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Khao Soi – Thai Curry Noodles from Chiang Mai

Khao Soi - Chiang Mai Curry Noodles

Khao soi is an iconic dish from the Chiang Mai region of northern Thailand, though its roots are thought to be Burmese or Chinese Muslim. It inspires cultlike devotion among initiates.

You don’t find khao soi often enough at Thai restaurants in America, which is why I think it is well worth making at home. Fresh, …

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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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Roasted Maitake Mushrooms In Smoky Tea Broth - Recipe

Roasted Maitake Mushroom In Smoky Tea Broth

Maitakes, also known as hen-of-the-woods (not to be confused with chicken-of-the-woods, which is completely different!), are a wild mushroom well worth seeking out at farmers’ markets or gourmet grocers. Maitakes are rather expensive, and their dramatic ruffled appearance and rich flavor are unusual, so when I use them, I like to make them the focus …

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Gorditas with Roasted Mushrooms – Recipe

Gorditas with Roasted Mushrooms

Gorditas: thick, delicious homemade corn tortillas that are shallow fried then split and topped with whatever moves you. Close cousins to the arepa and the pupusa.

I’m not going to kid you, gorditas are a bit of a project. You have to make and shape the dough, then toast them on a dry skillet first, then …

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Saffron Risotto with Watercress Puree and Spring Vegetables – Recipe

Saffron Risotto with Watercress Puree and Spring Vegetables

Risotto is one of my favorite ways to highlight Spring ingredients. This is a version of a recipe I’m serving to a big group for Washington Green Schools this week. Depending on what ends up being fresh, I’ll probably do the puree with nettles instead of watercress, and top it with fava beans and hedgehog …

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Fig Brulee with Balsamic Vinegar

I have to make this every year when fresh figs appear. If you have a blowtorch, it takes all of 30 seconds, looks really cool, and tastes great. Also delicious served over vanilla ice cream.

Fig Brulee with Balsamic Vinegar

2 ripe fresh figs
2 t. white sugar
1 t. fine aged balsamic vinegar

Cut the figs in half lengthwise. …

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Celery and Fennel Salad – Recipe

Compressed Celery Salad

So… something completely unexpected and exciting happened: the Herbivoracious cookbook was named a finalist for a James Beard Foundation book award, in the Vegetable Focused and Vegetarian category. I’ll be going to the awards ceremony in New York on May 3rd. Honestly, while winning would be a thrill, I’m mostly just delighted to be included, …

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