Whenever I get my hands on a rare or expensive ingredient, I look for ways to feature it in a simple, pure form that shows…
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…
Fried Artichokes with Orange-Olive Oil Emulsion The first time I had fried artichokes was at a little place in our neighborhood called Supreme; they went…
The $64,000 question for Thanksgiving with vegetarians is what to do about the main course. There are two schools of thought: An entree is really…
Vegan “Bacon” From King Oyster Mushrooms (left: whole mushroom; middle: sliced mushroom; right: “bacon”) Let me say for the record: I have no desire to…
No, this isn’t a miniature cake. It is actually 6 inches in diameter, and, I don’t know, 6 inches tall and serves 8 pretty handily.…
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…
Potatoes with harissa, feta and dill This was absolutely an improvisation; I’d been traveling and had very few vegetables in the house on my return,…
Caramelized Banana and Buttermilk Panna Cotta Panna cotta is a classic Italian dessert, traditionally made from cream and milk set with gelatin, which isn’t vegetarian.…
Potatoes with Crispy Curry Leaves How is this for confusing? Curry powder is not made from curry leaves. Good Indian cooks tend to mix spices…