These tostadas had a very simple inspiration: wildly inexpensive chanterelles. Although they grow prolifically in the Pacific Northwest, I’ve never learned how to hunt them, so I’m typically stuck paying retail when I …
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I’ve had the good fortune to travel to Austin a couple of times in the last year or so, and it is always good fun. Like Portland, Milwaukee, or Brooklyn, it is a place where people understand that work is important, but …
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When you have beautiful ingredients like the fresh porcini mushrooms (aka cèpes or king bolete) that I found at Pike Place Market the other day, it isn’t necessary or desirable to do much to them. In this case, all that …
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Good pita bread (usually from Basson Bakery) is a staple in our house, which sometimes means we end up with a few stale loaves. I’ve gotten in the habit of tearing them into bite sized pieces, fry-toasting them in olive …
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When my wife and I were in New York for the James Beard awards a few months ago, we were wandering around the Lower East Side, and I was hungry (as usual). We turned a corner, and I spotted Mission Chinese Food’s New …
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Ful medames is sort of the national breakfast of Egpyt, though it has spread far and wide from there. I’ve published an Ethiopian version before. I’ve never been to Egypt, but it sounds like the most common kind there …
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