I’m got some commitments that will keep me from posting as many new recipes as usual for the next couple of weeks. I’ve been writing…
Avocado with grapefruit tartare Apparently these are among my favorite ingredients for late-night culinary experiments, probably because there is so much that can be done…
Brown rice with broccoli and gomashio, hoisin glazed tofu; in the back, a suribachi I first learned about gomashio when my Mom was on…
Pupusas de queso Pupusas are El Salvador’s best known national delicacy. The concept is simple, just corn masa with a savory filling and flattened into…
Chermoula sauce (served on a vegetable tagine and couscous) I hereby nominate chermoula as the “it” sauce for 2010. (I’m pretty sure last year it…
One-Bowl Banana Muffins I wasn’t planning to write a post about these banana muffins. They were just something me and the kiddos were whipping up…
The SuperFrico – a grilled cheese sandwich with a built-in cheese crisp Every knows the best part of a grilled cheese sandwich (lasagna, gratin, mac…
Lapsang souchong fog It is a popular device in modern restaurants to serve clouds of perfumed smoke as a way to enhance a dish, adding…
Vegetarian potstickers (aka gyoza) The first rule of potstickers is that you can never make enough potstickers. At least in my family, we fight over…
[CSN stores, which offers everything from cookware to kids beds has offered a nice kitchen scale to our readers; read through to the end to…