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 …
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 with udon noodles and claypot pork, this little appetizer simply slathers it over grilled chicken skewers, making it much simpler to get to that delicious flavor. Paired with the lime-ginger dipping sauce from the salad rolls recipe, you have a whole new dish made simply by recombining a couple of favorites. Continue reading Grilled Chicken with Vietnamese 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 …
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 is known by many names in these different cultures, but the principle of using these three ingredients to create a tangy, unctuous is the same. Continue reading Avgolemono
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 …
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 of my life and never get tired of it. Continue reading Stovetop Focaccia
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 …
