Caramelized Onion & Apricot Sauce
This sauce was written as one component of my experiment to deconstruct a Moroccan Tagine and reimagine it in ravioli form. The main part of the entrée— the squash and carrot ravioli— had a...
read moreThis sauce was written as one component of my experiment to deconstruct a Moroccan Tagine and reimagine it in ravioli form. The main part of the entrée— the squash and carrot ravioli— had a...
read moreRecently, I’ve been inspired by (read: awake all night thinking about) the idea of deconstructing and reinventing some of my favorite one-pot dishes. Three that I was particularly tickled by...
read moreI’m not sure why, but people seem very judgmental and ill-informed about the whole business of pickling. I mean, when you get down to it, “a pickled vegetable” is really just a...
read moreI’m not gonna lie. When I went to the Asian grocery store and found the “prepared mustard greens” in the refrigerated section, they looked like a bag full of some mangled swamp creature....
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