Pretty excited about this trio of summer veggies. What better way to utilize last weekend’s farmers’ market haul. This is the type of cooking and eating I love best. It satisfies my love and craving for all things vegetables. First off, charred eggplant with red bell peppers, Sherry vinegar and smoked paprika. You really want … Continue Reading
A little ways back, I made these Indian-spiced Turkish style eggs, a fusion of sorts pairing çilbir — Turkish poached eggs over yogurt topped with chile-spiced butter — and an Indian smoky, eggplant-yogurt — baingan ka raita — topped with a tadka, spices tempered (i.e., briefly roasted in oil or ghee) to release their essential oils, which makes them … Continue Reading
While I enjoy any and all cuisines, as of late, I’ve become increasingly interested in my own cultural food identity. I’m Eastern European (by way of Queens, NY) Jewish by decent. Yes, I grew up fondly eating bagels and lox, though have slowly begun to explore what lies beyond. Have never gravitated towards the heavy, … Continue Reading
There’s more to peas than the ones you find in the freezer section of your grocery store. There are snow peas, snap peas, pea greens, pea shoots, sprouted peas, pea tendrils and even pea flowers…all edible. Today, I want to introduce you to pea shoots (if you’re not already familiar). I’ve been growing lots of … Continue Reading
The pea plants are in the ground. They’re currently small and tame, but in just a few weeks will be overgrown and chock-full of peas. Freshly picked off the vine, peas are sweet, tender and delicious. I like to briefly blanch peas and use them as the basis for a puree for a ravioli filling. … Continue Reading
