Articles by colombe

I’m always searching for delicious weekday recipes that are also nourishing, and all in one dishes are my favorites. Whenever I can, I love saving clean-up time. This dish has so many appeals, but most important it takes seconds to whip up. The first time I made a version of this dish was with Sam Talbot on one of my Conscious Cooking webisodes I hosted for Foodnetwork.com. We made it with olive oil, but I’m loving this version with more of an Asian flair. Read the rest of this entry »

When the crisp air of fall comes there’s nothing better than something hearty, healthy and warm to eat. For me, Chili goes hand in hand with thick scarves, plaid, flannel, down comforters and crackling fires. Chili can be enjoyed equally without meat or tofu. Beans are high in protein and you can get bold flavor from other ingredients. You don’t even need to use unique peppers to achieve a boost of flavor. In fact these ingredients can be found at your local supermarket or farmers market without any trouble at all. I hope you’re a fan of garlic, because this too, is a key ingredient which imparts a nice kick without adding heat. Use the freshest, most seasonal vegetables – combined with a few spices and a touch of lime to achieve a delicious and perfectly rounded flavor. I used cinnamon for the first time in chili and I have to say it’s my new (not so secret anymore) favorite chili ingredient. Read the rest of this entry »

If I were a musician, this might be my farewell Ode to summer. A classic ode is in three parts: the strophe, antistrophe and epode. In other words soaking the almonds, composing everything (such as the blending the straining the sprinkling of rose petals), and finally the enjoyment. Pure flavors of  icy strawberries with sweet almonds and subtle undertones of rose. We’ve had warm weather the last couple of days, so no wonder I’ve had strawberries on my mind. I try to avoid freezing fruits and vegetables, but I will make a few exceptions. Fruits frozen at their peak of sweetness and starchier vegetables like peas and corn are some of them. Read the rest of this entry »

I don’t often eat sandwiches, but when I’ve been especially active and the weather gets colder I start to crave something heartier.  I do remember a time in high-school, stopping along the way at the local McDonald’s drive-thru for a quick breakfast on my way to school. I was feeling very independent having just started driving myself to school and I was probably rebelling against my mother’s “healthy food” upbringing. There was, and is, something utterly satisfying about a warm egg sandwich. I’ve come a long way since then with with this updated version. I think it’s about as quick to make, as it is going thru the drive thru. I have also become entirely spoiled by New York City’s offering’s, particularly in my neighborhood. Read the rest of this entry »

When summer is turning to fall, many of us are working on overdrive, with the “back to school” feeling in the air.  Everyone around us is starting to get sick. After a busy week of work last week, it ocurred to me that it’s time to take preventative measures to fortify my own immune system.

It used to be that when you started to feel run down, someone would ask you if they could get you anything, oh, make you some tea or  chicken soup. These days it’s not uncommon that your friends want to run for the hills, for fear of getting sick themselves. So why not start your own pot of soup on the stove? Read the rest of this entry »

I usually opt for leeks in many recipes where you may use onions. They’re sweeter and more delicate, and a great way to maximize flavor. Here’s a simple, no fuss-yet satisfying way to prepare them. The leeks should turn out very sweet and tender and practically melt in your mouth. I recommend using smaller leeks than the ones pictured here if they’re available at your market, they’ll be more tender and easier to cut.

I finally picked up some at the farmer’s market recently, with the singular intention of making leeks vinagrette. It’s such a simple dish but so flavorful, a nice accompaniment to a meal. I was craving them ever since I had them at Mama Shelter hotel in Paris this spring. I flipped through Julia Child’s Mastering the Art of French Cooking, to see what she would do with leeks. Read the rest of this entry »

This is the time of year, when zucchini is very much on my mind.  I seem to be constantly brainstorming various uses for this ever present and abundant vegetable . Zucchini has a very subtle flavor so finding the perfect way to spruce it up can be challenging at times. How to get excited about zucchini, I ask?

Somehow, zucchini bread was a staple in my grandma’s kitchen, so naturally, it’s the first thing that comes to mind when conjuring up zucchini recipes. I wanted to dress it up a bit. My goal, to make it a suitable breakfast or afternoon snack option. So for an unpredictable, interesting and most importantly delicious twist, here’s what I came up with. First, I’m using a natural sweetener, maple sugar, and much less of it. I’m also using Amaranth, a nourishing whole grain flour. Read the rest of this entry »

My Clafoutis fixation began when a thoughtful dinner guest brought dessert. It was several years ago on a warm summer night in Brianny, a small village in Burgundy France. Our friends live in a big farm house and barn they’ve converted into a cozy sprawling home, where they welcome us. In this village, it’s not unusual to bring a pail to your neighbor and come back a few hours later for your fresh milk, still warm from the cow’s teat. It’s an incredibly magical place. Read the rest of this entry »

A few weeks ago I find myself at the Whitehouse – on the OTHER side of the fence!  I was strolling through Obama’s fantastic new Whitehouse Garden on a sunny Saturday afternoon, walking amongst the rhubarb,the honeybees, nibbling on sorrel!  How did I end up in this modern day Garden of Eden?  It’s a story that starts many years ago in Chicago, where I grew up.  I went to high school with Sam Kass, (at the same school the Obamas attended). He was a nice guy that I’d say hello to in the halls between classes.  Fast forward more than 10 years, and I’m eating dinner at Avec in Chicago (one of my favorite restaurants!).  Little do I know, but Sam is working in the kitchen, and he sends out a surprise bucatini dish to our table – and we’ve been in touch ever since.  Sam would go on to be a personal chef for the Obamas in Chicago, and later move with them to Washington and take a position on the Whitehouse cooking staff.  He’d also play a major role in planning and implementing the Whitehouse Garden.

Following a cousin’s wedding in Washington, D.C., Sam stopped by to have a drink with me in the lobby bar of the Ritz-Carlton Georgetown, an old industrial site that was amazingly converted into a modern hotel.  He had only minutes to spare from his intense schedule, but next thing I know he offers a personal tour of the garden the next day (all i had to do was give him my social securtiy number and date of birth so the Secret Service could do a background check on me that night…) Read the rest of this entry »

One of my most favorite ways, to help cool off in the summer, is to have a glass of iced hibiscus tea. I make it in big batches so I always have a pitcher on hand, perfect during the hot summer days and nights when friends stop by unexpectedly. Hibiscus tea is known as Karkady in Egypt or Agua de Jamaica in Central and South America. Through the ages, it’s been used medicinally mostly to lower blood pressure and cholesterol. I’ve had Agua de Jamaica from street vendors in Queens and other places, but I’ve always found store bought versions overwhelmingly sweet. When you make it yourself you can adjust it to your own taste.  You will find hibiscus flowers Read the rest of this entry »