Any Italian grandmothers reading this should probably avert their eyes. I expect there to be a brigade of Nonna's with pitchforks outside my window at any moment. This pasta is about as far from traditional as you'll ever see me go. It has a dizzying array of intense flavors that could overwhelm your palate. Oh, …
Make Sparkling Water or Soda at Home with SodaStream – Save Money and Help The Environment
I’m completely addicted to sparkling water, and so is my whole family. We go through quarts of the bubbly stuff every day, and believe me it was getting expensive! Even when we stepped down from imported to store brands, we were easily spending $30 per month, not to mention lugging it home from the grocery …
Tempeh and Japanese Eggplant with Crispy Rice – Recipe
I'm not going to lie, this is a refrigerator cleanout party. I'm proud of it. I think a lot of folks are trying to reduce their waste these days, both because it is the right thing to do for the environment, and to stretch their food dollars a little farther.
Coincidentally, the same night I …
Crispy Soba Noodle Pancakes with Scallions and Gochujang – Recipe
Last week I asked my friends "Tell the truth: isn't crispy the best part of any dish?", and got impassioned responses, ranging from "Of course. Crispy is carmelized", to "Not if it's a gummy bear…" . For me, it is all about the crunch and those toasty flavors. So when I found I had lots …
Soba Noodle Soup in Shiitake Shoyu Broth with Asparagus, Leeks and Tofu – Recipe
I get a little jealous of meat eaters with their delicious looking Asian noodle soups. I wanted to create a very full flavored broth with lots of umami intensity. I made it with dried shiitakes, kombu, and the best shoyu I have ever tasted.
If you haven't had soba before, they are a Japanese noodle made …
Kale Fried Rice for One – Infinitely Adaptable Recipe
This is the kind of thing I make for myself when I’m the only one around or the only one hungry. It only works with leftover rice that has sat in the fridge for at least a few hours, but in my house that is usually available. And of course, you can make it for …
Interview with Jill Lightner, Editor of Edible Seattle Magazine (But Keep Reading if you Live Elsewhere!)
Edible Seattle magazine first caught my eye at our co-op last year, and I subscribed right away. How cool is it that we have a local magazine devoted to the farmers, chefs and artisan food creators around Puget Sound? I knew I was hooked when I found the Icebox, a regular article by Bethany …
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