Posts Tagged ‘recipe’
Making French Socca
The street food of Nice, the first time I actually ate socca was when my mother made it. Yeah, I don’t have your average culinary family. Since then I’ve had a strange obsession with it, having tracked it down from the one guy who makes it in all of Paris, to trying to master my own recipe.
Recipe: Olive Oil Citrus Polenta Cake
Everyone has to have a couple of go-to cake recipes. Because when it’s Sunday afternoon and you’ve spent all morning drinking coffee and reading The New York Times (you’re still impressed by this week’s Modern Love section, and weren’t Bill Cunningham’s photos great this week?), you better have something to whip up for dessert when your friend throws an impromptu get together. The olive oil polenta cake is mine.
Gluten Free Cardamom Currant Scones
This recipe has become my Sunday standard, and you wouldn’t even guess that it’s gluten and dairy free. The secret? Ground almonds.
Recipe: Salted Cherry Cardamom Chocolate Bark
You’re having a chocolate craving. Resist the urge to down a box of cherry cordials and make this elegant yet simple chocolate bark instead. With dried cherries, a dash of sea salt, and some lemon zest, it’s the perfect after dinner treat.
If you’re the kind of person that really loves dark, bitter chocolate, you can even make this with 100% cocoa baking chocolate, which I discovered by accident. Note to self: always read the package before baking. Just be sure to sprinkle a little bit of organic cane sugar over the top before you put it in the fridge to cool to add just a touch of sweetness.
Recipe: Fig and Coconut Walnut Cake
Packed with protein, omega 3s, and antioxidants, walnuts are an excellent source of energy. Their rich flavor also makes them perfect to bake with. And why wouldn’t you want to bake a cake entirely out of walnuts? Enter the Fig and Coconut Walnut Cake.
This dense cake was inspired by a recipe in an issue of Bon Appetit from earlier this year, but with a few tweaks it quickly turned into a gluten and dairy free version. Add in figs, coconut and chocolate and you have a cake that’s just as good for breakfast as it is for dessert.
Recipe: Beet Pesto
My mother is known for always having a couple of homemade spreads on hand. In fact, if we’re out of pesto to put on open faced sandwiches in the morning (we’re Swedish after all) she has been known to make a fresh batch at 6 a.m. Completely normal in a food appreciating household.
Which is why I was in no way surprised when I was home this summer and in the midst of trying to come up with an appropriate crust recipe for a gluten free appeltaart, she exclaimed, “oh! you have to try the beet pesto!”
Of course.
Recipe: Five Seed Crackers with Olive and Cilantro Tapenade
I cringed as I stood in the upscale grocery store pulling an overpriced box of “Flackers” down from the shelf. There was a dinner party and I was out of time, but let’s be honest: crackers are the last thing you should be paying top dollar for, especially when you can make a delicious version yourself.
These five seed crackers are as easy as mixing some seeds and nuts in a bowl and letting them sit for awhile, and you end up with a crunchy, gluten-free, vegan cracker that’s healthier than you may wish to admit. Top them off with Olive and Cilantro Tapenade and you have your new favorite appetizer.
Quinoa Apple Spice Cake
Quinoa might not be your go-to ingredient for cakes, but this is one of my favorite fall recipes. Ever.
Recipe: Vegan Chocolate Hazelnut Ice Cream
When I came across one-ingredient ice cream on Food52, it seemed too good to be true. But it’s not.
The beauty is in bananas, which when frozen and put in the food processor, turn into a fluffy mass of goodness. And it’s raw. And it’s vegan.
I was so excited about the discovery I immediately sent it to fellow food connoisseur Aylin Erman, who promptly responded with “Girl, you need to make this ASAP. It changed my life.”
Recipe: How to Make Your Own Granola
Food tip of the week: never buy granola ever again. It’s one of the easiest things to make yourself, and because it stores well, you can make up a big batch and have enough for many breakfasts to come.
The other great thing about granola? Once you have your base recipe of oats and a coating to make the granola crispy and sweet when you bake it, you can add pretty much anything you want. Chia seeds? Sure. Pepitas? Delicious. Figs? Certainly not an ingredient to ever go without.
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