Isn’t it funny how eating a dish can make you long to be in another place? Or another season even? Id you have a sunny desire – try this recipe: Pasta salad with tomatoes, watercress and burrata.
The French dish Tian is a kind of a gratin but then upright. And without the potatoes. Oh, and I don’t do eggs in my gratin. Well, thankfully it is as great! Maybe because I put some lavender in it for a real Provençal feel?
As much as I love to tweak recipes to make them my own, there are a few that I simply cannot. This recipe Pasta Caprese is a classic and doesn’t need any changes.
Getting inspired by the recipes of Erin Gleeson from her Forest Feast Cookbook isn’t difficult. She presents her dishes in such a colorful way that you immediately want to run into your kitchen.
These zucchini cups are inspired on her way of cooking.
Classic dishes are hard to call your own. But I’ve never seen anyone serving the classic Italian Pasta Carbonara in a zucchini like i did, so maybe this time it’s acceptable to do so.
Where I lived before I moved to California, I was devoid from exciting new vegetables. In the big Chinese supermarket on my block I found two and made this Lemongrass flavored rice with edamame and pea shoots & grilled king oyster mushrooms.
As experienced as a cook I am, every now and then I suffer from a lack of cooking creativity. One of my rescues is this Pasta with spinach and any soft cheese.
At the Farmers Market I got seduced! By bright yellow beans. I gave them the starring role in a refreshing Yellow bean salad with feta.