Recipes - The Culinary Chase

Beet Soup

My cup of happiness, whatever the weather outside. Beets and Granny Smith apple with a hint of curry, blended smooth and topped with yogurt.

At OPUS (Alex Morabito’s Italian wine bar in Bangkok) our unforgettable meal years ago ended with a signature touch: a complimentary glass of his father’s homemade limoncello. It remains the best we’ve ever tasted. Four years after Alex shared the recipe, I finally made it at home and it’s every bit as lovely and delicate as we remembered.

Butternut Squash Soup

Thanks to my husband, the fridge police, wrinkly apples found a home here. Butternut squash, leeks, ginger and apple, puréed smooth and finished with parsley.

Overnight Oats in a Jar

Breakfast is the most important meal of the day (in my humble opinion). On rushed mornings, these jars are ready and waiting: oats, milk and yogurt with maple syrup, cinnamon and blueberries, eaten cold or warmed up.

Corn Relish

Inspired by a fried green tomato sandwich at The Canteen. This semi-sweet relish is so forgiving you really can’t mess it up, a perfect first step into relish-making.

Fennel, Grapefruit and Feta Salad

Thinly sliced fennel with pink grapefruit, pickled beets, feta and fresh mint, dressed only in olive oil and the grapefruit juices.

Asparagus Vichyssoise

A celebration of eating local, made with spring asparagus. Leeks, potatoes and asparagus blended with milk and yogurt, served chilled.

Endive Salad

Belgian endive with pear, goat cheese and candied pistachios in olive oil and white wine vinegar.

Asparagus Fennel Salad

Asparagus ribbons and shaved fennel with torn fresh mozzarella and fresh dill.

Bread and Butter Pickles

Bring me homemade pickles and I’d be the happiest chick in town. A small batch with no special canning tools needed, super easy to make and delicious.