Spicy Nori Popcorn Seasoning – Recipe

I apologize that it has been a little quiet here at the veg shed, and it probably will be hit and miss for the next few weeks, as family priorities and enjoying the summer take precedence over late night blogging sessions for a bit.

I think you'll enjoy this simple condiment for popcorn, whether you …

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Tofu and Kimchi Dinner for One – Recipe

You could be eating this in less than ten minutes and using only one pot. We had one of those nights where the kids just needed to go to bed early (know how that goes?) and I ended up making this just for myself. It took me right back to my bachelor days, when …

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Enchiladas de Mole with Mushrooms and Zucchini – Recipe

Vegetarian Enchiladas de Mole

Mole (or, rather, moles, since there are many varieties) is shrouded in legend. The dried-chili based sauces, rich with chocolate, spices, herbs and nuts or seeds can contain up to 36 ingredients, each of which has to be individually ground and toasted over a period of days. Each family has its own secret recipe.

This is …

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Peppery Red Wine Capellini – Cooked By The Absorption Method – Recipe

Cooking pasta by the absorption method instead of boiling in a gallon of salted water may seem fearful to those of us that grew up with noodle orthodoxy, but it actually works great and can be a big time saver. You don't have to wait for water to boil, and you don't necessarily have two …

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Mandu – Korean-Style Potstickers with Ssamjang / Kochujang Sauce – Recipe

I never grow tired of potstickers, but I thought it might be time to branch out from my standard recipe. My friend Hsiao-Ching had told me about about a sauce from the Momofuku cookbook involving kochujang, ssamjang (two standard Korean kitchen staples), oil, and sherry vinegar. So that put me onto the idea of Korean-style potstickers, …

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Braised Baby Artichokes with Fennel and Cherry Tomatoes – Recipe

Baby artichokes love, love, love to be braised. It gives them the opportunity to develop multiple levels of flavor: the browned flavors from an initial sear, the mellow sweetness of the tender artichoke heart, and slow infusion with aromatics. 

Artichokes are mostly associated with Mediterranean flavors, and I didn't see any reason to swim against that …

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Interview with Mark Bitterman, Leading Expert on Culinary Salts

 

I've been fascinated with the wide variety of salts available for cooking and especially finishing your dishes for years. After I wrote about the importance of salt, I learned of The Meadow, a shop in Portland, Oregon that carries a large and beautifully curated selection. I visited their brick & mortar store …

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