I‘m often asked “where do you get your inspiration for the recipes?” I love this question because it gives me a chance to talk about all of the different places that ideas come from, but often in generalities. So today, I thought it might be interesting to focus on the specifics of how a particular …
Swiss Chard with Garlic and Yogurt – Recipe
Meze is the Mediterranean tradition of a meal made of several small plates. My family especially loves to eat meze-style in the summer, when no-one feels like heating up the kitchen or eating a heavy dinner. To make a nice meze, you can make a couple of items from scratch (maybe tabbouleh or this warm grape …
Win a Signed Copy of the Herbivoracious Cookbook – Giveaway
I was just thinking, it has been awhile since I’ve given away a copy of the Herbivoracious cookbook! So here we go. The world’s simplest giveaway. Signup for the email list in the box below by Sunday, 7/15/2012 at 11:59 PM and you are automatically entered to win.
When you join the mailing list, I’ll …
Thai Basil Eggplant – Recipe
The Thai basil situation can be a bit confusing. The herb known specifically as Thai basil, which is what I’ve used in this dish, has purplish stems and green leaves. There is another, significantly different herb called holy basil that is also much loved in Thailand, and it has purple leaves and is incredibly aromatic. …
The Flavor Bible, by Karen Page and Andrew Dornenburg – Book Review
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 …
Cold Sorrel and Coconut Milk Soup – Recipe
First, a quick bit of housekeeping. I recently moved the Herbivoracious email list over to a new, more robust provider. In the process, some of you received an email asking you to reconfirm your subscription. This kind of thing is easy to miss, especially if you are aren’t expecting them. So if you aren’t getting today’s …
Corn Nut Butter – Recipe Work in Progress
Yep. Corn Nuts, ground up into a “nut” butter.
I’ve had freeze-dried corn ground into powder many times, and I know Christina Tosi uses that to make her famous corn cookies. I was in Chicago yesterday to do a taping at WGN, and managed to get a drink at Grant Achatz’ The Aviary. One of the …
