First, a quick bit of housekeeping. I recently moved the Herbivoracious email list over to a new, more robust provider. In the process, some of you received an email asking you to reconfirm your subscription. This kind …
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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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Unlike tender green garlic, garlic scapes are the firmer central flowering stem of the garlic plant. When fully cooked, they have a texture similar to asparagus, and a sweet flavor like slow-roasted garlic. In the past …
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I love pie as much as the next person, but often I can’t be bothered with the decorative aspect of making a nicely crimped edge, latticework, etc. (Where by “can’t be bothered” I mean “I’m completely incompetent at”.) …
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Flavoring your basmati rice is an easy way to add variety to an Indian menu. The possibilities are endless. Today’s version, with ample quantities of grated ginger root and freshly ground pepper is one of my favorites. …
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First of all, let me say that this stew is well worth making even if you can’t find fresh porcini mushrooms. I can only get them in Seattle for a few weeks a year, and they are quite expensive. You could serve the same …
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