Saffron-Date Posset – A Dessert You Should Know – Recipe
Saffron-Date Posset O ne of the many great things about working at ChefSteps is that at any given moment, amazingly delicious things are subject to appear on top of the staff-food fridge, which means...
View ArticleGreek Green Bean Salad – Perfect For Potlucks – Recipe
T hese green beans are perfect for a potluck ; the beans themselves are blanched and shocked and you can then hold them cold a day in advance and dress them close to serving time. They can be cooked...
View ArticleCavatelli with Slow Roasted Broccoli and Harissa – Recipe
H opefully we are at a point now where it is no longer considered a faux pas to, you know, actually cook a vegetable. I know there was a time when all vegetables were indiscriminately boiled to death....
View ArticleVietnamese Cabbage, Tofu and Herb Salad – Gói Bắp Cải Dậu Phụ – Recipe
H ave you ever had the experience of eating a dish once and finding it burning into your brain? As if there was a reserved area, a certain tabula rasa of neurons just waiting to be inscribed with this...
View ArticleCorned Beets – Recipe
C orned beets. It started out more as a pun then anything else, but I figured beets cooked with the spices typically associated with corned beef would be good. Then I tried an iteration with the...
View ArticleEnchiladas de Mole with Mushrooms and Zucchini – Recipe
Vegetarian Enchiladas de Mole with Mushrooms and Zucchini M ole (or, rather, moles, since there are many varieties) is shrouded in legend . The dried-chili based sauces, rich with chocolate, spices,...
View ArticleSichuan Spicy Cauliflower – Recipe
Sichuan Spicy Cauliflower S o, this happened: for reasons too tedious to explore, we ate dinner at a California Pizza Kitchen the other night. First time I’ve been to one in years. Not my first choice...
View ArticleCelery and Fennel Salad – Recipe
Celery and Fennel Salad S o… something completely unexpected and exciting happened: the Herbivoracious cookbook was named a finalist for a James Beard Foundation book award, in the Vegetable Focused...
View ArticleSaffron Risotto with Watercress Puree and Spring Vegetables – Recipe
Saffron Risotto with Watercress Puree and Spring Vegetables R isotto is one of my favorite ways to highlight Spring ingredients. This is a version of a recipe I’m serving to a big group for Washington...
View ArticleGorditas with Roasted Mushrooms – Recipe
G orditas: thick, delicious homemade corn tortillas that are shallow fried then split and topped with whatever moves you. Close cousins to the arepa and the pupusa. I’m not going to kid you, gorditas...
View ArticleRoasted Maitake Mushrooms In Smoky Tea Broth - Recipe
Roasted Maitake Mushroom In Smoky Tea Broth I’ve been traveling this week, so I thought I’d take the opportunity to share one of my favorite recipes from the Herbivoracious cookbook . I saw some...
View ArticleRoasted Asparagus with Pistachio Puree – Recipe
A t Sitka and Spruce and Bar Sajor , Matt Dillon serves quite a few salads and small plates with a base of various ridiculously good nut purees. Though really, puree isn’t quite the right word. They...
View ArticleKhao Soi – Thai Curry Noodles from Chiang Mai
Khao Soi – Thai Curry Noodles from Chiang Mai Well.. here we go off to the James Beard awards! Herbivoracious is a finalist in the Vegetable Focused and Vegetarian category. The award ceremony is this...
View ArticleHungry Ghost Moroccan Carrot Salad – Recipe
Hungry Ghost Moroccan Carrot Salad B efore we get into Ellen Kanner’s lovely book, a quick note about the James Beard awards. My book didn’t win. While it would have been great, it also would have...
View ArticleVietnamese Salad Rolls (Gỏi cuốn) – Recipe
I ‘ve always loved Vietnamese Salad rolls (gỏi cuốn), and I’ve been making them off and on for decades, so I don’t know why I haven’t shared them with you guys before. If you haven’t had them, they...
View ArticleMake Your Own Kimchi – Recipe
Homemade Vegetarian Won Bok Kimchi I ‘ve resisted making my own fermented foods for, well, decades at this point. I’m not sure exactly why – maybe a little fear that they might not be safe, or that...
View ArticleChickpea and Saffron Pilaf with Crispy Onions – Recipe
Chickpea and Saffron Pilaf with Crispy Onions T he secret of this pilaf is using the flavorful oil leftover from making the crispy onions to saute the rice before adding any water. It adds a rich,...
View ArticleLentil and Cucumber Salad – Perfect for Potlucks – Recipe
Lentil and Cucumber Salad T his salad is great to have in your back pocket for summer potlucks and picnics (*). It is easy to make, light and healthy and packed with flavor that adults will love, but...
View ArticleA Special Note to RSS Readers of Herbivoracious
Thank you for being a regular reader of Herbivoracious via the RSS feed! As I’m sure you know by now, Google is shutting down Google Reader on July 1. You can of course choose a new RSS reader and...
View ArticleKale Fried Rice for One – Infinitely Adaptable Recipe
Kale Fried Rice for One T his is the kind of thing I make for myself when I’m the only one around or the only one hungry. It only works with leftover rice that has sat in the fridge for at least a few...
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