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Orange Polenta Cake
For the finale for our cosy night in meal, we decided to serve Orange Polenta Cake from Ottolenghi, the Cookbook. This was to honor Yotam Ottolenghi’s new column in the New York Times that’s all about desserts and as Ottolenghi groupies it was only fitting.
Spanish-Style Bread with Tomato Puree (Pan Con Tomate)
There is so much to admire in Spanish cuisine, from the innovativeness to the inspired use of humble ingredients. Another thing that impressed us about Spanish food is there penchant to not waste anything. Stale bread is added to gazpacho. Over-ripe tomatoes are turned into gazpacho or rubbed all over said stale bread — creating…
Roasted Carrots with Walnuts, Feta and Dill
A perfect accompaniment for any dish, these roasted carrots are delicious — and as always, easy to make. I made these to go with Sheet-Pan Harissa chicken and they paired really well. Both recipes also came from the same source, Melissa Clarks new book, Dinner: Changing the Game and used my current favorite cooking tool — the sheet…
