Since we talked about vegetarian chili last week, I’ve got to hook you up with the best cornbread recipe ever to go with it. It is moist without being cake-like with an intense corn flavor. The butter is browned before …
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Vegetarian chili is one of the first veggie entrees that pop into people’s minds (along with vegetarian lasagna of course). It is a delicious, easy and very nutritious meal-in-a-bowl. Add some tortillas or brown-butter …
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Driving home from work the other day, I was musing about whether I could make a plate with cheese and grapes swapping forms. I figured I could make an agar gel of the grapes and spherify a triple-cream cheese. I still …
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Asparagus and Tofu with Guilin Chili Sauce I love to stir-fry asparagus. I most often serve it in a Chinese fermented black bean sauce. The slightly funky saltiness of the preserved beans seems to be a perfect …
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Pan-Fried Potato Gnocchi with Baby Arugula and Pecorino Romano I made gnocchi the other day, and yes my daughter helped. We ate most of them with a simple tomato sauce. They were good but a bit on the heavy side. I …
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I remembered reading about a variation of French toast where you slice the bread, soak it in the custard in a casserole or on a baking sheet, and then simply throw it in the over instead of cooking on a griddle. This is …
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