Buckwheat blini with creme fraiche, asparagus caviar, and black salt Last Sunday was my first “popup” dinner party – a chance to bring together a…
Insanely Fresh Asparagus What am I doing this weekend? Turning these 25 pounds of just-picked, local Washington asparagus into dinner for 16. It is a…
Naomi over at Gastrognome has kindly volunteered to host the next Restaurant Review 360. (What’s a Restaurant Review 360?). Her choice is excellent: Jasmine Provincial…
Thanks to Ruth of the Perfect Blood Sugar blog for the excellent suggestion to have a category for recipes that are vegan, or easily modifiable…
Calabro Whole Milk Ricotta Cheese Like most things in life, there is ricotta and there is ricotta. For long-baked dishes, it might not make that…
I’ve eaten at Noni’s at least a dozen times over the past few years, and I can never get enough. Just take a look at…
Late breaking news: here’s the roundup! Tofu Hunter and I were chatting about the idea of both reviewing the same restaurant. It occurred to me…
(By the way, if you like this blog, please give a thumbs up on: ) Holly Hughes started this "Best Food Writing" collection back in…
The Nasty Bits is yet another book by Anthony Bourdain, whose overexposure is becoming somewhat legendary after Kitchen Confidential. This one is a collection of…
My Spuddy Valentine Apparently Cafe Flora has a knack for romantic vegetables. Just in time for Valentine’s Day, Joey found this russet that is all…