Okonomiyaki reportedly translates to “as you like it”, and this Japanese treat holds true to it’s name. This cabbage based dish can be made using all staple ingredients. If you would like to make the accompanying sauce, having oyster sauce on hand helps!
The quintessential August recipe! This recipe from Alice Waters is Jess’ favorite at the moment. Taking the time to salt the eggplant removes any potential bitterness that may effect the overall flavor of the dish. (If you’re looking for fancy, there are many beautiful layered ratatouille versions out there as well.) This version uses a basil boquet that is removed after cooking, so you can get away with using basil that’s starting to bolt, making it a great end-of-season recipe!
This one is more of a concept for you to play with. Make it mediterranean style with olives, tomatoes, feta and pesto. Make it parmigiana style like I did. Make it with fresh cut tomatoes and basil, and/or a tomato meat sauce. Whatever you decide to use to fill your crown, I hope you’ll love it!
