I’ve been a vegetarian for 22 years, and I’ve always enjoyed eating foods from around the world. America is a country of immigrants, and virtually…
Snacky Pants and I just got back from a lovely date-night dinner at Nishino, which is our very favorite Japanese restaurant in Seattle. (My wife…
If you love to cook, you are probably going to fall in love with knives. I’ve had many of them over the years, but I’ve…
Last weekend we were up on San Juan Island in Puget Sound with my wife’s folks and a couple of their friends. At the (very…
I don’t think anyone needs a recipe for these, just use your best olive oil for the caprese and your best balsamic and parmesan for…
This sounds fancy but is actually a slam dunk to make, especially if you use a packaged spice mixture. The combination of sweet, pungent and…
I’ve made ricotta and yogurt cheese a few times at home, but I’ve never tried to do anything that involved (vegetable) rennet before. I had…
Banh Mi Chay – Vietnamese Tofu Sandwich If you are already an afficionado of Vietnamese sandwiches, aka Banh Mi, you probably don't need to read…
The idea for this is based on a Rick Bayless recipe title, but I didn’t have it in front of me this weekend. Hmm, and…
This is a salad I made up when a friend invited me to a barbecue with 45 minutes notice. The combination of cucumber and zucchini…