Get flash to fully experience Pearltrees
Cook readers never fail to surprise: I expected a volley of roast lamb and ribs of beef this week, but instead I found myself cooking Portuguese sea bream and searching for Syrian pepper.
Andrew Scrivani for The New York Times 8 ounces rice noodles or glass noodles
Let’s get one thing straight. A sweet potato french fry is not a real french fry.
A spot of baking.
Yotam Ottolenghi's mixed vegetables and yoghurt: A real scene-stealer of a dish.
Thank you all so much for your votes in Project Food Blog! I am thrilled to say that I got into the final three for the 10th round due tomorrow.
Bear with me - as telephonists like to say - while I gush for a bit.
Kookoo sabzi or herb omelette. Photograph: Yuki Sugiura
Cheese-baked egg-stuffed tomatoes.
Carrot and mung bean salad, plus red lentil soup with fried tofu and chilli oil recipes | Yotam Ottolenghi | Life and styleYotam Ottolenghi's carrot and mung bean salad recipe: Pack a punch.
Open kibbeh. Photograph: Colin Campbell Open kibbeh
Boozy braised shallots on top of a rich root veg mash – what could be more warming on a cold winter's day? Photograph: Colin Campbell
Yotam Ottolenghi's aubergine kuku: a bit like a frittata, only better.
Fried cauliflower with tahini.
Yotam Ottolenghi's butternut squash and tahini spread: A wonderfully tasty alternative to hummus.