Searching4Zen

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  • Screaming Eagle Cheese-Steak Sub

    60 minutes
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    Author’s Notes Every college has one: some kind of nasty-fantastic amalgam of cheese and meat and grease and bread and salt and melting awesomeness. From freshman year to graduation, you can eat these things twice a week and it will hurt you, but not badly — that is the magic of youth and appetite and […]

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  • Lamb Chops with Polenta and Grilled Scallion Sauce

    35 minutes
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    Author’s Notes Grill scallions and jalapeño alongside lamb chops and sliced polenta, then chop them up with fresh basil to make a zesty, spicy, smoky sauce that goes great with everything on the plate. A little bit of that sauce mixed with yogurt becomes an instant salad dressing for the accompanying salad of seasonal greens […]

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  • Carrot and Pistachio Salad

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    Author’s Notes This refreshing summer salad is a wonderful way to spruce up the humble carrot and was inspired by an afternoon I spent with Leila Rohbani, a yoga teacher from Tehran. I had a delightful time with her; drinking green tea from small stoneware cups and talking about our favorite recipes in the bright, […]

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  • Charred Asparagus with Citrus Bagna Cauda

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    Ingredients 2 tablespoons skin-on almonds 2 oil-packed anchovy fillets 4 garlic cloves, smashed 1 sprig oregano 1 teaspoon finely grated lemon zest 1 teaspoon finely grated orange zest 2 tablespoons unsalted butter 3 tablespoons olive oil, divided 2 tablespoons fresh orange juice 1 tablespoon fresh lemon juice Kosher salt, freshly ground pepper 1 ½ pounds […]

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  • Portobello Patty Melts

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    Author’s Notes This is a traditional patty melt in all ways save the fact that the beef has been swapped out for roasted portobello-mushroom caps. It otherwise hews closely to the recipe served at Tiny Naylor’s drive-in restaurant in Los Angeles in the 1950s, and to the ones used in coffee shops and diners across […]

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  • Grilled Poussin with Shallot-Balsamic Butter

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    Author’s Notes Wonderfully aromatic, this French-inspired dish will make you say ooh la la. A poussin is a young, tender chicken that weighs about 1-¼ lb. If you can’t find them, you can substitute other small birds (see tip). Balsamic glaze is available at most supermarkets near the vinegar. Source: Fine Cooking Ingredients For the […]

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  • Arugula Salad With Grilled Apricots and Pistachios

    15 minutes
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    Author’s Notes Pungent arugula contrasts beautifully with fruit of all kinds. Grilling the apricots deepens their flavor and makes them stand out against the arugula even more. You’ll be able to make this beautiful salad only during the summer’s short apricot season, and even then, you should buy the fruits at the farmers’ market so […]

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  • Potato, Roquefort and Hazelnut tart

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    Ingredients 1 shortcrust pastry 100g / 4oz lardons 500g / 17oz potatoes, peeled 1 medium onion, diced 200g / 8oz Roquefort 200ml / (¾ cup plus 2 tablespoons) heavy cream 75g / 3oz grated Gruyère 1 handful of hazelnuts, roughly crushed Salt and freshly ground black pepper Instructions Take the dough out of the fridge and […]

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  • Pêches au vin rouge épicé

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    Ingredients 3 dl de bon vin de Bordeaux Le jus de deux oranges Le zeste d’une orange 60 g de sucre fin 2 clous de girofle une pincée de cannelle Quelques baies roses Quelques cosses de poivre de Sichuan 5 pêches blanches ou jaunes (selon vos préférences) Une poignée de cerises (ou de framboises). Instructions […]

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  • Garlicky Chicken With Lemon-Anchovy Sauce

    25 minutes
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    Ingredients 1 ¼ pounds boneless, skinless chicken thighs (4 to 5 thighs) 1 teaspoon coarse kosher salt Freshly ground black pepper 6 garlic cloves, smashed and peeled ¼ cup extra-virgin olive oil 5 anchovy fillets 2 tablespoons drained capers, patted dry 1 large pinch chile flakes 1 lemon, halved Fresh chopped parsley, for serving Instructions […]

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