The whole name for this vibrant meal is Baked Sausages, Apples and Blackberries with Mustard and Maple Syrup. It’s from the book From the Oven to the Table, by Diana Henry, published in 2019. From the book cover, “Diana Henry’s favorite way to cook is to throw ingredients into a dish or roasting pan, slide| the chef mimi blog
I first came across pistachio crumble when I made this recipe - Salmon Topped with Pistachio Crumble - a recipe I found online but don’t know who to credit. The crumble stole the show! In the post, I mentioned that I'd love the crumble on a butter lettuce salad, a fresh tomato salad, or on| the chef mimi blog
There’s just something about British food and cooking experts that I love. There are the boisterous ones like Gordon Ramsay, and then there’s his complete opposite - Nigel Slater. They’re both brilliant. And fascinating! Nigel Slater is not a trained chef. In fact, "while he has experience in| the chef mimi blog
I have such an over abundance of zucchini right now that I need to make something with them. They’re a somewhat boring vegetable, but just about any cooking technique can be used, and any other ingredients can be added, to make the humble zucchini shine. I chose to make a gratin with Gruyère, because I| the chef mimi blog
The actual name of this recipe is Haricots Verts Salad with Figs and Walnut Vinaigrette, with haricots verts translating in French to green beans. This recipe is actually Basque in origin, from the cookbook The Basque Kitchen, by Gerald Hirigoyen, published in 1999. He’s also published two other cookbooks. Hirigoyen is a Basque| the chef mimi blog
If you've watched Stanley Tucci’s show called Searching for Italy, you might remember that one chapter of his Sardinia episode was entitled Bitter Honey. Why? Because he discovered an artisan honey there, produced from nectar of the strawberry tree, called bitter honey. It’s called corbozzelo honey, Miele Amaro| the chef mimi blog
I happen to love olives. And I just realized that there are three versions of tapenade on my blog - the lovely, briny olive spread that’s just perfect served alongside cheese and charcuterie. Tapenade can be made with any olive variety of any color, but I especially love black olive tapenade, made with Kalamata olives.| the chef mimi blog
I discovered some Instagram screen shots in a stack of papers that I’d printed a while back. It's this recipe, for salmon with a fabulous nutty, cheesy, and herby topping. I assumed at the time that I'd have documentation from where/whom I got the recipe, but there's none. I even searched online for something similar,| the chef mimi blog
Yes, it's a funny name. It comes from no other than Korean-American Roy Choi, from his latest book The Choi of Cooking, published in 2025! It makes me laugh every time I see the title. In fact, I think I smiled while reading the whole book. He's just a funny guy.| the chef mimi blog
I’ve been waiting on beautiful, summer-ripe tomatoes in order to make this simple but outstanding recipe. It’s basically grated tomato pulp served over Greek yogurt. It was published in August of 2024 at New York Times Cooking, by Ali Slagle. According to Ms. Slagle: “This two-ingredient summertime dip of yogurt and grated tomato| the chef mimi blog
One of my favorite contemporary cookbooks is Open Kitchen, by Susan Spungen, published in 2020. Ms. Spungen, from Wikipedia, “is an American food writer, editor, and food stylist. Spungen was founding food editor and editorial director of food at Martha Stewart Living Omnimedia, publisher of Martha Stewart Living magazine, from 1991 to 2003.”| the chef mimi blog
I first tasted yuzu kosho at a sushi restaurant. I’d heard of it, just like everybody who’s interested in food, because it was a definite trend a few years back. At least that’s when I discovered it. And it was good! Yuzu is an Asian citrus fruit, slightly larger than a mandarin orange, shown on the| the chef mimi blog
