Lettuce, peas, leeks, garlic, tarragon, butter and cream make a fresh soup that can be served warm or cold, and tastes like spring. Recipe below.
Delicate Pea and Lettuce Soup
SOUP OR SALAD? IT’S A QUESTION most of us have answered countless times in restaurants. This soup, made with six cups of chopped lettuce, lets you answer “both.” Next question: who would make lettuce a main ingredient in a soup? French cooks, of course. And it is brilliant. Continue reading “Two courses in one: Delicate Pea and Lettuce Soup”→
From soup to roast, stew, crêpes and more, we explore classic French cooking and regional favorites.
THE NUMBER OF FRENCH-INSPIRED RECIPES I’ve shared here impresses (surprises? frightens?) even me. And they are all of a particular sort—not the haute cuisine of gourmet restaurants and luxury hotels, but the everyday dishes cooked at home that illustrate, for me, the French understanding—and love—of food. Simply cooked, usually with a handful of perfectly chosen ingredients perfectly prepared. Here are some of my favorites. Continue reading “10 French and French-inspired recipes from an unrepentant Francophile”→
Five basic ingredients—soy sauce, vinegar, garlic, bay leaves and peppercorns—turn Asian eggplants into a tangy, vegan Philippine adobo dish. Recipe below.
Eggplant Adobo
WE LOVE EGGPLANT. We also understand that some people don’t. There’s that slightly bitter taste that just puts them off. That’s one reason we really love Asian varieties of eggplant—they’re slightly sweet, without any bitterness. Of course another big reason we love Asian eggplants is that we most often encounter them on menus in Chinese restaurants—seek them out, in fact. Recently, a Filipino eggplant dish, Eggplant Adobo, caught our eye. Having just made Chicken Adobo, the unofficial national dish of the Philippines, we were intrigued, to say the least. Continue reading “Don’t like eggplant? Love it? Eggplant Adobo is for you”→
This simple vegetarian dish made with scallions, oil, two soy sauces, sugar and noodles is pure comfort food in Shanghai homes. Recipe below.
Shanghai Scallion Oil Noodles
CHINESE FOOD IS ALWAYS SURPRISING US, always teaching us something new. There are so many regional cuisines, so many cooking techniques, so many secrets. Recently, ordering takeout from a new-to-us restaurant featuring Shanghai dishes, we came across scallion oil noodles— cōng yóu bàn miàn. Continue reading “Humble comfort from the city on the sea: Shanghai Scallion Oil Noodles”→
You’ll want to add this hearty soup of red lentils, coconut and coconut milk, garam masala, spinach and tomatoes to your rotation. Recipe below.
Red Lentil Soup
BY MOST STANDARDS, WE COOK WITH LENTILS A LOT. But to us, every time we do, we lament that we don’t do so more often. Most recently, cooking this vegetarian soup with red lentils, coconut and coconut milk, spinach, and tomatoes had us thinking just that. Continue reading “Vegetarian (or vegan) and delicious: Red Lentil Soup”→
The showstopping flavor of this popular Spanish tapas belies how easy it is to make. Recipe below.
Gambas al Ajillo
WE OFTEN TALK ABOUT WHAT INSPIRES OUR COOKING. This dish began its circuitous route to our table with flamenco. Like pretty much everyone, we are seeking out performances online—music, dance, stand-up, anything—as live, in-person shows are still not happening. Most recently, we happened on flamenco performed in a narrow Spanish bar in Sevilla, Spain—and in the bar’s tiny kitchen and in the plaza in front of the bar. Continue reading “Shrimp, lots of garlic and a little heat: Gambas al Ajillo”→
Vinegar, soy sauce and a handful of simple ingredients simmer distinctive flavor into this well-loved traditional Filipino dish. Recipe below.
Chicken Adobo
INSPIRATION FOR THE THINGS WE COOK HERE COMES FROM MANY PLACES. And sometimes, it comes in pairs. The other day, Marion said she’d found a recipe for a beloved traditional Filipino dish, Chicken Adobo. I’d found another recipe for the dish the day before—and was so intrigued, I still had the tab open on my laptop. So we knew we had to cook it. Continue reading “Vinegar, soy sauce and the (unofficial) national dish of the Philippines: Chicken Adobo”→
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