Caramel-cooking is a classic Vietnamese method that produces a rich, lacquered sauce. When I sent this recipe out for field testing with blog readers, it got so much great feedback that I knew I wanted to share it with …
Read MoreI’m a big fan of making pudding at home. It really is only slightly more work than using the stuff from a box, and you are rewarded with a wider choice in flavors and the ability to use higher quality ingredients. This …
Read MoreThe brown butter cornbread recipe in my book is one I come back to over and over again, whenever a bowl of vegetarian chili or black bean soup is on the menu. The brown butter flavor somehow amplifies the taste of the …
Read Morehttp://youtu.be/enkGUJHLY5A I’m crazy about mint, though I’m a lot more likely to use it in savory dishes than add it superfluously to a dessert plate. It brings a fresh, slightly surprising element to dishes like …
Read MoreThis worked out kind of cool - today’s post happens to be my 500th on Herbivoracious, dating back to July of 2007, my first post since leaving my day job, and it is my very first video recipe. For the extended e-book …
Read More