Bruce Maunsell
More ideas from Bruce
need the perfect "chip" to go with perfect fish. ..again Jamie Oliver would be the guy to go to on this one...

need the perfect "chip" to go with perfect fish. ..again Jamie Oliver would be the guy to go to on this one...

NYT Cooking: Sumac, a tart, deep-red spice, is a key ingredient for this recipe from Yotam Ottolenghi, which was featured in a Times article about his cookbook with Sami Tamimi, “Jerusalem.” Procuring the spice may be the most challenging thing about this refreshing, well-balanced salad. The pita and almonds are cooked for a few minutes on the stovetop, but that is the only heat required. As for the sumac, it can be found at Middle Eastern groceries, in a well-stocked spice aisle or, as…

NYT Cooking: Sumac, a tart, deep-red spice, is a key ingredient for this recipe from Yotam Ottolenghi, which was featured in a Times article about his cookbook with Sami Tamimi, “Jerusalem.” Procuring the spice may be the most challenging thing about this refreshing, well-balanced salad. The pita and almonds are cooked for a few minutes on the stovetop, but that is the only heat required. As for the sumac, it can be found at Middle Eastern groceries, in a well-stocked spice aisle or, as…

This beautiful dish of Soba Noodles with Aubergine and Mango is a Yotam Ottolenghi classic. Taken from his best-selling Plenty cookbook, it makes a perfect vegetarian main course, or Asian-inspired lunch dish.

This beautiful dish of Soba Noodles with Aubergine and Mango is a Yotam Ottolenghi classic. Taken from his best-selling Plenty cookbook, it makes a perfect vegetarian main course, or Asian-inspired lunch dish.