Recipe: Reconstructed Tarte Tatin

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Reconstructed Tarte Tatin with Spun Sugar

This quick tarte tatin-style dessert is based partially on a method by Dieter Schoemer that I read about in Culinary Artistry, which I’ll be reviewing soon. I made it as a full size dessert …

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Recipe: Leftover Mujadara Becomes A Quick, Warming Soup

A few weeks ago I posted a recipe for Mujadara and I made it a second time only a few days later, so we had a lot of tasty rice, lentil and caramelized onion leftovers around the house. As much as I love this dish, I couldn’t finish them all off. I just happened to …

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Foraging In Belltown and Downtown Seattle (With Mini-Reviews of Lola, Local Vine, Sazerac, and Wild Ginger)

Catholic Seaman’s Club, Seattle, WA

Saturday night. A rare date night, even rarer now that I’m working some restaurant hours. Normally we would plan a dinner someplace nice, but we know we have our first trip to the Herb Farm coming up soon, and it seemed unnecessary to be too specific. Instead we decided to catch …

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Resources for Finding Local Food

Everyone talks about eating locally and sustainably, but it isn’t always that easy to track down all the great products available in your area. I bet that there are many more farmer’s markets, u-pick-em farms, farms that sell direct, and other exciting stuff in your neck of the woods than you realize! I just learned …

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Phyllo Wrapped Feta and Chard with a Citrus and Olive Salad

Phyllo Wrapped Feta and Chard with a Citrus and Olive Salad

One of the really cool things about working at Cafe Flora is the open menu, where any employee can propose seasonal dishes to be added to the quarterly menu, and then a manager’s meeting selects the best ones. The picture above is an item I’ve …

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Seattlest + Last Week For South 47 Farm

Produce at South 47 Farm in Redmond, WA

Many thanks to Dan over at Seattlest for the kind article about the blog and my internship! They are definitely the site to watch if you want a broad perspective and absolutely up to the minute news of what is going on in our fair …

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Vietnamese Vermicelli (Bun) with Ginger-Grapefruit Sauce – Recipe

Bun (pronounced, roughly, boon), when well made, is just about one of the greatest foods ever invented. Super-thin Vietnamese rice noodles are topped with a variety of cooked and fresh ingredients, lots of herbs, and a sweet and savory sauce to make a light, healthy and superbly delicious meal-in-a-bowl. Salad and entree in one package.

I'll …

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