Cooking By Hand, by Paul Bertolli – Cookbook Review

Welcome to Herbivoracious! If this is your first visit, please start here.

Have you ever been at a party and started talking about, say, your new-found appreciation of painting, only to find out that the conversation partner who has been politely humoring you is the curator of the Met? That’s a …

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“Lobster Mushroom” Spaghetti – Recipe

Spaghetti with lobster mushroom

I found this enormous lobster mushroom at our neighborhood co-op last week. You can see it in the picture at the bottom, next to my 8" chefs knife. It had "ears" but they broke off. The whole thing weighed just over a pound! That’s a big parasitic ascomycete. A say what? Well …

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Peeled Cherry Tomato Salad With Pan Fried Goat Cheese

Peeled cherry tomatoes are the star of this show

Ever since I read Shuna’s post about peeling cherry tomatoes, the idea has been lodged in my mind, like a song you just have to sing to forget. Ok, specifically, it was this line:

It takes a certain amount of talent to make cherry tomatoes sound ribald! But …

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Scrambled Eggs With Epazote And Poblanos

Scrambled eggs with epazote and poblanos

Epazote is an absolutely common, everyday herb in many parts of Mexico, Central and South America, but it is barely known in the United States outside of Latin American communities. It is worth your while to track down, as the flavor is utterly unique. If you take bite of the …

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Five-Minute Indian-style Cabbage – A Tasty and Easy Side Dish

Indian-style cabbage you can make in 5 minutes

This cabbage side dish is great to have in your arsenal, because it comes together in 5 minutes flat, and makes a big and flavorful addition to an Indian meal. I break out some variation of it when I’m making a curry, rice and raita and feel the …

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Guest Chef on The Waterfront

Tonight was our 3rd anniversary, and we celebrated at Farestart’s wonderful Guest Chef On The Waterfront fundraiser. Incidentally, did you know that the 3rd anniversary gift is traditionally leather? Neither did I.  So I guess for the vegetarians it is our vinyl anniversary. Oh the possibilities.

Anyhow, for those of you who don’t live in Seattle …

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The Flavor Bible, by Karen Page and Andrew Dornenburg – Book Review

Karen Page and Andrew Dornenburg, authors of The Flavor Bible

Thanks to Keren (the Frantic Foodie), I recently had the opportunity to join a little blogger’s coffee klatsch with Karen Page and Andrew Dornenburg, authors of the indispensable tomes Culinary Artistry, What to Drink with What You Eat, and most recently, The Flavor Bible. They were …

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