garlic (peeled) ¼ teaspoon salt 1 tablespoon dry-roasted…
Buttermilk Marble Cake
Adapted from a version serve at the 76th birthday of legendary Southern chef Edna Lewis, this cake is delectably tender & moist. As far as cakes go, this is quite simple to put together, and the chocolate cream cheese frosting is a beautiful surprise. Ingredients For the cake: ¾ cup/170 grams butter, unsalted (1 1/2…
Apple-Gruyère French Toast With Red Onion
The bread takes on a soft, cakelike texture due to its custard bath, making it distinctly light & fluffy – a nice accompaniment to the sharp cheese, caramelized apple & savory onions. This sandwich may not replaces latkes on Hanukkah, but makes a beautiful alternative appropriate all year long. Ingredients 2 1 3/4-inch-thick slices challah…
Spaghetti With Shrimp, Kale and Tomatoes
Black kale is a particular favorite of mine for this recipe. Blanch them in the pasta’s cooking water, chop, and add to the tomato sauce at the end of the cooking to merely heat through and soften slightly. Sear the shrimp & making the tomato sauce in the same pan to maximize flavor. The shrimp…