From Yotam Ottolenghi's Jerusalem, via Julia Moskin of The New York Times. 1 ¼ cups dried chickpeas (250 grams) 1 teaspoon baking soda 1 cup plus 2 tablespoons light tahini paste (270 grams) 4 tablespoons freshly squeezed lemon juice 4 cloves garlic, crushed salt 6 … [Read more...]
Roasted Tomatillo Green Salsa
If I had no nutritional conscience, I would eat homemade salsa and chips at every meal, perhaps varying the menu with homemade nachos. This recipe from Gourmet, November 1999 makes wonderful hot green salsa. 1 1/2 pounds fresh tomatillos 5 fresh serrano chiles 3 garlic cloves, … [Read more...]
Spiced Glazed Nuts and Pretzel Mix
Followers of David Lebovitz on Twitter (@davidlebovitz) or his blog Living the Sweet Life in Paris get to enjoy regular treats. Though David Lebovitz is a pastry chef by profession (he spent time cooking at Chez Panisse) and has written books about pastry and desserts and ice … [Read more...]
Cranberry-Ginger Chutney
Adapted from an Epicurious recipe, with influences from the Lee Bros. I have offered this wonderful chutney for several years at Thanksgiving. One year I made a big mistake and put it on the table without a label. An unsuspecting family member figured it was normal cranberry … [Read more...]
Hot Crabmeat Dip
From Paula Deen, an irresistible dip for special occasions. And any time I can get my hands on some crabmeat is a special occasion. 1 pound jumbo lump crabmeat 1 cup grated pepper jack cheese (4 ounces) 3/4 cup mayonnaise 1/4 cup grated Parmesan 1/4 cup minced … [Read more...]
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