Rigatoni with Roasted Cauliflower and Spicy Tomato Sauce I’ve had rigatoni on the brain recently. KitchenAid was kind enough to send me this pasta-extruder attachment for…
Rye Piroshki with Roasted Onions, Caraway, and Swiss Cheese Piroshki (not to be confused with pierogi) are individual yeast buns that are popular in Russia…
Thai Basil Eggplant The Thai basil situation can be a bit confusing. The herb known specifically as Thai basil, which is what I’ve used in…
Orecchiette with Garlic Scapes, Ricotta, and Gremolata Unlike tender green garlic, garlic scapes are the firmer central flowering stem of the garlic plant. When fully…
Saffron Chickpea Stew with Grilled Porcini Mushrooms First of all, let me say that this stew is well worth making even if you can’t find…
Crispy Pan-Fried Tofu When I talk with folks about meatless meals, the conversation always comes around to tofu. I find people in two camps: (1)…
Cold. Not cool. Cold, cold, cold. Ice cold. That’s what makes these noodles great. I first had bibim naengmyeon at a restaurant named Mandoo Bar in…
[vimeo clip_id=”39957387″ height=”” width=”628″] Tortas are Mexican sandwiches. They generally have a base of refried beans, which can be topped with just about anything. In…
Maple-roasted Shiitake Mushrooms When I was a kid, I would see my uncle Irv mix together his breakfast plate full of waffles, eggs, bacon and…
Korean Yakisoba with French Horn Mushroom, Tofu and 5:10 Egg I asked around on the social medias to see if there was an official name…