Things That Go Crunch In The Night – Making Your Food Pop, Part 4

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– Chef Michel Richard, Happy in the Kitchen

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Salt
Acid
Fat
Crunch
A Telling Failure

I couldn’t agree more with Chef Richard. Properly crispy latkes, the well-browned cheese atop lasagna, a simple but crispy corn quesadilla, or good homemade breadcrumbs on a …

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Polenta with Pan Roasted Porcini, Tomato Confit and Chevre – Recipe

Fresh porcini are one of nature's great treats. They are rather expensive unless you know how to forage for them, which I swear I'm going to learn someday … maybe from Langdon.

In the meantime, when I get my hands on a few porcini I like to feature them prominently in a dish. It seems a …

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Nuevo León Style Tamales, Adapted to be Vegetarian – Recipe

Tamales have got to be one of my favorite things to make and eat. Sure, they are a bit of a production. Traditionally, you would have a group of friends and family for a tamale party (tamalada), working together to make a happy assembly line (with plenty of cervezas). So far, I’ve mostly made them …

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Roasted Cauliflower and White Bean Salad with Orange Olive Oil Dressing – Recipe

Roasted cauliflower is a staple side-dish in my house. We all love that caramelized flavor. And because cauliflower keeps quite well in the refrigerator, it works well with our lifestyle. We don’t always know how many times in a given week we’re going to get to prepare a full meal.

Simply roasting the cauliflower with olive …

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When It All Goes Wrong – Making Your Food Pop Part 5

So I came home with some kumquats, and, in the mood to just play with a fun ingredient, set about creating an .  I never meant it to be part of this series, but that’s how it worked out.

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Salt
Acid
Fat
Crunch
A Telling Failure

If you aren’t familiar with them, an amuse is just what it sounds …

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Stringozzi (or linguini) con funghi – Simple pasta with mushrooms – Recipe

Stringozzi con funghi (pasta with mushrooms)

Living in Seattle, we get some of the best wild mushrooms in the country at our markets, often within hours of being foraged. The bounty of morels, chanterelles, porcini, maitake, and dozens of other varieties is astonishing. Sometimes I forget how delicious cultivated button mushrooms can be.

This bag of beautiful …

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Spare The Fat, Spoil The Flavor – Making Your Food Pop, Part 3

I’m not the first person to observe that Americans have a crazy, conflicted relationship to fat. We love it, and eat far more of it than probably just about any other country in the world. God knows we have the obesity epidemic to show for it. At the same time, we fear it mightily, speaking …

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