Our version of a simple, extremely satisfying soup first tasted at Alice Water’s Chez Panisse.
Vegan recipes
“This recipe is more of a method than a specific recipe. Use whatever is fresh from the market, green onions, tomatoes, peas, green beans, squash, fresh herbs. – chef Brad Smoliak.
Follow the same rules you would for egg-white meringues to make the aquafaba version. Start with room-temperature chick pea liquid and add the sugar slowly. Recipe courtesy The New York Times
This spread, similar to baba ganoush, works as part of a meze or as a flavourful sandwich spread
It pays to have dips around over the holidays for last minute guests or snacking
Ottolenghi’s is bar none the best hummus recipe we have found, smooth and creamy every time. You will never go back to making hummus with canned chickpeas. Adapted from Jerusalem: A Cookbook
Cibo’s chef/owner Rosario Caputo serves this soup with a drizzle of house-made rosemary oil
Gremolata is usually found on fish, but it makes a delicious compliment to the smoky flavours of the eggplant, accompanied with savoury fresh thyme
Adapted from James Syhabout, Commis via Food & Wine. Pickling is big this season, and this recipe makes a tangy sweet sour pickle that is also marvellous on fish. Find green zebras at Gull Lake Farm stand