Julia Moskin and Melissa Clark compiled all of the essentials for a successful Thanksgiving Feast in this sprawling NYT interactive. We shot for a week and then ate like it was already the holidays. Go check out all the goodies before you plan your holiday meals.
Category Archives: With Recipes
This dish looks really familiar but if you have never heard of shakshuka (like me) you might have been expecting something more alien. Eggs poached in tomato sauce is a Mediterranean staple in many cultures and the subtle tweaks in this Israeli via Tunisia version of one of my favorite dishes is well worth a try. I have seen it called everything from the mundane “baked eggs” to the provocative “eggs in hell”. It appears in this week’s Good Appetite Column and whatever you call it, it’s great.
Maybe I missed something over the past ten years but I had to ask myself that question when I got this assignment. It turns out that since the publication of the Jerusalem Cookbook these spice mixtures are really making their way into the mainstream. This week’s Recipes for Health focuses on dukkah used in salads, as a fish dredge, for crudite as a dip and as a topping for poached eggs. It is quite delicious. Pictured here is the peanut dukkah. Give it a try.
I was recently given the wonderful opportunity to write, cook, style and photograph my own story about leftovers for Dining. It appeared in yesterday’s New York Times. Although this is what I do here in this space all the time the magnitude of seeing it in print on the cover yesterday and the reception and congratulations I received from friends and colleagues was amazing. It was quite a different experience to see both my photo byline on top of my writing byline in such a prominent space. It’s nice when an old dog can do a few new tricks once in a while. Thanks for reading and thanks for all of the kind words.
You may recognize this avatar that represents my Grandmother Millie as one of the characters in my Idiom Cafe Series. Before blog fame made her a household name, Grandma Millie’s fridge was legendary. She was a child of the depression, deeply religious and was the first one to throw that “There are children in (insert impoverished country here) who would be very grateful for that last bite of spinach”. The fridge held dozens of tiny containers and baggies holding the likes of 3 string beans and 4 broccoli crowns and half of a chopped red bell pepper. I opened the door to mine the other day and had a flashback. It was time to channel my inner Millie and make use of the bits and pieces. In back to back weeks, I had assignments for omelets and then grainy, healthy lunches. I was left of all sorts of chopped and blanched veggies, an extra dozen eggs and some lavash bread. . It was time for a reclamation brunch.
Millie’s Brunch Burrito
2 tbs. milk
1 tbs butter or olive oil
1/4 C. blanched swiss chard, chopped fine
1/4 chopped red bell pepper
4 steamed broccoli crowns, chopped
4 cloves garlic, minced
1 small onion, chopped
1 tsp crushed red pepper
2 lavash breads
salt and pepper to taste
hot sauce if desired
Heat a medium skillet over medium heat and melt the butter (or olive oil) and add the onion and allow to soften, about 3 minutes. Add the remaining vegetables and saute for an additional 3-5 minutes. Add the garlic and saute for an additional minute.
Whip the eggs with the milk and add to the pan, swirling around to coat the bottom of the skillet around the vegetables. Let the eggs set and then lift up the sides of the omelet with a spatula and allow the egg to run underneath. When the omelet is fully set take a plate roughly the same size as the omelet and lay it flat over the eggs. Carefully flip the omelet out of the pan and onto the plate and return it to the pan on the undercooked side. Let it cook an additional minute and remove to a cutting board.
Lay the lavash bread on a flat surface wide side facing you, slice the omelet in strips, fill the middle of the flatbread with omelet strips, season with more salt and pepper to taste, hot sauce if you like, ketchup if you dare, fold right and left sides toward the middle, about 2 inches from each side, roll and tuck eggs as you fold bottom of the bread toward the center and finishing rolling until the seam is under the roll. Cut in 2, serve and eat. Enjoy.
I was home and under the weather. Hungry. Cranky. Not a whole lot in the fridge and even less motivation to make lunch or leave the house to find something to eat. I scanned the cupboard and only found a little of this and a little of that…a handful of walnuts, a few dried cranberries, half a Granny Smith apple left from the Recipes for Health Apples shoot and some bread. Through the haze of my head cold I had some inspiration. I am really fond of the tuna salad with cranberries and apples that I get at the Whole Foods prepared foods section, so I crossed my fingers and searched for some canned tuna in the cabinet. I was in luck… and here is my approximation of that dish. I was a little less grumpy after lunch.
Half a small onion cut in small dice
1/4 C. walnut pieces
1/4 C. dried cranberries, chopped
1/2 Granny Smith apple, cut in small dice
2 6 oz. cans of Albacore packed in water, drained
2 Tbsp. mayonaise
salt and pepper to taste
toasted whole wheat bread
Mix all ingredients, add more mayo if you feel it’s too dry for you, serve on toasted bread and add some lettuce and tomato, celery, carrot…whatever you have laying around..it’s ok. Enjoy.