Blueberry Muffins
Seeded Granola


Common Cold Home Remedy
Rhubarb Caipirinha


Ballymaloe Chicken Liver Paté
Cheese Soufflé
Eggplant Caviar
Fava Bean, Mint & Pecorino Bruschetta
Fish Stew
Slow-Roasted Tomatoes


Black Bean Soup
Mexican Spiced Chicken Soup
Spicy Zucchini Soup
Winter White Vegetable Soup

Main Dishes

Arroz con Pollo
Bean and Winter Vegetable Gratin
Cheese Soufflé

Jamaican Jerk Chicken
Lobster Stew with Pastry
Pasta, Sardines & Roasted Cauliflower

Side Dishes

Kale with Cannellini Beans
Roasted Winter Vegetables
Slow-Roasted Tomatoes
Lentils with Blistered Cherry Tomatoes


Beet, Blood Orange & Endive Salad
Lemony Caesar Salad
Spring Salad of Peas, Asparagus, Ricotta & Mint

Citrus with Spiced Maple Syrup
Lemon Crème Brûlée
Meyer Lemon Tart
Pear Cranberry Crisp
Plum Clafoutis

Sauces, Condiments, etc.

Foolproof Mayonnaise
Nettle Pesto
Ramp Pistou
Fresh-Pickled Vegetables


Fresh-Pickled Vegetables

Adapted from Alice Waters

I’m not really a pickle person, usually pushing that hunk of green to the side when I order a hamburger in a restaurant. But last week, preparing for the Supper Club, I got it into my head that smoked trout would be lovely paired with a pickle. I went to my trusted cooking advisor, Ms. Waters and all her fine cookbooks (but especially this one, for home cooks) and found exactly what I needed. Now I am pickling every vegetable in the fridge. The whole process takes about 20 minutes, then you can store your jars and odd bottles of preserved things and instantly feel very virtuous and crafty.

fresh-pickled vegetables recipe toast home cooking classes brooklyn ny


Makes about 3 cups of pickling brine, or enough to pickle a medium sized cauliflower, for example.

1 1/2 cups white wine vinegar

2 cups water

2 tablespoons sugar

1 small bay leaf

4 fresh thyme sprigs

Pinch of dried chile flake

1/2 teaspoon coriander seeds

2 whole cloves

1 garlic clove, peeled and cut in half

1/2 teaspoon salt (or more to taste)


Prepare vegetables into bite-sized pieces, or whatever size you like. I did mini florets of Romanesco cauliflower and red pearl onions (which I blanched and peeled first). You can diagonally slice carrots, use whole green beans, baby turnips, etc.

Put all the pickling ingredients in a medium sized saucepan and bring to a boil. Drop in the fresh vegetables, cooking one variety at a time if you’re doing more than one. Scoop them out when they still have a little crunch (about 4 minutes for the cauliflower, but use your judgement by tasting along the way), and set aside to cool. Once all the vegetables are cooked and cooled, and the pickling solution  has cooled to room temperature, combine the vegetables, transfer to jars or another covered container, cover with the pickling brine, and refrigerate.

This is a most forgiving – and satisfying – recipe. Alter ingredients (make it more spicy or sweet). Experiment.


Thai Salad Dressing

Adapted from Jamie Oliver

Serves 4

I make salad dressings in a recycled jam jar. Add all the ingredients, give it a shake and add sparingly to salads right before serving. Omit salt, adding flaky Maldon sea salt (or any salt you have) just before eating, otherwise the salad wilts quickly and doesn’t look as vibrant on the plate.

Store unused dressing in the fridge for up to 3 days (citrus and garlic don’t store as well as simple oil and vinegar dressings, which will keep up to a week in fridge). Just remember to take jar out of the fridge a little before serving, bringing the dressing to room temperature.



Save your old jam jars for all sorts of worthy uses

4 tablespoons fresh lime juice

3 tablespoons olive oil

1 tablespoon toasted sesame oil

1 tablespoon soy sauce

A pinch of brown sugar or drop of honey

1 tablespoon fresh ginger, grated or chopped very finely

1 clove garlic, finely sliced

1 fresh red chili, seeded and finely chopped

1 large handful of fresh cilantro and/or basil, finely chopped



Some of the many Ingredients you can use in this salad…


Baby watercress, tatsoi, mustard greens, rocket

Red bell pepper

Jalapeno pepper


Jicama (cut into 2″ long sticks, 1/4″ thick)


Carrots (grated)

Raw beets (grated)



Fried, salted corn tortilla strips

Toasted pumpkin seeds

Fresh cilantro

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