Green Apple Kimchi, shown here with Tofu Lettuce Wrap and Hatcho Miso Sauce As I mentioned in the Tomato and Nectarine Salad, I’ve fallen in…
Tomato and Nectarine Salad with a Korean Dressing Here’s a simple, delicious and surprising salad. Oh, one thing – it is only worth doing if…
Zucchini and Chickpea Tagine The name of this recipe is misleading. A tagine is the Moroccan clay pot with a conical lid, typically used for…
Basic Baked Custard Recipe – An Easy, Comforting Dessert with Many Options A simple custard, baked in ramekins, is one of those recipes that every cook…
Swiss Chard with Garlic and Yogurt Meze is the Mediterranean tradition of a meal made of several small plates. My family especially loves to eat…
Thai Basil Eggplant The Thai basil situation can be a bit confusing. The herb known specifically as Thai basil, which is what I’ve used in…
Cold Sorrel and Coconut Milk Soup First, a quick bit of housekeeping. I recently moved the Herbivoracious email list over to a new, more robust provider.…
Corn Nut Butter Yep. Corn Nuts, ground up into a “nut” butter. I’ve had freeze-dried corn ground into powder many times, and I know Christina…
Ginger and Black Pepper Rice Pilaf Flavoring your basmati rice is an easy way to add variety to an Indian menu. The possibilities are endless.…
Saffron Chickpea Stew with Grilled Porcini Mushrooms First of all, let me say that this stew is well worth making even if you can’t find…