One of my favorite cakes adapted for my new home. It’s so simple that I’m sure you’ll make it as often as I have.
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All articles filed in The Recipes
MARKET TO TABLE: ROASTED ROOT VEG TWO WAYS – LET’S GET COZY
I love making dinners from root vegetables in the autumn. There is just something so satisfying about them – in addition to the fact that they are very easy to prepare. Today on Market to Table, I’ll show you how to prepare a few root veggies and some ways to make them a meal in your home.
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A MEAL FIT FOR A BEGGING NEWFIE: PUMPKIN & SWEET POTATO SOUP WITH SUN TOAST
I thought of a meal that Sadie might like and I think this would be it (besides ice cream, which I don’t have the capacity to make here). It has some of her favorite things – bread and eggs to eat and a pumpkin to boop and then stare at. It’ll make a lovely lunch for you this autumn. Hope you can cozy up to it and share with a four-legged friend.
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‘THE’ CHOCOLATE CHIP COOKIE (& WAYS TO MAKE IT WORK FOR YOU ANYWHERE)
My favorite cookie – the be all and end all of chocolate chip cookies. The NY Times Chocolate Chip Cookie is my cookie love for life and will never be replaced. Though I did not create it, I don’t think one should mess with perfection, unless adapting a recipe for a foreign kitchen, as I did here out of necessity (and for fun).
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MARKET TO TABLE: TAGLIOLINI CACIO E PEPERONCINO
The first Market to Table recipe from my new apartment in Bra, Italy. A pasta dish that is quick, easy and uses only ingredients that were grown or produced locally, but can easily be reproduced elsewhere in the world. I hope you’ll enjoy this inaugural Italian Market to Table!
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A LOVELY VEGETARIAN END OF SUMMER DINNER: PIZZA AL TAGLIO WITH EGGPLANT, MOZZARELLA & BASIL
Pizza al taglio is my favorite way to eat pizza – everything is baked up on a thin crust on a rectangular baking sheet in a very hot oven. You can top it in all of the ways you would a normal pizza – there is just more to enjoy. Here is one of my favorite combinations.
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SO MUCH BETTER THAN TAKEOUT – HONG SHAO NIU ROU (红烧牛肉)
A favorite recipe from Ethan’s cooking adventures with his friend Li You in Germany. Complex and satisfying, it will make you throw away your takeout menus.
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MARKET TO TABLE: POLENTA TWO WAYS
Polenta is an overlooked meal that should become a staple. It’s simple to cook, delicious to eat and irresistibly versatile. In this week’s Market to Table (the final one from Northeast Ohio for awhile – the rest will come from Italy and elsewhere), I will show you two ways to make polenta using some of the best produce of the season.
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A CHAGRIN FALLS SATURDAY RITUAL: CAFFÈ SHAKERATO
My take on a favorite Italian coffee preparation that I enjoyed every Saturday during the summer in Chagrin Falls at a wonderful local coffee shop. Make it at home before the summer is over (so soon!).
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‘POISONED’ APPLE PIE
An apple pie that bites back. Flavored with bourbon and a myriad of spices, this is a fantastic pie to cozy up with on one of those cooling autumn nights that will be upon us soon.
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MEET ME AT THE LONG TABLE 