Ginger and Black Pepper Rice Pilaf – Recipe

Ginger and Black Pepper Basmati Rice

Welcome to Herbivoracious! If this is your first visit, please start here.

Flavoring your basmati rice is an easy way to add variety to an Indian menu. The possibilities are endless. Today’s version, with ample quantities of grated ginger root and freshly ground pepper is one of my favorites.

You don’t need …

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Saffron Chickpea Stew with Grilled Porcini Mushrooms – Recipe

Grilled Porcini with Chickpea Stew

First of all, let me say that this stew is well worth making even if you can’t find fresh porcini mushrooms. I can only get them in Seattle for a few weeks a year, and they are quite expensive. You could serve the same stew with morels or crimini mushrooms (either of which you would …

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Green Garlic and Mint Potato Salad – Recipe

Green Garlic and Mint Potato Salad

Green garlic is one of those wonderful farmer’s market ingredients. At least in my neck of the woods, you don’t often see it at grocery stores, but it is as at every market in the early summer months, where it overlaps with last year’s storage potatoes. Green garlic is simply the shoot of an immature …

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Alice’s Savory Sweet Life Cookbook – And Her Recipe for Roasted Carrots with Sage Brown Butter

Roasted Carrots with Sage Brown Butter from the Savory Sweet Life Cookbook

I first met Alice a few years back, when she was just starting her first blog, Savory Sweet Life. I knew right away that she wasn’t going to be one of these bloggers that start out with a burst of enthusiasm, and then tail off until they are only posting every three months, mostly about …

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Super Spicy Tofu And Peppers – Or, OK Fine, Mild If You Prefer – Recipe

Super Spicy Tofu and Peppers

After last week’s Tofu 101 post, I thought I should share with you an easy way to use your new-found bean curd knowledge. I used to order this dish at a rather non-descript Chinese restaurant on Seattle’s highway 99, and  they would make it so hot that I’d be practically hallucinating after a few bites. …

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Chilaquiles Verdes – Mexican Scrambled Eggs with Corn Tortillas and Green Salsa – Recipe

Chilaquiles Verdes

First: You didn’t forget to enter the contest for a full set of Calphalon pots and pans, did you? You have until 12:01 AM PDT on Monday the 4th.

Now, on to today’s dish. There are certain kinds of evenings that imply the need for certain kinds of breakfasts the next morning. If you’ve had one …

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Book Review: The Nasty Bits, by Anthony Bourdain

The Nasty Bits is yet another book by Anthony Bourdain, whose overexposure is becoming somewhat legendary after Kitchen Confidential. This one is a collection of short pieces that he wrote for various magazines over the past few years.

As usual, Bourdain is at his best when digging in with gusto to a down-home local cuisine. …

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