Chimichurri – Argentine Parsley Sauce – Recipe

Chimichurri sauce served with polenta and tostones

Chimichurri (also spelled chimmichurri) is the quintessential sauce of Argentina, and deserves to be better known in the northerly climes. It is somewhat like an Italian pesto, but made from parsley, and without the cheese or nuts to thicken it. Like pesto, it comes together in a food processor …

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Spice Stalls at Mahane Yehuda Market In Jerusalem, Israel (What Kind of Harissa Is This?)

One of the things I look forward to most when touring other countries is to see the spice markets. In Delhi, my driver / guide and I braved one hour of traffic to go about 1.5 Km from where we were to Khari Baoli market and then we had to park in an underground garage …

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Huevos Ahogados En Salsa Verde – “Drowned Eggs” – Recipe

Huevos Ahogados

This simple Mexican egg dish has a picturesque name: Huevos Ahogados, which means the eggs have been drowned. The reality isn't so violent, they have actually just been poached directly in a thin salsa. 

Let me go ahead and state the obvious: this is great hangover food.

I'm pretty much a sucker for anything involving poached …

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Swiss Chard, Onion and Monterey Jack-Filled Vegetarian Enchiladas in a Tomatillo Salsa – Recipe

Swiss Chard, Onion and Monterey Jack Enchiladas in a Tomatillo Salsa

I'm not going to front, these vegetarian enchiladas were really damn good. My brother described them as "firing on all cylinders". I can't take full credit though, they were roughly based on a Rick Bayless recipe, from his terrific Mexican Everyday cookbook. I changed the …

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Understanding Deadly Food Allergies – This Post Could Save A Life

When I was a sophomore in college, a woman in my class named Katherine Brodsky died because she never imagined that a bowl of chili at a local pub would have peanut butter as a “secret ingredient”. She had the most severe form of food allergy, known as anaphylaxis. Her airway closed, and she died …

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Herbivoracious Dinner #2

I just finished my second Herbivoracious Dinner Party. I started these as a way to "stay in the game" of professional cooking. The first one was all the way back in April of 2008, and then I took a long hiatus while we had our second child. This time, Cafe Flora, where I previously interned, …

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Apple-Celery Sorbet – A Refreshing Recipe with Many Co-Authors

Apple-Celery Sorbet

I was trying to decide on a sorbet flavor for an upcoming dinner party, and I ran across this Apple-Celery combination from Michael Laiskonis. That sounded like a good fit with the other flavors I had planned, and the apples are both seasonally appropriate (from storage) and local here in the Pacific Northwest. Read …

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