I thought it might be fun to do an occasional post of what I've got stashed away in different parts of the kitchen.
This first batch are the items I keep right on the counter, for sauteeing, deglazing, making quick sauces, and adding little hits of flavor. I put the Frantoia in the middle because …
Like most of us, my first culinary memories are inextricably linked with my Mom. This may seem an odd place to start in a vegetarian cookbook, but I’ll never forget her veal. It was lightly breaded with flour and egg, and pan fried. I couldn’t get enough, and I would wolf down my first piece …
You want to learn something valuable about cooking while vegging out in front of the tube? Got thirty minutes? (Or twenty-two if you have TiVO.) In my opinion, the very best thing you can watch is reruns of Molto Mario on Food Network.
Now you might think: "dude, you are a vegetarian! Why would you watch …
Pear-caramel ice cream from
I bought The Perfect Scoop, only a few months after I started blogging, back in the fall of 2007. David Lebovitz was already well established as a food blogger, living in Paris. The idea that a blogger could launch a book was pretty amazing to me. Of course, I later realized …
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Cooking and eating involve inherent dangers. Sharp tools, hot stoves, allergic reactions, and food poisioning are only some of the potential risks. Please only undertake activities that you believe to be safe and comfortable. Michael Natkin and Herbivoracious assume no responsibility or liability for any damages …
Guittard chocolates for baking (or, um, eating)
The first Seattle Luxury Chocolate Salon was a resounding success! 20+ chocolate artisans showed up to offer samples and talk about their work. For only a $20 entrance fee and unlimited tasting, this was a fantastic bargain for anyone who lusts for cacao.
This year’s event was made slightly …
If it seems like there aren’t a whole lot of new posts and recipes for the next few weeks or so, it is because we just had our second baby! I’m a proud and sleepy Dad with quite a bit different priorities for the next bit, but I’ll be back soon.
