Vegetarian chili with all the fixins’ Vegetarian chili is one of the first veggie entrees that pop into people’s minds (along with vegetarian lasagna of…
Asparagus and Tofu with Guilin Chili Sauce I love to stir-fry asparagus. I most often serve it in a Chinese fermented black bean sauce. The…
Vietnamese Lemongrass Green Beans and Tofu More easy, weeknight-accessible goodness. Serve this with the Coconut Rice and a salad with a nice lime-based dressing and…
Coconut rice If you like the flavor of coconut, this coconut rice is a killer side dish. It is about two minutes more work than…
Braised Artichokes in Tomato-Red Wine Sauce I was casting about the Whole Foods produce department for a side dish idea, and these huge “frost-kissed” artichokes…
So, when I did the faux inside-out egg post last week, I originally just planned to do it as a dessert recipe. For some reason…
Chana Dal in the Style of Puri Jagannath Temple Every time I eat some form of beans and rice, I ask myself why I don't…
Chimichurri sauce served with polenta and tostones Chimichurri (also spelled chimmichurri) is the quintessential sauce of Argentina, and deserves to be better known in the…
Apple-Celery Sorbet I was trying to decide on a sorbet flavor for an upcoming dinner party, and I ran across this Apple-Celery combination from Michael…
Caramelized raisin sauce Michael Laiskonis is the executive pastry chef at Le Bernardin. He also manages to write two blogs in his "spare" time, which…