The first time I had fried artichokes was at a little place in our neighborhood called Supreme; they went out of business shortly after we moved in, or I’d probably have the artichoke equivalent of a beer belly by now. …
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Let me say for the record: I have no desire to eat bacon. I prefer for pigs to keep their own bellies and backsides. However, I’m not at all opposed to having good ways of adding crispy, salty, savory, smoky goodness to …
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This was absolutely an improvisation; I’d been traveling and had very few vegetables in the house on my return, but found a few waxy potatoes lying around along with a hunk of feta and a package of dill that was still …
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If you are a dedicated locavore, or farmer’s market shopper, or year-round CSA subscriber, you are all too familiar with this issue: depending on where you live, there are several loooong months of the year where the …
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Pakora are a classic Indian snack food or appetizer, made by coating just about any vegetable (or sometimes fruit) with a chickpea flour batter and deep frying. They can be made from whole slices of vegetable or smaller …
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Here’s another dish I made with those amazing Reed avocados from ChefShop. It looks a little bit fancy, but is very easy to do - just layers of red rice, avocado, shaved red pepper, baby lettuces, burdock chips, and …
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