I don’t think anyone needs a recipe for these, just use your best olive oil for the caprese and your best balsamic and parmesan for the zucchini and tofu. I really need plain white plates for these to look right. …
Read MoreThis sounds fancy but is actually a slam dunk to make, especially if you use a packaged spice mixture. The combination of sweet, pungent and spicy is pretty addictive. You could serve it as an appetizer or as part of a …
Read MoreI've made ricotta and yogurt cheese a few times at home, but I've never tried to do anything that involved (vegetable) rennet before. I had read that mozzarella was fairly tractable, so I figured I'd give it a shot. …
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Banh Mi Chay - Vietnamese Tofu Sandwich If you are already an afficionado of Vietnamese sandwiches, aka Banh Mi, you probably don't need to read any further. But if you haven't had them, you have been missing out on …
Read More5 small limes, juiced 3/4 c. olive oil, minced 2 cloves garlic 1 T. kosher salt or sea salt 2 t. mild ancho or other chili powder 1 t. cumin powder 5 poblano chilis, roasted, peeled, seeded, and sliced 6 medium heirloom …
Read MoreThis is a salad I made up when a friend invited me to a barbecue with 45 minutes notice. The combination of cucumber and zucchini was a happy accident; if I'd been designing this recipe from scratch it probably would …
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