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Grilled Pineapple Salsa – Recipe

I like this salsa for its bright flavors and simplicity – just a few ingredients, and you can throw it together in a few minutes of active time. I served it with tacos that I'll cover it my next post, but it could work well in a Southeast Asian context too, especially if you …

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Asparagus With Nori Butter – Recipe

I’m in the middle of a two-week stage at Canlis, a terrific fine-dining restaurant in Seattle. [The stage is over now, and I’ve written a little about what I learned.] One of the many delicious items on Chef Franey’s menu is an asparagus with sauce gribiche. At Canlis we use much more classical French technique …

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Avocado, Grapefruit, Mango, Yuzu, Cilantro

Apparently these are among my favorite ingredients for late-night culinary experiments, probably because there is so much that can be done with them raw. By playing with different cuts, you can achieve suprising and pleasing textures. The flavors are so automatically compatible, it is hard to do anything wrong. 

This would work great as an appetizer …

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Vegetarian Potstickers (Gyoza) – Recipe

The first rule of potstickers is that you can never make enough potstickers. At least in my family, we fight over the last few like seagulls over a spilled bag of kettle corn.

If you haven't had them, potstickers are Chinese or Japanese pan-fried dumplings with a savory filling, dipped in a soy, vinegar and sesame …

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My Seattle Restaurant Guide App

Herbivoracious App Rotated

People always ask me where to eat in Seattle. Sometimes they want to know where to find the best vegetarian options, others just want to know what restaurants are great, period. I love the food scene here, so it is a pleasure to help, and I’ve put together a few lists I can send.

So when …

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The Wrath of Grapes; Grape Expectations; You Ungrapeful Bastard

Never stop playing with your food! This is one of my favorite kitchen creativity games. Take a single ingredient, and cut it as many ways as you can think of, then observe the way the cuts and textures change your perception. Then take it a step further and let those new perceptions suggest simple flavor …

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Caramelized Caulifower Frittata – Recipe

  Caramelized Cauliflower Frittata

Cauliflower has a split personality. Boiled or steamed, it is kind of cabbagey, bland and slightly bitter. But roasted or sauteed until it has lots of dark brown caramelized spots all over, it becomes luscious and savory and altogether craveable. Deep fried, it is so good that my wife and I …

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