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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)
Zucchini fritters from The Newlywed Kitchen I love a cookbook that has a unique point of view, and Lorna Yee and Ali Basye's Newlywed Kitchen: Delicious Meals for Couples Cooking Together has that in spades. They have created a beauti (read full article)
I'm excited to tell you all about a new partnership for Herbivoracious: my storefront on OpenSky. As you know, this blog has always been about sharing my passion for great vegetarian food. I write it because I can't stop cooking (and eating). It (read full article)
Stringozzi con funghi (pasta with mushrooms)Living in Seattle, we get some of the best wild mushrooms in the country at our markets, often within hours of being foraged. The bounty of morels, chanterelles, porcini, maitake, and dozens of othe (read full article)
Cast iron skillet This is my skillet. Sure, I have lots of others pots - small saute pans, sauciers, stock pots, paella pans, a beloved Dutch oven, griddles, you name it. But this big cast iron skillet is the absolute workhorse in my kitchen (read full article)
I grew up in Louisville, Kentucky. In the 1970s. Not gonna lie to you. At that time it was pretty much a gastronomic wasteland, except for the not inconsiderable charms of Waffle House. Scattered, smothered and covered.. but I digress.Bourbon has alw (read full article)
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