Vietnamese Vermicelli (Bun) with Ginger-Grapefruit Sauce – Recipe

Bun (pronounced, roughly, boon), when well made, is just about one of the greatest foods ever invented. Super-thin Vietnamese rice noodles are topped with a variety of cooked and fresh ingredients, lots of herbs, and a sweet and savory sauce to make a light, healthy and superbly delicious meal-in-a-bowl. Salad and entree in one package.

I'll …

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Southern-Style Collard Greens, Veganized – Recipe

So my brother and sister-in-law were browsing their farmer’s market in Greensboro, North Carolina a few years ago when they spotted a pile of unfamiliar leafy greens. They asked the farmer how to prepare them, and her answer was simple: “well, you just boil them three times. Just like you would with any other salad.”

Now …

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Peach and Sour Cream Buckle – Recipe

Maybe someday you'll be on vacation.

And on the hot, hot days, every farm stand and farmer's market and U-Pick and roadside honor box will be packed with peaches, peaches so fragrant and ripe and sweet that they would melt into jam if you looked at them cross-eyed.

And after you've eaten as many Early Havens, Red …

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Jalapeno-Sorghum Butter – Recipe

Last weekend I was making a traditional Southern meal of collard greens, fried green tomatoes and red beans and rice, and I thought maybe I could use one item of flair to embellish it. My favorite brown butter cornbread fit the bill. Normally I like cornbread very pure, but this time I thought I'd gild …

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Savory Onion and Aged Gouda Dutch Baby – Recipe

Eating Out Loud and I have riffed on Dutch Babies a couple of times now. This was my first attempt at a savory version and I was pretty darn happy with the flavors. Done this way, it becomes like a very light, custardy quiche. You could serve it for lunch or brunch with a green …

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Contest – Win a Copy of The Complete Tassajara Cookbook or The Tassajara Bread Book

Twenty-five years ago, when I was first learning to cook, a dear friend gave me the Tassajara Bread Book and the Tassajara Cookbook. I read them and used them until they fell completely apart, and in the process learned a basic sense of comfort with baking, knife skills and improvisational cooking that has never …

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Apricot and Sweet Onion Mostarda – Recipe

Mostarda of apricot and sweet onion

Mostarda di frutta is a most unusual Italian condiment. It is made most famously in Cremona (and is sometimes known as mostarda di Cremona), though I first tasted it much further south, at a restaurant in Siena that offered three varieties at the table.

The flavor of mostarda is a complex …

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