What do you serve as a first course for vegans or vegetarians? Especially Thanksgiving? It’s always a wonder when the second plate is vegetarian as well. Often, you can’t rely on beans or grains. It has become a quandary. There are no simple solutions right out of the gate unless …
It was four o’clock in the morning when we arrived in Essaouira after a 3 hour drive from Marrakech. The ride was epic for many reasons, not to mention having just arrived in the country for the first time ever. The moon lit palm trees, the odd camel, and men …
Towpath Recipes & Stories Lori de Mori & Laura Jackson My friend Lori de Mori has produced her fourth book – it’s a cookbook, but it’s also a story about bravery, doing things right by one’s creed and letting everyone who resonates gather in person at her tiny café …
What you see is more delicious than it looks. Larb is a Thai salad that I love to make in the summer. It’s cool, spicy and tangy.
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Walking the streets of Bangkok in the heat begs you to duck into one of those small barely covered cafe’s and slurp spicy Tom yam Kung. So counter-intuitive to eat when you are dripping with sweat. But it works. The spice delights and cools you down. But sometimes, I prefer something a little meatier. A protein lift that is cool with generous lime, chili and cilantro. You fill a lettuce leaf and crunch into this juicy, limey, toothsome wrap, swigged with a frosty Thai beer and sigh. Ready to hit the streets refreshed. Tuk! Tuk!
1 pound of ground meat. It could be lamb, beef, chicken or turkey
1 or 2 serrano or jalapeño peppers
3 limes, juiced
1 fresh red onion, fresh if possible, cut in thin half moon slices. Half for sauteing, half for adding to the salad, raw.
1 bunch of cilantro, chopped finely
1 T olive oil
good salt and pepper
Put a drizzle of e.v.olive oil in a pan. Add half of the onion and sauté. Add the ground meat of your choice and brown.
Add salt and pepper . Put in a bowl. Take the other ingredients that you have chopped and juiced and add them to the bowl. Correct for seasoning. Enjoy! Sawadee Ka!
Ingredients: 1 1/2 pounds vine-ripened plum tomatoes 1 envelope (about 2 1/2 teaspoons) unflavored gelatin 1/3 cup fresh basil or flat-leafed parsley leaves (or a combination of both), washed well, spun dry, and chopped 3 garlic cloves, minced 1 small hot red chili, seeded and minced (wear rubber gloves), …
Ingredients: 3 ears of corn, sliced lengthwise from the cob 1 shallot, minced 1 onion, chopped fine 3 T butter 1 T of ex.virgin olive oil 1 1/2 cup of grated parmigiano reggiano I cup arborio rice (or vialoni nano or canaroli) 1 cup of white wine or champagne …
Ingredients: 4 medium beets (try the cooking method you prefer). If they are cooked whole, slice into quarters. 1 small red onion, thinly sliced 1/4 cup of ex virgin olive oil, plus extra to finish 3 T sherry vinegar 1 to 2 t of Tabasco or Cholula hot sauce …
Ingredients: 1 T- Bone or Porterhouse steak at least 3 inches thick and 3 – 31/2 pounds 1 bunch of fresh rosemary 1 bunch of fresh sage 2 T extra virgin olive oil + 3 T for greens Coarse salt and freshly ground pepper to taste 6 cups arugula …
“What’s your definition of wisdom?” asks Vanessa with her long legs crossed over the arm of the wicker chair in front of the Aga. She is a picture of gorgeousness in her silk robe, straight blond hair and a cup of tea in her hand. It’s a serious early morning inquiry. Something obviously on her mind.
This recipe comes from The River Café in London. I rediscovered it during “La Quarantina” of Covid-19. It’s comforting and easy to make if you don’t mind making your own pasta, which is something I love to do. A Tuscan recipe with spinach and fresh ricotta; it has the flair …