Elle Republic

Nothing beats a good orzo pasta salad recipe and this one is goooood. Quick and easy to make, I particularly love this recipe because not only is it packed full of fresh and tasty ingredients, it also makes for fantastic leftovers. You could really call this a "deliberately-made for leftovers" pasta salad. The next day, it's that good. Dressing this salad while it's warm definitely helps give the flavors...

Freekeh has been waiting a couple of thousand years for its moment in the spotlight, and it’s finally arrived -- at least in my home! Yes, I'm currently grooving on this ancient grain as my new go-to healthy carb. Nutty and slightly chewy, this grain have an amazing flavor and texture. L-O-V-E it! So here's a simple spring freekeh salad with spring's very own star, asparagus and oh-so-tasty young...

This, my friends, is a beautiful tasting winter citrus salad. It’s full of the bright colors and the refreshing taste of liquid sunshine -- the combination of blood oranges with pink grapefruit, cara cara and navel oranges, together with sweet red onion, mint, pistachios and my personal favorite – something I have been crushing on all year -- roasted pistachio oil (La Tourangelle to be exact) marry oh so...

Easter is coming and I was asked to make a Züpfe (Swiss braided bread) or Dreikönigskuchen (Secret Surprise Bread, as I like to call it). Yes, it is full of surprises. The "three kings cake” is a traditional sweet bread roll that has a special hidden treat (heatproof of course) baked inside one of the outer pieces of the bread. Whoever gets that piece gets the glory of being...

Here my friend's is a shiitake noodle bowl. It's sort of a half soup, half noodle bowl. More noodle, than soup. One made with ramen noodles, the one thing that brings me back to my 20's, when half my packed lunches comprised of salads made from ramen noodles -- cooked, drained, then tossed with that little packet of seasoning (shrimp flavored of course) and then mixed with sweet red...

Massflavors -- roasted sesame oil, Japanese rice vinegar, soy sauce, ginger and a couple other delicious flavorings. Really, what's not to love? Actually, this should actually be a recipe for sesame-ginger dressing, since it is one of my favorite dressings and versatile enough to be used with any robust green - it's terrific with pointed cabbage (red pointed cabbage if you can get your hands on it), savoy (Chinese) cabbage,...