When flowers bloom, so does hope. Although spring doesn’t mark the beginning of the calendar year, for me it is about new beginnings and celebrating the endless possibilities of the human spirit. At this time of year I can’t help but feel hopeful and even more optimistic than usual about a variety of… Read More
Kale and kabocha squash team up in this hearty galette. The result: a rustic beauty that looks as fabulous as it tastes. I love galettes. Always a versatile party pleaser, these generous, free form pastries are both rustic and elegant. Their hand-folded edges wrap a combination of luxury fillings to say, homemade in a luxe… Read More
Arranged here are crisp pieces of tofu on a velvety hummus made of dried fava beans, not chickpeas. It is served alongside cracked freekeh, a nutty, roasted green wheat. Spiced Tofu with Fava Purée ½ cup olive oil 5 garlic cloves, smashed 1 ½ tablespoons coriander seeds 1 tablespoon cumin seeds 1 teaspoon grated lemon… Read More
A fresh-herb kuku such as this one is a traditional New Year’s dish in Iran. The green herbs symbolize rebirth, and the eggs symbolize fertility and happiness for the year to come. Similar to an Italian frittata or a French quiche, a kuku is a thick and fluffy baked omelet that is typically stuffed with… Read More
Wheat is one of the oldest domesticated grains, along with barley, millet and rice. It is now the most widely cultivate cereal around the globe, exceeding even rice. ~ Maria Speck Looking for ideas on how I could use wheat berries, I came across a recipe for leeks with rye berries and adapted it to… Read More
The beauty of polenta is the ease with which a home cook can take it from everyday to special in an instant. –- Maria Speck This beautifully colored side dish brings just enough opulence to a fall dinner. The sun-dried tomatoes help the polenta take on a lovely auburn or light orange hue. As these… Read More
PETIT WORLD CITIZEN 