Oven-Roasted Lamb Shawarma, and Why I Didn’t Use the Slow-Cooker

leg-of-lamb-shawarma-jerusalem

There's something primal about biting into a roasted piece of meat. There's the exterior bark that's a little charred and caramelized. that bark protects the interior meat that's tender and juicy after basting in the fat from the skin for hours. It's called the Maillard reaction … [Read more...]

Made With Love: Maqluba from Yotam Ottoleghi and Sami Tamimi’s “Jerusalem”

jerusalem

It comes in threes, love. And in so many forms. First, in the romantic idea of a recipe. If that sounds like hyperbole, go to a bookstore and look, just look at a copy of Yotam Ottolenghi and Sami Tamimi's cookbook, Jerusalem. It's art. You want to make everything. It … [Read more...]

Making Friends With Salad: Du Puy lentils with red wine-maple vinaigrette, candied pecans and grilled endive

lentils-candied-pecans-grilled-endive

This is a salad that will make you enjoy eating: A. Lentils B. Salad Both, I believe, are important in life. Both, however, can be horrendously disappointing. I get why carnivores who only know romaine lettuce and Kraft Caesar dressing from a bottle stick to steak. I can't … [Read more...]

Sweet Potato Pancakes with Spicy Soy-Lime Dipping Sauce and Avocado

Small Bites & Spreads

I made a soup once that was a combination of everything good - it was sweet, salty, spicy, and sour all at once. Since that day, those four combined flavours have been my goal for all things excellent, especially when it comes to sweet potato. Now any time I eat sweet potato I … [Read more...]

“Plenty” of Mistakes: Rice, Radish and Avocado Salad with Lemon-Cumin Vinaigrette

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Well oops. I tried this beautiful salad from Yotam Ottlenghi's Plenty: Vibrant Recipes from London's Ottolenghi last week and instead of following the directions I royally butchered it. And it's vegetarian, which makes the "butchering" that much worse. Stuff I did … [Read more...]