Who doesn’t like tacos? As with any good taco, it all starts with the humble tortilla. I’m talking corn tortillas (no flour tortillas here). And while you certainly don’t need to make your own tortillas, I’m here to gently convince you that you can and you should. Warm, freshly made corn tortillas right off the … Continue Reading

Adjaruli (Acharuli) Khachapuri is a traditional Georgian (the country, that is), canoe-shaped bread filled with a generous amount of cheese and topped with an egg. If you like cheese (and who doesn’t like cheese?) and bread (ditto regarding bread), then you’ll be sure to love khachapuri. Really, what’s not to like (carbs and fat)? Khachapuri is … Continue Reading

Hope you had an enjoyable and (delectable) Thanksgiving. After ample amounts of turkey, gravy, stuffing, potatoes, and all the other usual suspects, how about something vegetarian? I made this easy Indian dal, a combination of chana dal (split chickpeas) and toor/toovar dal (split pigeon peas) for dinner the other night; and then I made it again the … Continue Reading

  If you live in Brooklyn or have visited Brooklyn, you may be familiar with Bien Cuit. Hands down, some of the best bread I’ve encountered, anywhere. A bold statement, but one which I firmly stand behind. And well-deserved, as Zachary Golper was recently nominated for a Jame’s Beard award for Outstanding Baker. Bien Cuit translates to well cooked in French, to … Continue Reading

Flowering broccoli rabe has been abundant at the farmers’ markets as of late. It’s one of the first spring vegetables, at least here in the northeast. This flowering rabe is not nearly as bitter as the broccoli rabe I’m accustomed to; although, I don’t mind the bitterness (by the way, broccoli rabe is also known … Continue Reading