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Tomato Jam With Rosemary and Saffron (on a Grilled Cheese Sandwich) Tomato jam. Sounds kind of funny, right? But then when you think about it, a tomato is a fruit after all. Cook them down with sugar and seasonings and you get a piquant jam, though (read full article)
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)
Tofu, kimchi and lots of garnish - dinner for one in no time flat You could be eating this in less than ten minutes and using only one pot. We had one of those nights where the kids just needed to go to bed early (know how that goes?) and I ended (read full article)
Peppery pasta cooked by the absorption method Cooking pasta by the absorption method instead of boiling in a gallon of salted water may seem fearful to those of us that grew up with noodle orthodoxy, but it actually works great and can be a big tim (read full article)
Braised baby artichokes with fennel and cherry tomatoes Baby artichokes love, love, love to be braised. It gives them the opportunity to develop multiple levels of flavor: the browned flavors from an initial sear, the mellow sweetness of the tender (read full article)
Spicy and Seedy Indian Potatoes Indian food as served in American restaurants is so driven by saucy curries that we miss out on all of the delicious dry-fried spicy vegetables. This version below, with potatoes, might not be precisely tradi (read full article)
Salad with Cooked Baby Carrots and Sliced Radishes in a Ginger-Lime Dressing It is still early season at our farmer's markets in the Northwest. The booths aren't full yet, but I enjoy the challenge of figuring out what to make with a limi (read full article)
Persian-Italian Eggplant Stew Yes, I said Persian-Italian. Bear with me here for a second. I was looking for some sort of moist eggplant dish to serve with Persian rice (a wonderful basmati pilaf with a crunchy crust; I'll tell you about (read full article)
Vegetarian tacos filled with grilled tofu and peppers, flavored with achiote The secret to delicious Mexican vegetarian food (or vegan, for that matter) is to amp up the flavors and use lots of contrasting textures. These vegetarian tacos have that (read full article)
Grilled pineapple salsa I like this salsa for its bright flavors and simplicity - just a few ingredients, and you can throw it together in a few minutes of active time. I served it with tacos that I'll cover it my next post, but it could work (read full article)
Spanish Lentils and Mushrooms Have you ever noticed how mushrooms cut thickly and browned are a completely different experience to eat than when sliced thin and sauteed as normal? Instead of cooking all of the water out of them, the surface simply (read full article)
Vegetarian Jap Chae (Korean Glass Noodle Stir-Fry) [Today's post is by my friend Alice of Savory Sweet Life. Alice's blog is a celebration of everyday cooking and baking. Her food shows that delicious, beautiful, homemade meals are within the reach (read full article)
Chopped salad, ready to be dressed and tossed Chopped salad is just exactly what it sounds like: a salad whose ingredients have all been cut down to a fairly uniform size, around 1/2" cubes. It works well as a side dish and it shines as one of t (read full article)
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 with them raw. By playing with different cuts, you can achieve suprising and (read full article)
Brown rice with broccoli and gomashio, hoisin glazed tofu; in the back, a suribachi I first learned about gomashio when my Mom was on a macrobiotic diet. The diet never stuck with me, but gomashio is simple and delicious whether or not it h (read full article)
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 was chimichurri, and of course we all remember the pesto riots of 1986, and aioli threa (read full article)
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 the last few like seagulls over a spilled bag of kettle corn.If you haven't had them, potsticker (read full article)
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 Japanese condiment of ground chili peppers with orange peel, sesame seed and other spice (read full article)
Thai tofu salad (yam taohu) Thai salads (yam) are tremendously refreshing, full of the bright flavors of herbs, citrus and chili peppers, balanced with salt and sweetness from either fruit or palm sugar. They are great with a beer, or as pa (read full article)
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 find in a typical Thai green curry. I planned to serve it with two other quite spicy dishe (read full article)
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