So… something completely unexpected and exciting happened: the Herbivoracious cookbook was named a finalist for a James Beard Foundation book award, in the Vegetable Focused and Vegetarian category. I’ll be going to the …
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Corned beets. It started out more as a pun then anything else, but I figured beets cooked with the spices typically associated with corned beef would be good. Then I tried an iteration with the ChefSteps House Rub 01 …
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In the next paragraph, I’m going to use a potentially scary word. After all, it is French, and it also might make you think you are going to need expensive new kitchen gear to do it (you won’t). Please remain calm, …
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I’m often asked “where do you get your inspiration for the recipes?” I love this question because it gives me a chance to talk about all of the different places that ideas come from, but often in generalities. So today, …
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Yep. Corn Nuts, ground up into a “nut” butter. I’ve had freeze-dried corn ground into powder many times, and I know Christina Tosi uses that to make her famous corn cookies. I was in Chicago yesterday to do a taping at …
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Okay, I’m not going to kid you. This pudding is over the top, and it is also a significant amount of work and mess if you make all 3 components. It is also ridiculously delicious. If you want to simplify it, you could …
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