Homemade Vegetarian Won Bok Kimchi I’ve resisted making my own fermented foods for, well, decades at this point. I’m not sure exactly why – maybe…
I’ve always loved Vietnamese Salad rolls (gỏi cuốn), and I’ve been making them off and on for decades, so I don’t know why I haven’t…
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…
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…
Avocado-Tomatillo Salsa Many years ago. Gulp. More than two decades ago, when I lived in the Bay Area, I would visit friends in the Mission…
A few weeks ago, I visited Shauna and Dan on Vashon to shoot a video about the sabich recipe in my cookbook. Sabich is an absurdly delicious…
Tomato and Nectarine Salad with a Korean Dressing Here’s a simple, delicious and surprising salad. Oh, one thing – it is only worth doing if…
King Oyster Mushroom with Roasted Cherries and Sage I’m often asked “where do you get your inspiration for the recipes?” I love this question because…
Red Lentil and Kabocha Squash Soup with Harissa Oil I’m going to start slipping you guys the occasional sneak peek at a recipe from the…
Pan Seared Tofu and Apples with Champagne Vinaigrette and Pomegranate Seeds I stopped by Northwest Tofu the other day and came home with their beautiful pressed tofu,…