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 …
A simple custard, baked in ramekins, is one of those recipes that every cook should have in their arsenal. It isn’t at all hard to make, but there are a few ways you can go wrong that leave you with grainy bowls of scrambled eggs instead of the silky-smooth result you are looking for. Follow the …
I‘m often asked “where do you get your inspiration for the recipes?” I love this question because it gives me a chance to talk about all of the different places that ideas come from, but often in generalities. So today, I thought it might be interesting to focus on the specifics of how a particular …
Meze is the Mediterranean tradition of a meal made of several small plates. My family especially loves to eat meze-style in the summer, when no-one feels like heating up the kitchen or eating a heavy dinner. To make a nice meze, you can make a couple of items from scratch (maybe tabbouleh or this warm grape …
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. …
First, a quick bit of housekeeping. I recently moved the Herbivoracious email list over to a new, more robust provider. In the process, some of you received an email asking you to reconfirm your subscription. This kind of thing is easy to miss, especially if you are aren’t expecting them. So if you aren’t getting today’s …
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 …
