Crackers and Dips: More than Fifty Homemade Snacks – Cookbook Review
Ritzy Peanut Butter Sandwich Crackers – Photo by Jen Altman T here is much to be said for a good single-subject cookbook. As much as I value my collection of general cookbooks, I probably reach for...
View ArticleWhole Bean Ful Medames – With Fava Beans or Marrowfat Peas – Recipe
Whole Bean Ful Medames – With Fava Beans or Marrowfat Peas F ul medames is sort of the national breakfast of Egpyt, though it has spread far and wide from there. I’ve published an Ethiopian version...
View ArticleBaby Zucchini and Blossoms with Sofrito – Recipe
Baby Zucchini and Blossoms with Sofrito E very gardener loves to lament that they get overrun with zucchini and have to resort to baking too much zucchini bread or, worse, ringing the doorbell,...
View ArticleMission Chinese Food-Style Tofu with Radish and Shiso – Recipe
Mission Chinese Food-Style Tofu with Radish and Shiso W hen my wife and I were in New York for the James Beard awards a few months ago, we were wandering around the Lower East Side, and I was hungry...
View ArticleFried Pita Bread with Fava Beans and Zucchini – Recipe
Fried Pita Bread with Fava Beans and Zucchini G ood pita bread (usually from Basson Bakery) is a staple in our house, which sometimes means we end up with a few stale loaves. I’ve gotten in the habit...
View ArticleThe Secret to Perfectly Roasted Green Beans – Recipe
Perfect Roasted Green Beans T he problem with roasted green beans, whether you do them in the oven or in a hot skillet, is to get those beautiful, caramelized brown spots on the surface of most of the...
View ArticleItalian Plum Upside Down Cake – Recipe
Italian Plum Upside-Down Cake I ‘m a an absolute sucker for Italian plums, to the point of being a bit heartbroken that my incredibly generous neighbors’ tree seems not to have fruited this year....
View ArticleChanterelle Tostadas – Recipe
Chanterelle Tostada N otice anything different around here? Yep, I decided it was time to give the site a more modern look, so the textured blue background is gone in favor of lots of white space, and...
View ArticleRoasted Pumpkin Ice Cream – Recipe
Roasted Pumpkin Ice Cream T he ultimate plan for this roasted pumpkin ice cream is a plated dessert with grilled mochi, miso butterscotch, and a black sesame crumble; I haven’t finished the other...
View ArticlePorcini, Potato, Apple – Recipe
Porcini, Potato, Apple W hen you have beautiful ingredients like the fresh porcini mushrooms (aka cèpes or king bolete) that I found at Pike Place Market the other day, it isn’t necessary or desirable...
View ArticleAustin-Style Breakfast Tacos – Recipe
Austin-Style Breakfast Tacos I ‘ve had the good fortune to travel to Austin a couple of times in the last year or so, and it is always good fun. Like Portland, Milwaukee, or Brooklyn, it is a place...
View ArticleBeet (!) Tartare Redux – Recipe
Beet tartare – no meat here Years ago, I posted a recipe for a very simple beet tartare . Then a couple weeks ago, the ChefSteps team was working on some distinctly non-vegetarian tartares and I...
View ArticleThe Greatest Veggie Burger. The World Has Ever Known.
Hi-Tech Mushroom Burger H aving been a vegetarian for 30 years, I’ve eaten my share of veggie burgers. The problem with most mass-produced veggie burgers is that they taste bland and vaguely chemical,...
View ArticleWatercress Puree – Recipe
This easy method for making a silky smooth watercress puree can be used for other greens from spinach to sorrel. The vibrant green color looks gorgeous on any plate. Click on the card below to get the...
View ArticlePomme Rösti
Growing up in Kentucky, I’ve always been crazy about hashbrowns, specifically Waffle House hashbrowns. They are the kind made with shredded potatoes, fried in a thin layer so that they have a very...
View ArticleHomemade Vanilla Wafers – Recipe
These homemade vanilla wafers, courtesy of my friend Nick at ChefSteps, might not look like the Nabisco variety, but with a ton of vanilla bean seeds, they taste about 1000x better. Click through...
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