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Spicy nori furikake seasoning for popcorn I apologize that it has been a little quiet here at the veg shed, and it probably will be hit and miss for the next few weeks, as family priorities and enjoying the summer take precedence over late night bl (read full article)
So many great finishing salts to try! I've been fascinated with the wide variety of salts available for cooking and especially finishing your dishes for years. After I wrote about the importance of salt, I learned of The Meadow, a shop i (read full article)
As a vegetarian, one of the things I hear all the time is "I'd like to eat less meat, but I just don't know how to plan a vegetarian meal". Without the familiar routine of building a plate with meat at the center, many perfectly competent cooks find (read full article)
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 Herbivoracious for nearly three years now, and we've got lots of readers that weren't around in the e (read full article)
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 Korean-Hawaiian tacos to poutine. What I didn't understand until now is that compa (read full article)
Everyone loves crunch: examples crispy bits on lasagna, cereal, salad, french fries One of these things is not like the other Crispy vs. crunchy Fresh vs. dry crunch Can be as thin as the veil on a creme brulee, or as encompassing as a bowl full of g (read full article)
Amuse bouche of avocado, kumquat, green onion, jalapeno, mint[This is part three and a half of my four part series on salt, acid, fat and crunch - fundamental qualities that will make your food pop.] So I came home with some kumquats, and, in the m (read full article)
Superb EVOO infused with Mandarin from ChefShop.com [This is part three of my series on salt, acid, fat and crunch - fundamental qualities that will make your food pop.] I'm not the first person to observe that Americans have a crazy, conflict (read full article)
Mandarin orange supremes - a delicious way to add sourness This is part two of my series on salt, acid, fat and crunch - fundamental qualities that will make your food pop. When cooks talk about "acidity", what they mean is simply sourn (read full article)
Flaky Maldon sea salt, my personal favorite Ask a professional chef to taste and evaluate a dish, and odds are that if they think it needs something, that something will be salt, acid, fat, or crunch. Why? Because these are fundamental elem (read full article)
This weekend I had the amazing opportunity to tour Pike Place Market with master food photographer Lou Manna, arranged by the Frantic Foodie herself, Keren Brown.Lou is a great guy and quite a character. In fact, one of the first things he demonstrat (read full article)
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