Quick Pickled Red Onions

Until a few weeks ago, I always declined any food that contained raw onions.  When cooked, these bulbous root vegetables have miraculous, transformative powers that can liven up the blandest ingredients, but eating them raw always left me feeling remorseful. That is until I discovered how to quick pickle red onions! It really was life […]

Lemon Confit

Confit, or preserved lemons, are simply fresh lemons that have been jarred with generous quantities of salt for at least two weeks. In that time, the lemon loses some acidity and develops a very deep fragrant flavor instead. My grandmother kept large jars of preserved lemons in the refrigerator and used them in many dishes, […]

Warm Lentil Salad with Kale

This warm lentil salad recipe uses Patricia Well’s wonderfully simple technique to cook and season the lentils while warm. While the recipe is delicious as is, a few ingredients are added for added color and texture. Serve this salad with french bread and be sure to squeeze fresh lemon juice before serving, it will make […]

Genius Sea Bass with Leeks and Herb Vinaigrette Recipe

I debated over the title of this recipe for a while.  Should I use the word genius? After all, the techniques used to prepare the dish could not be more simple, and have nothing novel about them. It also goes against my more demure nature to throw such a heavy duty word around. But I […]

It’s All in the Details

Setting the holiday table is an art form, and many how-to books have been written to teach the “right” way to go about it. For me, it’s all about having fun with how you present the food you slaved for hours in the kitchen to prepare and making it as enticing as possible. My favorite […]