Soba Noodle Soup in Shiitake Shoyu Broth with Asparagus, Leeks and Tofu I get a little jealous of meat eaters with their delicious looking Asian…
Edible Seattle magazine first caught my eye at our co-op last year, and I subscribed right away. How cool is it that we have a…
Saffron rice, crispy potatoes, feta and fresh herbs I’m a fool for foul. Not foul like “and now I get to shoot free throws”.Foul muddamas…
The best cornbread recipe ever – the butter is browned first to maximize the flavor!
So I realized that, along with my Adobe buddies, I’ve been eating several lunches a week at restaurants in Seattle’s Fremont neighborhood for nearly a…
Vegetarian chili with all the fixins’ Vegetarian chili is one of the first veggie entrees that pop into people’s minds (along with vegetarian lasagna of…
Driving home from work the other day, I was musing about whether I could make a plate with cheese and grapes swapping forms. I figured…
Asparagus and Tofu with Guilin Chili Sauce I love to stir-fry asparagus. I most often serve it in a Chinese fermented black bean sauce. The…
Pan-Fried Potato Gnocchi with Baby Arugula and Pecorino Romano I made gnocchi the other day, and yes my daughter helped. We ate most of them…
My favorite pie at Flyinq Squirrel Pizza Company So let me stipulate upfront: I’m a friend of Bill Coury, the owner of Flying Squirrel Pizza…