When I was a kid, I would see my uncle Irv mix together his breakfast plate full of waffles, eggs, bacon and syrup, taking bites of everything together, and I thought it was horrifying. The idea of mixing sweet, smoky, …
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I asked around on the social medias to see if there was an official name for Japanese yakisoba noodles cooked with Korean flavors, and no-one came up with anything, but I have a hard time believing that some version of …
Read MoreMost of the videos I’ve posted so far have been recipes from the cookbook, but not this one. In fact, the recipe for this spicy vegetarian carbonara is on the blog just back in November. I wanted to take advantage of …
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Here’s a sneak peek at one of my favorite new appetizers in the cookbook. I’ll probably serve this a lot at book signing events because it is easy to do and pops with lots of flavor. The key is to use a good, crisp …
Read MoreIn the Herbivoracious cookbook, I’ve got a recipe for a risotto made with fresh corn and tomato confit (tomatoes that have been slowly roasted in the oven to concentrate their flavor). That recipe is perfect for late …
Read MoreCaramel-cooking is a classic Vietnamese method that produces a rich, lacquered sauce. When I sent this recipe out for field testing with blog readers, it got so much great feedback that I knew I wanted to share it with …
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