The Recipe Box
Buckwheat, Carrot, Parsnip and Leek Salad with Tahini Poppy Dressing
It’s always a running joke in my family that if I am at the dinner table the amount of veggies need to be doubled. Needless to say I was super excited when my sister and SKORDO co-founder Annie showed me that Sister Pie had a whole section on salads! This Buckwheat, carrot, parsnip and leek salad was no disappointment!
Rosemary Deviled Eggs
I love deviled eggs. I order them whenever I see them on a restaurant menu. Invite me to a potluck and I'm probably bringing deviled eggs. I recently came across this recipe in Eating Well Magazine and when I saw it was written by Lior Lev Sercarz (Author of Mastering Spice and Spice Companion), I knew it'd be a good one. Not only were they good, these are easily the best deviled eggs I've ever had. Just try them - you won't regret it!
Roasted Potatoes
We learned how to do these potatoes when we lived in the UK. The outside gets beautifully browned and crispy, while the inside stays fluffy.
Granola Bark
This recipe comes from the renowned bakery in San Francisco, Tartine. I normally make granola each week as a tasty breakfast or easy snack and wanted to give this recipe a try! It was very well received though next time I think I would add walnuts and maybe a dried fruit for some additional textures. I love that this granola breaks into large pieces, easy to pack for a lunchtime snack!
Homemade Israeli Za'atar + Fennel Saffron Challah
This holiday season I wanted to make a recipe that might be featured in a traditional Jewish meal! Challah is a dense, slightly sweet egg bread that is braided and baked to a deep golden brown. It works beautifully on its own, with a swipe of butter, but also makes a delicious sandwich or batch of French toast.
Sweet Potato + Coconut Casserole
Arguably the only side dish you'll need for Thanksgiving... or any holiday this season if we're being honest. This is the dish we love to make - simple to assemble and requested every year by those who have tried it.
Root Vegetable Tian from Open Kitchen
Root vegetables are a winter staple in my house. When the weather starts to cool, we always manage to have beets, parsnips, turnips, onions and potatoes kicking around the kitchen. My go to is roasted root vegetables as a simple main or hearty side, but when I flipped through Open Kitchen and saw this stunning tian, I knew it was time to step up my root veggie game. The end result was savory, easy to look at and perfect for pairing with a protein for dinner (or a fried egg for breakfast). Give this one a try. Chances are it'll become a new favorite.
Quick Tellicherry Buttermilk Biscuits
Two things about home cooking really intimidate me: cooking a new type of cuisine and baking. As a homecook, I have been in awe of Indian cuisine and the mastery of spices and flavors those meals bring - resulting in my local indian restaurant being a favorite in my phone contacts. While cooking has always been something I just meal plan with what I have in the pantry, the strict science of baking was always something that just didn’t vibe for me. So when our monthly cooking theme of World Cuisine came up I wanted to push myself and my skills by taking on some Indian inspired recipes.
Morel Cream Sauce with Skillet Chicken and Pan Fried Asparagus
Fall is here and the cooler weather has us craving rich meals. This morel cream sauce is decadent and bursting with flavor. Try it with pork, beef or chicken and a simple side veggie for a meal that's sure to satisfy and impress.
Fermented Garlic and Ginger
Garlic and ginger! These ingredients are staples in my kitchen and are in almost every meal I cook. This recipe is an easy ferment for first timers with just a few ingredients and kitchen items needed; plus the flexibility to add in some things for extra spice or flavor!
Togarashi Pickles
These quick pickles are great on any steam bun sandwich and one of my favorite additives to rice bowls. They also pair well with SKORDO Korean Barbecue chicken wings!
Syrian Za'atar Spiced Vegetables
This recipe is inspired by the Za'atar Spiced Vegetables in The Farmhouse Culture Guide to Fermenting. The minute I read through the book's index I knew this was a must make. Fermented vegetables and za'atar are two of my favorite things. Putting them together was too good to pass up!