Chickpea and Saffron Pilaf with Crispy Onions The secret of this pilaf is using the flavorful oil leftover from making the crispy onions to saute…
Khao Soi – Thai Curry Noodles from Chiang Mai Well.. here we go off to the James Beard awards! Herbivoracious is a finalist in the Vegetable…
Gorditas: thick, delicious homemade corn tortillas that are shallow fried then split and topped with whatever moves you. Close cousins to the arepa and the…
Saffron Risotto with Watercress Puree and Spring Vegetables Risotto is one of my favorite ways to highlight Spring ingredients. This is a version of a…
Vegetarian Enchiladas de Mole with Mushrooms and Zucchini Mole (or, rather, moles, since there are many varieties) is shrouded in legend. The dried-chili based sauces,…
Hopefully we are at a point now where it is no longer considered a faux pas to, you know, actually cook a vegetable. I know…
Vegetarian Bibimbap Considering that I’ve posted a fair number of Korean recipes over the years, it seems odd that I’ve never written down my favorite Korean…
Black Rice Fritters with Chimichurri It is traditional for Hanukkah to eat foods cooked in oil, but after a few days of killer latkes and…
Pan-Fried Polenta with Chickpea Stew, King Oyster Mushrooms and Fig Puree Earlier this week I had the pleasure of cooking a five-course dinner at Cafe…
Black Rice Fritters with Roasted Turnips and Horseradish Cream Although black rice is an Asian ingredient, I think it reminded me in some oblique way…