Better Sesame Corn Muffins – Recipe

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I posted the original version of these Sesame Corn Muffins a couple of years ago. When I came back to them today, I could see several opportunities to improve the recipe. Pre-toasting the sesame seeds, using buttermilk, not buttermilk …

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Chanterelle Mushrooms with a Corn Sauce and Asian Pear Slaw – Recipe

I love chanterelles with corn, and I love corn with ginger. Using the transitive property of delicio-algebraics, I determined that I'd like chanterelles with ginger. Heck, why not all three together?

Grant Achatz has famously made a corn sauce in sheet form, by cooking pureed corn kernels until the natural starch thickens the juice, and then …

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Potato and Fennel Gratin – Recipe

Nothing complicated here, just a rich, comforting potato gratin, tweaked with a bit of fennel. I don’t cook with cream often, but when I do I like to keep the flavors simple and clean so that the pure dairy sweetness comes through.

Homemade garlickly breadcrumbs make all of the difference. I save every stale bit of …

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Figs and Ricotta – Recipe

I'm really enjoying this theme of using simple but fantastic ingredients and doing almost nothing to them. Much like the shaved summer squash salad of a few weeks ago, these perfectly ripe figs were spectacular with a bare minimum of manipulation. I think I would like to do a whole dinner party where every course …

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MaSeCa Calendar Photo Shoot (Just For Fun)

A few weeks ago, out of the blue, Cristina from MaSeCa emailed me to see if I wanted to be in their 2011 calendar. I use MaSeCa’s masa harina a lot, for everything from tamales to pupusas, so I said yes figuring it would be good fun. So some day next year you might walk …

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Grilled Peaches with Ras Al Hanout and Ginger Beer Reduction

This sounds fancy but is actually a slam dunk to make, especially if you use a packaged spice mixture. The combination of sweet, pungent and spicy is pretty addictive. You could serve it as an appetizer or as part of a light dinner with a salad or a meze. It seems like it would enjoy …

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I’m Writing a Cookbook

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 …

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