At Sitka and Spruce and Bar Sajor, Matt Dillon serves quite a few salads and small plates with a base of various ridiculously good nut purees. Though really, puree isn’t quite the right word. They eat more like a sort …
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I’ve been traveling this week, so I thought I’d take the opportunity to share one of my favorite recipes from the Herbivoracious cookbook. I saw some beautiful maitake mushrooms at Pike Place Market recently, so this …
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Gorditas: thick, delicious homemade corn tortillas that are shallow fried then split and topped with whatever moves you. Close cousins to the arepa and the pupusa. I’m not going to kid you, gorditas are a bit of a …
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So, this happened: for reasons too tedious to explore, we ate dinner at a California Pizza Kitchen the other night. First time I’ve been to one in years. Not my first choice of places to eat, but it served the purpose. …
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Mole (or, rather, moles, since there are many varieties) is shrouded in legend. The dried-chili based sauces, rich with chocolate, spices, herbs and nuts or seeds can contain up to 36 ingredients, each of which has to …
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Corned beets. It started out more as a pun then anything else, but I figured beets cooked with the spices typically associated with corned beef would be good. Then I tried an iteration with the ChefSteps House Rub 01 …
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