Apricot and Sweet Onion Mostarda – Recipe

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Mostarda of apricot and sweet onion

Mostarda di frutta is a most unusual Italian condiment. It is made most famously in Cremona (and is sometimes known as mostarda di Cremona), though I first tasted it much further south, at a …

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Hatch Chiles Stuffed with Cilantro Scrambled Egg – Recipe

Hatch chiles are a specialty of the Mesilla Valley area of New Mexico, where a huge festival celebrates the annual harvest and roasting season. In the Seattle area, Alvarez Farms brings the same variety to farmer's markets in early fall. They are most commonly used green, but this time they had a batch of …

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Potatoes, Chanterelles, Shallots in Red Wine Sauce – Recipe

I’d been ruminating on how I was going to use these heirloom Rose Finn fingerling potatoes from our garden. My first thought was to glaze them in butter with shallots and preserved lemon. Then the whole plan changed when I was walking past our co-op and spotted a huge bin of beautiful local chanterelles.

Sometimes …

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Good Stuff from Bourbon Barrel Foods

I grew up in Louisville, Kentucky. In the 1970s. Not gonna lie to you. At that time it was pretty much a gastronomic wasteland, except for the not inconsiderable charms of Waffle House. Scattered, smothered and covered.. but I digress.

Bourbon has always been one of Kentucky’s greatest exports. Even in the dark days, there was …

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Pike Place Photo Class with Lou Manna

This weekend I had the amazing opportunity to tour Pike Place Market with master food photographer Lou Manna, arranged by the Frantic Foodie herself, Keren Brown.

Lou is a great guy and quite a character. In fact, one of the first things he demonstrated was how he uses his personality to engage …

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Fun With Isomalt

I've been hearing for awhile about this product called isomalt, which is a modified sugar. It has the interesting property that it can melt and form into thin sheets like caramel without turning brown. It is only about half as sweet as table sugar too, so it is easier to use in savory applications.

Modernist cuisine …

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Summer Squash and Portobello Mushroom Vegetarian Lasagna – Recipe

My previous spinach and ricotta vegetarian lasagna recipe has consistently been one of the most popular on the site, so I thought I’d share another variation with you. This versions adds layers of thinly sliced summer squash (or zucchini) and portobello (aka portabella, portabello) mushrooms.

The key to making this lasagna great is that both vegetables …

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