Verjuice may not be the easiest thing in the world to find, but you should be able to track some down in good delis and online.
From Yotam Ottolenghi
I have yet to meet a carnivore who doesn't love a sausage roll.
A food processor, or even one of those small bowls that fit on a stick blender, is a real treasure. No, that's not an overstatement.
Many ingredients are called 'earthy,' but none comes as close to fitting the bill as buckwheat. I'm mildly obsessed with the stuff.
It's well worth making your own harissa, but there are some very good commercial varieties.
Tiny quails may not seem as impressive as a mammoth turkey, but there is something refreshing about a spread of individual birds on the Christmas table.
Jerusalem artichokes have a great affinity with nuts. I love them with chopped walnuts or almonds, lemon juice, garlic, herbs and plenty of olive oil.
Sea spaghetti looks like dark fettuccine and has a similar texture - you can get it in health food stores or online.
My secret with kale is to add lots of sweet or sharp flavours to offset some of that grassy intensity.
The combination of lentils with rice or bulgur is the absolute height of Levantine comfort food. I could eat it every day.
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