Many weeks ago now we had a dinner party where I tried to tie together the different courses by repeating certain ingredient components. We started with these hallomi and aubergine (eggplant) stacks with pomegranate jewels and pomegranate syrup; followed by a main of baked salmon with dill yoghurt and a lemony cucumber and dill salad; […]Read more "Aubergine (Eggplant) and Halloumi Stacks with Pomegranate Syrup"
For most people there are milestones of ‘food freedom’ dotted throughout their lives. You move from having all your food provided by (and all your eating practices dictated by) your parents, to experiencing the first time you find yourself with money on the way home from school, and no one to stop you from spending […]Read more "Patatas Bravas"
One thing I have noticed recently is how much photographing food for this blog ends up dictating what I cook. On Tuesday I made a mushroom lasagne. It was extremely delicious. Like, really good. I have made this lasagne at least twice before. Why have I never blogged the recipe? Because it looks rather unattractive. […]Read more "Baked Red Cabbage with Apple and Goat’s Cheese"
If you have not yet read my post about why I am going vegan for a month, you should. Here are some times you need to avoid being lazy when it comes to cooking: When you have a fridge full of left over fresh food that needs to be used; when you are trying to save […]Read more "(30 Days of Vegan) Day 12: Toasted Cauliflower with Mushrooms and Garlic"
A few months ago I helped make food for my friend Friede’s birthday party. I put together several different dishes, but most popular by far were these brussels sprouts – I have never had so many compliments on a meal before. This is not surprising as it is (slightly) adapted from a recipe in David Chang‘s […]Read more "David Chang’s Spicy Brussels Sprouts with Rice Krispies"
On Thursday we had Thanksgiving dinner with a wonderful group of Thanksgiving orphans (mostly other foreigners) in Manhattan. Everyone brought a few dishes, which meant we ended up with significantly more food than we could possibly eat (though we did try). As you can’t have Thanksgiving without mash, we volunteered to bring some, as well […]Read more "Creamy mashed potatoes"
I am really not a fan of boiled vegetables. Broccoli I can take with a little bit of blanching, but brussels sprouts just don’t taste that good when you have boiled them (and they go a little slimy), whereas when they are fried or roasted they are wonderful. I have to admit, however, while I […]Read more "Roasted broccoli"