Archives
by course: amuse-gueule | salad | soup | fish | poultry + rabbit | meat | pasta, polenta, grain | bean + pulse | vegetable | dessert
by season: spring | summer | autumn | winter
by characteristic: fast | pantry raid
- crispy cavolo nero (Tuscan kale)
- dates + almonds
- galettes au Gruyère
- gougères
- radish leaf + pistachio pesto
- shrimp gougères
- smoked salmon on brown bread with caperberries
- carrot salad with apricots + ginger
- farro + roasted pepper salad
- figs + basil
- shaved asparagus with mint + basil
- Thai beef salad
- chicken + chickpea tagine
- fricassée of rabbit with bacon + summer vegetables
- roast poussin with celery + apple
- seared duck breast with fennel + green olives
- smoky roasted chicken
- soy-glazed chicken with turnips
- steamed chicken with sesame
- stuffed saddle of rabbit with chorizo + a minted pea purée
- suprêmes de poulet de Bresse à la truffe
- butternut squash risotto with a prosciutto chip
- conchiglie carbonara
- farro + roasted pepper salad
- garlic scape pesto
- orecchiette with roasted pearl onions, sausage + fennel
- penne with favas, oil-cured olives, pecorino
- polenta
- spaghetti puttanesca
- cassoulet
- chicken + chickpea tagine
- chilled lentil soup + peppermint
- lentils with caramelized onions + gingery spinach
- chermoula-roasted carrots
- crispy cavolo nero (Tuscan kale)
- honey-roasted sweet potato with brown butter, bacon + spinach
- Ottlenghi’s okra with tomato + preserved lemon
- potato gratin with shallots + thyme
- potato salad with grainy mustard
- roast asparagus with white miso
- summer squash gratin with garlic + summer savory
- Swiss chard tart with goat cheese + pine nuts
- turnip green tart with a ham hock
- zucchini purée
- zucchini “tagliatelle”
- apricot lavender tart
- basil panna cotta, strawberry lime compote
- blackberry tart, lime curd, ginger
- date walnut bread
- pear + almond tart
- pistachio rosewater meringue
- basil panna cotta, strawberry lime compote
- garlic scape pesto
- penne with favas, oil-cured olives, pecorino
- radish leaf + pistachio pesto
- roast asparagus with white miso
- roast poussin with celery + apple
- shaved asparagus with mint + basil
- Swiss chard tart with goat cheese + pine nuts
- Thai beef salad
- vichyssoise
- apricot lavender tart
- blackberry tart, lime curd, ginger
- chilled lentil soup + peppermint
- farro + roasted pepper salad
- figs + basil
- fricassée of rabbit with bacon + summer vegetables
- potato salad with grainy mustard
- smoked salmon on brown bread with caperberries
- smoky roasted chicken
- stuffed saddle of rabbit with chorizo + a minted pea purée
- summer squash gratin with garlic + summer savory
- wine-poached salmon + sorrel pesto
- zucchini purée
- zucchini “tagliatelle”
- butternut squash risotto with a prosciutto chip
- orecchiette with roasted pearl onions, sausage + fennel
- Ottlenghi’s okra with tomato + preserved lemon
- pear + almond tart
- soy-glazed chicken with turnips
- turnip green tart with a ham hock
- beet soup with caraway and crème fraîche
- cassoulet
- chermoula-roasted carrots
- suprêmes de poulet de Bresse à la truffe
- crispy cavolo nero (Tuscan kale)
- conchiglie carbonara
- fluke meunière
- roast asparagus with white miso
- seared steak with red wine
- smoked salmon on brown bread with caperberries
- spaghetti puttanesca
- steamed chicken with sesame
- Thai beef salad
- wine-poached salmon + sorrel pesto
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