Moroccan Gazpacho

There is no traditional dish called Moroccan gazpacho.
I just want to be clear about that up front.
I made it up.
I wasn’t the first person to make it up, apparently, but rest assured that any version of this soup you run across is not authentically Moroccan.
It may be gazpacho, but it sure isn’t […]

Seduction on a Plate: Fraises a l’Aziz

Inspiration for a new dish often strikes me in odd moments.
Some flavor combinations come to me in dreams, if you can believe that.
Others lay in wait in my subconscious mind and pop out in the midst of a conversation about an unrelated topic.
The kernel of the idea for this appetizer, which consists […]

Experimenting With White Whole Wheat Flour: Cherry Pie

I’ve been meaning to try baking with King Arthur Flour’s white whole wheat flour for quite some time. White whole wheat flour is ground from a different variety of wheat–hard white winter wheat, to be exact–than the usual whole wheat flour which comes from hard red winter wheat. Lacking the tannin that comes with the […]

Tiny New Potatoes And Garlic Scapes With Panch Phoron

When I saw these tiny, marble-sized new potatoes at the farmer’s market, I had to have them, not only because they reminded me of my childhood, which they did.
Potatoes this small are sweet with a marvelous waxy texture that is beautiful either braised in a sauce or parboiled and then sauteed with seasonings. […]

Dal of the Day: Rajma Dal

This recipe is my own, and does not reflect any “authentic” tradition from any part of India, even though the ingredients, techniques and execution are quite Indian, and results in a very authentic and delicious flavor.
I started making dals at Salaam almost from the first day I worked there, not only because I love […]