My little nephew loves my cookbook. Just had to share! Related posts: Whopper Cake – Book Review Plus Chocolate-Cream Cheese Frosting Recipe The Newlywed Kitchen – Book Review with a Reci...
Crispy Pan-Fried Tofu When I talk with folks about meatless meals, the conversation always comes around to tofu. I find people in two camps: (1) those who hate it and are sure it is always bland (2) ...
Cold. Not cool. Cold, cold, cold. Ice cold. That’s what makes these noodles great. I first had bibim naengmyeon at a restaurant named Mandoo Bar in the New York’s Koreatown, although they...
Win me? My whole dream with the cookbook is that it is one people will use on a regular basis. I wanted to share recipes with you that are manageable to make, and delicious enough to keep making. So ...
Tortas are Mexican sandwiches. They generally have a base of refried beans, which can be topped with just about anything. In the video I’ll show you a version with avocado and a moderately pica...
Butterscotch Pudding with Bittersweet Ganache and Caramelize White Chocolate Crispies Okay, I’m not going to kid you. This pudding is over the top, and it is also a significant amount of work a...
Maple-roasted Shiitake Mushrooms When I was a kid, I would see my uncle Irv mix together his breakfast plate full of waffles, eggs, bacon and syrup, taking bites of everything together, and I thought...
Lunch at Lung ShanI´d just read the Mission Street Food book so this place was high on my list to get to while in SF, and it was amazing.My Book at OmnivoreMy book on display at Omnivore in SF,...
Korean Yakisoba with French Horn Mushroom, Tofu and 5:10 Egg I asked around on the social medias to see if there was an official name for Japanese yakisoba noodles cooked with Korean flavors, and no-...
First, a quick tour update. Sunday 4/29 was my first day on the road, and I did a book signing at San Francisco’s wonderful Omnivore books. My book was on a shelf next to Jacques Pepin. Talk ab...
I’m thinking that for the next few weeks, I should turn this into one of those blogs where I teach you how to cook a five-course dinner using nothing but the coffee maker and hair dryer in your...
Most of the videos I’ve posted so far have been recipes from the cookbook, but not this one. In fact, the recipe for this spicy vegetarian carbonara is on the blog just back in November. I want...
Caramelized Apple and Blue Cheese Crostini Here’s a sneak peek at one of my favorite new appetizers in the cookbook. I’ll probably serve this a lot at book signing events because it is ea...
In the Herbivoracious cookbook, I’ve got a recipe for a risotto made with fresh corn and tomato confit (tomatoes that have been slowly roasted in the oven to concentrate their flavor). That rec...
Nope, that’s not one of my kids – but she is cute! Today’s guest post is something very special to me. It is by my amazing wife, Sarina Behar Natkin. Sarina is a Licensed Clinical S...
Caramel-cooking is a classic Vietnamese method that produces a rich, lacquered sauce. When I sent this recipe out for field testing with blog readers, it got so much great feedback that I knew I want...
Kouftikes de Prasa (Leek Fritter) Sandwiches Of all the new recipes I developed for the cookbook this has to be one of my favorites. I’m excited to share it with you as a sneak peek today. The ...
I‘ve written about buckles a couple of times in this space: the original raspberry-blueberry buckle that got me started making them, and a peach and sour cream variation that I made on vacation...
Kinoko Gohan (Japanese Mushroom Rice) Kinoko Gohan is classic, soothing Japanese comfort food. It has strong associations as a fall dish, but the typical mushrooms used in it are mostly cultivated an...
I‘m a big fan of making pudding at home. It really is only slightly more work than using the stuff from a box, and you are rewarded with a wider choice in flavors and the ability to use higher ...
So… you are a middle manager in charge of filing reports in triplicate, but you are a good home cook, watch Top Chef and read Lucky Peach, and secretly fantasize about giving up your day job to...
Polenta with Peperonata Peperonata is one of the most luscious things you can make from humble ingredients. First you slowly roast bell peppers, then stew them with sofrito and onions until you’...
The brown butter cornbread recipe in my book is one I come back to over and over again, whenever a bowl of vegetarian chili or black bean soup is on the menu. The brown butter flavor somehow amplifie...
Poha (Flattened Rice) with Coconut and Cashews Poha is simply rice that has been flattened. It is a popular food in India, used in a whole range of dishes. In fact, I’d been eating it for years...
I’m crazy about mint, though I’m a lot more likely to use it in savory dishes than add it superfluously to a dessert plate. It brings a fresh, slightly surprising element to dishes like P...
Banana, Buttermilk and Brown Sugar Muffins Bumble downstairs on a Saturday morning. Brew strong coffee. Look in fridge. See buttermilk left over from making Brown Butter Cornbread. Sounds like muffin...
This worked out kind of cool – today’s post happens to be my 500th on Herbivoracious, dating back to July of 2007, my first post since leaving my day job, and it is my very first video re...
Sicilian Spaghetti with Pan-Roasted Cauliflower Here’s one of my favorite recipes from my upcoming cookbook. It is a good one for this time of the year, when spring vegetables haven’t sta...
Tortilla de Espinaca – Spanish Omelet with Spinach When we had our first kiddo, family and friends helped out by bringing over food, doing laundry, and generally making it so we could stay in o...
Homemade Caraway Rye Crackers I’ve been obsessed with the flavor of rye lately. It had been on my mind and I ended up improvising a loaf of rye bread with a salt crust that came out amazing and...
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