I’m in the middle of a two-week stage at Canlis, a terrific fine-dining restaurant in Seattle. One of the many delicious items on Chef Franey’s menu is an asparagus with sauce gribiche. At Canlis we use much more …
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Spanish Lentils and Mushrooms Have you ever noticed how mushrooms cut thickly and browned are a completely different experience to eat than when sliced thin and sauteed as normal? Instead of cooking all of the water …
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Swiss chard cooked with berbere Berbere, the quintessential Ethiopian spice mixture, is great to have in your pantry, because it can add complex spice and heat to any basic preparation of vegetables. Depending on …
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I’ve loved Ethiopian food for years. The cuisine is very vegetarian friendly, with many dishes based on lentils, and various vegetable stews, all served with copious quantities of injera - a delicious, slightly sour and …
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Brussels Sprouts Gratin Brussels sprouts are such a trendy ingredient, and we've all learned how terrific they are roasted or sauteed at high heat until caramelized and nutty-tasting. Still, sometimes it is good to …
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Arroz a la Mexicana (or Arroz Mexicano, Arroz Rojo, Spanish Rice) Arroz a la Mexicana (also known as Arroz Mexicano or Arroz Rojo) is the tomato-flavored rice that is commonly served with just about every Mexican …
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