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In the Kitchen With: Leela Cyd’s Beet Pickled Eggs. One of my favorite creative professionals is photographer Leela Cyd.

In the Kitchen With: Leela Cyd’s Beet Pickled Eggs

We’ve had her on the column several times over the years not just for her beautiful photography and no-nonsense, great food, but also for her fantastic self-portraits! Today, we have Leela’s recipe for Beet Pickled Eggs from her recently published cookbook, Food With Friends. It also happens to be the cover recipe for the book, which Leela wrote and photographed herself. These gorgeous eggs would make an incredible addition to any meal with friends — especially a picnic as the weather gets nicer!

—Kristina Why Leela loves this recipe: I love this recipe because of the vivid color and vibrant flavor. Tastingtable. Ingredients 1 cup frozen peas, thawed ½ cup basil leaves, plus more for garnish ½ cup mint leaves, plus more for garnish ¼ cup grated Parmesan 1 garlic clove, finely grated ¼ cup olive oil, plus more for garnish.


Lentils Folded into Yogurt, Spinach, and Basil recipe on Author Notes: Make this with a light touch so you can taste the different ingredients involved.

Lentils Folded into Yogurt, Spinach, and Basil recipe on

And serve it in smaller portions than you might imagine -- let people come back for seconds. It is a nod to pesto and a salute to yogurt. You can buy baby spinach year-round. But if it is spring, buy true baby spinach, the smaller leaves of the early variety; they will have a subtler taste and texture. Wash and dry either type well; the leaves will not chop or tear cleanly if still damp.

Serves four. Roasted Lemon Chutney Recipe. Honey-Truffle Mustard + Autumn Cider Salmon » Saffron Lane. Radish, Mascarpone, Honey, Salt recipe on Food52. Cheesy Harissa Stuffed Mushrooms Recipe. Half Baked Harvest - Made with Love. Tis the season…for Brie!!

Half Baked Harvest - Made with Love

And appetizers, and other buttery, delicious, flaky things! But I mean, let’s be REAL. Do these bites not look, um, delicious!?!? Healthy Alternatives to the Food you Crave at Food52. Author Notes: This is another recipe that has my favorite characteristic: easy to make while appearing complex.


Simple, but elegant. This is the kind of dish that makes it look like you really know what you are doing in the kitchen. Baked Ricotta and Goat Cheese with Candied Tomatoes recipe on Spinach, Feta, and Artichoke Dip recipe on Food52. Cooking is more fun with friends.

Spinach, Feta, and Artichoke Dip recipe on Food52

Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more. Roasted Feta with Thyme Honey: 2007 recipe on Food52. Author Notes: This is not the most beautiful hors d’oeuvres – it emerges from the oven with a war-torn look, your casserole strewn with singed oil and blackened burned bits.

Roasted Feta with Thyme Honey: 2007 recipe on Food52

But the abuse of the dish is all in the service of the feta, whose honey-slicked exterior turns to savory candy and whose interior softens to custard. Plus the recipe is such a breeze – it’s a great hors d’oeuvre to include when you have a more ambitious meal to follow. If you can’t find thyme honey – I couldn’t – use a mild flavored honey like acacia and warm it with a few sprigs of fresh thyme. Use a dish that’s just large enough to hold the cheese, otherwise the oil will pool on the open surfaces and could catch fire under your broiler. I’d serve the feta not with pita, but with a rustic cracker or thinly sliced country bread, toasted. Tartines of pear, parsnip, and blue cheese. My childhood was filled with snowy Easters, the ground washed out with dirty grey snow banks punctuated by brown splotches as taupe as a suburban housing development.

Tartines of pear, parsnip, and blue cheese

We would collect barren branches at the start of Lent and put them in a vase, and by Easter tiny leaves would be peeping out from the buds. This was the only green to be seen. The only flowers were those in the colorful plastic wrapped pots we brought home from the grocery store. Summer Crostini Party. Blendtec 725 + {Cauliflower & Quinoa Pizza Sticks} Some mail days are better than others.

Blendtec 725 + {Cauliflower & Quinoa Pizza Sticks}

Am I right? These days it's usually junk or a bill... or junk disguised as a bill. But, this particular mail day happened to be the BEST mail day ever, when a gorgeous blendtec Designer 725 blender arrived on my doorstep! Sun-Dried Tomato & Goat Cheese Stuffed Zucchini Recipe. Gougères Recipe. Gougères are my secret weapon this time of year.

Gougères Recipe

This means a bag in the freezer, always at the ready. I make the dough ahead of time (any afternoon I have a few extra minutes) then bake them straight from the freezer whenever I fancy. There is something irresistible about the way they explode in size. The way they bake into golden pom-poms of cheese-crusted magic. Holiday Fig Recipes. The Excalibur holiday dehydrator giveaway is proving to be really popular. Everybody wants to get their hands one of two 9-Tray Dehydrators with Timer valued at $449. This giveaway closes on December 20th. I can’t wait to see who wins. Don’t miss out. I wanted to share some amazing holiday dehydrator recipes over the last month. Artichoke-olive crostini. Who Are You Calling a Chick, Pea Brain. Avocado Asparagus Tartine Recipe. Apricot, Blue Cheese, and Honey Toast. Crispy Cornmeal Sweet Potato Fries. Leek toasts with blue cheese. Roasted eggplant with tomatoes and mint. Caponata Recipe. Prosciutto Rolls Recipe.

Roasted Butternut Squash, Prosciutto, and Sage Quiche. Pear and Smoked Gouda Dutch Baby recipe from food52. Mushroom and Parmigiano Bruschetta Recipe. Burrata and Olive Tapenade Crostinis recipe on