Great news! My latest book The Little Book of Fika is now available. No time is better than now for a little comfort and simplicity, and the Swedes have your back on this matter with their tradition of Fika.
“Fika” is the Swedish tradition of taking a break in the day, at least once, with a cup of coffee and a sweet treat. Sounds simple, right? Well, that’s the point. Fika is a moment to stop and take a breath, connect with friends and co-workers, or simply be with yourself in the moment – accompanied by a steaming cup of coffee, and a little bite of something sweet or even savory. Splendidly egalitarian and understated (as Swedes do so well), everyone can do it. The key is, well, doing it, and this little book will help you do just that. Filled with inspirational tips, a little history, and 20 sweet and savory recipes to accompany a refreshing beverage, this book is designed to bring a little happiness into your day, Swedish-style. So go ahead and fika – you deserve it.
My new book: Almonds – Recipes, History, Culture
with Barbara Bryant, Betsy Fentress and photographs by Robert Holmes
I am very excited to share with you the upcoming release of a new cookbook, “Almonds – Recipes, History, Culture” for which I created and developed the recipes. And what perfect timing: With the start of a new year bright with possibilities and resolutions for good luck, good health, and prosperity, there is no better symbol than the almond. Ancient and worldly, almonds have appeared throughout civilization from antiquity to modern times, celebrated as a symbol of good luck, fertility and love. Almonds are also a precious ingredient in myriad cuisines, viewed as a staple and a delicacy and touted as a superfood for their nutritional and health benefits.
This book was a collaboration, born from the inspiration of Barbara Bryant and Betsy Fentress to showcase the timeless almond. My delicious role was the creation of all 60 recipes, taking inspiration from the world’s kitchens including cuisines as far flung as China, India, Lebanon, France, Italy and Mexico and adapting them to the modern kitchen. The book was brought to life under the direction and creative vision of Jennifer Barry and captured by the impeccable photography of Robert Holmes. It takes a village.
Almond Granita with Raspberry Syrup
Almonds – Recipes, History, Culture is currently available for pre-order on Amazon, and will be available as of March 1st. Happy reading, happy eating, and happy new year!
All photos by Robert Holmes
We are wilting under the shroud of a spectacular heat wave here in the Bay area. Stifled by the temperature, nothing is moving – even the leaves are too warm to rustle. It’s so hot right now, it’s impossible to cook. In fact it’s so hot right now, it’s impossible to even write about cooking. So, let me treat you to a photo round up of a sensational summer grill menu in preparation for the fourth of July. Keep cool.
Blackberry Spritzer and Mojitos
Beat the Heat Chunky Gazpacho
Summer Solstice BBQ Baby Back Ribs
Grilled Chicken Skewers with Sriracha Marinade
Red Quinoa and Kale Slaw
Caramelized Apricots on the Grill with Yogurt and Honey
The New Year is approaching, and the holiday festivities continue. During this busy time it’s fun and easy to get caught up in socializing, so it’s important to have a few tricks up our sleeve for entertaining, drop-in visitors or an impromptu get-together. Let this blog do some of the work for you. Here are a few menu ideas for holiday bites and appetizers to have on hand or to serve for a party. Meanwhile, savor the moment and enjoy some family time, take a walk in the forest or open that new book you got from Santa. Best wishes for a healthy and happy New Year!
What are mezze? A delightful appetizer tradition integral to the cuisines of the Middle East, Turkey and Greece. Mezze consist of numerous small tasters, often simple and fresh, which are meant to whet the appetite before a meal along with a drink. The word mezze comes from the Arabic term t’mazza, which translates as “savor in little bites.” I can’t think of a more convivial and pleasurable way to begin a meal with a group of friends than with a sampling of mezze accompanied by a drink on a warm summer evening.
Mezze should always include a sampling of dips, such as hummus or tsatsiki, cruditees, bread and olives. For a more substantial selection add meat keftas or brochettes, simple salads and dolmas (stuffed vegetables and filled grape leaves.) Keep the portions small, set a table in the sunshine and pour a refreshing drink. Enjoy!
Baba ganoush is a traditional Middle Eastern dip made with roasted eggplant. In this recipe I have added chickpeas to give the dip more structure. Makes about 2 cups.
1 large eggplant
1 cup cooked chickpeas
1/4 cup tahini
2-3 garlic cloves
Juice of 1 lemon
1 tablespoon extra-virgin olive oil
1 teaspoon Tabasco
1 teaspoon ground cumin
1 teaspoon salt, or to taste
1 teaspoon freshly ground black pepper
1/4 cup chopped Italian parsley leaves
Pita bread for serving
Preheat oven to 425 F. Roast the eggplant over a gas flame or on a grill until the skin is charred on all sides. Place on a baking sheet and bake in the oven until very soft when pierced with a knife, about 25 minutes. Remove and cool. Peel away the skin and scoop the flesh into a bowl of a food processor. Add all of the remaining ingredients except the parsley. Pulse to combine. Refrigerate at least 1 hour or overnight to let flavors develop. Before serving stir in 1/4 cup chopped parsley leaves. Serve with pita bread.
Marinated Feta with Lemon
Makes about 2 cups
1 pound feta cheese, drained, cut in 1/2 inch cubes
1/3 cup extra-virgin olive oil
1 small garlic clove, minced
2 tablespoons freshly squeezed lemon juice
1 teaspoon finely grated lemon zest
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon crushed red pepper flakes
1-2 fresh thyme sprigs
1-2 fresh oregano sprigs
Pita bread for serving
Place cheese in a shallow bowl. Whisk remaining ingredients together in a small bowl. Pour over cheese and gently toss to combine. Fold in thyme and oregano. Refrigerate 2-3 hours or overnight. Before serving remove thyme and oregano sprigs. Serve with additional black pepper and pita bread.