It’s a ubiquitous sight in Asian restaurants around the country, that green-lidded squeeze bottle with the rooster on the front. The New York Times and NPR have run stories about it; Bon Appetit declared it “the new king of condiments” and suggested 25 ways to use it. (I think I need to try those shrimp soon.)…
The Farm Cafe’s Eggplant Burgers
Last year, before we went to Portland, I got some great food suggestions from a friend. We followed up on a lot of them – notably Voodoo Doughnut and Beast – but didn’t make it to The Farm Cafe. In my pre-visit research, however, I noticed that the cafe had received much praise for its…
Middle Eastern Mezze from the Grill, featuring Smoky Baba Ganoush
I love meals that consist of a variety of nibbles: bento boxes with their little jewel-box compartments of rice and veggies and pickles; rich and exciting dim sum served in little bamboo steamers from rolling carts; kaleidoscopic tapas spreads full of surprising flavors; and mezze, the rather less well-known Middle Eastern style of shared small-plate…
Quick Cucumber Kimchi
Without a doubt, kimchi is a love-it or hate-it food. I’m pretty fond of it. Arne is crazy for the stuff, but even he admits it’s a strange thing to love. Many foods are based on controlled spoilage – cheese and beer, for example. Like blue cheese with its veins of mold, though, traditional kimchi…
No-Sugar-Added GF Banana-Oatmeal Cookies
I didn’t really think I was going to like these cookies. The first time I saw them was at the blog Lick the Bowl Good, as a “you might also like” at the bottom of a recipe for homemade oatmeal cream pies. The author said she’d made them for a little boy she cared…
Baked Wild Mushroom and Brown Rice Risotto
Welcome to Unfussy Epicure’s 100th post! Woooo! Party! Thank you to all the guests at this table. I am so grateful that you’re with me on this journey. I’ve been saving this very special recipe for post number 100, and I’m so glad to finally get to share it with you! I found this…
10-Minute Indian Cabbage
The other day I was throwing together a simple Indian dinner – Indian sour chickpeas (channa) with some brown and wild rice I’d cooked weeks before and stored in the freezer – and it needed one more element. One quick, simple element I could throw together in no time from what I had in the…
Chile-Lemon Roasted Brussels Sprouts
A year or so ago, Arne and I visited a very hip restaurant in Colorado Springs (or so it seemed to me, though I may not be the ultimate arbiter of coolness): Nosh. I was first attracted to it by the koi in its logo and the idea of small plates, which are my very favorite…
Easy Grilled Asparagus
Spring has sprung! It’s grilling time. Asparagus will soon be ubiquitous in stores. And that works out well, because one of my very favorite things to grill is asparagus. It’s the perfect side dish to grilled meats, fish, or tofu and, if you’re grilling already, will add almost no time to your dinner prep. I…
Kenyan Kidney Beans in Coconut Milk (Maharagwe)
It’s amazing how often I try something new and delicious because I’m too lazy to go to the store. That was the case last Vegetarian Week, when… Wait, I haven’t told you about Vegetarian Weeks. Let me do that real quick. I decided last December that, starting in 2012, I would cook and eat vegetarian…