Adventures in eating with Miki Kawasaki
There’s some vague, unofficial rule in fashion about never matching too much. If this plate were an outfit, it would surely be in violation: chickpea hummus, chickpea falafel, even pita bread made from chickpeas. I suppose the best solution to this […]
Udon with mushrooms J. Kenji López-Alt has been posting some wonderful vegan recipes over at Serious Eats, the sort written for those of us with tastebuds. I don’t mean that as a dig at my vegan and vegetarian friends. But really, every time I see…
Navel oranges and oil-cured olives with tarragon and sea salt Orange and olive is one of my favorite flavor pairings. After seeing it on a menu with yellowtail crudo a few years back, I encountered it again via old school, pre-soapbox Bittman. It’…
Kale saag with tofu on an onion seed flatbread Cheap, healthy, and tasty. This is one for all seasons.
Homemade linguine with basil pesto, trumpet mushrooms, pecorino romano, and pine nuts I had never heard of pesto until I got to college. During my freshman year I had a crummy work-study job ladling food at the cafeteria. On my first day I was ass…
Aloo Gobhi Naan Pizza One time when I was shopping at Lotte Plaza, I came across a giant freezer full of naan pizzas on sale for $1.50 each. Although I generally try to stay away from frozen meals, I nevertheless proceeded to load my cart with a h…
Goan-style curry with tofu over a brown basmati and red rice blend Coconut milk curry was one of the first things I ever tried to make on my own and throughout the years has remained one of my chief culinary obsessions. I will probably be forever …
Pan-fried noodles with tofu and peppers I’ve been posting photos of my creations in the kitchen to Facebook for almost a year. When I started, I had no intention other than to document the activity that brings me the most consistent joy and sense …
