Quick Spinach Curry
As soon as the garlic starts to color, about 1 minute, start adding the spinach in big handfuls.
Leek and Potato Soup
Leeks are full of grit. It’s easiest to clean them undercold running water after cutting or shredding them.
Potato Galette
It’s important to cook the potatoes slowly. Covering the pan over lowish heat acts a little like an oven. The potatoes cook through in their own steam without burning, releasing their starches to help the slices stick together. Meanwhile the edges of each slice gradually caramelize where they hit the hot bottom of the pan.
Roasted Plums
Take the buttered gratin dish. Arrange the halved plums cut sides up in a single layer
Vegan Mocha Chocolate Mousse
While the chocolate is melting, combine the sugar and the hot espresso in a blender. Blend until the sugar is dissolved and the liquid is a light caramel color. Cool slightly.
Twice-Baked Quince
Fall is the season for quinces, and this recipe for Twice-baked quince is one of the easiest ways I know of to cook these deliciously aromatic fruits.
Caprese Salad
Make the salad: Arrange the tomato pieces around the outside of a plate or platter, overlapping as you go. Do the same with the mozzarella slices, slightly overlapping the tomatoes.
Grilled Gravlax Salmon with Warm French Lentil Salad
Heat the grill until very hot. Remove the salmon from the dish and with paper towel, wipe off as much of the dill mixture as possible, particularly on the skin side.
Sourdough Crepes
Sourdough crepes are an easy dare I say perfect way to use up leftover starter from the baking process. You can eat them straight away or make a batch for the freezer.
Flourless Orange Almond Cake
This deliciously moist flourless orange almond cake is easy to make and naturally gluten-free! Who could ask for anything more?