Flavoring your basmati rice is an easy way to add variety to an Indian menu. The possibilities are endless. Today’s version, with ample quantities of grated ginger root and freshly ground pepper is one of my favorites. …
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First of all, let me say that this stew is well worth making even if you can’t find fresh porcini mushrooms. I can only get them in Seattle for a few weeks a year, and they are quite expensive. You could serve the same …
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Green garlic is one of those wonderful farmer’s market ingredients. At least in my neck of the woods, you don’t often see it at grocery stores, but it is as at every market in the early summer months, where it overlaps …
Read MoreNước chấm is the quintessential Vietnamese dipping sauce made of fish sauce seasoned with sugar, lime juice, garlic and chiles. I use a little bit of kombu and soy sauce to infuse that oceanic, umami flavor that would …
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I first met Alice a few years back, when she was just starting her first blog, Savory Sweet Life. I knew right away that she wasn’t going to be one of these bloggers that start out with a burst of enthusiasm, and then …
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After last week’s Tofu 101 post, I thought I should share with you an easy way to use your new-found bean curd knowledge. I used to order this dish at a rather non-descript Chinese restaurant on Seattle’s highway 99, …
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