From Jerusalem: a Cookbook, by Yotam Ottolenghi and Sami Tamimi (2012). I have the cookbook but the New York Times reprinted the recipe and reminded me to try this really delicious dish. 2 cloves garlic, crushed 2 teaspoons ground cumin 2 teaspoons ground … [Read more...]
Grilled Chicken with Spicy Cashews
Adapted from Sam Sifton of the New York Times who says: Here's a hack I performed on a recipe for an appetizer portion of skewered chunked chicken thighs that the great live-fire cooks and cookbook writers Chris Schlesinger and John Willoughby wrote many years ago, and … [Read more...]
Cardamom-Scented Oatmeal Pancakes
Adapted from Mark Bittman, The New York Times, who calls the pancakes "exotic". You need cooked oatmeal from steel-cut oats. These delicious treats are so good that you will find yourself making oatmeal just to make the pancakes. It's hard to believe something made with such … [Read more...]
Pasta with Sardines, Bread Crumbs, and Parsley
From Mark Bittman, then of The New York Times. Sardines are much more delicious than you might think. A satisfying and comforting dinner for times when you want some pasta and don't want to fuss. ¼ cup extra virgin olive oil ½ cup bread crumbs, ideally made from stale bread 1 … [Read more...]