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Pomme Rösti

Pomme Rösti

Growing up in Kentucky, I’ve always been crazy about hashbrowns, specifically Waffle House hashbrowns. They are the kind made with shredded potatoes, fried in a thin layer so that they have a very high ratio of crispy crust to creamy interior. Now, I prefer them scattered, smothered, and covered, which means tossed on the grill …

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Shiitake and Morel Ravioli in Brodo with Gremolata – Recipe

Pacific Natural Foods invited me and four other bloggers to participate in their Everyday Chef Challenge. (The first challenge is over now, but I’d love to have your vote in the final round!)

I love mushroom broths, so when I heard this was a broth challenge, I knew immediately which Pacific Natural product I would choose. …

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The Secret to Perfectly Roasted Green Beans – Recipe

Perfect Pan-Roasted Green Beans

The problem with roasted green beans, whether you do them in the oven or in a hot skillet, is to get those beautiful, caramelized brown spots on the surface of most of the beans without either over- or under-cooking the insides. Run the heat too high and you’ll burn the outside before the inside is …

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Baby Zucchini and Blossoms with Sofrito – Recipe

Baby Zucchini with Sofrito

Every gardener loves to lament that they get overrun with zucchini and have to resort to baking too much zucchini bread or, worse, ringing the doorbell, dashing and leaving them on people’s doorsteps. Well, let me tell you: you’re doing it wrong.

The way to avoid being overrun with zucchini is pick them when they are …

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Chickpea and Saffron Pilaf with Crispy Onions – Recipe

Chickpea and Saffron Pilaf with Crispy Onions

The secret of this pilaf is using the flavorful oil leftover from making the crispy onions to saute the rice before adding any water. It adds a rich, savory background that makes the dish more satisfying.

I’ll happily eat this as a main course with nothing more than a last-minute squeeze of lemon, but it also …

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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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Sichuan Spicy Cauliflower – Recipe

Sichuan Spicy Cauliflower

So, this happened: for reasons too tedious to explore, we ate dinner at a California Pizza Kitchen the other night. First time I’ve been to one in years. Not my first choice of places to eat, but it served the purpose. The very next morning, I woke up to this Google Alert in my inbox:

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