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; …

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Using Dry Ice to Carry Scent – A Culinary Fog

It is a popular device in modern restaurants to serve clouds of perfumed smoke as a way to enhance a dish, adding another layer of sensory experience. Smoke can be produced with a small smoking gun, or expensive paraphenalia, and served to the diner along with the rest of the food under an enclosure. …

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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.

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Shiitake and Morel Ravioli in Brodo with Gremolata – Recipe

Pacific Natural Foods invited me and four other bloggers to participate in their Everyday Chef Challenge. (The first challenge is over now, but I’d love to have your vote in the final round!)

I love mushroom broths, so when I heard this was a broth challenge, I knew immediately which Pacific Natural product I would choose. …

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Vegetarian Indian Tacos – Recipe

Navajo Fry Bread, and the Indian Tacos made with it, have a sad and storied past. They originated in Native American internment camps set up by the US government in the 1860s, as a way to use the very limited rations provided. Cynthia Detteric-Pineda has an excellent page with the details of that history and …

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Island Style Sweet and Spicy Cabbage – Recipe

More than 20 years ago, I lived in an odd little shared house in Oakland, and one of the other renters was a guy named John, from one of the Caribbean islands. Sad to say, I can't recall which island (possibly Barbados?), but I do remember that he moonlighted in a steel drum band, and …

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Ethiopian Ful Medames – Fava Beans with Berbere and Tasty Garnishes – Recipe

Ful medames (pronounced fool mehdahmez) is one of my favorite foods. A big bowl of fava beans with lots of olive oil and garlic, it is eaten throughout the Middle East, mopping up with fresh pita. Filling, inexpensive, and nutritious. So imagine my joy a few years ago when I found out that one of …

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