We've got some beautiful end-of-summer produce right now, including items that we'll only see for a few short weeks. Zucchini blossoms seem to be at…
The general idea for this lightly cooked zucchini carpaccio came from Paul Bertolli's magnificient Cooking by Hand, which I've reviewed here. I was looking…
Pan-Roasted Tomatillo Salsa Verde Green tomatillo salsa, aka salsa verde. Most people are familiar with it, but never make it. We think it only comes…
Only worth doing if you have a garden, or at least farmer’s market produce from today. Super simple but a pretty amazing pop of gazpacho-like…
On the way home from the farmer's market, Sarina and I joked that I wouldn't be able to resist playing with the molecular gastronomy toys,…
The traditional recipe for arroz verde involves cooking your rice with a puree of poblano peppers and herbs. It is truly delicious, and I'd choose…
Glorious hippie food. No offense to any hippies out there! That's just what I call this kind of dish, when I throw together some…
Tempeh with Japanese Eggplant and Crispy Rice I'm not going to lie, this is a refrigerator cleanout party. I'm proud of it. I think a…
Soba Noodle Soup in Shiitake Shoyu Broth with Asparagus, Leeks and Tofu I get a little jealous of meat eaters with their delicious looking Asian…
Saffron rice, crispy potatoes, feta and fresh herbs I’m a fool for foul. Not foul like “and now I get to shoot free throws”.Foul muddamas…