Here Is Your Slogan & Something Else Here
This is my original take on Tourte aux blettes, a sweetened swiss chard tarte that’s been popular in France since the 14th century. There are may variations on this dish but the constants are...
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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...
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Recently, 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...
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I’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...
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I’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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Put plainly, this dish rocks. It has it all: crisp, spicy, fishy (ok, that’s not really a flavor profile), salty, sweet, creamy, chewy, and on and on. It’s so great that it’s beyond...
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