Root Vegetable Tagine with Preserved Lemon and Chickpeas
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A delicious vegetarian dish adapted from Bon Appétit
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Featured Recipes
Salmon, 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.
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Caramelized Shallots
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These are divine: great on cheese, bread, grilled meat, sandwiches, pretty much anything. I use them on pizza and in my caramelized shallot and tasso tart all the time!
Read MoreTuscan Onion Confit
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This recipe, by Merrill Stubbs of Food52, is a spectacular chutney-like cipollini fiesta. Great on your Thanksgiving or winter holiday tables, or really just anytime.
Read MorePappardelle 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.
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Roasted 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 MorePasta Dough
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This pasta dough is easy to work with and delicious. I adapted this recipe from one I found on epicurious so that it would include whole wheat flour.
Read MoreKale- and Fontina-stuffed Flatbread
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I adapted the Coriander and Cilantro Flatbread recipe to make this kale- and Fontina-stuffed roll-up. It's like a vegetarian stromboli! Delish!
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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Ode to Tuscany
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Who doesn't love Tuscan food?! This is an homage to that region and the simple beauty of good Italian pasta.
Read MoreToasted Cumin and Coriander Aioli
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This aioli is great with kofta burgers, roasted asparagus or as a robust dip for crudite. In concert with my kofta burgers, it was chosen as a Community Pick on Food52.
Read MoreQuinoa with Apricots and Pistachios
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A wonderfully fresh and super healthy salad full of herbs, dried fruit, nuts, quinoa and a great vinaigrette. I've never served this to anyone who didn't become an immediate fan. Recipe from a 2005 Cooking Light. It doubles/triples well.
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