Ingredients 2 tbsp. dried gyokuro leaves 3⁄4 tsp. rice vinegar 3⁄4 tsp. soy sauce 1⁄4 tsp. toasted sesame oil Cooked white rice, for serving Sesame seeds, to garnish Instructions In a cup, steep the gyokuro leaves in 3 oz. of water, heated to 140°, for 1 to 2 minutes. Drain the leaves, and, if you like, steep the … Read more
Ingredients 2 tbsp. butter (plus more for buttering pan) 2 cloves garlic, minced 2 tbsp. all-purpose flour 1 1/2 c. whole milk 2 c. shredded Gruyère, divided 1/2 c. freshly grated Parmesan Kosher salt Freshly ground black pepper Pinch nutmeg 4 medium zucchini, sliced crosswise into 1/4” coins 2 tsp. freshly chopped thyme Freshly chopped … Read more
Ingredients 6-8 seedless clementines 2 heads red chicory 100g watercress 1 fennel bulb, halved, cored and very finely sliced 1 red onion, halved and finely sliced 200g feta cheese, cut into cubes small handful parsley, finely chopped for the dressing juice 1 clementine juice 1 lemon 4 tbsp olive oil 1 tsp caster sugar Instructions … Read more
Ingredients 1 cauliflower, broken into florets 100ml extra virgin olive oil 250g good bread, such as sourdough or ciabatta 2 red chillies, halved, deseeded and finely chopped 4 garlic cloves, finely sliced 8 anchovies, finely chopped 35g raisins, soaked in just-boiled water and drained 1 tbsp capers, rinsed of salt or brine 4 tbsp roughly … Read more
Ingredients ¼ cup (60 mL) olive oil 1 cup (250 mL) wheat berries ½ cup (125 mL) brown rice 1 ½ tsp (7 mL) kosher salt ¼ cup (60 mL) parsley, chopped ⅓ cup (90 mL) pine nuts 3 Tbsp (45 mL) shallots, minced ½ cup (125 mL) dried cranberries 3 Tbsp (45 mL) red … Read more