There’s more than one way to do Thanksgiving. In the past I’ve shown you how to roast a turkey and bake pumpkin pies on the stovetop, this year I’m going to show you the opposite end of the spectrum. With these Thanksgiving turkey burgers and …
Thanksgiving approaches, and boy do I have a lot of recipes for you over the next ten days. We’ll start here with my mom’s recipe for homemade cranberry sauce. It’s sweet, it’s tangy, it’s aromatic, and the addition of chopped walnuts even gives it a …
As we said goodbye to the Pacific northwest and started our journey back to Colorado for the holidays, the seasons quickly changed for us. Hugging the coast in Oregon and California, the weather stayed quite temperate, but as we entered the great Nevada desert, the cold finally caught up with us, and it began to properly feel like autumn. Continue reading Pumpkin Pancakes
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 …
