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 …
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I’ve been traveling this week, so I thought I’d take the opportunity to share one of my favorite recipes from the Herbivoracious cookbook. I saw some beautiful maitake mushrooms at Pike Place Market recently, so this …
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Yes, this is directly inspired by David Chang’s legendary pork buns. I just did them with smoked tofu instead of pig, and my pickle is a little different, and I kinda like kochujang (Korean miso/chili paste) on them …
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The idea for these came from a packaged Japanese snack that I find totally addictive. It is easy to make at home, and then you can adjust the ratio of heat, orange zest, salt, and the tongue-numbing zing of the …
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Whenever I get my hands on a rare or expensive ingredient, I look for ways to feature it in a simple, pure form that shows off the natural beauty and flavor. These porcini are only available for a weeks a year, and …
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The first time I had fried artichokes was at a little place in our neighborhood called Supreme; they went out of business shortly after we moved in, or I’d probably have the artichoke equivalent of a beer belly by now. …
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