rice blends

one of my twitter friends recently posted that her two year old was eating goldfish crackers with a spoon . . . i think you know where i...

baguettes

12-12-10 was a big day for me.  it was the day i mastered the baguette.   i have spent years trying. i've rolled hundreds of failures. i...

mashed celeriac

gnarly. hairy. knobby and knotted. downright mythological looking. celeriac is the troll of root vegetables . . . but, once you hack off th...

pickled peppers and radishes

let me tell you right off that this recipe does not require sterilizing jars, so you have no worries here about potentially giving your frie...

peas, figs and marinated goat cheese salad

my friend evie and i always talk food and books . . . and wine. actually, i mostly listen when she talks wine. evie is the taste and vision ...

spaghetti sauce with italian sausage

aunt marylee, this post is for you . . . if i authored my own history in recipes, this one would surely warrant an entire chapter. the first...

braised shiitake mushrooms

so far, 120 pages into gael greene's insatiable memoir, and already she's been fed by pierre franey and craig claiborne at mr. clai...

miso soup

zen vegetarian cooking , by soei yoneda, contemplates a cuisine that is so absolute i find it to be abstract. shōjin cooking was developed ...

croutons

it isn't hard to add dimension to a dish without making it overly fussy or excessively complicated. old bread cut it into cubes, then s...

best homemade pasta ever, made with semolina and durum flour

i was standing in the flour aisle of my neighborhood market, doll's, reading labels like i always do. the shelves are probably about six...

vegetarian clam sauce

early in my years as a vegetarian, i came up with this recipe to mimic my real clam sauce recipe. i'm sure it must have been out of des...

cantaloupe, cucumber and jicama salad

my craze with food began around 1970 with the first of 40 years of trips to visit friends and family in and around san francisco. it coincid...

summer vegetables and potato salad with anchovy dressing

for me, when it comes down to it, salad will be the deciding course for whether a restaurant experience is good . . . or distasteful. if it...

roasted cauliflower

the advancing morning light flickers in later and later each day indicating that we have passed the half-way mark between the summer solstic...