Community Spotlight: Moroccan Zaalouk
My culinary journey would be woefully limited if not for foods lovingly shared with me. I am grateful for a…
Creamy Whole-Lemon Hummus
In the United States, making creamy, authentically flavored hummus at home is akin to chasing rainbows. It requires purely Mediterranean…
How-To: Steam and Store Fresh Garlic
Is Anthony Bourdain in your head? I refuse to reprint scathing quotes from his memoir Kitchen Confidential: Adventures in the…
How-To: Make Roasted Bell Peppers
Gustatorily, home-roasted bell peppers are more flavorful than jarred. But making your own takes time and barely saves you any…
Veganization: Deviled “Eggs”
To make them properly is to measure ingredients with ancestral intuition; to make them almost properly may be to follow…
Hard-Boiled “Eggs”
I lost track of how many failed hard-boiled “egg” salads I endured to bring you a recipe for hard-boiled “eggs”…
Vegan green goddess Dressing
The lower case letters are intentional. This dressing has a prickly history indirectly connected to the 1921 play The Green…
Veganization: “Paneer”
Recognizing that to veganize is to inauthenticate sometimes, I resolved to veganize paneer. And for whatever success I had, I…
How-To: Emulsify a Vinaigrette
Salad dressings that needn’t be shaken and re-shaken are emulsified. To emulsify is to force two or more liquids that…
Maine “Lobster” Roll
Even as an omnivore, lobster was never how I rolled. Make “lobster” from canned hearts of palm, however, and suddenly…