Welcome to my virtual recipe box, where I keep notes on what I'm making in my Oakland kitchen. Warning, there's a lot of pasta.
Moroccan Chicken with preserved lemon, parsley, and olives. Inspired by Paula Wolfert's Chicken M'Chermel from The Food of Morroco.
Black Pepper + Persimmon Ricotta Cake
Healthy-ish dinner (or brunch) salad with roasted beets, burrata, farro salad and fresh herbs.
The base of this recipe—braised lamb ragu—is a classic starting off point for pasta sauce and can be riffed on in a bunch of ways, depending on the season or occasion. This one features Castelveltrano olives; last winter's rendition had thyme and persimmons.; next up, I'm thinking orange and oregano.
The Simplest Blueberry Galette
Tangy yogurt and sharp Meyer lemon preserve add some sass to my grandmother's classic blintze recipe. For a multi-fry situation, these crepes are pretty damn airy. They are also, as my grandmother used to say, “such a bother" to make, so relish every bite.
Crusty bread, creamy-yet-firm avocados and flakey sea salt equals a magical flavor trifecta that needs no additional adornment. But when you eat an avo-toast a day, as all true Californians do, it’s hard not to riff on the form. Today’s experiment involved adding spicy radish sprouts, fresh lemon and black pepper.
