Soups and Salads

Baked Goat Cheese and Baby Salad Greens (Vegetarian)
Basler Mehlsuppe (Swiss Carnival Soup)   (Vegetarian)
Beet Salad with Orange and Pine Nuts (Vegetarian, Gluten-Free)
Black Bean Soup with Lime Crema (Vegan, Gluten-Free)
Blood Orange, Goat Cheese and Beet Salad (Vegetarian, Gluten-Free)
Bowl of Red (Texas Chili)
Braised Cabbage with Chewy Fried Potatoes, Feta, and Dill
Bulgur and Broccoli Salad (Vegetarian)
Butternut Squash and Apple Soup (Vegetarian, Gluten-Free)
Butternut Squash, Kale and White Bean Soup (Vegetarian)
Butternut Squash Soup with Coconut Milk, Miso and Lime (Vegetarian, Gluten-Free)
Canederli Tirolesi (Tyrolean Ham-Dumpling Soup)
Celery Root and Wild Rice Chowder (Vegetarian)
Chunky Zucchini and Tomato Salad (Mafghoussa) (Vegetarian, Gluten-Free)
Classic Frisée Salad (Salade Lyonnaise)
Cioppino 
Cobb Salad with Hard-Boiled Egg Dressing from Food52 (Vegetarian, Gluten-Free)
Corn-Barley Salad with Tomato Vinaigrette from Food52
Coconut Red Lentil Soup (Vegan, Gluten Free)
Corn and Barley Salad
Cream of Cauliflower Soup 
Czech Smooth Potato Soup
Farro Salad with Roasted Eggplant, Caramelized Onion, and Pine Nuts (Vegetarian)
Gazpacho (Vegetarian)
Gazpacho with Herbed Goat Cheese Toasts wildly adapted from David Lebovitz's My Paris Kitchen
Ginger-Chicken Meatballs in Broth with Greens
Goat Cheese and Cherry Salad with Almond and Basil Gremolata
Greek Salad (Vegetarian)
Grilled Bread Broccoli Rabe and Summer Squash Salad
Grilled Shrimp and Cucumber Salad
Half-Blistered Tomato Pasta Salad from Food52
Harira (Vegetarian)
Lamb Salad with Horseradish, Watercress (or Arugula), and Celery
Lemony Greek Pasta Salad from Food52
Mushroom Soup with Kale and Potatoes  (Vegetarian)
Mussel Soup with Cranberry Beans, Celery, and Basil  
Panzanella (could be Vegetarian or Vegan if you omit the anchovies)
Paparot:  Spinach and Polenta Soup (Vegan, Gluten-Free)
Pho (Rice Noodle Soup with Beef and Herbs)
Potato and Leek Soup (Vegetarian)
Potato, Leek and Celery Root Soup with Orange Crème Fraîche (Vegetarian)
Raw Artichoke and Herb Salad (Vegetarian)
Raw Beet Salad with Carrots and Ginger (Vegan, Gluten-Free)
Roasted Cauliflower with Hazelnuts Salad (Vegan, Gluten Free) 
Roasted Eggplant Salad with Coconut-Lime Vinaigrette (Vegan, Gluten Free)
Roasted Potato Salad
Roasted Tomato Bisque
Soba with Eggplant and Mango (Vegan, Gluten-Free)
Split Green Pea Soup 
Spring Pea and Cilantro Soup 
Spring Potato and Spinach Salad with Warm Bacon Vinaigrette 
Summer Pea Soup  
Thai Red Lentil Soup with Aromatic Chile Oil
Tomato Salad with Crisped Farro, Purslane, Arugula, and Roasted Tomato-Miso Vinaigrette (Vegan)
Warm Red-Cabbage Salad 

