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 …
Alice’s Savory Sweet Life Cookbook – And Her Recipe for Roasted Carrots with Sage Brown Butter
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 …
Shaved Summer Squash Composed Salad – Recipe
What if you picked the very best things from the last of your garden, or the farmer's market, and just barely manipulated them?
This is one of my favorite ways to enjoy produce at its peak. I thinly shaved the summer squash, cucumber and Parmigiano-Reggiano with a vegetable peeler, quickly blanched the carrots so their texture …
Everyday Chef Contest – We Won Round 2! – Final Round Starting Now
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 …
Pretzel Ice Cream – Yeah, You Heard Me, It Tastes Like Pretzels – Recipe
My wife ordered vanilla ice cream with pretzel pieces mixed in, and caramel sauce on top, and was enraptured. It made perfect sense; we all know salt and caramel go great together. The pretzels provide the salt along with a beautiful crunch and that warm, toasted flavor.
So I thought, why not go one better? Let’s …
Enfrijoladas de Espinaca – Tortillas with Spinach in Black Bean Sauce – Recipe
This is my entry for the second Everyday Chef Challenge. Pacific Natural Foods invited me and four other bloggers to participate, and this time we were to use one of their creamy soups, and spinach.
After you check out this post, please jump over to their site and vote! It takes just a few seconds; …
Compressed Cantaloupe and Cucumber Salad with Shiso Infused Sake – Two Modern Techniques You Can Easily Use in a Home Kitchen – Recipe
Dave Arnold from the French Culinary Institute recently invented a technique for infusing just about anything (herbs, vegetables, chocolate, …) into booze, water or oil, using nothing fancier than a cream whipper. It is a genius idea because it takes two minutes, requires no special culinary talent, and produces beautifully clear, fresh, brightly flavored results.
Read …
