October 11, 2012
This thing I am showing you today, is an atmospheric snack.
We all know that combining garlic and oil and heat can make a house instantly smell delicious. It makes mouths water and stomachs rumble. Well, as it turns out, if you do the same thing with garlic and lemon and thyme and smoked paprika, the effect is multiplied several times over. I don’t think my house has ever smelled so enticingly like a spice bazaar.
I used to fry these in oil, as the original recipe dictates, but I generally prefer to oven-fry as it creates less of a mess and less of a danger of scalding myself with hot oil. (I’m kind of a klutz.) Oven-baking also results in chickpeas that are crispy all the way to the cores, instead of just a crispy shell hiding a mealy interior.
Warning: these have that Cheetos problem where your fingers will be dusted in orange powder after you’ve eaten them. They’re also just as addictive as Cheetos.
August 30, 2012
This is the kind of dish that completely depends on high quality ingredients: fresh, gorgeous tomatoes and excellent butter.
I first encountered Cœur de Bœuf tomatoes, a cousin of the American beefsteak tomato, at Ô Chateau in a lovely salad preparation. Its uneven ridges create very small pockets of seeds inside the fruit, so the flesh is not nearly as watery as other tomato varieties. Substantial and fleshy, this variety is perfect for slicing thick and eating raw.
I can’t get over how pretty these slices are, arranged on a big plate — like big tomato flowers.
August 20, 2012
You guys. I am so excited to share this recipe with you. I made it for the first time last week and immediately proceeded to eat the entire batch, standing up at the counter in my kitchen. Then I had to make a another batch so I could photograph it.
It couldn’t be simpler: nutty chickpeas, tossed in a little butter, sugar, salt, and spice, roasted until caramelized and crunchy. Sticky with honey, they’re so addictive I had to put the jar of them on a high shelf out of my sight so I wouldn’t eat an entire second batch in one day.
August 14, 2012
Spinach, kale, chard, collards, beet greens, etc. etc. etc. We’re supposed to eat lots of them. They’re called “cooking greens” to differentiate them from the tender greens that are more commonly eaten raw.
Greens are not my forte. Carbs and protein are my jams. But hey, hardy leaf matter is necessary for a hardy body, so we’d better make it taste awesome and — this is the important part — more likely to get into all of our meals. That’s where these garlicky greens come in.