Polenta with Pan Roasted Porcini, Tomato Confit and Chevre Fresh porcini are one of nature's great treats. They are rather expensive unless you know how to forage for them, which I swear I'm going to learn someday ... …
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Braising is something of a lost art, which is a shame because it isn’t at all difficult to do. Learn a couple of basic moves and you’ll be rewarded with a succulent, richly flavored, rustic dish that will have you and …
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Scallion Curd Rice Curd rice is an Indian dish of basmati rice flavored with tangy yogurt, often seasoned with chilis, mustard seeds and curry leaves or cilantro. It is typically served at the end of multi-course …
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Homemade Chile Con Limon (Mexican Sour and Spicy Condiment), Made into Sauce If you've traveled in Mexico, or spent much time in Mexican neighborhoods in the United States, you've probably tasted fruit with a chile …
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Larb Jackfruit Jackfruit is en fuego right now as a sort of vegan meat substitute for tacos, barbeque, etc. I'm not sure who first thought of the idea, but I learned about it from Clean Green Simple and the …
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Mise en Place for Umami-Packed Vegetarian Broth I've been doing a lot of reading about modern methods for making stocks and broths lately. Modernist Cuisine has a detailed chapter devoted to producing them using both …
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