Crushed Green Olive Salad with Celery and Mint

I knew I was going to love this salad as soon as I read the recipe.  I am a big fan of good green olives and celery.  In fact, when I travel I always pack green olives and celery as an airplane snack.  Also, this salad has mint in it and I love mint in…

Quinoa Tabbouleh

I am very pleased with this dish.  I like tabbouleh, but it is usually made with cous cous, which I cannot eat.  Quinoa agrees with me very well and it is a very successful substitution.  In addition to taking all kinds of seasonings very well, quinoa is really, really nutricious and probably the easiest grain…

Hawaii Style Sushi in New York

I lived in Hawaii between the ages of 9 and 18.  Whenever this comes up in conversation here in New York City, people look at me with a pained expression and ask me how I ended up moving here.  It’s a long complicated story involving the realities of earning a living in paradise, my inability…

Red Remoulade and Some of It’s Many Uses

Remoulade is a classic of New Orleans cuisine.  It is used to dress up cold boiled shrimp.  It is served as a dipping sauce for all manner of fried seafood.  It is dolloped on top of fried tomatoes.  It shows up in many different forms, ranging from a mildly savoury sauce based on homemade mayonnaise,…

The Simplest and Most Decadent Strawberry Dessert

I used to obsessively throw large dinner parties.  They were more like indoor picnics since there were usually about 17 guests and a definitely did not own a table large enough to seat everyone.  We would spread a big cloth on the living room floor and set it with candles and my grandmother’s china.  My…

Curried Avocado (Indian Guacamole)

We used to have a beautiful potted curry tree in our apartment.  We had grown it from a little baby plant that had come from the curry tree that used to belong to my husband’s Indian grandma.  The leaves had the most wonderful scent and it was so lovely to be able to use fresh…

Tofu Salad with Mint and Toasted Rice Powder

Many of the Thai dishes that I have learned to cook are part of my attempt to recreate restaurant dishes that I like.  This recipe is different. It is from a very creative and inspiring cookbook called True Thai, The Modern Art of Thai Cooking by Victor Sodsook. I do not think that I have ever…

Cabbage Slaw with Mango, Peanuts, Mint and Pungent Lime Dressing

A couple of summers back, we spent a glamourous weekend celebrating a friend’s birthday at a farm-house in the Catskills.  Everyone in this particular circle of friends happens to cook amazing food.  There was fresh-baked bread, Tomato Pie, chickpea and butternut squash salad with tahini dressing, fava bean salad, smoked salmon hash with fresh herbs…