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Black Rice Fritters with Turnips and Horseradish Cream – Recipe

Black Rice Cakes with Roasted Turnips and Horseradish Cream

Although black rice is an Asian ingredient, I think it reminded me in some oblique way of pumpernickel, which inspired me to deploy a favorite set of Eastern European flavors: caraway, horseradish, mustard. Those are a natural fit with the baby turnips I’d brought home from the farmer’s market.

I make lots of little pan fried …

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Rigatoni with Roasted Cauliflower and Spicy Tomato Sauce – Recipe

Rigatoni with Spicy Tomato Sauce

I‘ve had rigatoni on the brain recently. KitchenAid was kind enough to send me this pasta-extruder attachment for review and I had in mind to use it to make saffron rigatoni and then serve it with cauliflower in several textures. Unfortunately, the day got away from me and I had to settle for a simpler dish …

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Rye Piroshki with Roasted Onions, Caraway, and Swiss Cheese – Recipe

Rye Piroshky with Roasted Onions and Swiss Cheese

Piroshki (not to be confused with pierogi) are individual yeast buns that are popular in Russia and all over Eastern Europe. They can be filled with anything from potatoes and cabbage to cottage cheese and jam. In Seattle, we have a shop called Piroshky Piroshky that does a really nice job with them. I used …

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Thai Basil Eggplant – Recipe

Thai Basil Eggplant

The Thai basil situation can be a bit confusing. The herb known specifically as Thai basil, which is what I’ve used in this dish, has purplish stems and green leaves. There is another, significantly different herb called holy basil that is also much loved in Thailand, and it has purple leaves and is incredibly aromatic. …

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Orecchiette with Garlic Scapes, Ricotta, and Gremolata – Recipe

Orecchiette with Garlic Scapes, Ricotta, and Gremolata

Unlike tender green garlic, garlic scapes are the firmer central flowering stem of the garlic plant. When fully cooked, they have a texture similar to asparagus, and a sweet flavor like slow-roasted garlic. In the past I’ve made the mistake of not trimming off enough of the hardest part and/or not cooking them fully, and …

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Saffron Chickpea Stew with Grilled Porcini Mushrooms – Recipe

Grilled Porcini with Chickpea Stew

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 …

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Cavatelli with Slow Roasted Broccoli and Harissa – Recipe

Cavatelli with Slow Roasted Broccoli and Harissa

Hopefully we are at a point now where it is no longer considered a faux pas to, you know, actually cook a vegetable. I know there was a time when all vegetables were indiscriminately boiled to death. Then came the rebellion, and all vegetables had to be served just lightly waved over steam. Your jaw …

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