Making fresh pasta with different types of flour is quite thrilling… and this pasta, made with fresh chickpea flour, is fun to make and absolutely delicious! The pasta acquires the slightly nutty, mild flavor of chickpeas, and turns out to be incredibly light.
This classic Spanish omelet is a recipe that deserves a place in any cook’s repertoire.
The caramelized onion is utterly delicious, making a beautiful contrast with the richness of the eggs – while the vibrant spinach lightens the whole dish and the sautéed pine nuts contribute their luxurious nuttiness.
Mayonnaise has completely lost its place as a homemade condiment – and what a pity that is!
This satisfying scramble is the perfect weekend breakfast food, but it’s so scrumptious that I often crave it for a simple weekday dinner, my mouth salivating in anticipation as I cook at the stove.
Who would want to live without the exquisite pleasure of eating warm bread, or pasta, or cakes?
Almost 1 in 100 Americans suffer from celiac disease – gluten intolerance. Why can’t they enjoy the exact same quality of flour-based food as those who don’t?
That is the tantalizing question that more and more cooks (and chefs) are facing.
For me, the answer came from a most unexpected source – celebrated chef Thomas Keller… via a mysterious sack of flour left at my door by a dear friend who’d just returned from California.
The “Cup4Cup” flour blend waiting at my door is the creation of Lena Kwak, the talented and creative Research and Development Chef at the French Laundry, Chef Keller’s much-heralded temple of gastronomy, in Yountville, CA.
As luck would have it, I had the chance to meet Lena – and Thomas Keller – a couple of weeks later (on November 1) at the launch of Cup4Cup at Per Se, in New York City.