I’ve been cooking pretty seriously for 25 years now, and in the process I’ve had the opportunity to watch lots of other people in the kitchen. I’ve learned something from everyone I’ve ever cooked with, and also noticed certain patterns. The folks that are confident enough to relax and have fun in the kitchen have …
A few weeks ago, out of the blue, Cristina from MaSeCa emailed me to see if I wanted to be in their 2011 calendar. I use MaSeCa’s masa harina a lot, for everything from tamales to pupusas, so I said yes figuring it would be good fun. So some day next year you might walk …
I’ve been writing Herbivoracious for just over three years now. What started as a whim (and with the bravado of the utterly naive) has become a labor of love and a way to share my passion for great vegetarian food. It has allowed me to learn more about writing and photography, improve my cooking, and …
Hey everybody! I just wanted to say thank you a million times over for all of your support in the Pacific Natural Foods Everyday Chef Contest. With your votes, my Enfrijoladas de Espinaca won round 2. It was really cool to see the recipes my fellow bloggers made, as well as all of the non-blogger …
I've been fascinated with the wide variety of salts available for cooking and especially finishing your dishes for years. After I wrote about the importance of salt, I learned of The Meadow, a shop in Portland, Oregon that carries a large and beautifully curated selection. I visited their brick & mortar store …
Karen Page and Andrew Dornenburg, authors of The Flavor Bible
Thanks to Keren (the Frantic Foodie), I recently had the opportunity to join a little blogger’s coffee klatsch with Karen Page and Andrew Dornenburg, authors of the indispensable tomes Culinary Artistry, What to Drink with What You Eat, and most recently, The Flavor Bible. They were …
As a vegetarian, one of the things I hear all the time is “I’d like to eat less meat, but I just don’t know how to plan a vegetarian meal.” Without the familiar routine of building a plate with meat at the center, many perfectly competent cooks find themselves at a loss for how to make …
