Ricepaper Crisps with Flavored Fish Sauce

Ricepaper Crisps & Flavored Fish Sauce

Fish sauce. Love it or hate it? Salty, funky, rich, and lovely, fermented fish sauce is a cornerstone of several southeast Asian cuisines, namely Vietnamese and Thai, both of which feature salad rolls (aka summer rolls) of various types, usually filled with fresh herbs, rice noodles, and some type of protein. Americanized versions usually serve these rolls with a sugary peanut sauce (not that that bothers me…it’s peanuts, baby!) but simpler  than that is a seasoned fish sauce for dipping. I’ve taken most of the effort out of salad rolls here by skipping ahead to making chips out of the ricepaper wrappers. Totally brilliant and delicious!  Continue Reading »

Potato Bread

Fluffy Potato Bread

I loved potato bread as a kid. Cloud-like, fluffy white bread, a cross between a quilt and a cake. My tastes have developed a bit now, but I still love the flavors of potato bread. This loaf is a call-out to those days as a kid eating pastrami sandwiches on the floor in front of cartoons, drinking pink lemonade to my heart’s content. Only this version is homemade, hand-kneaded, and just the way I want it.  Continue Reading »

Rye and Raisin Breakfast Cookies with Sunflower Seeds

Rye Raisin Breakfast Cookies with Sunflower Seeds

I’ve never been a huge cookie lover (except for peanut butter cookies. a no brainer). If I choose to indulge in something sweet/rich, it will most likely be a custard-based dessert, or a pastry-related product like pie or scones. I think it has something to do with my dislike for the taste and texture of plain sugar, and also with my love for things you can eat with a spoon.

But these cookies are solidly in between dessert and breakfast, and I respect that. They do double-duty. Way to go, cookies.  Continue Reading »

Frijoles Borrachos

Drunk Beans

Drunken beans. What in the world is not to like about a dish with that name!? Nothing. They are delicious, and Rick Bayless’s recipe for them is genius. This makes a great main dish alongside some nice rice and a vegetable side or salad, or it makes a wonderful side to a meat dish (like barbecue anything!). But really, I’m not sure how much I have to pitch this recipe to you beyond this simple breakdown (ahem):

beans + bacon + tequila = ummm yeah…so whyaren’tyoumakingthisalready?!

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Rustic Radish Mashed Potatoes

Radish Mashed Potatoes

I don’t want to complain about the slow start to spring here in Seattle because I keep hearing horror stories about how cold and snowy the east coast still is (sorry friends), but I still can’t help but be very impatient for spring produce to arrive! So far I have spied a few things–rhubarb, some spring crops of winter vegetables, and radishes. You are probably just as tired as I am of starchy root vegetables, but I still have a big bag of beautiful potatoes. So I thought I’d spruce up some of those gems with the bright and fresh flavor of radishes. Why not? Continue Reading »

Salty Dog Cocktail

Salty Dog

Let me introduce you to the Salty Dog cocktail. Brother of the Greyhound, with gin and a hearty dose of salt, this cocktail is a fun treat that tastes a lot more complicated than it is to make. Let me give you the steps, starting with 1. Put on your sunglasses, so you can see.  Continue Reading »