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Posts under ‘Appetizers’

Oven-Roasted Tomatoes with Thyme and Garlic

I know it’s a bit of a cliche for a food blog to have a post about roasted tomatoes, but I don’t care. I’ve had a batch of tomatoes roasting in the oven for about 6 hours now and the smell is driving me crazy. I have nothing else on the brain but those tomatoes…how […]

Spicy Pickled Carrot Sticks

I’m sort of obsessed with carrots. I eat them every day at lunch. And then again at dinner, sometimes. I think we go through a couple pounds a week. They’re a healthy snack. They can be used to great effect in either savory or sweet dishes. Mmm… carrot cake. And carrots make great pickles. Pickling […]

Goat Cheese & Moroccan Onion Jam Bruschetta

I’ve been to Marrakech, but this recipe was inspired by “pastures” closer to home: a restaurant in Potrero Hill called Baraka. Although I haven’t been in years and it closed in 2009, this one dish sticks in my tastebuds. A combination of Mediterranean and North African flavors, you get creamy, tangy goat cheese with lusciously […]

Summer Chopped Salad of Tomatoes and Corn

Fresh tomatoes and corn are two of the summer farm’s greatest treats. The large, fleshy tomatoes are a healthy delight that seem decadent and a bit like forbidden fruit. Corn on the cob, on the other hand, brings me right back to childhood with butter dripping down my chin and kernels stuck between my teeth. […]

Gefilte Fish: Jewish Soul Food

The Jewish holiday of Passover, which celebrates the Jewish people’s exodus from Egypt, began on Monday night. As the story goes, after Charlton Heston dropped serious plagues on Rameses & Co., the Jews had to flee Egypt so fast they didn’t have time to let their daily bread dough rise. In commemoration of this, during […]

Farro of the Unknown

Farro is one of those grains that has always caused me pause – what exactly is it? how do you cook it? will it be mushy? I was plagued with doubt and avoided cooking it for quite some time. The other day I swallowed my fear and decided to do some research and cook farro […]

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