All posts tagged: Herbs

Syrian Meatball Stew with Baby Zucchini

When a friend goes out into his garden to harvest seeds just for you, the gratitude is unreal. I happily carried a small jar of fresh coriander plucked right before my eyes from their cilantro-flowers, from Corona to the Upper East Side, thinking of all the dishes I’d love to add them to. This Syrian stew, for starters. Even though the seeds are not something you have to have to make this stew happen, it’s something I did have and it made beautiful, floral sense to use them alongside orange peels and fresh tomatoes and delicately spiced meatballs. Let’s not act surprised to see orange peels in this pot. The combination of spiced tomato broth with citrus and floral undertones will always be my thing. You can omit them if you’d like, but why not give it a try? I’ve seen you over there skipping that part in 90 percent of my recipes (I’m laughing). And as for the zucchini, I usually stuff them with this meat and rice mixture (hashu), but look at how …

grilled cabbage tabbouleh

Ever wake up one day to discover you’ve exhausted your head of red cabbage? I mean, you open the fridge and find a wedge left, yawning at you from the comfort of it’s crisp drawer, as you return it’s stare and remember how you used it to begin with: garnishes to make your every dish pop. All week long. Actually, TWO weeks long. Ex: lentil and sweet plantain chorizo soup. That’s just straight rude. It’s deep color deserves the spotlight, and if you want an eye-catcher without having to break a sweat, this is it. All my favorite food-colors in one, gorgeous salad. (Is it red? Is it purple? It’s both, says cabbage experts.) I say it’s according to mood. I’ve had plenty of tabbouleh in my life, but never this one, and never grilled. It’s got your usual bulgur and finely minced greens. Fresh lemon juice and cumin ties it all together as it always has…but then you have still-crisp charred cabbage, with moments of pomegranate seeds bursting in your mouth. And then the …

Chickpeas + Your Market Haul

Let’s be real. Your chickpeas are grateful when spring and summer at the farmers market debuts their color, crunch, earthiness, herbiness, bitterness, spiciness, and sweetness. My new thrift shop platters are pretty grateful, too. Nevermind how work-friendly chickpea salads are, they are FUN, filling, and way too easy to put together. Sometimes I have a neglected radish in the crisp drawer, or a wedge of red cabbage left (you’ll be amazed by how long and fresh they last!) They make wonderful additions to any salad that contains legumes and/or avocado. I’m a sucker for balancing out textures. Creamy wants crunch. My sweet buds want earthy and spicy. I always want cheese. Perhaps I want it all. Here’s a recipe that comes with many variations. Everything depends on your market haul. One week string beans were everywhere and so, a green and yellow bean salad with chickpeas and yellow tomatoes had to happen. (Beware: the beautiful purple variety turns green when cooked). Then squash makes an appearance. Soon, every tomato you can imagine. Sometimes you’ll want …

My Kind of Muffin

These savory, cheesy muffins are my go-to for picnics, brunch, getaways, but sometimes I make a batch just for Danny who can’t get enough of ’em. (Don’t tell him I said that.) Have them fresh out of the oven or much later. Slather some of my strawberry-fig jam on ’em and be smacked with savory-sweet goodness. This Ham and Cheese Muffin recipe is adapted from Lee Bailey’s Portable Food book. I’ve toyed with it a bit and encourage you to do the same once you’ve nailed down the basics. While he uses only cheddar, I love a bit of the smokier cheeses as well. I’ve always made a batch with smoked gouda but tried smoked gruyère the other day and it was just as lovely. Adding fresh herbs is my favorite way to consume them, though it is optional. I was growing lots of thyme and rosemary during the summer and decided to toss them into the flour. Best. Decision. Ever. Though I think Dan can go without. Cracked pepper adds the spice I always prefer …

a summer harvest put-together

I am found in the kitchen most mornings, no later than 9AM. Not only because I get home pretty late from work (8:30-9PM!), but it’s truly my favorite way to spend any morning. The house is quiet. I water my lucky cross tomatoes, a bi-colored beauty which grew slowly from seed (in a 20-gallon grow bag, mind you) but sadly only had a chance to produce a single, blushing fruit. There were a few green ones, but end-rot took over. When your babies become calcium deficient, you begin to question your parenting, eh? I consider every season a learning season, and next year I’ll have plenty to share with friends, you just watch. When I get to watering my Sicilian eggplants, which are still producing, I stare alarmingly long at their bashful flowers. That is what you do when your favorite color on earth is found, growing happily in a container. Dan told me he’s only growing eggplants and tomatoes next year. A whole lot of them. I can’t say I blame him. I harvest …