Warm salads seem a little more filling than a typical cool salad, and a bit special too. They are nice in cool weather, especially if you aren’t serving a soup to take the chill out of the air. Be careful not to let …
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A few weeks ago, I visited Shauna and Dan on Vashon to shoot a video about the sabich recipe in my cookbook. Sabich is an absurdly delicious Iraqi-Jewish eggplant sandwich with fried eggplant, Israeli salad, hummus, …
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As I mentioned in the Tomato and Nectarine Salad, I’ve fallen in love with gochugaru (Korean chili powder). It is spicy, but not so spicy that you can’t use enough of it to also appreciate its fruity, tart notes. I like …
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This potato salad will really grab attention on a buffet table. The arugula pesto is a bright emerald green that holds its color much better than basil-based pesto. You should still make the sauce as close to serving …
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Kim Davidson from Pacific Northwest Farmers Cooperative is doing amazing work supporting real family farms that are growing non-GMO grains, beans and lentils on the Palouse Prarie. So when he offered to send me a sample …
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Artichokes are almost always served cooked, but they can be delicious raw as well. They taste like a slightly astringent root vegetable. A lemony vinaigrette and shards of Parmigiano-Reggiano make for a nice …
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