Confession time. I don’t have a big sweet tooth, and I know I’m not alone in this. When I taste a dessert that is really sweet, all I’m tasting is one dimension of flavor. What I really want are varieties of flavor, and this recipe delivers exactly that. The sweetness from the maple syrup in…
Apple Tarts with Jam Glaze
Easy, yet impressive is the motto over here on the blog. These apple tarts are just that. I recently hosted a small dinner party of four and did not want to fuss over the dessert after making a full dinner. This was the perfect recipe for that. The store-bought puff pastry does all the work….
Roasted Delicata Squash with Honey and Sage
May I introduce the delicata squash for your consideration….I love a butternut squash as much as the next gal, but by the time I’ve cut through the skin and peeled that big guy, I’ve gone through all the levels of knife-handling anxiety. Not the case with the delicata squash. Razor thin skin means I don’t…
Shrimp Smothered in Old-Bay Seasoning, Garlic, Butter, Paprika, and Pepper
I’ve got a thing for the shrimp entrees at two very different restaurants – a very hip restaurant in Manhattan called Cervo’s, and a not-so-fancy seafood restaurant here in Los Angeles called the Boiling Crab. Both dishes feature shrimp smothered in lots of garlic and butter, with very different cooking methods. This recipe is the…
Cantaloupe Citrus Cooler with Ginger
No matter where you are living in the world, chances are that you, too, have been experiencing one of the hottest summers of your life. I’m here to offer you this summer refreshment to make it a little more bearable. This drink is a riff on a traditional Persian drink usually made in the summer…
Peach and Heirloom Tomato Salad with Burrata and Basil
It’s said over and over again among chefs – that the best flavor is in the most seasonal foods. When using in-season ingredients, there is little extra needed to make a dish great. And the summer season means finding the sweetest heirloom tomatoes, peaches, and basil. This salad marries them all together, with quick-pickled red…
Kale Salad with Spicy/Lemony/ Garlicky Dressing, Parmesan, and Toasted Breadcrumbs
I know what you’re thinking. Does the world really need another kale salad? But let me make my case for this one. Tossed in a spicy/lemony/garlicky dressing, and allowed to sit for a bit allows all those flavors to marinate into the kale; Parmesan adds that umami flavor it does so well; and toasted panko…
Crispy Butter Beans with Old Bay Seasoning
If you’ve never had oven-roasted beans, you are in for a treat. When you toss them with spices and different flavorings, they have the same snack vibe you would get by eating chips or popcorn. Just as addictive, but with tons of protein. Here, I’m using good ‘ol Old Bay Seasoning, a blend of spices…
Charred Corn with Chile, Lime and Queso Fresco
We’re heading into the thick of summer, which means peak season for the most delectable corn. And so it is the perfect time to be making my version of Mexican street corn. I love Mexican street corn as is, but not keen on eating lots of mayonnaise or sour cream at home, which are often…
Soba Noodles with Vegetables, Cornmeal-Crusted Tofu, and a Soy/Ginger/Lime Dressing
For when you want something clean and healthy, but still filling and nourishing. This dish is adaptable to whatever vegetables you have on hand. The vegetables are just cooked enough so they retain a bit of a bite, contrasting in texture with the soft soba noodles. Everything is tossed in a flavor bomb of a…
Snickerdoodles (with Almond Flour)
Is it possible for a vegan, grain-free and refined sugar-free snickerdoodle cookie to be better than a traditional snickerdoodle cookie? Yes! And the folks at Sweet Laurel Bakery in the Pacific Palisades here in Los Angeles would make you a believer. They made me one. It is my favorite thing to get at the bakery,…
Mixed Berry Smoothie with Bee Pollen
I know, a smoothie recipe isn’t really a recipe. As long as you have some fruit, a thickener, and a liquid, you can pretty much create any kind of smoothie you like. But this mixed berry smoothie is my go-to breakfast and too good not to include on the blog. It is high in protein…
Crispy Rice (“Tahdig”) with Barberries, Tumeric, and Shallots
“Tahdig,” a Persian specialty, is the crispy bottom layer of a pot of rice. It seems as if every chef these days is getting on the Tahdig train and I couldn’t be happier about it. In my version, I am highlighting this dish with barberries, one of my favorite ingredients of Persian cooking. Barberries are…
Rhubarb Compote
It’s rhubarb season for a hot minute. But what is rhubarb? Rhubarb is a vegetable that looks like celery, except the stalks are reddish. It is quite tart and not so pleasant eaten raw, but when cooked down with sugar, rhubarb shines and reveals its amazing taste and beautiful color in a jam-like consistency. And…
Spinach Gruyere Galette
Today’s recipe is a flaky and buttery galette made with spinach, caramelized onions, and Gruyere cheese using an important shortcut: store-bought frozen puff pastry. Instead of making a dough to use for the galette, I’m using thawed puff pastry, which works perfectly to make any type of sweet or savory galette. I’m also using frozen…
Slow Roasted Chicken with Fennel, Thyme, Sumac, Cipollini Onions, Lemon, and Garlic
Let’s talk about sumac. Most people have never heard of the Middle Eastern spice, or if so, have rarely heard of it being used on anything other than kebab. It’s a shame too, because the flavor compliments so many other ingredients. Sumac has a tangy lemony flavor, but with a fruity, floral note as well….
Sunday Kitchen Table 