Vietnamese Vermicelli (Bun) with Ginger-Grapefruit Sauce – Recipe

Bun (pronounced, roughly, boon), when well made, is just about one of the greatest foods ever invented. Super-thin Vietnamese rice noodles are topped with a variety of cooked and fresh ingredients, lots of herbs, and a sweet and savory sauce to make a light, healthy and superbly delicious meal-in-a-bowl. Salad and entree in one package.

I'll …

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Southern-Style Collard Greens, Veganized – Recipe

So my brother and sister-in-law were browsing their farmer’s market in Greensboro, North Carolina a few years ago when they spotted a pile of unfamiliar leafy greens. They asked the farmer how to prepare them, and her answer was simple: “well, you just boil them three times. Just like you would with any other salad.”

Now …

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Jalapeno-Sorghum Butter – Recipe

Last weekend I was making a traditional Southern meal of collard greens, fried green tomatoes and red beans and rice, and I thought maybe I could use one item of flair to embellish it. My favorite brown butter cornbread fit the bill. Normally I like cornbread very pure, but this time I thought I'd gild …

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Savory Onion and Aged Gouda Dutch Baby – Recipe

Eating Out Loud and I have riffed on Dutch Babies a couple of times now. This was my first attempt at a savory version and I was pretty darn happy with the flavors. Done this way, it becomes like a very light, custardy quiche. You could serve it for lunch or brunch with a green …

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Contest – Win a Copy of The Complete Tassajara Cookbook or The Tassajara Bread Book

Twenty-five years ago, when I was first learning to cook, a dear friend gave me the Tassajara Bread Book and the Tassajara Cookbook. I read them and used them until they fell completely apart, and in the process learned a basic sense of comfort with baking, knife skills and improvisational cooking that has never …

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Apricot and Sweet Onion Mostarda – Recipe

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 restaurant in Siena that offered three varieties at the table.

The flavor of mostarda is a complex …

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Vietnamese Sandwiches (Including Seattle Reccomendations)

Banh Mi Chay – Vietnamese Tofu Sandwich

If you are already an afficionado of Vietnamese sandwiches, aka Banh Mi, you probably don't need to read any further. But if you haven't had them, you have been missing out on one of the all time delicious and cheap eats. My wife and I have …

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