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Chilaquiles Verdes – Mexican Scrambled Eggs with Corn Tortillas and Green Salsa – Recipe

Chilaquiles Verdes

First: You didn’t forget to enter the contest for a full set of Calphalon pots and pans, did you? You have until 12:01 AM PDT on Monday the 4th.

Now, on to today’s dish. There are certain kinds of evenings that imply the need for certain kinds of breakfasts the next morning. If you’ve had one …

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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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Bibim Naengmyeon – Jjolmyeon – Cold and Spicy Korean Noodles – Recipe

Bibim Naengmyeon (Cold Korean Noodles)

Cold. Not cool. Cold, cold, cold. Ice cold. That’s what makes these noodles great.

I first had at a restaurant named Mandoo Bar in the New York’s Koreatown, although they call it Joll Noodles. Perhaps there is a difference, but google has failed to set me straight, so if any of you can shed more light on …

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Risotto With Caramelized Fennel – Video Recipe

Risotto with Caramelized Fennel

In the Herbivoracious cookbook, I’ve got a recipe for a risotto made with fresh corn and tomato confit (tomatoes that have been slowly roasted in the oven to concentrate their flavor). That recipe is perfect for late summer, but I was taping these videos in the fall, so I made a different version using the …

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Kinoko Gohan (Japanese Mushroom Rice) – Recipe

Kinoko Gohan (Japanese Mushroom Rice)

Kinoko Gohan is classic, soothing Japanese comfort food. It has strong associations as a fall dish, but the typical mushrooms used in it are mostly cultivated and therefore available year round. Of course if you have access to seasonal, wild harvested maitake or matsutake, for example, then you’ll be making something truly special.

One way to …

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Nectarine and Blueberry Tart – Why I Am Not A Pastry Chef

Nectarine and Blueberry Tart

I made this tart with the idea that I’d write a post about how simple it is to make this beautiful and delicious dessert. It is, though it does take a bit of time. Just look up a recipe for a pâte sablée dough and pastry cream, use perfectly ripe fruit and …

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Polenta with Peperonata – Recipe

Polenta with Pepperonata

Peperonata is one of the most luscious things you can make from humble ingredients. First you slowly roast bell peppers, then stew them with sofrito and onions until you’ve got a meltingly rich sauce that goes anywhere from antipasto to panini, and it is phenomenal over polenta.

If you aren’t familiar with sofrito, it is simply …

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