A selection of photos from dinners in the past week:

Cannellini beans, with roasted garlic, cauliflower and herbs

Sautéed mushrooms, with shallots and Cognac, served with farm egg fried in olive oil

Cockles, arugula, spicy scallion broth

Suvir’s crispy okra salad — The recipe for the salad can be viewed here. I like my okra not as crisped, so that some texture and color remains. The version pictured above has Italian parsley and shallots instead of cilantro and onion, respectively.

Jiaozi filling

Homemade jiaozi (Chinese dumplings), with brussels sprouts, Cantonese roast duck and serrano pepper

Apparently I have to work on my folding skills as well as my dumpling-making skills. I don’t feel comfortable posting a recipe for jiaozi until I’ve mastered those particular techniques. I could have rolled the dough thinner; in addition, out of twelve dumplings, one wasn’t sealed tightly enough. Otherwise, this was a good effort for a first attempt.