Here’s another dish I made with those amazing Reed avocados from ChefShop. It looks a little bit fancy, but is very easy to do – just layers of red rice, avocado, shaved red pepper, baby lettuces, burdock chips, and gomashio, flavored with a sesame/miso/yuzu dressing.
Burdock root is a popular vegetable in Japanese and Korean cuisine. …
Many years ago. Gulp. More than two decades ago, when I lived in the Bay Area, I would visit friends in the Mission District of San Francisco and inevitably eat at one of the great neighborhood taquerias. Many of them keep little jars of an avocado-based salsa on the tables, to add a little creamy …
How about a Avocado-Mango Salad with Fresh (or Blue) Cheese and Toasted Pumpkin Seeds, does that sound any good?!? I’ve been aware of Rick Bayless for awhile as he often makes appearances on Food Network or gets mentioned in Food & Wine. But somehow I didn’t have any of his books on my shelf. I …
Chaat is a whole family of amazing snack foods from India that are served by street vendors and informal restaurants. Chaat can be anything from aloo tiki (potato fritters – there’s a recipe in my book) to pani puri (little crispy hollow crackers that you poke a hole in, fill with a potato and chickpea …
A few weeks ago, I visited Shauna and Dan on Vashon to shoot a video about the sabich recipe in my cookbook. Sabich is an absurdly delicious Iraqi-Jewish eggplant sandwich with fried eggplant, Israeli salad, hummus, tahina, hardboiled egg, cucumber pickle, and amba. Since those guys are gluten-free, we ate it as a salad instead, which I …
As I mentioned in the Tomato and Nectarine Salad, I’ve fallen in love with gochugaru (Korean chili powder). It is spicy, but not so spicy that you can’t use enough of it to also appreciate its fruity, tart notes. I like using it to make quick “kimchi”. I’m putting the “kimchi” in quotes because there is …
Kim Davidson from Pacific Northwest Farmers Cooperative is doing amazing work supporting real family farms that are growing non-GMO grains, beans and lentils on the Palouse Prarie. So when he offered to send me a sample of their new crop of “caviar” lentils, grown by PNW Co-op Farmer Ambassador, Jim Hermann, it wasn’t hard to say yes.
Kim asked …
