Avocado with grapefruit tartare Apparently these are among my favorite ingredients for late-night culinary experiments, probably because there is so much that can be done with them raw. By playing with different cuts, …
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Brown rice with broccoli and gomashio, hoisin glazed tofu; in the back, a suribachi I first learned about gomashio when my Mom was on a macrobiotic diet. The diet never stuck with me, but gomashio is simple and …
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Pupusas are El Salvador’s best known national delicacy. The concept is simple, just corn masa with a savory filling and flattened into a thick disc, then baked on a lightly-greased griddle or in a cast-iron skillet. …
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Chermoula sauce (served on a vegetable tagine and couscous) I hereby nominate chermoula as the "it" sauce for 2010. (I'm pretty sure last year it was chimichurri, and of course we all remember the pesto riots of …
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Spicy Mango Salad with Shichimi Togarashi The seasoning for this mango salad was inspired by shichimi togarashi (or the very similar nanami togarashi), a spicy Japanese condiment of ground chili peppers with orange …
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Thai tofu salad (yam taohu) Thai salads (yam) are tremendously refreshing, full of the bright flavors of herbs, citrus and chili peppers, balanced with salt and sweetness from either fruit or palm sugar. They are …
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