Spicy Mango Salad with Shichimi Togarashi The seasoning for this mango salad was inspired by shichimi togarashi (or the very similar nanami togarashi), a spicy…
Thai tofu salad (yam taohu) Thai salads (yam) are tremendously refreshing, full of the bright flavors of herbs, citrus and chili peppers, balanced with…
Eggplant in a kaffir-lime scented coconut-milk curry Today’s dish is a coconut milk-based curry, with some, but not all of the same ingredients you would…
I’ve written previously about how Seattle is experiencing a resurgence of food carts. They have taken our culinary scene by storm, cooking up everything from…
Swiss chard cooked with berbere Berbere, the quintessential Ethiopian spice mixture, is great to have in your pantry, because it can add complex spice…
Mesir wat – Ethiopian red lentil puree I’ve loved Ethiopian food for years. The cuisine is very vegetarian friendly, with many dishes based on lentils,…
Two cans of Pringles later, my studio was in ruins “Crunch is so universally appreciated that whenever I finish a recipe, I ask myself, ‘Is…
Vegetarian tamales with a red chile portabella filling Tamales have got to be one of my favorite things to make and eat. Sure, they are…
Roasted cauliflower salad with white beans Roasted cauliflower is a staple side-dish in my house. We all love that caramelized flavor. And because cauliflower keeps…
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…