Let me say for the record: I have no desire to eat bacon. I prefer for pigs to keep their own bellies and backsides. However, I’m not at all opposed to having good ways of adding crispy, salty, savory, smoky goodness to …
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No, this isn’t a miniature cake. It is actually 6 inches in diameter, and, I don’t know, 6 inches tall and serves 8 pretty handily. I’m a pretty lousy pastry cook. I typically don’t have the patience or skills to …
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Wherever rice is a staple, from China to India and all points in between, some form of congee is a beloved dish. Congee is simply rice that is cooked in copious amounts of water until it falls apart into porridge. It …
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Earlier this week I had the pleasure of cooking a five-course dinner at Cafe Flora as a benefit for City Fruit, a wonderful organization here in the Seattle area that harvests thousands of pounds of fruit from trees …
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This was absolutely an improvisation; I’d been traveling and had very few vegetables in the house on my return, but found a few waxy potatoes lying around along with a hunk of feta and a package of dill that was still …
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Tortas are Mexican sandwiches. They generally have a base of refried beans which can be topped with just about anything – in this case, scrambled eggs (or avocado, for a vegan version), a roasted poblano pepper, and a …
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