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Get Stuffed, Part 3

In the final installment of the “Get Stuffed” trilogy: Stuffed Cabbage (pg. 95)! Another rainy day in Juneau and this “comfy course,” as Chef says, sounded like a good one to complete the stuffed veggie trilogy. 442 more words

Roasted Parsnips with Tomatoes, Capers, and Onion (etc)

This is a dish I made a while ago back in the months when San Francisco got “cold.” To be fair, San Francisco goes get cold at night. 341 more words


Get Stuffed, Part 2

In keeping with the stuffed veggies theme, tonight I made the Stuffed Zucchini (pg. 69), which Chef says is a “bastardized version of a Turkish original.” Similar to the… 502 more words

It's been a while

Granted. I’ve been absent for a long time – family life combined with running your own business can do that to your social networking life – but I’m ready to get back to food blogging. 706 more words


Get Stuffed, Part 1

Big, bright red tomatoes at the market, on sale – sold! I bought 4 in order to make Herb-Stuffed Tomatoes (pg. 136) for dinner tonight. Summer is ending (especially in Alaska), and today was sunny and 70 degrees – I had to take advantage of what could be one of the last nice days here (or so I’m told). 241 more words

Reviewing Nopi in Soho

Last week I met up with some of my oldest friends and had dinner in Nopi which sister restaurant to Yotam Ottolenghi’s Ottolenghi. With lots and lots of vegetarian dishes and bold Mediterranean and Asian flavours, I think I fell in love. 403 more words


Grapefruit & Sumac Salad

My recent move from San Francisco to New York City has made me realize two important facts about vegetables. 452 more words