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Harissa
Getting up close and personal with harissa Maybe it’s the red, orange, and yellow of the leaves on the trees all around me, but lately all I want to eat is food in the autumnal color spectrum. I’ve...
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Radish Top Pesto
The radish leaves this week at my CSA pick-up were starting to look a little haggard. Not yellow yet, and still crisp, but a bit bug-eaten. I suppose that’s the tradeoff for vegetables utterly free of...
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Shallot Chile Paste
In his headnote to this recipe, Charles Phan, owner and chef of The Slanted Door, in San Francisco, doesn’t mention exactly which chile pastes this homemade version “runs circles around,” but the...
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Malaysian Pickled Cucumber and Carrot
Can we talk? I just want to say — this winter has been brutal. It’s all I can do to drag my corpse out of bed every morning. I don’t know if this New England winter is worse than the last few I’ve...
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