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Harissa Potatoes – Recipe

Harissa Potatoes

This was absolutely an improvisation; I’d been traveling and had very few vegetables in the house on my return, but found a few waxy potatoes lying around along with a hunk of feta and a package of dill that was still good. That got me to thinking of Middle Eastern flavors and 15 minutes later …

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How to Make Tofu Really Freaking Delicious – Tofu 101

Crispy Pan Fried Tofu

When I talk with folks about meatless meals, the conversation always comes around to tofu. I find people in two camps: (1) those who hate it and are sure it is always bland (2) those who want to like it, but aren’t really sure how to work with it to make it delicious.

I’m here to …

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Roasted Asparagus with Pistachio Puree – Recipe

Asparagus with Pistachio Puree

At Sitka and Spruce and Bar Sajor, Matt Dillon serves quite a few salads and small plates with a base of various ridiculously good nut purees. Though really, puree isn’t quite the right word. They eat more like a sort of nut-based hummus: rich, creamy, slightly fluffy, but packed full of the flavor of roasted …

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Sicilian Spaghetti with Pan-Roasted Cauliflower – Recipe from My Cookbook

Sicilian Spaghetti with Pan Roasted Cauliflower

The classic Sicilian flavors in this dish (orange zest, raisins, capers, pine nuts, chile flakes and fennel) might sound a little outlandish if you haven’t tasted them all together. Don’t be deterred, the combination is astonishingly good. Done properly, each bite is a little surprise that might be sweet, spicy, salty, toasty, herbaceous or all …

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Vegetarian Thanksgiving Recipes

Traditional American Thanksgiving is an interesting meal for vegetarians. On the one hand, obviously pride of place on most families' tables is given to a big roasted turkey. On the other hand, just about everything else (mashed potatoes, stuffing, yams, green beans, cranberry sauce, etc.) is typically vegetarian. So personally, when I'm having Thanksgiving at …

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Umami-Packed Vegetarian Broth – Recipe (Also Vegan)

I've been doing a lot of reading about modern methods for making stocks and broths lately. Modernist Cuisine has a detailed chapter devoted to producing them using both sous vide and pressure cooker methods. Dave Arnold at the French Culinary institute has written several great posts on the subject, and made me doubt my own …

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Coconut Rice with Black Beans, Plantains, and Mango Salsa – Recipe

At my house, we eat food in styles from all over the world, but rice is far and away our most popular substrate. I’m always experimenting with new ways to cook rice as well as new things to serve with it.

Today’s dish is Caribbean inspired, with coconut milk-scented rice, black beans, plantains, avocado, mango, and a …

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