Kale. I despise kale. I find kale absolutely vile. Its texture is rough and its taste, too earthy for its own good. I'm sure that city park grass tastes better than kale. The other day I made a green smoothie with kale instead of my usual spinach and had to pinch my nose while gulping it down. Kale is just not good and I know I can't be the only one who thinks so. So why did I buy it if I hate it so much? Well, because its nutritional content is almost unparalleled. Just one cup of the stuff provides 100% of the daily recommended value of Vitamin A, which supports . . .
Bread is my favorite food. In a hypothetical line-up of all indulgent foods, I would undoubtedly go for the breads first. I don't even know what about it I find so irresistible, but yet again, I will pin it on my Soviet upbringing. Like the French, and this is likely our only similarity, we used to buy fresh bread daily. The bread contained no preservatives so it went bad pretty quickly, and we never stored it in the fridge since we owned neither toaster nor microwave to revive it with later. The bread was often still warm when we brought it home from the bakery and . . .
Traditional Russian holiday tables always feature the same cast of characters. Without fail, these include Olivier salad (a heavily mayo-dressed potato salad), red caviar, and this eggplant "ikra" (pronounced eek-raa). Ikra is technically the Russian word for caviar but according to the interwebs, this roasted eggplant spread served as the "poor man's caviar". I don't really buy this story since caviar was pretty affordable in the Soviet Union - if you could find it, that is - and all men were poor. But hey, who am I to rewrite history? Terminology aside, this . . .
Oh basil, how I love thee. Your aroma is the epitome of grassy freshness; you have the power to awaken and transform many a savory dish, cocktail, and even dessert. And just a little goes a long way, so I must ask - why do grocers insist on selling such ginormous bunches of you, especially when your life cycle is oh so short? *Le sigh* I recently bought a huge bunch of basil in preparation for another recipe. I used a few leaves for the dish and then found myself wondering about what to do with the rest. Determined not to let it turn brown on me, I went ahead and . . .
I've been thinking about how to introduce this salad to you guys for over a week. I've been trying to think of proper metaphors and witty jokes, but all to no avail. Womp, womp... I'm just going to have to be straight with you and tell you that this is one of the best salads I've ever made or tasted, and that I really strongly urge you to make it. Beans are an incredible source of nutrition: They are particularly high in protein and iron, which makes them an excellent substitute for animal meat. They are also very high in fiber, which aids digestion, has been proven . . .
Pho is a Vietnamese noodle soup that consists of a savory broth, long thin noodles, meat (usually beef or chicken) and sometimes leafy greens. It’s comforting, delicious, and everything else you’d want a hot bowl of something to be. Since I’ve been experimenting with vegetarian and vegan dishes lately, I recalled the vegan mushroom pho Rene and I shared at Bunker and decided to recreate it at home. There’s really not much to this pho recipe; it’s just making a vegetable broth, sautéing onions and boiling noodles. Of course you will not get the same silky, savory . . .
For this installation of my Sandwich of the Month series, I wanted to keep it light and corpse-free (i.e. vegetarian). Eggplant and mushrooms are the heartiest of all vegetables, and since last month's edition featured baby portabellas, it was time to showcase our good friend the eggplant. If you've ever cooked this lovely purple vegetable, you know how quickly and greedily it absorbs oil, which I decided to forgo by grilling it instead. Next, I thought of pickled onions for crunch, dill for earthiness, and the mild but easy-melting mozzarella for the necessary . . .