Chopped salad is just exactly what it sounds like: a salad whose ingredients have all been cut down to a fairly uniform size, around 1/2" cubes. It works well as a side dish and it shines as one of the all time great …
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Avocado with grapefruit tartare Apparently these are among my favorite ingredients for late-night culinary experiments, probably because there is so much that can be done with them raw. By playing with different cuts, …
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Brown rice with broccoli and gomashio, hoisin glazed tofu; in the back, a suribachi I first learned about gomashio when my Mom was on a macrobiotic diet. The diet never stuck with me, but gomashio is simple and …
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Chermoula sauce (served on a vegetable tagine and couscous) I hereby nominate chermoula as the "it" sauce for 2010. (I'm pretty sure last year it was chimichurri, and of course we all remember the pesto riots of …
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Vegetarian potstickers (aka gyoza) The first rule of potstickers is that you can never make enough potstickers. At least in my family, we fight over the last few like seagulls over a spilled bag of kettle corn. If …
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Spicy Mango Salad with Shichimi Togarashi The seasoning for this mango salad was inspired by shichimi togarashi (or the very similar nanami togarashi), a spicy Japanese condiment of ground chili peppers with orange …
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