My favorite pie at Flyinq Squirrel Pizza Company
So let me stipulate upfront: I'm a friend of Bill Coury, the owner of Flying Squirrel Pizza Company. Bill worked in the Starbucks Hear Music division for a long time, but he always had this dream of opening a pizza place. And boy has he done it right. …
Bangladeshi-Style Fried Zucchini
Jeffrey Alford and Naomi Duguid are one of the greatest cookbook writing teams alive today. Their ability to travel the world and fully engage with the people they meet allows them to bring back incredible stories, photos and recipes.
I’ve owned Home Baking: The Artful Mix of Flour and Traditions from Around the World …
Challah French toast bread pudding
We’ve been more regular about celebrating Shabbat on Friday nights over the past year. My Friiday night menus rarely really go with challah though, so we often end up most of a loaf left over. This is no cause for sadness though, because challah (along with its …
Vietnamese Lemongrass Green Beans and Tofu
More easy, weeknight-accessible goodness. Serve this with the Coconut Rice and a salad with a nice lime-based dressing and you are eating well tonight. The idea here is maximum flavor, provided by substantial quantities of lemongrass, ginger and garlic.
If you haven't worked with lemongrass before, you need to know …
If you are a regular reader, I'm sure you've already noticed that we have a brand new design here at Herbivoracious. I've been wanting to freshen it up for awhile, but I'd reached the end of my design skills. My brother Joel is a graphic / web designer and he agreed to build a new …
Coconut rice
If you like the flavor of coconut, this coconut rice is a killer side dish. It is about two minutes more work than normal rice, and it is a great change of pace because the rice goes from being the neutral canvas for other components to stealing the show. It uses both coconut …
Braised Artichokes in Tomato-Red Wine Sauce
I was casting about the Whole Foods produce department for a side dish idea, and these huge “frost-kissed” artichokes caught my eye. Apparently when the temperature drops below 32, artichokes develop a slightly ugly “rash” on the outside, but their flavor grows nuttier and more concentrated. It might be a …
