Sass Smith's

38

Recipes

Basic Polenta

Posted by Sass Smith  

Polenta takes a while, but it's not nearly as intensive a process as conventional wisdom claims. This straightforward recipe from Cook's Illustrated takes about forty minutes, with plenty of downtime in which to saute some greens, sear chicken, or... MORE»

Recipe #372720

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Fresh Whole Wheat Egg Pasta

Posted by Sass Smith  

This is a tweak of Spatchcock's Fresh Semolina and Egg Pasta — it makes a substantial, but not at all dense, very tasty pasta. Posting for the nutrition information. Prep time includes 30-minute dough rest. MORE»

Recipe #364989

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Salty Thin and Crispy Oatmeal Cookies

Posted by Sass Smith  

This is straight from America's Test Kitchen — wonderful caramel-y, crispy-chewy, salty cookies. Use a nice sea salt if you've got it. MORE»

Recipe #355907

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Stove Top Macaroni and Cheese

Posted by Sass Smith  

This recipe comes from the America's Best Recipe cookbook, although I've tweaked it a bit. Foolproof, cheesy goodness. A nice breadcrumb topping gives it some crunch for textural contrast. Note: Pre-shredded cheese does not work as well as block... MORE»

Recipe #355810

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Avocado Bubble Tea

(1 reviews) Posted by Sass Smith  

This is lovely and smooth and creamy, great with spicy food. Very fattening though! MORE»

Recipe #300833

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Breakfast Smoothie

Posted by Sass Smith  

This is a slightly tweaked version of my Dosha Balancing Smoothie. MORE»

Recipe #300151

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Ultimate Hummus

Posted by Sass Smith  

This takes a little more work than cracking open a container from the store, but it is SO worth it. You can use regular chickpeas or the smaller, darker kind known as kala chana or desi chickpeas. Desi chickpeas are much healthier than the larger... MORE»

Recipe #299886

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Easiest Brioche

Posted by Sass Smith  

This is the simplest brioche method if you don't have a bread machine. Prep time includes rising time. From Mark Bittman. MORE»

Recipe #299805

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Apricot-Pistachio Ice Cream

Posted by Sass Smith  

This is a wonderful, summery, intensely flavored fruit ice cream, perfect for serving after a Mediterranean meal. Prep time includes steeping and chilling time. From 'The Perfect Scoop' by David Lebovitz. MORE»

Recipe #299755

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Hunkar Begendi

Posted by Sass Smith  

Turkish lamb stew with creamy eggplant sauce, from Claudia Roden. Cheddar or parmesan may be substituted for the kasseri cheese. MORE»

Recipe #298546

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Cream of Fresh Pea Soup

Posted by Sass Smith  

This recipe basically tastes like buttered peas. Frozen peas are fine, maybe even better if you don't have perfectly fresh garden peas. From America's Test Kitchen. MORE»

Recipe #294103

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Persian-Flavored Wild Rice Salad

Posted by Sass Smith  

This is a recipe of my own, using flavor combinations from Iran and west-central Asia (not flavored with actual Persians, as the title might seem to suggest). Pomegranate syrup is available in Middle Eastern stores; there is also a product sold by... MORE»

Recipe #293356

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Best Ever Muffins

Posted by Sass Smith  

This muffin recipe is a little unusual. The main liquid is yogurt, which gives a nice flavor, a light texture and a nice round shape. The muffins have an incredibly delicate, almost angel food-like crumb. Mix in any fruit you like; this recipe... MORE»

Recipe #292335

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Sweet Lassi

Posted by Sass Smith  

This is a basic sweet lassi recipe that is slightly lower in fat and sugar than the type found in restaurants. It can be doubled, tripled, etc. If all of your ingredients are cold you can skip the ice cubes (my preference). MORE»

Recipe #291795

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Super Lemon Ice Cream

Posted by Sass Smith  

This is tart and sweet and refreshing, and EASY! No custard-making, no hours of refrigeration, although it does require an ice cream maker. Be sure to read the instructions before prepping your ingredients; this will require 2-3 lemons. From... MORE»

Recipe #271002

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Artichokes and Preserved Lemons With Honey and Spices

Posted by Sass Smith  

This is a Moroccan dish, good served hot or cold, from Claudia Roden's New Book of Middle Eastern Food. She recommends frozen artichoke bottoms. This tastes quite strongly of preserved lemons, so consider yourself warned if you're not a lemon fan. MORE»

Recipe #269506

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Slow-Rise, No-Knead Cinnamon-Raisin Bread

Posted by Sass Smith  

This is an adaptation of the now-famous slow-rise No-Knead Bread; the difference is that this version makes a homey cinnamon loaf. I have not made this yet but will give it a shot this weekend. As per the original instructions, do not skimp on... MORE»

Recipe #269124

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Slow-Rise, No-Knead Soft White (Or Soft Light Wheat) Rolls

Posted by Sass Smith  

This is an adaptation of the now-famous slow-rise No-Knead Bread; the difference is that this version makes soft dinner rolls. I have not made this yet but will give it a shot this weekend. You can also use all white flour in these rolls.... MORE»

Recipe #269118

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Slow-Rise, No-Knead Light Wheat (Or White) Bread

Posted by Sass Smith  

This is an adaptation of the now-famous slow-rise No-Knead Bread; the difference is that this version makes a lightweight American-style loaf. I have not made this yet but will give it a shot this weekend. <BR> Note that you can also use... MORE»

Recipe #269115

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Mashed Thai Red Curry Pumpkin

Posted by Sass Smith  

This is the companion recipe to Mashed Thai Red Curry Sweet Potatoes. It's a little milder in flavor. Any type of orange-fleshed squash or pumpkin can be substituted, but be aware that different moisture levels will affect the consistency of the final product. I... MORE»

Recipe #268857

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