Yuba is a thin skin of tofu that is a byproduct of making soymilk. It is pulled in sheets off the top of the pot of boiling soymilk, much like the skin that forms on a pot of simmering cow’s milk. It can be made at …
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Persimmons are in season right now, and I love them. For those of you not intimately familiar with this fruit, the most important thing to know is that there are two general types: fuyu persimmons (which I use in this …
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Today’s guest post is by my friend Kathy Strahs of Panini Happy. Last week, she hosted my Spicy Caponata Panini, and this week she’s brought us a delicious sounding panini filled with cheddar, apple butter and …
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Things this soup will not do: Win any beauty contests. Things this soup will do: Warm you to your core on a cold day. Nourish you. Fill your belly. Leave you with an abiding sense of contentment. Wash and fold your …
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I’ve been greatly enamored of Mama Lil’s peppers lately. If you haven’t had them, they are hot little pickled goathorn peppers packed in olive oil. They are made up here in Seattle so we see them on pizza, pasta, …
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I wish you could smell this. It is one of those dishes where you take a deep whiff of wild mushrooms, garlic, rosemary, and butter and you get a little bit dizzy for a second. Regular, sweet bread puddings are rather …
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