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By Popular Demand

Cookbook #4: Cheese Board: Collective Works

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Adapted from Cookbook #4:  Cheese Board:  Collective Works (2003) Recipe: Four-Cheese, Three-Onion, Four-Herb Pizza Four cheeses?   I needed four cheeses to make one pizza?  When you're the Cheese Board, the answer is yes. Four cheeses: four gospels, four noble truths, four horsemen of the apocalypse,  four chambers to mammalian heart, the fantastic four ... And so, to follow in this illustrious suit of four, I give you four reasons why this was a good recipe for me to make: 1.  I don't make pizza. My husband does.  For his thirtieth birthday in 2003, he and I were envisioning our ideal kitchen, so I gathered together an immoral amount with the kitchen-themed presents, including a pizza stone.  Since then, he has been delegated head pizza chef, so this is another one of those recipes I would never make but would foist upon him.  When I pull this cookbook off the shelf, I go straight to the scones pages (which are relatively easy to find as they are currently the butte
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Ottolenghi's Semolina, Coconut and Marmalade Cake

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"When I stepped out into the bright sunlight, from the darkness of the movie house, I had only two things on my mind: Paul Newman, and a ride home."  This week I did two very important things: I made Ottolenghi's Semolina, Coconut and Orange Blossom Cake and I rewatched The Outsiders . These two events are not related; however, they were both delightful. Let's start with the cake, shall we? This cake is a light - in - texture - but - heavy - in - flavor take on the ubiquitous Eastern Mediterranean semolina cake. From Greece to Syria, Egypt to Turkey, this cake, well, takes the cake. Call it revani , basbousa , shamali, harisi , mix in yogurt, coconut, rose water instead of orange blossom water--no matter what, you're going to do all right.   Ottolenghi's version adds coconut and marmalade to a large dose of sunflower oil and semolina. He also serves it with a dallop of Greek yogurt freshened with orange blossom water. However, this is the kind of
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Ottolenghi's Lemon and Eggplant Risotto

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Risotto is such a delightful dish. Comforting, creamy, simple, stable.   And I am a huge fan . As in, I will make me a risotto any chance I get, with any sort of ingredient you can imagine. It doesn't matter--any season.  Spring--lemon and peas;  Summer--tomato and parmesan;  Fall--mushroom;  Winter--butternut squash and pancetta.  If it's in your fridge, you can put it in this Northern Italian rice dish. However, you will want a very specific kind of rice--a high starch, medium- or short-grain rice--in order separate this delicacy from any other rice dish. The high starch means that as you cook it, it releases its starch, making that requisite creamy smoothness to risotto. The most popular risotto rice in the United States is, hands down, Arborio rice. This short-grained rice isn't as starchy as some of its popular Italian counterparts, but it is the most easily procured. However, a  great article from
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Whole Roasted Celery Root from NOPI

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Okay.  This almost doesn't qualify as a recipe. But I'll admit, I have never made celeriac this way. Yes, it took Yotam Ottolenghi to convince me to do something simple. And perfect. I am not going to mess around here. I love celery root. I have sung its praises here , here , and here . It is not a pretty little root vegetable, but if you can get beyond its humble, knobby exterior, it smacks of the bright, freshness that one expects from celery (which is, really, just the stalk of the plant) and the nutty, earthiness of something that comes from beneath the ground. This straightforward recipe comes from Ottolenghi's latest cookbook, NOPI , a collection of restaurant-approved recipes from London's powerhouse foodie and his partner and NOPI Head Chef Ramael Scully . Yes, it's true, I am a bit of a fan-girl when it comes to Ottolenghi, and next time I am in London (whew, it has been a long time  since I was last there), you better believe I pla
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Lamb Stew with Apples (Estofado de Cordero Con Manzana)

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About six years ago, I bemoaned the fact that one of my fathers-in-law owned a cookbook I wanted. Through the modern miracle of amazon and the generosity of my husband, he snapped up a used copy for me as my Christmas present. And oh, how I love it.  And the question must be asked: why did he wait so long? I decided to begin with one of the simplest recipes in the book: a lamb stew. And oh, how I love lamb stew, and it has shown up on this blog twice before.  About two years ago, I made a  lamb and fruit stew  out of the Middle East that was quite tasty, for I am a huge fan of quince and of saffron--that stew married lamb with those two delicacies, and I was hooked.  And then, as you know, in December,  I made what I declared to be the best lamb stew I have ever had. I'll still stand by that declaration--that Tunisian lamb stew was better than this one, but only because I preferred that spice palate. Seriously--coriander, cinnamon, paprika, cayenne--all a
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