Don’t tell me you’ve never had a salad sandwich!
The jalapeño and red pepper make the pancakes colorful and add just a little spice. Serve with salsa or as a breakfast side dish in place of potatoes.
In most of Italy, these dumplings are called gnocchi verdi (gnocchi with greens) and ricotta or ravioli gnudi (“nude ravioli,” or ravioli filling without pasta).
Ezme is a wonderful Turkish dish made with the ripest of tomatoes, which give it a deep, sweet flavour to contrast with the fiery kick of chillies and the acidity given to the dish by vinegar and pomegranate molasses.
Smoking aubergines allows the flesh to absorb a deep smokiness, giving incredible depth to a dish.
The classic accents of briny olives and tart oranges balance the mellow sweetness of fennel when it is cooked until fork-tender.
Here we take toothy chunks of carrots, parboil them, fast roast them in the oven with allspice, and finish them off with a garnish of minced preserved lemon and fresh garlic.
This was my first taste of the south of France.
Beguiling as a French fry, but with so much more charisma.
"Our memory takes us out of time, especially in regard to smell and taste in food," says Mary Karr, author of The Art of Memoir.
“This is probably the only restaurant that Michael and I have eaten at in 40 years where I literally fell out of the booth in a swoon of ecstasy.” Jane Stern
“This is probably the only restaurant that Michael and I have eaten at in 40 years where I literally fell out of the booth in a swoon of ecstasy.”