Green Garlic and Mint Potato Salad Green garlic is one of those wonderful farmer’s market ingredients. At least in my neck of the woods, you…
Roasted Carrots with Sage Brown Butter from the Savory Sweet Life Cookbook I first met Alice a few years back, when she was just starting…
Super Spicy Tofu and Peppers After last week’s Tofu 101 post, I thought I should share with you an easy way to use your new-found…
Chilaquiles Verdes First: You didn’t forget to enter the contest for a full set of Calphalon pots and pans, did you? You have until 12:01…
Crispy Pan-Fried Tofu When I talk with folks about meatless meals, the conversation always comes around to tofu. I find people in two camps: (1)…
Cold. Not cool. Cold, cold, cold. Ice cold. That’s what makes these noodles great. I first had bibim naengmyeon at a restaurant named Mandoo Bar in…
[vimeo clip_id=”39953287″ height=”” width=”628″] In the Herbivoracious cookbook, I’ve got a recipe for a risotto made with fresh corn and tomato confit (tomatoes that have…
Kinoko Gohan (Japanese Mushroom Rice) Kinoko Gohan is classic, soothing Japanese comfort food. It has strong associations as a fall dish, but the typical mushrooms…
Polenta with Peperonata Peperonata is one of the most luscious things you can make from humble ingredients. First you slowly roast bell peppers, then stew…
Poha (Flattened Rice) with Coconut and Cashews Poha is simply rice that has been flattened. It is a popular food in India, used in a…