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
This recipe is from New York Times Cooking, by Hetty Lui McKinnon, published July of 2024. I am so glad I discovered it. It's a peach and cucumber salad topped with fresh mozzarella and drizzled with a gochujang dressing. It is outstanding and so simple. I'll be making this again, and when I| the chef mimi blog
It turns out that Anthony Bourdain called rouille, this garlicky spiced mayonnaise, "the magical condiment." So I just had to try it. Rouille is commonly used in fish soup, like bouillabaisse, but it can be a dip for shrimp, roasted vegetables, or even a sandwich spread. I decided| the chef mimi blog
Drizzle and Dip is a favorite food blog of mine. And don’t you just love the name?! Sam Linsell is “a professional food stylist, trained chef, recipe developer and food photographer hunting down the delicious things in life.” As soon as you see her photos, you’ll know she’s professional. Check her out on Instagram -| 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
Ezme is a name of a diced vegetable “salad” that originates from Turkey. I’ve seen versions in other countries, but the Turkish version is slightly different. The word ezme translates to crushed or mashed, and sometimes the salad called ezme looks more like a tomato-based salsa or relish. It’s typically served with grilled meats, bread,| the chef mimi blog
This recipe comes from the online magazine Gourmet Traveller, out of Australia. The recipe author is Chef Ross Lusted, who is chef and owner of the restaurant Woodcut, located in Sydney. According to what I found online: “Ross Lusted is one of Australia's most highly acclaimed and influential chefs and restaurateurs, internationally recognized| 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
I came across a beautiful food photo a while back, maybe on Instagram, and the caption read "cachapa." Of course I had to seach online and discovered that cachapas are corn pancakes from Venezuela, typically served for breakfast. Then I found this recipe from the Food Network,| the chef mimi blog