At Sitka and Spruce and Bar Sajor, Matt Dillon serves quite a few salads and small plates with a base of various ridiculously good nut…
Roasted Maitake Mushroom In Smoky Tea Broth I’ve been traveling this week, so I thought I’d take the opportunity to share one of my favorite…
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…
Celery and Fennel Salad So… something completely unexpected and exciting happened: the Herbivoracious cookbook was named a finalist for a James Beard Foundation book award,…
Sichuan Spicy Cauliflower So, this happened: for reasons too tedious to explore, we ate dinner at a California Pizza Kitchen the other night. First time…
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,…
Corned beets. It started out more as a pun then anything else, but I figured beets cooked with the spices typically associated with corned beef…
Have you ever had the experience of eating a dish once and finding it burning into your brain? As if there was a reserved area,…
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…