Ok, I know I haven’t posted on this blog in years. I wasn’t really planning on restarting. But this was crazy delicious and I figured…
Chanterelle Tostada These tostadas had a very simple inspiration: wildly inexpensive chanterelles. Although they grow prolifically in the Pacific Northwest, I’ve never learned how to…
Austin-Style Breakfast Tacos I’ve had the good fortune to travel to Austin a couple of times in the last year or so, and it is…
Porcini, Potato, Apple When you have beautiful ingredients like the fresh porcini mushrooms (aka cèpes or king bolete) that I found at Pike Place Market the…
Fried Pita Bread with Fava Beans and Zucchini Good pita bread (usually from Basson Bakery) is a staple in our house, which sometimes means we…
Mission Chinese Food-Style Tofu with Radish and Shiso When my wife and I were in New York for the James Beard awards a few months…
Whole Bean Ful Medames – With Fava Beans or Marrowfat Peas Ful medames is sort of the national breakfast of Egpyt, though it has spread…
Hi-Tech Mushroom Burger Having been a vegetarian for 30 years, I’ve eaten my share of veggie burgers. The problem with most mass-produced veggie burgers is…
Kale Fried Rice for One This is the kind of thing I make for myself when I’m the only one around or the only one…
Lentil and Cucumber Salad This salad is great to have in your back pocket for summer potlucks and picnics (*). It is easy to make,…