Ingredients 1 Tbsp fennel seed 10 peppercorns 1 tsp Reshampatti 4 cloves garlic 2 tsp salt ½ cup parsley, chopped 6 scallions, sliced ¼ cup boiling water 3 Tbsp cider vinegar ½ cup olive oil Method Place fennel seed, pepper, and chile in a mortar and grind to a large powder. Add garlic and salt; purée. Incorporate parsley and scallions. Stir […]
In Yucatan, this soup is served on the hottest summer days- the lime-habanero combination is intensely refreshing. It is, paradoxically, quite comforting in cold weather too! Use the cilantro stems to fragrance the stock, and keep the leaves for garnish. In our version, the corn kernels are omitted, as well as the corn tortilla strips […]
It’s better to stir-fry tender cuts of bison meat, like skirt or filet. If you don’t have bison, it’s also good with beef or pork.
This Italian sauce is traditionally served with cold veal or cold roast turkey. It’s also great with cold roast vegetables (cauliflower, broccoli, carrots, etc.). The tonnato sauce is usually emulsified with mayo or cream, but almond butter does this great as well. You can keep this sauce in the fridge for a few days.
You can prepare this salad with leftover grilled tuna (or another fish), or even with canned tuna. If you just use lemon juice and olive oil instead of the Anchovy Caper Dressing, you can make a quick, delicious lunch.
The phrase à la grecque simply means a dish steamed with olive oil and aromatic herbs, usually with lemon. This recipe is best if prepared with very fresh mushrooms. Once cooked, these mushrooms will keep a good week in the fridge.
Guinea Hen with Chanterelles can be made with all kinds of mushrooms, fresh or rehydrated. It’s also great with chicken.
An easy appetizer sure to impress any guest, particularly nice on hot summer days.
A fruit salad typical of Indonesia, Malaysia and Singapore. It’s very nice with crunchy fruit and vegetables like jicama, guava, or Asian pear.
Kibbé Nayé (or kebbé nayé) is a lamb tartar popular around the Middle East. It usually has soaked bulgur, which we omit for a Paleo version.
This soup is tart and refreshing! If possible, roast and peel the poblanos so you don’t have to run the soup through a sieve to remove the little pieces of pepper skin.
Cooked parsnip keeps for a long time in the fridge, so you can cook them up to 3 days ahead of time. You can roast them in the oven or just steam them. Once ready, this soup keeps for 24 hours in the fridge.