Pumpkin ravioli with a simple vegetable broth and white beans I made these pumpkin-filled ravioli after reading Paul Bertolli’s astounding Cooking By Hand (which I…
When I saw “French Horn Mushrooms” at Whole Foods (for $19.99/lb), I thought they looked awfully familiar. In fact I would have sworn they were…
Vegetarian Paella With Artichokes And Green Beans I know, when you think paella, you think seafood paella. But the real main event is beautifully cooked,…
Cranberry Bean "Fool Mudammas" (aka Borlotti Beans) I’d never worked with Cranberry beans (also known as Borlotti beans) before. By appearance they reminded me of…
Veggie Chili Beans with Cornbread Dumplings Sarina likes what I cook at home, but sometimes she wishes I'd make more comfort food. I'm admittedly an…
Crostini with White Beans and Basil This is the last of the three crostini toppings I did for the recent Kavana Men Cook event, and…
Lemony White Beans With Grilled Onions I made this for a Seattle food blogger brunch put together by the Keren Brown, aka The Savvy Savorer.…
Fridays I often have some time alone with Mini-Me. Today we seem to have had an all food morning. This is good, we’re getting her…
Ok, I know I haven’t posted on this blog in years. I wasn’t really planning on restarting. But this was crazy delicious and I figured…
Chanterelle Tostada These tostadas had a very simple inspiration: wildly inexpensive chanterelles. Although they grow prolifically in the Pacific Northwest, I’ve never learned how to…