The first time I had fried artichokes was at a little place in our neighborhood called Supreme; they went out of business shortly after we moved in, or I’d probably have the artichoke equivalent of a beer belly by now. Since then, I never pass up a chance to eat fried artichokes (including the classic …
I’m Going To Work At ChefSteps. And Maybe You Should Too.
I know I’ve said here very publicly that the next thing I wanted to do was open a small restaurant. Well, sometimes incredibly cool opportunities happen when you least expect them. The chance to work with alumni of the Modernist Cuisine team? Hell yes. I’ll still be posting here at Herbivoracious, but probably a little …
Vegetarian Thanksgiving Recipes 2012
The $64,000 question for Thanksgiving with vegetarians is what to do about the main course. There are two schools of thought:
An entree is really important; a meal isn’t a meal unless there is something is in the middle of the plate.
Don’t worry about it. The turkey, after all, is only one of about two hundred …
Vegan “Bacon” From King Oyster Mushrooms – Recipe
Let me say for the record: I have no desire to eat bacon. I prefer for pigs to keep their own bellies and backsides. However, I’m not at all opposed to having good ways of adding crispy, salty, savory, smoky goodness to my meals.
I know I go on about king oyster mushrooms a lot. I …
Ilan’s Top Chef Fideos, Vegetarian Style – With A Review Of The Top Chef Cookbook
Ilan Hall's Top Chef Fideos
I'm an avid fan of Top Chef. Our family has a standing date to watch it on TiVO every week. Of the cooking reality shows (Next Food Network Star, Hell's Kitchen and so on), it is the only one that features people who can really cook, and spends most of the …
Strawberries and Cream Birthday Cake, Momofuku Milk Bar Style
No, this isn’t a miniature cake. It is actually 6 inches in diameter, and, I don’t know, 6 inches tall and serves 8 pretty handily.
I’m a pretty lousy pastry cook. I typically don’t have the patience or skills to create perfect geometric shapes, frost things just right and so-on. So when I got the Momofuku …
Pan-Fried Polenta with Chickpea Stew, King Oyster Mushrooms and Fig Puree
Earlier this week I had the pleasure of cooking a five-course dinner at Cafe Flora as a benefit for City Fruit, a wonderful organization here in the Seattle area that harvests thousands of pounds of fruit from trees that would otherwise go to waste and donates that fruit to food banks and sell some of …
