Making a good risotto is very easy! All it takes are a few good ingredients and some love.
Make this risotto for your whole family or for a fine dining with friends. The toasted hazelnuts and the roasted pumpkin seed oil gives it the little something extra …
Fall is here, the leaves on the trees turn yellow and orange, the pumpkins appear on the market, the weather gets colder and there are these days when you just want to stay inside where it’s warm and cozy, and bake.
I love wandering over the green market and being inspired by its produce to create dishes; maybe I come across a new produce or herb I never tried out. But the market is also full of its “classics”. As spring and summer are coming back more and more fruits and veggies are back at their respective times. I really enjoy seeing from week to week what is back in season… sometimes impatiently waiting for an item to be back! Asparagus, strawberries, ramps, peas, the list goes on and on. But in this post I want to talk about corn.
I love beets! Raw or cooked, they are one of the healthiest vegetables you can find. They are a good source of fiber, folate and potassium, and they are also extremely rich in antioxidants, in fact more so than almost any other vegetable.
It is summer, it is hot, and juicy fruits are available in abundance. Let’s make some easy ice cream at home!
In this post I am going to showcase a root vegetable that might not enjoy widespread popularity. It is a tuber that resembles a ginger root, and it is well known in French cuisine. I am talking about what the French call Topinambour, better known here as Jerusalem artichoke, Sunchoke or earth apple.
The flavors of the Orient’s kitchen are divers and rich, with products like dates, harissa, cinnamon, ras el hanout, cumin, saffron, lentils, chickpeas, yufka, sesame seeds, couscous or mint. Here I explore a sliver of this cuisine with a Falafel recipe, but add my own twist by using sunflower seeds together with chickpeas as the base.