I was just thinking, it has been awhile since I’ve given away a copy of the Herbivoracious cookbook! So here we go. The world’s simplest…
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…
Cold Sorrel and Coconut Milk Soup First, a quick bit of housekeeping. I recently moved the Herbivoracious email list over to a new, more robust provider.…
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…
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…
Apple Crostata with Breadcrumb Streusel I love pie as much as the next person, but often I can’t be bothered with the decorative aspect of…
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…
Roasted Carrots with Sage Brown Butter from the Savory Sweet Life Cookbook I first met Alice a few years back, when she was just starting…