Isn’t it funny how the easiest dishes to toss together are often the ones that people love the most? Take these marinated chick peas, for example. .
All I do is drain chick peas and fold throughout some extra-virgin olive oil with minced fresh garlic, black pepper and minced flat-leaf Italian parsley.
There is not a recipe for this–it’s just an eyeball thing. Trust yourself and feel free to add things like olives, chopped roasted peppers, minced jalapenos, poached or…
A year and a half ago, just after completing a national TV series (from my home kitchen) Jon looked at me and said “Honey, I think it’s time we moved.” Thus, the reason why you haven’t heard a peep from me in such a long time. The process of leaving the home where I lived, loved, raised my three children from infancy, shot two television series and one extensive video series, authored two general cookbooks was, to say the least, formidable, and resulted (in me) being rocked to my core from emotional stress and physical exhaustion.
The beginning of this…
Contrary to what most think, citron is not the plural of all citrus fruit. Citron is actually it’s own breed and is said to be the oldest form of citrus that originated in Southeast Asia. Although citron is now grown in many more countries around the world, it’s rarely found fresh in the US and, when it is, it’s usually only available in specialty food shops and high-end grocery stores like Whole Foods. Having said this, if you ever see it, I suggest you hoard it since, when freshly candied, citron tastes unbelivably floral and has a dense, chewy texture that translates into an…
I’ve always had a major love affair with potatoes and could easily eat them every day, twice a day, for the rest of my life. So, I’m certainly not one of those that waits for Hanukkah to make, share and enjoy things like potato pancakes. Although making latkes (individual potato pancakes) is more traditional, I wanted to give you another (and more elegant) way to experience the same crisp exterior and a deeper, even more velvety interior. I often like to make one large circular cake, called a potato “galette.” (What my son Ben would comically call “an Uncle Buck latke!”)…
Sorry I haven’t written in a bit!–I’ve been working so hard, preparing and shooting new episodes of Baking Made Easy! Since I know that many of you (like me) are busy working, shopping (and schlepping) I wanted (so much) to teach you a really delish side dish–that’s easy enough to gussy up a soothing weeknight meal and also gorgeous enough to earn a place on even the most “special occasion” menu.
So, since at this particular moment—with time constraints as they are–and with my wanting to connect to you at the risk of being quick–(and admitting that there probably won’t be much literary poetry in…
I woke up this morning and thought–“Oh no! I hope I’m not too late to remind you to NOT throw away your turkey carcass from Thanksgiving!” If I’ve caught you in time, I’ll try to make it quick! And, if you haven’t thought about it and are still picking the meat off the bones–today is also the day to remind you that TODAY is the last day it could possibly be good.
(But before I continue, let me first say that not all Jewish mothers enjoy instigating guilt–although most of us mothers, Jewish or not, will do it happily when it serves…
I’ve gotten so many wonderful emails about your pumpkin cooking success that I thought I would keep the ball rolling by showing you something that’s really delicious– that most never even think to do!
Today, you’ll learn how to make shrimp stock; a savory, amber-colored broth made from the shells of fresh shrimp that can be used as an incredibly flavorful (thus valuable) component of rice, soups, stews and sauces. And, the craziest part, most people toss the shells in the garbage! I’m also going to show you how to remove the gritty intestinal vein (to devein) and…
It’s pumpkin time again!…. So, since the holidays are just around the corner, now is a great time to get set up for those busy baking days ahead! And, since fresh sugar pumpkins are now so abundant –and since their softer texture and soothing flavor is so wonderful, I thought I would teach you how to stock your freezer with fresh pumpkin puree. That way, when making a recipe that calls for “pure pumpkin,” you won’t have to always rely on the canned version.
For instance, you can use fresh pumpkin instead of canned when making a pumpkin bread.
Although leaving summer is depressing for some, each year I’m always eager to see this seasonal shift. Like how the first buds on spring-time bushes signify the promise of eventual heat, seeing firm apples either draped on bowed tree limbs, or heaped in paper bags at local farmer’s markets, nudges cooks of all levels to turn the culinary page and embrace an entirely different kind of cinnamon-scented warmth.
You see, regardless of the time of year, I’ve usually got something in-route to crispness in the oven and/or blipping its way to succulence on the stove–Yes, I make stock, fresh breads, duck confit, stews and…
Jon and I were coming back from our usual morning walk with Mango and as we approached our house we smelled a wood-fire burning.
Now, I know, I know….most people would be more than a bit un-nerved, seeing that we were out of the house and, when we left, our grown kids were sleeping on a lazy Labor Day morning.
But that’s not how things seem to work in our house.
Anyway…instead of going into the house through the usual front door, we followed the scent–and went into the backyard through the side.
And…low and behold (not surprisingly) there he was!
My son Benjamin was standing in…