Salad of parsley, persimmon and black olives Persimmons are excellent right now. I was casting about for something refreshing and vaguely Spanish to serve with…
Ilan Hall's Top Chef Fideos I'm an avid fan of Top Chef. Our family has a standing date to watch it on TiVO every week.…
Paella Cakes with Manchego and Candied Seville Orange Peel I made these paella cakes as the vegetarian entree for our big family Thanksgiving, and they…
Chanterelle and Brie Bruschetta My last few forays with chanterelle mushrooms have combined them with other big flavors. For this appetizer, I wanted to highlight…
Grapefruit crudo, avocado, chervil and capers – this isn’t tuna! I was goofing around with cutting citrus fruits into cubes the other day, and the…
Chocolate-Chili Pudding Cakes From Dessert Express Lauren Chattman has a mission for her book Dessert Express. She wants something sweet, and she wants it now.…
Conchiglie Pasta with Swiss Chard and Smoked Mozzarella This dish is kind of a blast from the past for me. Not the specific ingredients, but…
Batter-fried maitake mushrooms with a cross-cultural tartar sauce Maitake mushrooms are very common and much-loved in Japan. In the US they are often known as…
Vegetarian Pozole de FrijolPozole (also spelled posole) is a soup or stew made all over Mexico, dating back to pre-Columbian times. Vegetarian pozole is almost…
Koulourakis (Greek cookies with cardamom) For those of you who aren’t familiar with her work (most famously Strangers With Candy), Amy Sedaris is crazy. Bug…