A happy marriage between a roulade and a quiche! Usually roulade is sweet, but the technique works well for a savory treat too. The creamy celery root and parsnip filling adds a touch of luxury and finesse. I usually serve this as an appetizer, but it also makes an ideal veggie entrée to feed 4 people.
One of my favorite things that I ate in Singapore was chile crab, a cultural icon. A sweet and tomatoey sauce, enriched with eggs and used to smother giant crabs. We also got a black pepper butter crab which was so buttery and peppery. We ended up combining the two crabs and it created the most delicious bite we could have imagined – peppery, spicy, and slightly sweet. I’ve encompassed that glorious bite into a burger. To make it more budget friendly I’ve opted for shrimp instead of crab, but feel free to switch out the shrimp for 8 oz / 225g lump crab meat, or even any cooked fish for an easy fish patty.
When it comes to things as iconic as a Caesar salad, I typically like to keep it classic and work toward perfecting the technique. But that was before I was inspired to try some crisp, thinly sliced celery and smoky bacon–laced breadcrumbs to enhance the already perfect balance in a Caesar salad. And it truly does. There is something about that extra-fresh crunch from the celery and the way that the breadcrumbs coat the leaves and dressing (in lieu of the cumbersome crouton) that really takes a classic Caesar to another level.
I give you the perfect kofte. I was given the recipe by a friend who lives in Tunis and it’s a cracker. The minced lamb must be left well alone after the pine nuts and other flavourings are added to allow the spices to infuse and develop. Cook over a barbecue on skewers or under a kitchen grill. Serve with warmed pitta breads, Greek yoghurt and the dazzling pickled red onions perfected by my wife, Nykeeta. A tomato salad is a good accompaniment, too.
If there’s such a thing as a sexy salad, this might be it. Baby gem lettuce is a small lettuce variety that resembles a bite-sized version of romaine. Topped with brilliantly green pistachio-pesto crumbs and garnished with rose petals, this is a salad to make when you’re looking to impress. And I mean impress yourself, not anyone else.
Crisp fried cauliflower. A soft creamy purée. The toothsome crunch of toasted seeds.
A light hand with the seasonings lets the forest-y mushroom flavor lead the way. I use this as a side dish or as a topping for grilled fish, braised meats, or meatballs. The basic roasted mushrooms without the gremolata seasoning are even more versatile.
The filling can be made up to 2 days ahead and refrigerated. Rewarm the filling before stuffing the mushrooms. We do not recommend roasting the mushrooms in advance, as they become leathery once rewarmed. When shopping, choose dense mushrooms with a cupped shape. Blue cheese can be substituted for the goat cheese. This recipe can be easily halved.
A pork version of the traditional German veal schnitzel, this is a great family favourite in our house.
This is a classic Provençal gratin, one of my favorite dishes from the region. It's bound with rice and egg, it's great cold or hot, and if you have more summer squash than you know what to do with, look no further.