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Garlic Scape, Ricotta and Zatar Pizza

I always look for garlic scapes at the farmer’s market this time of year. Apparently I’m not alone. Lots of bloggers have used them lately, including Danielle at Habeas Brulee (scape tartlets), Derrick at SFist (sauteed with favas and fingerlings), and Chip at Cookthink (with a running scape tally).

What is a garlic scape? It is …

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Recipe: Spaghetti with Fresh Artichokes ala Pink Door (Spaghetti con Carciofi “Porta Rosa”)

Sarina and I were so in love with the Spaghetti with Fresh Artichokes we had last week at The Pink Door, I wanted to recreate it at home. I got reasonably close for a first try. This is a pretty simple dish, but requires a bit of prep time for the artichokes, and the technique …

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Recipe: Grilled Eggplant And Shiitake Bruschetta

Grilled Eggplant And Shiitake Bruschetta

I cannot tell a lie. This was a totally failed experiment, but a yummy bite of food.

Experiment first: I’ve been interested for awhile in the idea of using the microwave to glaze a plate with sauce. The way I’ve tried it, I put maybe a tablespoon of a fairly thin sauce …

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Spectacular Chocolate and Espresso Brownies – Recipes

Brownies of course are one of those topics that cleave the population along multiple dimensions. Cakey or fudgy? Love the middle or the edges? Celtics or Lakers? Nuts or no nuts?

For me, I like more of a cakey brownie, but it has to be very moist and dense cake. Middle. Celtics!!! I like nuts, but …

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Vegetarian Thanksgiving Recipes

Traditional American Thanksgiving is an interesting meal for vegetarians. On the one hand, obviously pride of place on most families' tables is given to a big roasted turkey. On the other hand, just about everything else (mashed potatoes, stuffing, yams, green beans, cranberry sauce, etc.) is typically vegetarian. So personally, when I'm having Thanksgiving at …

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Recipe: Gougères – Cheesy Puffs of Goodness with Blue Cheese and Rosemary

Gougères with Blue Cheese and Rosemary

Goo what? Gougères, pronounced "goo-zherz". You make a simple choux paste (aka ) dough, mix in some cheese, and bake them. There is no chemical or yeast leavening, they rise from steam and the structure created from gluten and eggs. The same dough (minus the cheese) is used to make …

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Recipe: Pappardelle With Cauliflower and Zucchini

Pappardelle With Cauliflower and Zucchini

I find it fascinating how different types of Italian pasta seem to want different sauces. I don’t know how much of that is from their inherent properties or just repetitive association. I guess that is a nature vs. nurture question. Were these noodles born loving butter or did their momma teach …

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