Lapsang souchong fog It is a popular device in modern restaurants to serve clouds of perfumed smoke as a way to enhance a dish, adding…
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…
Spicy Mango Salad with Shichimi Togarashi The seasoning for this mango salad was inspired by shichimi togarashi (or the very similar nanami togarashi), a spicy…
Thai tofu salad (yam taohu) Thai salads (yam) are tremendously refreshing, full of the bright flavors of herbs, citrus and chili peppers, balanced with…
Eggplant in a kaffir-lime scented coconut-milk curry Today's dish is a coconut milk-based curry, with some, but not all of the same ingredients you would…
Swiss chard cooked with berbere Berbere, the quintessential Ethiopian spice mixture, is great to have in your pantry, because it can add complex spice…
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…
Roasted cauliflower salad with white beans Roasted cauliflower is a staple side-dish in my house. We all love that caramelized flavor. And because cauliflower keeps…
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…