Russian Katleti or Israeli Ktzitzot are these little juicy, pan fried meat patties which have become part of people's everyday repertoire in countries like Russia, Ukraine and Belarus. They are delicious for children and adults alike and here, I've made a slightly updated paleo, gluten free version that does not skimp on the taste and spirit of this wonderful, traditional dish.
My Aunt Miriam makes a wonderful, healthy middle eastern dish using sliced eggplant stuffed with seasoned meat and simmered in a sauce of tomato, garlic, and cilantro.
Pan con Tomate, the humble Spanish snack is made by simply toasting bread, rubbing with fresh garlic and spooning freshly grated tomato, olive oil and salt on top. Use the best ingredients you can find to make this gorgeous summer snack.
Initially a recipe I developed for food52, this strawberry ice cream cake uses 4 ingredients: shortbread cookies, butter, and haagan dazs strawberry and vanilla ice cream. A simple, make-ahead dessert perfect for fourth of july, labor day and any summer party or bbq!
Chef Ashley Faulkner of Bucktown in Providence, Rhode Island shares her family recipe for potato salad, perfect for fourth of july and as her family serves it, every Thanksgiving.
A gluten free cake made with almond meal, pureed orange and apricots is a delicate and moist sponge perfect for breakfast, brunch or tea. Traditional Spanish orange cake and the aromas and textures of persian desserts with nuts and rosewater meet in this simple recipe.
Prune cake is an old fashioned dessert perfect for tea time. Let's face it. Prunes aren't exactly the sexiest ingredient, but they're sweet and slightly tangy, making it the perfect fruit from which to make a moist beautiful loaf cake. Pastry Chef Tracy Obolsky puts her own spin on her grandmother Helen's cake that is to die for.
Bronx born Bucktown chef Ashley Faulkner shares her family recipe for southern fried fish which she serves up at her Providence, RI spot. Made in a cast iron skillet, Ashley shares her special fish dredge recipe to get the fish extra crisp. It's spot on with white vinegar and tangy Lousiana hot sauce.
Making a fresh crudo is simple when you have the freshest possible fish, great olive oil, maldon salt and bit of freshly squeezed citrus.