I love a fried fish fillet, but sometimes can’t face the mess: the egg wash, the flour/cornmeal coating and the skillet of hot oil. So, when that craving strikes, especially on a weeknight, I turn instead to the oven and rather than flour or cornmeal, I coat the fillets in finely ground nuts. After a […]

Tiramisu is a polarizing dessert. Mention it, and people may squeal with delight or recoil in disgust – there’s no in-between. In “The Oxford Companion to Italian Food,” author Gillian Riley is unsparing, “At its best, in small quantities, a fine dessert, otherwise a gross, overrated indulgence.” With all due respect, Ms. Riley, I disagree. […]

These are not typical flapjacks with bits of apple and carrot mixed in for seasoning. Here, the produce leads the way with mounds of shredded green apple and carrot bound into tender, lightly browned skillet cakes with just enough egg and whole grain flour to hold them together in pancake form. The inherent sweetness of […]

I have struggled to understand America’s love affair with quinoa. Sure, it’s packed with protein, about eight grams per cup, and it’s quick-cooking, which is always a bonus. But the flavor? I find it dusty and dull, a far cry from the floral overtones of, say, jasmine rice. It also may as well be recommended […]