by fifthcrow | May 18, 2015
YIELD: Serves 6 INGREDIENTS 1 tablespoon sesame seeds 1 pound Japanese or English cucumbers 1/2 teaspoon salt 1/3 cup seasoned rice vinegar 1/4 teaspoon instant dashi granules 1 teaspoon Asian sesame oil, or to taste PREPARATION In a dry small heavy skillet toast...
by fifthcrow | May 18, 2015
YIELD: Makes 8 servings INGREDIENTS 2 English cucumbers, peeled, seeded, and shredded Kosher salt 3 cups plain nonfat yogurt 2 tablespoons white wine vinegar 2 cloves garlic, peeled and finely chopped 2 tablespoons dried mint 12 to 14 leaves fresh mint, thinly sliced...
by fifthcrow | Apr 29, 2015
2 4-ounce 1-inch-thick skinless salmon fillets 1/2 teaspoon dried tarragon, crumbled 2 small (about 3 ounces each) red potatoes 6 ounces green beans, cut into 3-inch pieces 6 romaine lettuce leaves 2 small tomatoes, cut into quarters 2 hard-boiled eggs, cut into...
by fifthcrow | Apr 29, 2015
Leaves from two bunches of radishes (about 3 cups) 2 big cloves garlic 1/4 cup olive oil 1/3 cup shredded pecorino romano cheese small handful of fresh cilantro leaves (optional) pinch of sea salt Thoroughly wash and dry radish leaves. Remove woody stems and put in...
by fifthcrow | Apr 29, 2015
1/2 pound / 8 oz / 230 g small fingerling potatoes, washed and dried 3/4 pound / 12 oz / 340 g delicata squash 1/4 cup / 60 ml extra virgin olive oil scant 1/4 cup / 50 ml white miso scant 1 tablespoon harissa paste 3 tablespoons freshly squeezed lemon juice 1 1/2...
