This is one of the dishes I’m working on for my next “underground” dinner party. Cafe Flora (where I previously interned) has graciously agreed to host this time. The menu I’m working on will be Spanish, with both …
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Paella Cakes with Manchego and Candied Seville Orange Peel I made these paella cakes as the vegetarian entree for our big family Thanksgiving, and they were... fine. They didn't hold up so well to reheating, and I …
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Chanterelle and Brie Bruschetta My last few forays with chanterelle mushrooms have combined them with other big flavors. For this appetizer, I wanted to highlight the delicious, earthy, sweet, complex fungii …
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Grapefruit crudo, avocado, chervil and capers - this isn't tuna! I was goofing around with cutting citrus fruits into cubes the other day, and the red grapefruit looked so much like tuna. Not that I eat tuna, but of …
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Batter-fried maitake mushrooms with a cross-cultural tartar sauce Maitake mushrooms are very common and much-loved in Japan. In the US they are often known as Hen of the Woods mushrooms (not to be confused with …
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These little rolls of roasted eggplant with a ricotta filling and a simple sauce are minimal work and make a satisfying appetizer or side dish. I sauced mine with ajvar, a mild spread of roasted red peppers that is …
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