Veggie

According to my notebook, this was at least initially inspired by a Felicity Cloake column, though which one is lost to the sands of time. These are great to toss together when there’s some excellent summer fruit to be enjoyed....

This idea comes from the superb YouTube channel Boulangerie Pas à pas. It’s a great way to use what would otherwise get wasted when you need to refresh your levain but don’t have the need to bake anything....

There are innumerable ways to make bao, Chinese-style steamed buns. Eventually I’ll fill this page with different suggestions for fillings and wrapping techniques. To start, the recipe for the dough....

This is a “liquid” levain, which is to say that you’re aiming for a roughly 1:1 ratio of water to flour on each refresh of the culture. If you’re not planning to bake every day — I certainly don’t — it’s easy enough to stash this in the refrigerator and give a quick warm up to room temperature before using....

From a Rick Bayless recipe. Ingredients Olive oil 1 cauliflower, cut into bite-size pieces 1 onion, thinly sliced 2 poblano peppers, 1 cm dice 100 g crème fraîche Salt Handful cilantro, roughly chopped Corn tortillas Method Preheat an oven to 200 °C (400 °F)....

This is a salsa in the Mexican, rather than Italian sense. I don’t entirely remember how this name came to be. Perhaps that this is a step up from the most basic salsa it’s possible to make, tossing a few ingredients together in a bowl....

This comes from the late Taku Sekine of Dersou and Le Cheval d’or. It’s wonderfully simple as a side. While optional in the sense it’s possible to make and eat the pancakes without it, the real coup de grâce of these is the dipping sauce....

These come from the excellent Mokonuts in Paris. Everything they do is delicious, these as much or more than everything else. It can be a little difficult to find black sesame seeds....

Based solely on my experience buying groceries, I’d say granola has gone mainstream. At the point you can buy something pre-packaged that’s been flavored with real Madagascar vanilla, it’s not exactly hippie food any more....

I take inspiration here from the people at Café Miznon, now with locations all over the world. Though I learned about it via Le Fooding, and their old Toquéra series....