Soups and Salads

Baked Goat Cheese and Baby Salad Greens (Vegetarian)
Basler Mehlsuppe (Swiss Carnival Soup)   (Vegetarian)
Beet Salad with Orange and Pine Nuts (Vegetarian, Gluten-Free)
Black Bean Soup with Lime Crema (Vegan, Gluten-Free)
Blood Orange, Goat Cheese and Beet Salad (Vegetarian, Gluten-Free)
Bowl of Red (Texas Chili)
Braised Cabbage with Chewy Fried Potatoes, Feta, and Dill
Bulgur and Broccoli Salad (Vegetarian)
Butternut Squash and Apple Soup (Vegetarian, Gluten-Free)
Butternut Squash, Kale and White Bean Soup (Vegetarian)
Butternut Squash Soup with Coconut Milk, Miso and Lime (Vegetarian, Gluten-Free)
Canederli Tirolesi (Tyrolean Ham-Dumpling Soup)
Celery Root and Wild Rice Chowder (Vegetarian)
Chunky Zucchini and Tomato Salad (Mafghoussa) (Vegetarian, Gluten-Free)
Classic Frisée Salad (Salade Lyonnaise)
Cioppino 
Cobb Salad with Hard-Boiled Egg Dressing from Food52 (Vegetarian, Gluten-Free)
Corn-Barley Salad with Tomato Vinaigrette from Food52
Coconut Red Lentil Soup (Vegan, Gluten Free)
Corn and Barley Salad
Cream of Cauliflower Soup 
Czech Smooth Potato Soup
Farro Salad with Roasted Eggplant, Caramelized Onion, and Pine Nuts (Vegetarian)
Gazpacho (Vegetarian)
Gazpacho with Herbed Goat Cheese Toasts wildly adapted from David Lebovitz's My Paris Kitchen
Ginger-Chicken Meatballs in Broth with Greens
Goat Cheese and Cherry Salad with Almond and Basil Gremolata
Greek Salad (Vegetarian)
Grilled Bread Broccoli Rabe and Summer Squash Salad
Grilled Shrimp and Cucumber Salad
Half-Blistered Tomato Pasta Salad from Food52
Harira (Vegetarian)
Lamb Salad with Horseradish, Watercress (or Arugula), and Celery
Lemony Greek Pasta Salad from Food52
Mushroom Soup with Kale and Potatoes  (Vegetarian)
Mussel Soup with Cranberry Beans, Celery, and Basil  
Panzanella (could be Vegetarian or Vegan if you omit the anchovies)
Paparot:  Spinach and Polenta Soup (Vegan, Gluten-Free)
Pho (Rice Noodle Soup with Beef and Herbs)
Potato and Leek Soup (Vegetarian)
Potato, Leek and Celery Root Soup with Orange Crème Fraîche (Vegetarian)
Raw Artichoke and Herb Salad (Vegetarian)
Raw Beet Salad with Carrots and Ginger (Vegan, Gluten-Free)
Roasted Cauliflower with Hazelnuts Salad (Vegan, Gluten Free) 
Roasted Eggplant Salad with Coconut-Lime Vinaigrette (Vegan, Gluten Free)
Roasted Potato Salad
Roasted Tomato Bisque
Soba with Eggplant and Mango (Vegan, Gluten-Free)
Split Green Pea Soup 
Spring Pea and Cilantro Soup 
Spring Potato and Spinach Salad with Warm Bacon Vinaigrette 
Summer Pea Soup  
Thai Red Lentil Soup with Aromatic Chile Oil
Tomato Salad with Crisped Farro, Purslane, Arugula, and Roasted Tomato-Miso Vinaigrette (Vegan)
Warm Red-Cabbage Salad 

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By Popular Demand

Ottolenghi's Semolina, Coconut and Marmalade Cake

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"When I stepped out into the bright sunlight, from the darkness of the movie house, I had only two things on my mind: Paul Newman, and a ride home."  This week I did two very important things: I made Ottolenghi's Semolina, Coconut and Orange Blossom Cake and I rewatched The Outsiders . These two events are not related; however, they were both delightful. Let's start with the cake, shall we? This cake is a light - in - texture - but - heavy - in - flavor take on the ubiquitous Eastern Mediterranean semolina cake. From Greece to Syria, Egypt to Turkey, this cake, well, takes the cake. Call it revani , basbousa , shamali, harisi , mix in yogurt, coconut, rose water instead of orange blossom water--no matter what, you're going to do all right.   Ottolenghi's version adds coconut and marmalade to a large dose of sunflower oil and semolina. He also serves it with a dallop of Greek yogurt freshened with orange blossom water. However, this is the kind of
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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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Classic Frisée Salad (Salade Lyonnaise)

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This one is a no brainer. Especially if you have vowed to eat healthy this winter.  (Yes, we're calling this healthy. It's salad. Go away.) Let's face it, the combination of bacon and eggs is almost always the answer to life's questions. Cobb Salad, Spaghetti Carbonara, and (let's face it) Egg McMuffins. All divine. All bacon and eggs. Coincidence? Nope. But this one, at least, can claim to be a smidgen healthier than all of those.  But if we follow the narrative that France brings us the best in (or at least the foundation of) the gastronomical world (a narrative espoused by many of my own culinary heroes, including Alice Waters), then we need turn only to Salade Lyonnaise, or a classic f risée salad with poached eggs and salty lardons. I say, let's follow that narrative.  With its creamy, tangy, smoky, and umami-based flavors, this little salad(e) hits all the right spots. Let's break it down, shall we? Egg --you have to have the perfect
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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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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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