Amuse bouche of avocado, kumquat, green onion, jalapeno, mint So I came home with some kumquats, and, in the mood to just play with a…
Superb EVOO infused with Mandarin from ChefShop.com I’m not the first person to observe that Americans have a crazy, conflicted relationship to fat. We love…
Mandarin orange supremes – a delicious way to add sourness When cooks talk about “acidity”, what they mean is simply sourness. Scientifically, they are the…
Flaky Maldon (aka the world’s greatest sea salt), my personal favorite Ask a professional chef to taste and evaluate a dish, and odds are that…
Allrecipes.com invited me to participate in their Thanksgiving webcast marathon last week. If you'd like to see the video, click on video below, wait for…
Twenty-five years ago, when I was first learning to cook, a dear friend gave me the Tassajara Bread Book and the Tassajara Cookbook. I read…
This weekend I had the amazing opportunity to tour Pike Place Market with master food photographer Lou Manna, arranged by the Frantic Foodie herself, Keren…
I’ve been a vegetarian for almost 25 years, which means I’ve probably answered the question “Why are you a vegetarian?” about 25 million times. Usually…
If you are a regular reader, I'm sure you've already noticed that we have a brand new design here at Herbivoracious. I've been wanting to…
When I was a sophomore in college, a woman in my class named Katherine Brodsky died because she never imagined that a bowl of chili…