Flavoring your basmati rice is an easy way to add variety to an Indian menu. The possibilities are endless. Today’s version, with ample quantities of grated ginger root and freshly ground pepper is one of my favorites.
You don’t need a special ginger grating tool. Just use the same microplane you already use for cheese, chocolate …
First of all, let me say that this stew is well worth making even if you can’t find fresh porcini mushrooms. I can only get them in Seattle for a few weeks a year, and they are quite expensive. You could serve the same stew with morels or crimini mushrooms (either of which you would …
I first met Alice a few years back, when she was just starting her first blog, Savory Sweet Life. I knew right away that she wasn’t going to be one of these bloggers that start out with a burst of enthusiasm, and then tail off until they are only posting every three months, mostly about …
Green garlic is one of those wonderful farmer’s market ingredients. At least in my neck of the woods, you don’t often see it at grocery stores, but it is as at every market in the early summer months, where it overlaps with last year’s storage potatoes. Green garlic is simply the shoot of an immature …
After last week’s Tofu 101 post, I thought I should share with you an easy way to use your new-found bean curd knowledge. I used to order this dish at a rather non-descript Chinese restaurant on Seattle’s highway 99, and they would make it so hot that I’d be practically hallucinating after a few bites. …
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 …
