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mushroom

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risotto

Porcini-leek risotto

“What would you eat if you hadn’t eaten in a week?” my husband asked the waitress. That’s how I feel sometimes. The day slips by, so many things need to be done, and by the time I finally find the time to eat, I’m so hungry I don’t even know …

tomato-barley-soup

Tomato soup with barley and basil

This hot soup segues between seasons, combining the warm comfort needed for winter’s swan song with the bright zest of tomatoes and basil. Is it spring yet? Technically yes, although all the winter colds and flus are yet to receive the memo, and we still have some rain in the …

mushroom-croquettes1-cafe-liz

Passover mushroom croquettes

Pork-obsessed Spanish cuisine is not known for being kosher friendly, but classic croquettes can easily be made not only kosher and vegetarian, but kosher for Passover, to boot. Croquettes are breaded dumplings filled with a bechamel cream, flavored with any number of things. I learned the technique from my friend …

dumplings-cafe-liz

Vegan potstickers

There are lots of gorgeous recipes for potstickers online. The problem? Most are filled with pork, or shrimp, or a combination thereof. There’ll be none of that here. I was inspired to make these dumplings after viewing some beautiful potsticker photos, and was inspired to create some fillings based on …

latkes1

Latke bonanza

I could never really get that excited about latkes, which I’d mostly experienced as patties of fried mashed potatoes. After all, I wouldn’t eat oily, soggy potatoes on other days of the year, so what made Hanukkah any different? But this year, I decided it didn’t have to be like …

green-curry-montage

Green curry

This is my favorite kind of Thai curry. Luckily, it’s not too complicated — most of the taste comes from the basil-rich green curry paste. You can think of it as a kind of Thai pesto — in Thailand they pound the spices together by hand, but here you can …