Mediterranean Shrimp with Roasted Garlic-Chickpea Puree
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Perfectly seasoned shrimp atop a roasted garlic, spiced garbanzo puree.
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Featured Recipes
Root Vegetable Tagine with Preserved Lemon and Chickpeas
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A delicious vegetarian dish adapted from Bon Appétit
Read MoreSalmon, Rosemary-Rubbed Side of, with Roasted Potatoes, Parsnips and Mushrooms
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This recipe was in the Dec 2010 Bon Appétit and is absolutely divine. I once omitted the parsnips and just added more potatoes and the dish was still fabulous so feel free to be flexible. I've never served this on salad greens but tend to serve the veggies around the salmon on a large platter; you can garnish with rosemary sprigs if you want. Also, the wine deglazing is nice but not necessary, so if you don't have any red wine open or you don't want to open a bottle, just skip this. The salmon is so moist that no one will miss the wine drizzle.
Read MoreShrimp Roll
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Though I'll always prefer lobster rolls, a good shrimp roll is a fair second!
Read MoreSpinach and Radicchio Pie
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I adapted this in a few slight ways from Ina Garten's Spinach Pie recipe. It's wonderful both ways, but I prefer my version.
Read MoreSpinach-Feta Salmon Burgers
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These easy-to-make salmon burgers are flavored with spinach and feta and are so good for you!
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Super Duper Steak Rub
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Super easy, totally fabulous. I like to make a bunch of this and keep the extra in a spice jar for future use!
Read MoreGreens, Goat Cheese and Lemon Ravioli
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To me, this dish is simple perfection and highlights the beautiful bounty of local farmers markets and eating seasonably from them. I had a huge mess of just-picked mixed baby greens -two kinds of kale, mustard- and some fresh, young goat cheese- wouldn't a combo of those make a lovely stuffing for fresh ravioli? Yes!
I always like whole wheat with greens so incorporated some whole wheat pastry flour into the pasta dough. As well, since spring is on the horizon, I added lemon zest to the ravioli filling and made a lemon-butter sauce to top it all off.
Pappardelle with Ragu Bolognese
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This traditional Italian ragu recipe is from one of Mario Batali's cookbooks and is delicious. Make the whole amount so that you have some to freeze- you'll be glad you did.
Read MoreBeets in Orange Cream
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I didn't have limes so adapted Amanda Hesser's recipe for Beets in Lime Cream to Beets in Clementine Cream. I'm sure the limes would be fabulous, but so were the clementines!
Read MoreBraised Fennel with Meyer Lemon and Parmesan
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A really terrific way to highlight the flavors of both fennel and Meyer lemon, this recipe came from the NYTimes magazine ages ago.
Read MoreRoasted Broccoli with Smoked Paprika Vinaigrette and Marcona Almonds
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This dish is fantastic, a really good and new way to use broccoli! From food52 chef, arielleclementine.
Read MoreRosemary and Brown Sugar Roasted Parsnips
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A delicious sweet and savory side dish or snack.
Read MoreMolly’s Warm Butternut and Chickpea Salad With Tahini
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This is absolutely wonderful and makes a generous side dish or even a lovely entree. You can't go wrong with Molly Wizenberg recipes!
Read MoreCaribbean Sea Bass
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This dish, fresh, fruity yet savory, with a kick, is a wonderful way to highlight silky, steaky sea bass.
Read MoreChicken Kiev
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An absolutely divine, perfect dish adapted from Cooks Illustrated. This is a time-consuming dish but well worth it. This recipe makes four Kievs; even if you don't plan to eat all four at the time of making, make them all and freeze your extras. You'll be glad you did!
Read MoreFul Medames
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This is the traditional recipe for Egyptian brown fava beans. They are the epitome of comfort food- hearty, flavorful and they'll stick to your ribs. This is my very slight adaptation of Claudia Roden's recipe.
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