I'm got some commitments that will keep me from posting as many new recipes as usual for the next couple of weeks. I've been writing Herbivoracious for nearly three years now, and we've got lots of readers that weren't …
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Avocado with grapefruit tartare Apparently these are among my favorite ingredients for late-night culinary experiments, probably because there is so much that can be done with them raw. By playing with different cuts, …
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Brown rice with broccoli and gomashio, hoisin glazed tofu; in the back, a suribachi I first learned about gomashio when my Mom was on a macrobiotic diet. The diet never stuck with me, but gomashio is simple and …
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Pupusas are El Salvador’s best known national delicacy. The concept is simple, just corn masa with a savory filling and flattened into a thick disc, then baked on a lightly-greased griddle or in a cast-iron skillet. …
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Chermoula sauce (served on a vegetable tagine and couscous) I hereby nominate chermoula as the "it" sauce for 2010. (I'm pretty sure last year it was chimichurri, and of course we all remember the pesto riots of …
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One-Bowl Banana Muffins I wasn't planning to write a post about these banana muffins. They were just something me and the kiddos were whipping up on a Saturday morning. Pretty much every food blogger and their Great …
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