This paper thin flatbread is prepared much like pita, except the dough is rolled and stretched as thin as possible and baked in under two minutes on a very hot pan, griddle or tandoor oven. Delicious served in a wrap with Falafel and hummus, bhabaghanoush and cucumber tomato salad.
Author: Ben Lester
Barley isn’t just for soup or porridge. This ancient grain is as versatile as it is simple to prepare. Here I treat it a bit like risotto, but without all the fuss. Barley naturally forms a creamy sauce base right in the pan, to which you can add your vegetables, protein and seasoning of choice
This is my spin on the famous white clam pizza hailing from New Haven, Connecticut. The addition of grilled sweet onions, cherry tomatoes, and parsley on top of the crispy whole rye crust take things to a new level. While you can use any grateable cheese, like parmesan or romano, I prefer aged asiago. You can also add mushrooms or capers, and substitute with your choice of protein, such as shrimp, lobster, chicken, or pork belly.
Spring pancakes originated in northern China at least 1,500 years ago. Traditionally, they were eaten on the solstice to celebrate the beginning of spring. These chewy little wrappers are also filled and deep fried to make spring rolls.
Like spring pancakes, this dish originates from the Shandong province, but Chinese American chefs have adapted it to locally available ingredients. The Chinese version is made with pork, egg, bamboo shoots, day lily, wood ear mushrooms, and seasoned with soy sauce, rice wine, sesame oil, garlic, and ginger, while the Chinese American version replaces the cucumber and day lilies with cabbage and carrots.
Easy to make and whipped up in a matter of minutes, you can’t argue with a cookie. As long as your leavener is fresh and sifted, and you mix your dry ingredients well before combining with the wet, you’ll have great results time after time.
The number one requested birthday cake in our family, this decadent chocolate dessert is made with whole wheat flour. The extra bran and germ not only make it healthier, but extra moist and dense.
I learned to make this apple tart from a French Chef in one of the first restaurants I worked in. It is simply made by turning some apples into applesauce, rolling out and blind baking a tart shell, filling it with the apple sauce, and topping with sliced apples for the bake.
This style of cornbread is crisp, crumbly and contains no wheat or sugar! It goes incredibly well with savory foods like bacon and collards or chili con carne, or you can mix them into the batter for an all-in-one cornbread meal.