by Weronika Zawora | Jun 1, 2020 | Recipes
As published in the New York Times, recipe by Martha Rose Shulman Serves 6 Ingredients: 2 medium size spring onions, preferably red, sliced across the grain 3 tablespoons extra virgin olive oil 1 bunch beets (about 1 lb.), roasted, peeled and sliced Salt and freshly...
by Weronika Zawora | May 25, 2020 | Recipes
Adapted from The New York Times, Recipe of the Day (February 2009) Recipe by Mark Bittman Serves 4 This same formula can be used to make pancakes with other members of the onion family, especially shallots and spring onions. If you omit the soy sauce, these pancakes...
by dsavastio | Jun 17, 2011 | Recipes
As published in the New York Times, recipe by Martha Rose Shulman Serves 6 This delicious combination of sweet and earthy vegetables is inspired by a recipe by the cookbook author Clifford A. Wright. You can roast the beets and the onions at the same time (in separate...
by dsavastio | Jun 1, 2011 | Recipes
Adapted from The New York Times, Recipe of the Day, February of 2009, recipe by Mark Bittman Serves 4 Time: About 20 minutes This isn’t the usual hand-held, pizza-dense scallion pancake you find at Chinese restaurants, but a fork-tender pancake reminiscent of a...
