Austin-Style Breakfast Tacos I’ve had the good fortune to travel to Austin a couple of times in the last year or so, and it is…
Mission Chinese Food-Style Tofu with Radish and Shiso When my wife and I were in New York for the James Beard awards a few months…
Baby Zucchini and Blossoms with Sofrito Every gardener loves to lament that they get overrun with zucchini and have to resort to baking too much…
Saffron Risotto with Watercress Puree and Spring Vegetables Risotto is one of my favorite ways to highlight Spring ingredients. This is a version of a…
Romesco is a wonderful Spanish sauce made from roasted red peppers, tomatoes, roasted garlic and toasted nuts. It can be used as a party dip…
Vegetarian Bibimbap Considering that I’ve posted a fair number of Korean recipes over the years, it seems odd that I’ve never written down my favorite Korean…
The $64,000 question for Thanksgiving with vegetarians is what to do about the main course. There are two schools of thought: An entree is really…
Amanda Cohen is a bad-ass chef. I had the terrific experience of staging (interning) with her for a few days last year. You should read…
Red Winter Minestrone with Winter Greens Pesto If you are a dedicated locavore, or farmer’s market shopper, or year-round CSA subscriber, you are all too…
Black Rice Fritters with Roasted Turnips and Horseradish Cream Although black rice is an Asian ingredient, I think it reminded me in some oblique way…