Black Lentils with Arugula and Crispy Shallots Kim Davidson from Pacific Northwest Farmers Cooperative is doing amazing work supporting real family farms that are growing non-GMO grains,…
Zucchini and Chickpea Tagine The name of this recipe is misleading. A tagine is the Moroccan clay pot with a conical lid, typically used for…
Basic Baked Custard Recipe – An Easy, Comforting Dessert with Many Options A simple custard, baked in ramekins, is one of those recipes that every cook…
It is safe to say that every published cookbook has mistakes in it. The beautiful thing about the web is that I can note them…
King Oyster Mushroom with Roasted Cherries and Sage I’m often asked “where do you get your inspiration for the recipes?” I love this question because…
“With plenty of healthy choices and few truly hard-to-find ingredients, this memorable debut will thrill vegetarians and omnivores with worldly tastes.” – Library Journal (Starred…
Thai Basil Eggplant The Thai basil situation can be a bit confusing. The herb known specifically as Thai basil, which is what I’ve used in…
“His cookbook recipes range from everyday to ambitious, but his clear and straightforward instructions strip the intimidation from dishes with titles like Peppery Absorption-Cooked Red-Wine…
“With plenty of healthy choices and few truly hard-to-find ingredients, this memorable debut will thrill vegetarians and omnivores with worldly tastes.” – Library Journal (Starred…
Saffron Chickpea Stew with Grilled Porcini Mushrooms First of all, let me say that this stew is well worth making even if you can’t find…