I stopped by Northwest Tofu the other day and came home with their beautiful pressed tofu, along with regular tofu (still warm) and fresh yuba. Casting about for a lunch I could throw together in just minutes, I tossed the pressed tofu in my skillet and rummaged around in the fridge to see what would could join the …
Spaghetti alla carbonara is one of those great Italian dishes that comes with multiple-choice apocryphal explanations for the name. Possibly it is in the style favored by a group of charcoal makers, or coal miners, or maybe it was named after the charcoal burner it was cooked on. In any case, the traditional version is …
Bangladeshi-Style Fried Zucchini
Jeffrey Alford and Naomi Duguid are one of the greatest cookbook writing teams alive today. Their ability to travel the world and fully engage with the people they meet allows them to bring back incredible stories, photos and recipes.
I’ve owned Home Baking: The Artful Mix of Flour and Traditions from Around the World …
As unlikely as it may sound, the first time I ever ate beet curry was over a campfire in Hot Springs, Arkansas. I was dubious, but my girlfriend at the time had lived in Tamil Nadu for a year and knew what she was doing. Granted, everything tastes good around a campfire after an arduous …
Fresh porcini are one of nature's great treats. They are rather expensive unless you know how to forage for them, which I swear I'm going to learn someday … maybe from Langdon.
In the meantime, when I get my hands on a few porcini I like to feature them prominently in a dish. It seems a …
One of the great things about being a food blogger is that friends and family bring you cool ingredients. My mother in law gave me a box of freekeh, which I'd never even heard of before. It turns out that freekeh is wheat that has been harvested while it is still green, sun-dried, and then …
I’m obsessed with baharat lately. Baharat is a spice mixture that is popular throughout North Africa, the Levant and the Middle East. Most versions include black pepper, cumin, coriander, cloves and cinnamon. The Turkish variety usually adds dried mint and savory. Like anything else in food, every village and maybe every cook has their own …
