Here’s about as easy an appetizer as you could want for a Middle Eastern or Mediterranean meal or cocktail party spread. We’ll just make a quick marinade of good olive oil with garlic, Aleppo pepper, orange zest and …
Read More
A tagine technically refers to a funnel-shaped clay pot traditionally used in Morocco, but it also can be used to describe any moist, spicy stew made with the spices typical of that region. This version uses ras el …
Read More
Brussels sprouts are oddly fashionable these past couple of years. They have two things going for them: I think you’ll enjoy this version, which has just 7 ingredients, of which 5 are pantry staples. It comes together …
Read More
I love to make up taco combinations using a substantial component like shiitake mushrooms, contrasted with a bright fresh slaw. Serve these up with big plates of refried beans, Mexican rice (or the Non-Traditional …
Read More
I stopped by Northwest Tofu the other day and came home with their beautiful pressed tofu, along with regular tofu (still warm) and fresh yuba. Casting about for a lunch I could throw together in just minutes, I tossed …
Read More
Imagine opening a present at the table, and being greeted with a rush of aromatic steam full of lemongrass and ginger that makes you close your eyes with pleasure. Baking your food in parchment paper or banana leaves …
Read More