Posts Tagged ‘Dill’

Spring has sprung! Actually, we’ve moved into bizarro summer. Did it really hit 90 degrees in New York in April?! But no matter, the sun is shinning, the daffodils are blooming and I saw not one, not two, but three wild turkeys roaming the streets of Englewood NJ. Who knew there are wild turkeys in suburbia!

Now that it is so gorgeous out, it is definitely time to start switching up recipes. I was waiting on line at Whole Foods and I saw the new Bon Appetit and I decided to buy it. I flipped through, bookmarked some pretty looking pages and then I saw a photo of this dish. Wow, I thought, that looks perfect for spring. But I didn’t see the recipe. So I read the caption and it instructed me to check out the recipe on the Bon Appetit website. Nyeh! Bon Appetit, you are a dying media and you already give away content for free on your website (not that I’m complaining). I paid for the magazine, so take advantage! Don’t direct me to your free website!

Anyway, the dish is delicious, no matter where the recipe came from. It feels spring-y and healthy, but also creamy and satisfying. I had several chunks of Parmesan in the fridge, so I took the leap and grated it myself in the food processor. Delicious, but we only have the blade attachment, so the food processor was not thrilled with the giant hunks of cheese I tossed in. Lesson learned, definitely cut the cheese into small (2 inch square or less) chunks. But I of course have to make things more complicated than necessary. Store bought grated is more than fine and all together this is a great weeknight meal. It comes together very quickly and easily and it is very, very tasty.



Read Full Post »


This was a really unique recipe that I spotted in Ruth Reichl’s memoir about her New York Times restaurant critic years. The book, by the way, is great. I loved that she included reprints of some of her more famous reviews and she is a very fluid and vivid writer. The book ends with her taking the editor position at Gourmet though, which is sad as I truly miss Gourmet. Bon Appetit is just not the same.

The recipe is Afghan and it is truly fantastic. I’ve never eaten Afghan food, nor spotted it on too many food blogs, and this is a terrible omission. This is a fabulous dish – spicy, but comforting, filling but not too heavy, and most importantly, beyond delicious. I made some large adjustments to the recipe, perhaps making it less authentically Afghan, but I put the original ingredients in parenthesis. And now am on a hunt for a good Afghan restaurant and more recipes, so I’m taking suggestions.

A final note, this recipe is a bit complicated. But it makes a healthy amount of food, so there will be plenty of leftovers, and I think it is one of those recipes that once you make it a few times and get the hang of it, things will roll more quickly.


Read Full Post »