Six Delicious Summer Dishes from Josh McFadden’s Six Seasons

Israeli-spiced tomatoes with yogurt and chickpeas from Joshua McFadden's Six Seasons cookbook. I first cooked from Six Seasons, Josh McFadden's vegetable-centric cookbook, before it came out in May. Spring took its time getting here in the Pacific Northwest and I only had a chance to cook a few recipes before summer came on full force. I'm…

ByMichelleAugust 29, 20170Comments

Pizza Recipes

Make this Tonight: Zucchini Pizza with Feta and Garlic

We're deep in the heart of the summer and zucchini is getting cheaper every week. We're talking 99 cents a pound cheap. And if you've got a neighbor growing zucchini, it might just be free. This zucchini pizza with feta and garlic was inspired by Yotam Ottolenghi's latest Guardian column in which he celebrates his love for…

ByMichelleAugust 1, 20170Comments

Recipes Salads

Grilled Panzanella Salad a la Tom Douglas

On a recent episode of the Seattle Kitchen podcast, Chefs Tom Douglas and Bridget Charters were talking summer grilling tips and Tom mentioned panzanella salad with grilled flank steak as a perfect one dish meal. Everything about it sounded delicious -- greens, mozzarella, asparagus, basil vinaigrette. It was all the suggestion I needed. We ate a…

ByMichelleMay 31, 20170Comments

Recipes Salads

Louisa Shafia’s Rhubarb, Radish and Strawberry Salad

Do you have any idea how sour raw rhubarb is? Until I found this Strawberry, Rhubarb and Radish salad in Louisa Shafia's New Persian Kitchen cookbook, I'd never thought to eat it raw. Thinly shaved it adds an acidic tang, but be forewarned, it's astringency can give you that dry tongue feeling, which some chalk up to…

ByMichelleApril 19, 20170Comments

Recipes Side Dishes

Fast and Fabulous: Minty Smashed Peas

The first time I had minty mushy peas was at a pub in Sydney. Served alongside a beefy pot pie, the combo of mint and peas was bright and just a tiny bit sweet, making it a perfect match for the rich sauce in the pie. But the name just put a damper on the whole…

ByMichelleApril 6, 20170Comments

Recipes Side Dishes

Roasted Asparagus and Sugar Snap Peas with Mint

Roasted asparagus is my go-to preparation the moment those green stalks hit the supermarket. Year-after-year, it's the first thing I do, even if you can wrap them in proscuitto, put them in quiche, or even make asparagus tamales. It's easiest to just snap off the bottoms, toss them in olive oil, salt and pepper, and crank…

ByMichelleApril 4, 20170Comments

Book Reviews

Book Review: Vibrant India by Chitra Agrawal

Masala dosa with potato curry and cilantro coconut chutney from Chitra Agrawal's Vibrant India. **ARC provided by publisher via NetGalley** Vibrant India melds tradition with the modern, capturing and adapting South Indian dishes for the home cook, whether you grew up eating Indian food, or it’s all new. The book suggests vegetable variations for…

ByMichelleMarch 21, 20170Comments

Book Reviews

What’s Cooking: Vibrant India by Chitra Agrawal

Vibrant India, Chitra Agrawal's ode to South Indian vegetarian cooking is due out on March 21 from Ten Speed Press. You might know Chitra from her blog, ABCD's of Cooking, or her condiment line, Brooklyn Delhi. In the book, she's sharing a collection of quick vegetable stirfrys, salads, chutneys and pickles, rice dishes and hearty vegetarian stews. I've…

ByMichelleMarch 9, 20170Comments

Recipes Side Dishes

Chorizo-Spiced Roasted Cauliflower – But It’s Vegetarian

The spice profile in Mexican chorizo makes it a love-it or hate-it proposition. While I love the the zing of vinegar with chiles, paprika, cinnamon and cumin, my husband would just as soon not. You can mix the chile paste mixture into ground pork or turkey, and as I discovered last week, you can (and you…

ByMichelleFebruary 2, 20170Comments

Book Reviews Recipes

Kale Malfatti with Brown Butter & Pumpkin

Kale Malfatti with Brown Butter and Pumpkin from Chef Jenn Louis' next cookbook, Book of Greens. The Book of Greens from Portland Chef Jenn Louis comes out in April, but I’m not going to be able to wait that long to talk about the kale malfatti with brown butter and pumpkin.By then, we’ll be at the very…

ByMichelleJanuary 10, 20170Comments