Mesir wat – Ethiopian red lentil puree I’ve loved Ethiopian food for years. The cuisine is very vegetarian friendly, with many dishes based on lentils,…
Vegetarian tamales with a red chile portabella filling Tamales have got to be one of my favorite things to make and eat. Sure, they are…
Stringozzi con funghi (pasta with mushrooms) Living in Seattle, we get some of the best wild mushrooms in the country at our markets, often within…
Tiny eggplant, rubbed with spices and ready to roast I didn’t have a definite plan when I picked up these gorgeous little eggplants, I…
Creamy Grits with Crispy Leeks, Leek Jus, and Cilantro-Epazote Pesto Breakfast for dinner doesn't have to be just pancakes or eggs and toast. I…
Caramelized Cauliflower Frittata Cauliflower has a split personality. Boiled or steamed, it is kind of cabbagey, bland and slightly bitter. But roasted or sauteed…
Red curry fried rice with seared pineapple So let's say you made this red curry squash, and had lots of leftover red curry paste.…
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…
Red Curry Delicata Squash and Tofu Delicata squash is one of my favorite winter squash varieties. It is relatively easy to cut and peel, cooks…
Vietnamese Vermicelli (Bun) with Ginger-Grapefruit Sauce Bun (pronounced, roughly, boon), when well made, is just about one of the greatest foods ever invented. Super-thin Vietnamese…