Like David Chang, I believe this year is all about rice. It's a delicious and ancient staple consumed by more than half the world's population. There are more than 7,000 varieties of rice and countless cultural preparations, so I've decided it's time to race around the world in the comforts of my own kitchen. Naturally I'm inviting you to join me on my rice adventures as I travel the globe experimenting with risotto, sushi, gumbo, and everything in between. To get things started, let's head to India with this rice and lentils with raita. It's healthy, fast, and delicious. Learn how I made it and read more
Although jarred roasted red peppers are readily available in grocery stores, I find the flavor of fresh roasted peppers superior to their supermarket counterparts. During the Summer, take advantage of the grill and char them over the fire. The grill will impart a subtle smokiness that is hard to mimic in mass produced variations. When combined with grilled eggplants, the peppers make a delicious and filling salad.
Packed with plenty of fresh herbs, this vegetarian dish is a wonderful way to use up the bounty of a Summer harvest. To look at the recipe, read more
No Thanksgiving is complete without a smorgasbord of sides to choose from, and this meat-free menu is no exception. There's no bacon, sausage, or pancetta to be found in these scrumptious side dishes, so vegetarians get your plates ready! All of these dishes pair nicely with the main dish: pumpkin lasagna. Start with a stuffing substitute in the form of a mushroom panzanella. Give mashed potatoes a gourmet makeover with caramelized shallots and fresh sage. Round out the menu with brussels sprouts and cranberry brown butter. Want a taste of these delicious recipes? Just read more