From the category archives:

gluten-free

Lynn Rossetto Kasper’s Thai Cabbage Salad with Cashews and Chili-Coconut Dressing

January 22, 2010

Not everyday is as productive as last Friday. In about 2 hours, I made a fantastic salad, discovered a new cooking technique, and finally learned how to achieve that elusive sweet-salty-tangy-spicy balance in a Thai vinaigrette. It’s all thanks to Lynn Rossetto Kasper. As if I’m surprised.
I am a huge fan of Lynn Rossetto [...]

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Crispy Kale Chips

January 7, 2010

Hello there readers, and hello 2010! I’m back from Israel and hope you enjoyed the dispatches from abroad. In truth, there’s so much more to tell: a dear friend took D and me on a fabulous tour of the Old City’s Christian Quarter, where we ate amazingly fresh hummus, climbed down to secret underground [...]

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Brussels Sprouts with Sriracha, Honey, and Lime

December 21, 2009

When the New Yorker lands in my mailbox each Tuesday, the first thing I read is the weekly restaurant write-up, Tables for Two. It’s short and sweet, and usually contains a brief description of one or two stand-out dishes. Every once in a while, I hear one of the descriptions and think, that [...]

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Soup of Fresh Shelling Beans and Sorrel

October 19, 2009

Is it Monday? I’m pretty sure it’s Monday. The last two weeks have been a blur of sniffles, tissues, and gallons (I mean it) of chai. I came down with a cold just around the start of the month. Chalk it up to a late recovery from August’s crunch time at work. I took a [...]

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Pickles!

September 25, 2009

Folks, I’m finding it hard to contain my excitement about NDP’s second-ever guest post. Guess who wrote it? MY MOM!
That’s right: in the post below, NDP Ima tells you all about easy-to-make, hard-to-stop-eating pickles. You’ll see from her intro paragraph where I got my taste buds. These pickles are salty, tangy, and really [...]

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Not So Potato-y Salad

August 9, 2009

From a vege-mostly-tarian’s perspective, spring and summer are the seasons to beat. Fresh fruit and vegetables are available in abundance, and the variety, especially in summer, is simply unmatched. I make at least one salad a day; using anything from the usual lettuce and Israeli cucumbers to radishes to carrots to tomatoes and [...]

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Tamarind-Cherry Meatballs

August 6, 2009

Short post today, but I wanted to offer a recipe that puts the tamarind puree I recently posted to good use. These meatballs are really a cinch to make; they’re studded with rich, nutty pine nuts, and the sweet-tart sauce, with fresh and dried sour cherries and plenty of tamarind, is downright addictive. [...]

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Spinach and Roasted Red Pepper Gratin

September 1, 2007

This rich, flavorful gratin dish makes a fantastic light supper or lunch main course. It also happens to be gluten-free and kosher for passover — go figure.
Spinach and Roasted Red Pepper Gratin
adapted from Epicurious
4 10-ounce bags fresh spinach leaves
3 red bell peppers
1 1/2 tablespoons butter
1 1/2 tablespoons olive oil
3 medium leeks (white and [...]

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