This dish was the second course at our most recent forest feast, and was my favorite of the night. A Thai-inspired take on wonton soup, it consists of chewy little wontons stuffed with scallion and basil-infused shrimp and pork, floating in a simple coconut and …
This dish has been bouncing around in my head for a while. The Vietnamese pesto in my cookbook is one of my favorite creations, but the recipe it’s a part of is also likely the most complicated in the book. Instead of using the pesto …
I love shakshuka, but it is really easy for the tomato base to overwhelm everything else. If you’re looking for a seasonally appropriate, low-acid alternative (no antacids necessary), check out this recipe for pumpkin shakshuka.
The pumpkin base is creamy, aromatic, and delicious, with subtle hints of cumin and cinnamon. All that plus a few runny eggs and some tangy goat cheese make this fall brunch choice a real winner. Continue reading Pumpkin Shakshuka
While avgolemono is often referred to as a Greek dish, the method of combining lemon juice, egg, and broth and heating it until thickened is common not only in Greek kitchens, but also in Turkish, Arab, Balkan, and Sephardic Jewish cuisines as well. This technique …
With all the baba ghanoush that you’re making after reading my last recipe, I am sure that you are in dire need of a flatbread recipe. Thankfully, I have a good one for you.
I have been making this recipe for years. All you need is a skillet and about an hour to produce these pillowy, pliable flatbreads that are perfect for scooping up hummus, wrapping around shawarma, or dipping in vindaloo. It is the kind of thing that turns a simple meal into something noteworthy. Sure, a good curry is a wonderful thing to share, but when it comes with homemade flatbread, people start to take notice. So, next time you make a batch of baba ghanoush, fry up some falafel, or stew a pot of dal, try this recipe as well–it’ll change the whole meal. Continue reading Skillet Flatbread
We are quickly running out of summer, but the weather here in Oregon hasn’t yet noticed. In the heat of late summer, nothing is more appealing to me than a nice mezze platter piled high with dips, bread, cheese, vegetables, and pickled things. And the …
Focaccia is an easy bread. It is always delicious and, unlike many breads, it doesn’t require much finesse. The herbs and oil give you a delicious, crispy crust every time, with a spongy, open crumb. I could eat focaccia with olive oil at every meal …
After close to a year with the circus, we are finally back on our own, back in our bus, and back to traveling in whatever direction we choose at whatever speed we like. And it sure does feel good.
Years ago, when we were just about to finish the bus, we picked the pacific northwest as our first destination. I’d worked up there for a summer some years prior, and I don’t know what it is about that part of the world, whether it’s the moody skies, the dense, green forests, the stunning, snow-capped volcanoes, or the mountains that run right into the sea, but it has a magic about it that I find absolutely enchanting.
A few weeks ago, two pallets of The Buslife Kitchen Cookbook arrived in Colorado and were promptly stuffed into my brother’s garage. That first weekend I packaged and mailed the more than 300 pre-orders. By now, just about everyone who preordered a book should have …
