I had my first taste of shakshuka from my Israeli roommate two years ago. She made an eggplant version, which I’m still going to do as soon as my dad starts harvesting eggplant from his garden. Shakshuka is simply eggs poached in a spicy tomato and onion sauce. I added zucchini and cubanelle peppers (the long, light green kind, also called Italian…
Dinner
Our Instagram caption read: “Both disappointed and relieved that Udaipur, our final destination on this crazy trip, feels at last like being on vacation.” Before we left for India, we lamented that two weeks wouldn’t nearly be enough time. On our second day there, we looked at each other and…
I shelled a heaping cup of pistachios for this pesto, then blanched them in boiling water and peeled the skins off. I nearly lost my thumbs in the process, but when my friend Liz, who is as picky an eater as I ever did cook for, pronounced this pesto better…
Dumpling time used to be a two person project in my family. One person rolled out wrappers, the other wrapped. By two people, I mean my parents. My only job was to eat. After I became vegetarian, dumpling time became a three person project. There are two different fillings now – meat and…
This might be the easiest tart or quiche I’ve ever made, thanks in large part to the no roll brown rice crust. Game changer. Also, this tart is like spring cleaning. I usually put the whole kitchen sink in my quiches, whatever I have in the fridge, but not this…
Click here for the updated roasted cauliflower recipe. This recipe happened because my Dad sent me back to Boston with half a head of cauliflower and two cucumbers. I’m not really a cauliflower girl. They’re just so large and… BEIGE. Not a color I prize in the vegetable kingdom. For example, white asparagus also…