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Saag with Collard Greens, Kale and Spinach – Recipe

Saag with Collards and Kale (Indian style long-cooked greens)

It is a depressing fact that 99% of Indian restaurants in America serve the same darn 10 items. Which is a crying shame because there must be 10,000 other terrific dishes that you’ll only get to try if you make them yourself (or have an Indian friend that wants to hook you up with the …

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Kasha Pilaf with Dates, Pistachios and Baharat – Recipe

Kasha Pilaf with Baharat, Dates and Pistachios

I originally made this pilaf to stuff in cabbage rolls, inspired by this lovely post from Give Recipe. My version of the stuffed cabbage was good, but the sauce I came up with didn’t knock it out of the park for me. The pilaf, on the other hand, I just loved. I made way too …

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Pan Roasted Brussels Sprouts with Shiitakes and Smoked Paprika – Recipe

Pan Roasted Brussels Sprouts with Shiitakes and Smoked Paprika

Brussels sprouts are oddly fashionable these past couple of years. They have two things going for them:

Underdog status. A lot of people hated them because they were boiled to death for much of the 20th century.
But they are actually delicious when prepared well.

Now we’ve caught on that they are wonderful when pan-fried, deep-fried, broiled, roasted or …

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Savory Bread Pudding with Morels and Beet Greens – Recipe

I wish you could smell this.

It is one of those dishes where you take a deep whiff of wild mushrooms, garlic, rosemary, and butter and you get a little bit dizzy for a second.

Regular, sweet bread puddings are rather hearty for dessert, so it isn’t a big stretch to reflect them onto the savory side of …

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Braised Fennel – Recipe

Braising is something of a lost art, which is a shame because it isn’t at all difficult to do. Learn a couple of basic moves and you’ll be rewarded with a succulent, richly flavored, rustic dish that will have you and your guests mopping up every last bit of sauce.

A proper braise is composed of …

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Scallion Curd Rice – Recipe

Curd rice is an Indian dish of basmati rice flavored with tangy yogurt, often seasoned with chilis, mustard seeds and curry leaves or cilantro. It is typically served at the end of multi-course South Indian meals, but in my context I'm happy to have it as a side dish with some dal, curry and Indian …

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Restaurant Review: Jasmine Provincial Vietnamese Restaurant

This is my entry in the Seattle Restaurant Review 360 that Gastrognome is hosting this month.

I’d been intrigued by Jonathan Kauffann’s review of Jasmine Provincial Vietnamese Restaurant in the Seattle Weekly awhile back, so when Naomi named this her pick for a 360, I was more than ready to jump in.

The Weekly review …

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