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…
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…
Grapes four ways Never stop playing with your food! This is one of my favorite kitchen creativity games. Take a single ingredient, and cut it…
Caramelized Cauliflower Frittata Cauliflower has a split personality. Boiled or steamed, it is kind of cabbagey, bland and slightly bitter. But roasted or sauteed…
Vegetarian ceviche Traditional ceviche is raw or lightly cooked fish and shellfish, marinated in citrus juices. Variations of it are served throughout Latin America. Each…
Bocoles (Masa and Black Bean Cakes) with Spicy Yams Bocoloes are little pan-fried cake of masa and mashed black beans, typically served as an antojito…
Legendary Guacamole I’ve never understood why people buy pre-made guacamole. The store-bought stuff ranges from barely ok to green glue. The real thing takes all…
Savory onion and aged gouda Dutch baby Eating Out Loud and I have riffed on Dutch Babies a couple of times now. This was my…
Mostarda of apricot and sweet onion Mostarda di frutta is a most unusual Italian condiment. It is made most famously in Cremona (and is sometimes…
Grilled Eggplant with Fresh Arrabiata In the course of planning an Italian-oriented meal, it occurred to me that an arrabiata sauce has mostly the same…