Braised Sauerkraut (Choucroute Braisée)

Like many other cooks stuck at home during this pandemic, maybe you’ve started making your own ferments, like sourdough starter or fermented pickles.  Now I always have a batch of homemade sauerkraut fermenting in the pantry putting pressure on us to consume what’s already in our fridge.  So not long ago, while flipping through Julia Child’s MasteringContinue reading “Braised Sauerkraut (Choucroute Braisée)”

All Purpose Vegan Flatbread (Naan)

I’m obsessed with this flatbread. It’s so good, and so easy you’ll be looking for excuses to make it. I first made it to go with vegan curry for a meatless monday and fell in love with its soft and pillowy texture. Now I use it for everything from chicken shawarma to grilled pizza. TheContinue reading “All Purpose Vegan Flatbread (Naan)”

A Better Veggie Burrito

Last year, I finally experienced the perfect veggie burrito. On our last trip to the Cape, D. and I discovered El Mariachi Loco in Hyannis, MA. A tiny shop with only 4 or 5 tables inside, it’s one of the few eateries with steady enough business to stay open all year long. Everything was excellent,Continue reading “A Better Veggie Burrito”

Green Lentil Shakshuka

At the start of summer, I get way too excited about all the local farm tomatoes and peppers, and overly ambitious about all the ways I’m going to use them. Since we’ve been in quarantine, I’ve been missing the aromatic and subtly spicy Shakshuka my Turkish friend @yilmazcik, makes for our daily breakfast service. So,Continue reading “Green Lentil Shakshuka”

Pan Seared Scallops, Haricot Vert, Easter Radish, Bacon, Sorrel

  When it comes to seafood, very few things can compare to eating plump fresh diver scallops. Perfectly prepared, they need nothing more than a simple sprinkle of salt and pepper to bring out their subtle salty, sweet flavor.  To get that crispy sear on the outside and barely cooked pearly white texture on the inside isContinue reading “Pan Seared Scallops, Haricot Vert, Easter Radish, Bacon, Sorrel”