Brussels sprouts are oddly fashionable these past couple of years. They have two things going for them:
Underdog status. A lot of people hated them because they were boiled to death for much of the 20th century.
But they are actually delicious when prepared well.
Now we’ve caught on that they are wonderful when pan-fried, deep-fried, broiled, roasted or …
I‘m not the type to go around making a big deal about the fact that I don’t eat meat. But if I’ve hung out with someone for awhile, they will eventually notice. Their first question is usually, “Why are you a vegetarian?” The next one is “But where do you get your protein?”
On some level …
I stopped by Northwest Tofu the other day and came home with their beautiful pressed tofu, along with regular tofu (still warm) and fresh yuba. Casting about for a lunch I could throw together in just minutes, I tossed the pressed tofu in my skillet and rummaged around in the fridge to see what would could join the …
Yuba is a thin skin of tofu that is a byproduct of making soymilk. It is pulled in sheets off the top of the pot of boiling soymilk, much like the skin that forms on a pot of simmering cow’s milk. It can be made at home, but I’ve never tried. I buy mine from …
Persimmons are in season right now, and I love them. For those of you not intimately familiar with this fruit, the most important thing to know is that there are two general types: fuyu persimmons (which I use in this salad) are short and squat, resembling an orange tomato. They are eaten while still firm.
Hachiya …
I’m honored that Michael invited me to guest post on his beautiful blog. His recipes often inspire us to take dishes to that next level – work with a new ingredient, try a new technique, go a little beyond the everyday. When it comes to the recipes I blog about over at Panini Happy I …
I use my KitchenAid stand mixer constantly; whether I’m mixing cake batter, kneading bread, making fresh pappardelle or just whipping cream, it sits there on the counter calling out “Put me in the game, coach! I’m ready!”, and I almost always heed the call. So when KitchenAid offered to send me out one of their pasta …
