Corn Nut Butter Yep. Corn Nuts, ground up into a “nut” butter. I’ve had freeze-dried corn ground into powder many times, and I know Christina…
Ginger and Black Pepper Rice Pilaf Flavoring your basmati rice is an easy way to add variety to an Indian menu. The possibilities are endless.…
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…
Green Garlic and Mint Potato Salad Green garlic is one of those wonderful farmer’s market ingredients. At least in my neck of the woods, you…
Super Spicy Tofu and Peppers After last week’s Tofu 101 post, I thought I should share with you an easy way to use your new-found…
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=”39953289″ height=”” width=”628″] Caramel-cooking is a classic Vietnamese method that produces a rich, lacquered sauce. When I sent this recipe out for field testing…
Kinoko Gohan (Japanese Mushroom Rice) Kinoko Gohan is classic, soothing Japanese comfort food. It has strong associations as a fall dish, but the typical mushrooms…
Polenta with Peperonata Peperonata is one of the most luscious things you can make from humble ingredients. First you slowly roast bell peppers, then stew…