total posts: 330
Artichokes con limon - Noni's Restaurant, Seattle
When three-year-olds do molecular gastronomy in their jammies (asparagus pearls!)
Salad of thinly sliced, raw white asparagus with pecorino romano
Urad Dal Vada (translation: crispy lentil-batter fritters), flavored with black pepper
Beet greens with pumpkin seed oil and cherry vinegar - treasure from the scraps!
My favorite annual anthology of food writing
Vegetarian chili beans with cornmeal dumplings
White bean and basil crostini topping
Green olive crostini topping with orange zest and smoked paprika
Fromage Fort - the best way to use up odds and ends of good cheese
Mexican Matzo Brei or Jewish Chilaquiles?
Chana Chaat in a Papadum Bowl
Parsley-yogurt sauce cools of the harissa-roasted acorn squash
Molecular gastronomy at home - fun with isomalt
White bean salad with grilled onions and a hint of preserved lemon
Bacon Salt is vegetarian?!?
New Year's veggie sushi
Four-way cheese & grapes
Jewish Christmas tamales
Curried Brussel Sprouts with mustard seeds and toasted coconut
Scones from the Tartine cookbook
A tale of carrot romance
Pie-crust and ganache cookie pyramids
Roasted purple cauliflower with fried capers and a sherry vinaigrette makes a good side dish for a potluck
This delicata squash stuffed with orzo in a brown butter sauce makes a perfect vegetarian entree for a celebration
A warm winter panzanella with braising greens and rustic bread
Peppermint-chocolate soymilk - a yummy vegan holiday treat
Ultimate late fall goodies: White Truffles, Roasted Artichokes, Porcini Butter, Fresh Mozarella, Fresh Tagliatelle, and Chanterelles
Ethiopian veggie combo plate - delicious, nutritious, insanely cheap, and you eat with your hands.
A simple trick makes couscous come out super fluffy instead of sodden!
Rambutan: space invader or delicious tropical fruit?
If these fresh porcini mushrooms don't make you drool, check your pulse.
Tarte Tatin, deconstructed, reconstructed, and spun sugar on top. Dramatic?
Res-el-hanout flavored feta and swiss chard wrapped in filo, with a citrus and olive salad.