Recipe Index


Vegetarian Entrees (many contain eggs and milk...)

By Popular Demand

Ottolenghi's Lemon and Eggplant Risotto

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Risotto is such a delightful dish. Comforting, creamy, simple, stable.   And I am a huge fan . As in, I will make me a risotto any chance I get, with any sort of ingredient you can imagine. It doesn't matter--any season.  Spring--lemon and peas;  Summer--tomato and parmesan;  Fall--mushroom;  Winter--butternut squash and pancetta.  If it's in your fridge, you can put it in this Northern Italian rice dish. However, you will want a very specific kind of rice--a high starch, medium- or short-grain rice--in order separate this delicacy from any other rice dish. The high starch means that as you cook it, it releases its starch, making that requisite creamy smoothness to risotto. The most popular risotto rice in the United States is, hands down, Arborio rice. This short-grained rice isn't as starchy as some of its popular Italian counterparts, but it is the most easily procured. However, a  great article from
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Whole Roasted Celery Root from NOPI

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Okay.  This almost doesn't qualify as a recipe. But I'll admit, I have never made celeriac this way. Yes, it took Yotam Ottolenghi to convince me to do something simple. And perfect. I am not going to mess around here. I love celery root. I have sung its praises here , here , and here . It is not a pretty little root vegetable, but if you can get beyond its humble, knobby exterior, it smacks of the bright, freshness that one expects from celery (which is, really, just the stalk of the plant) and the nutty, earthiness of something that comes from beneath the ground. This straightforward recipe comes from Ottolenghi's latest cookbook, NOPI , a collection of restaurant-approved recipes from London's powerhouse foodie and his partner and NOPI Head Chef Ramael Scully . Yes, it's true, I am a bit of a fan-girl when it comes to Ottolenghi, and next time I am in London (whew, it has been a long time  since I was last there), you better believe I pla
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Veggie Burger in Turtles All the Way Down // Cook Your Books

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In this  Cook Your Books  series, I had chosen 15 books to read in 2018 based on somewhat arbitrarily chosen categories; I failed. I failed not to read (I read a ton), but I failed to blog.  So I reignited the quest in 2019. My theory (bogus it might turn out to be) is that all 15 of these books will somehow connect to food.  And I plan to write about that food.   It turns out that these entries are a sort of long-form blog-post. So settle in.  This  first for 2019  installment is  a novel about anxiety. About a year ago, I sat around the dinner table with part of my family and I asked for four recommendations for book categories, and this (a book about anxiety) was one of them. And I have to tell you, outside of non-fiction, this was a tough one. A lot of fiction may include anxious characters, but not many where the anxiety rides front and center, but John Green's young adult novel, Turtles all the Way Down , does just that. In a nutshell, the premise to this
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Ottolenghi's Lamb Shawarma

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Summer. Summer. Summer. Hello Summer. How I  love you. How I am delighted to meet you again after you have been away for a year. How I have plans for us. Big plans. Most of them involve books and napping, but still big plans. Some of my plans also include cooking. So much cooking. Stay tuned for pasta dishes, peanut butter shakes, ceviche, pastry cream. It looks like's going to have fun together, Summer. One of my first plans was to make Yotam Ottolenghi's Lamb Shawarma. Shawarma is the Arabic fast food of choice that is closely related to the Greek gyro , the Turkish doner  kebab, and the Armenian tarna . It is also big on heavenly goodness and is brought to you from Jerusalem via London from the dear, sweet, culinary mind of Ottolenghi.  What a good man. From the Turkish word  çevirme , which means turning, shawarma can be made from chicken, veal, goat, lamb, even fish. We're going to focus on the lamb--which  Ottolenghi ensures will get us as clo se to
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Ottolenghi's Salmon Steaks in Chraimeh Sauce

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Oh, what a sauce this is.   What a glorious, glorious sauce. And it comes from our new Jerusalem cookbook, from one of this blog's favorite chefs and current culinary darling, Yotam Ottolenghi.  I need not detail that this blog has featured recipes from Ottolenghi here and here and here and here ,  but I will anyway because, whoo boy, I love these recipes.  This sauce comes from the Sephardic Jews, who resided on the Iberian peninsula until the Spanish Inquisition.  After their expulsion from Spain in 1492, many Sephardic Jews were folded into the Mizrahi communities in Northern Africa and the Middle East.  Such intermingling of people and cultures has produced some culinary superstars; this being no exception.  Indeed, you can taste the Spanish, Moroccan, and Libyan influence on this sauce. Sephardim pride themselves on their chraimeh recipes, and often serve them at Rosh Hashanah and Passover celebrations (whereas Ashkenazim might serve gefilte fish).  The husband
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