From NYT Food, comes this fresh and crunchy delight. Greater than the sum of its parts, this is an absolutely delicious salad. And the dressing is glorious!
A Green Goddess Salad
Serves 2 as a meal, and 4 as a side
2 cup snap peas
2 hearts of romaine lettuce, washed and cut into bite-size pieces
4 Persian or Japanese … Read more
A Simple Tea For What Ails You
For colds, flu, or a cough, here’s a recipe for homemade ginger-lemon tea, which always makes me feel better, even when I’m healthy.
For each mug, grate about a half-inch from a ginger root (no need to peel it), then place it in a tea ball or a twist of cheesecloth, and add … Read more
This recipe is from the All Day I Dream About Food blog. It has a lovely crumb, is fragrant and rich, and is absolutely delicious.
Almond Ricotta Cake
12 servings // 243.7 calories, 10.2g protein, 20.6g fat, 4.3g net carbs
2 cups Bob’s Red Mill almond flour super fine almond flour (about 200g)
1/3 cup Tera Whey unflavored whey powder*… Read more
Here’s an easy no-recipe recipe!
Seared Sea Scallops
Heat a pan until wickedly hot. Add a slick of oil, then your well-dried sea scallops (make sure they’re not touching one another). Cook for two minutes, then add some butter to the pan, letting it melt. Baste the scallops until the tops firm up and turn less translucent, one to three … Read more
My mother liked to make this recipe for our dinners (without the hamhocks) and serve it with slices of ripe tomatoes. The next day she’d mash leftover beans with a bit of mayonnaise and serve it on slices of crusty toasted French bread. The preparation couldn’t be more basic: Sweat some aromatic vegetables, add the beans, a few herbs, and … Read more
This is certainly not a traditional method, but it produces a very good outcome without the complexity of a genuine duck confit. NOTE: Start this recipe 1–3 days before you want to serve it.
Easy Duck Confit
Yield: 4 servings
1-1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
… Read more