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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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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Skillet Street Food – Seattle, WA – Restaurant Review

Skillet Street Food in Seattle, WA

Skillet is easily the most talked about mobile restaurant in America. In many other countries, street food is a highly developed art form, but in America it has been left mainly to "roach coaches", hot dog stands, and (often fantastic) taco trucks. CIA-trained chef Josh Henderson and foodservice veteran Danny …

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Chevre with Sauteed Grapes and Fresh Herbs – Recipe

Chevre with Sauteed Grapes and Fresh Herbs

I love this appetizer because it comes together in minutes, tastes amazing, and the sauteed grapes provide an element of surprise and pleasure. It is a riff on a popular dish from Seattle's Osteria La Spiga, where they do it with Toma cheese wrapped in grape leaves. …

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Achiote-Rubbed Butternut Squash Tacos – Recipe

Grilled butternut squash taco filling

Last week was Sarina’s birthday, and she requested a Mexican feast for her celebration. These tacos, filled with achiote-rubbed butternut squash were the highlight. I grilled both the squash and some poblanos, then tossed them with crema and cilantro and served them on soft corn tortillas with red onions, queso panela, …

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Introduction to an Imaginary Cookbook, Part 1

Like most of us, my first culinary memories are inextricably linked with my Mom. This may seem an odd place to start in a vegetarian cookbook, but I’ll never forget her veal. It was lightly breaded with flour and egg, and pan fried. I couldn’t get enough, and I would wolf down my first piece …

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