Panfried Sea Bass with Harissa & Rose
By September 2, 2013 0 Comments Read More →

Panfried Sea Bass with Harissa & Rose

Epicurious  | August 2013 by Yotam Ottoloenghi and Sami Tamimi Jerusalem photo by Jonathan Lovekin yieldServes 2 to 4 This dish originates from Bizerte, the northernmost city in Africa. It is sweet and spicy and beautifully aromatic. It is adapted from a recipe kindly given to us by Rafram Hadad. Serve it as a main course [...]

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Strozzapreti with Spinach and Preserved Lemon
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Strozzapreti with Spinach and Preserved Lemon

Bon Appétit  | September 2013 by Philip Krajeck Rolf and Daughters, Nashville, TN photo by Christopher Testani yieldMakes 4 servings This bright, vegetarian sauce features lemon three ways: juice, zest, and preserved lemon peel. Heat oil and 2 tablespoons butter in a large skillet over medium heat until butter is foaming. Add garlic and 1/4 teaspoon [...]

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Avocado Lettuce Tomato Sandwich (ALT)
By September 1, 2013 0 Comments Read More →

Avocado Lettuce Tomato Sandwich (ALT)

Have you ever written a list of your favorite foods? Avocado is at the top of my list. Yes of course there are other favorites—artichokes, blueberries, a good steak—but avocado is queen of them all. As long as I can remember, my family has always had avocados in the house, either out on the counter [...]

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Octopus Salad (Ensalada de Pulpo)
By September 1, 2013 0 Comments Read More →

Octopus Salad (Ensalada de Pulpo)

Have you ever tried octopus? It tastes a lot like calamari, just meatier, which makes sense given that octopus is sort of like a giant squid. One of my favorite dishes in the whole world is Mexican octopus salad, or “ensalada de pulpo”, with fresh tomatoes, cucumbers, cilantro, and chiles. It’s fabulous as a side or [...]

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Green Chile Mac and Cheese
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Green Chile Mac and Cheese

So, our markets are awash with New Mexico Hatch green chiles right now, and our garden is bursting with poblanos and Anaheims. This is not a bad problem to have. We may complain about the zucchini beast and her cousin the cucumber monster, but the chile plants? Uh uh. We roast and eat every one. [...]

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