Cumin Recipes
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[Apple and Cumin Lentil Salad]
This past Saturday, our dear friends Laurence and Jean-Christophe threw a housewarming party (pendaison de crémaillère if you remember) in their cool new apartment, just off Bastille. Laurence had asked if we could bring a little something and I had gathered from reliable sources that Marie-Laure and Ludo were going to bring Ludo's famous cheesecake. I felt that...
Beef Stew with Root Vegetables
[Beef Stew with Root Vegetables]
I've noticed that my cooking is most often vegetable-driven: I will buy fresh veggies at the market or at the produce stall, and then decide what fish or meat will complement them -- not the other way around.
On Saturday morning I returned from the farmers' market with a basket of mostly root vegetables, not such a surprise in December: tiny spuds with a skin...
Who says winter food has to be colorless and drab?
I first put together this beet hummus just before the holidays, on a day we'd been invited to dinner by one of my dearest friends (I've told you about her before), who was days away from delivering her first child.
When I offered to contribute to the dinner, I was entrusted with the mission of bringing something to nibble on for the apéro, to...
Braised Lamb Shanks, Grilled Polenta Sandwiches
[Braised Lamb Shanks, Grilled Polenta Sandwiches]
...and this is part III of the dinner I served on Saturday, when I was (at long last) given the opportunity to meet Derrick and Melissa, dear friends from the Blogosphere now happily upgraded to dear friends from the Real World.
After a lively chat going in ten different directions -- we were so excited to finally meet, where were we to start? ...
For the past three years now, I've been writing a column in ELLE à table, a French bimonthly cooking magazine. This column spans two pages, and I generally devote one to an ingredient (cardamom! buckwheat! white chocolate!) and what you can do with it, the other to a food experience or trend (superfoods! Japanese pastries! mushroom picking!) and why you should care about it.
In the next instal...
The June/July issue of Régal* has just been released, with its fresh batch of inspiring ideas**, and it was my reading material of choice when Maxence and I went out for a drink on a terrace on Saturday afternoon, to bask in the fine weather.
And in the midst of the section on farmed vs. wild fish, a ray of sunlight fell on a recipe for barbecued herring served with chermoula.
If this is the ...
After years of whizzing all of my soups to liquid velvet, I have recently and suddenly become a chunky soup convert.
This change of preference happened overnight, and I don't know what prompted it, but ever since the beginning of the fall and the first batches of the season, I can't think of a more desirable soup format than cubes, coins, and ribbons of vegetables intermingling in a broth. Ther...
I love legumes of all shapes, colors, and sizes, but if I had to play favorites, it is the chickpea I would single out as the cutest (right?) and the most incredibly versatile.
I love it in my vegetables, in my salads, and in my soups, in my hummus and in my baked falafel (I'll be sharing a recipe soon), in my Nice-style socca and in my socca tarts (recipe in my upcoming cookbook!).
But my lat...
I first learned about dukkah three years ago, when I had the incredible good fortune of traveling to Australia for a writers' festival. I spotted that Egyptian mix of nuts and spices again and again, in fine foods stores and on restaurant menus, and naturally, I was intrigued.
Dukkah -- also spelled duqqa or dukka -- is made with nuts (most commonly hazelnuts, sometimes pistachios or almonds) a...
I realize the world has not been holding its breath waiting for me to share my recipe for hummus.
But it does seem like the world, or at least a portion of its inhabitants, could use a friendly reminder about homemade hummus: how good it is, how easy, and how cheap, too.
Just out of curiosity, I've calculated the approximate cost of my hummus, which I make from dried chickpeas, and with organi...
[Lavender-crusted Duck Magret]
As promised, here is the recipe for the main course in the flower menu I created for the French edition of ELLE (issue #3154, June 12, 2006). My thanks to Catherine Roig for allowing me to reproduce the recipes here. The picture above is a shot of the magazine page: the food styling is by Valérie Lhomme, the photography by Edouard Sicot.
Where does one find lave...
A few weeks ago, I received an email from a reader named Pamela, who said she was working her way through the C&Z archives -- I am so heartened when people do that -- and had noticed, in this older-than-salt post, a reference to the lasagna our friend Zoe made for us when we visited her in London. Did I ever end up sharing that recipe? Pamela asked.
The short answer is: no. The long answer is: ...
[Bell Pepper Spread with Walnuts and Cashews]
Sometimes, when I have a minute, I sit back and think about the world of food, how vast it is, and how many rivers, hills, and valleys remain uncharted to me: I know so little, and have so much yet to learn. I don't find the prospect overwhelming, far from it. I find it encouraging, I find it promising, I find it comforting: as long as I can read bo...
Have you ever tried soaking flax seeds? If not, know that something eerie transpires as soon as your back is turned: while the seeds swell and absorb the water, they release a gel-like substance (called mucilage) so that next time you look, your bowl is filled with a kind of jiggly aspic in which the seeds are suspended.
This little trick makes flax seeds (also called linseeds, or graines de li...
Roasted Eggplant and Yogurt Dip
A favorite from the archives, this post was originally published on September 22, 2008.
When I recovered my kitchen after seven weeks (seven! weeks!) of renovation chaos -- and this was just to redo the bathroom, mind you -- the very first thing I made was a yogurt cake, to fortify us through our next mission: the meticulous cleaning of, well, the entire contents of our apartment, which we had ...
Spaghetti with Crushed Sardine and Tomato Sauce
In ELLE à table, a French cooking magazine I contribute to, one of the longest-running sections is one called La Cuisine du placard (literally, cuisine from the cabinet or cupboard) that presents a picture of common pantry items, and offers recipes that make use of those, requiring as little fresh shopping as possible.
I consider myself a fresh ingredient cook, chiefly inspired by seasonal pro...
[Spiced Carrot Fries]
Winter is the blessed season of root vegetables. Since it is noticeably drawing to a close here - longer days, sunny and mild weather, daffodils all around -, now's the time to make the most of the kind of carb comfort our winter friends have to offer, before we turn the page and say hello to nature's spring collection.
Having a bunch of carrots to use up, I decided to go...
Tropical Fish and Nectarine Skewers, Matching Chutney
[Tropical Fish and Nectarine Skewers, Matching Chutney]
Yay, it's IMBB time again! Today is the 5th edition of Is My Blog Burning?, the collaborative food blogging event in which food bloggers all over the world unite, and cook something in line with a theme. IMBB is our dear Alberto's brain child, and this fantastic, fun and friendly event has already brought us batches and batches of soup, ta...
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