Tomato and Nectarine Salad with a Korean Dressing – Recipe

Nectarine and Tomato Salad with Korean Dressing

Here’s a simple, delicious and surprising salad. Oh, one thing – it is only worth doing if you have spectacular heirloom tomatoes and nectarines. It will be completely tasteless and sad if you make it with hard pink tomatoes and underripe, sour nectarines. You’l be very on trend if you make it; I’ve seen variations …

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Zucchini and Chickpea Tagine – Recipe

Zucchini and Chickpea Tagine

The name of this recipe is misleading. A tagine is the Moroccan clay pot with a conical lid, typically used for slow-braised stews, as well as the dishes cooked in those beautiful vessels. However, there is nothing in this particular dish that really needs a long braise, so it is quite feasible to make it …

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How to Plan a Vegetarian Meal by Answering Three Easy Questions

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 …

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Crepes with Sage-Roasted French Plums, Yogurt and Honey

Crepes with Sage Roasted Plums and Yogurt

Julia Child’s 100th birthday is coming up on 8/15/12, and PBS has been doing this very fun #cookforjulia event to commemorate her. When they asked me to contribute a recipe, I knew right away that I wanted to do something with crepes. Julia and I go back a long way. I only have two cookbooks from my …

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My Seattle Restaurant Guide App

Herbivoracious App Rotated

People always ask me where to eat in Seattle. Sometimes they want to know where to find the best vegetarian options, others just want to know what restaurants are great, period. I love the food scene here, so it is a pleasure to help, and I’ve put together a few lists I can send.

So when …

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Rye Piroshki with Roasted Onions, Caraway, and Swiss Cheese – Recipe

Rye Piroshky with Roasted Onions and Swiss Cheese

Piroshki (not to be confused with pierogi) are individual yeast buns that are popular in Russia and all over Eastern Europe. They can be filled with anything from potatoes and cabbage to cottage cheese and jam. In Seattle, we have a shop called Piroshky Piroshky that does a really nice job with them. I used …

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The Joy of a Proper Spatula

LamsonSharp Slotted Turner

Most spatulas suck.

This spatula, from LamsonSharp, emphatically does not suck.

It has a thin leading edge, so it slips right under your food without mauling it or ruining the crust. It is strong and flexible. It has nice, wide slots that allow oil or sauces to remain behind in the pan. It has a nice curve …

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