Here’s a sneak peek at one of my favorite new appetizers in the cookbook. I’ll probably serve this a lot at book signing events because it is easy to do and pops with lots of flavor. The key is to use a good, crisp …
Read MoreIn the Herbivoracious cookbook, I’ve got a recipe for a risotto made with fresh corn and tomato confit (tomatoes that have been slowly roasted in the oven to concentrate their flavor). That recipe is perfect for late …
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Today’s guest post is something very special to me. It is by my amazing wife, Sarina Behar Natkin. Sarina is a Licensed Clinical Social Worker, and for the past few years has been devoting her professional energies to …
Read MoreCaramel-cooking is a classic Vietnamese method that produces a rich, lacquered sauce. When I sent this recipe out for field testing with blog readers, it got so much great feedback that I knew I wanted to share it with …
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Of all the new recipes I developed for the cookbook this has to be one of my favorites. I’m excited to share it with you as a sneak peek today. The contest in this article is over (Melyssa S. was the winner), but maybe …
Read MoreI’ve written about buckles a couple of times in this space: the original raspberry-blueberry buckle that got me started making them, and a peach and sour cream variation that I made on vacation in hot, hot eastern …
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