Mr. Wat’s Spicy Moroccan Affair

This transcontinental coupling of two different African lentil dishes, initially separated by thousands of miles, came about all because the grocery store was completely out of red lentils and I forgot to buy an extra tomato. I had had an Ethiopian Misir Wat in mind because I had a jar of homemade Berbere spice blend…

Seedy Pepita Zesto (Pesto)

I hope you all had a properly decadent All Hallow’s Eve this week. The proliferation of jack o’lanterns in the streets reminded me of what a treat roasted pumpkin seeds (pepitas) always were for me after a carving session. I know a lot of people let them go to waste, which is a shame, because…

Quinoa Threesome Salad

Hello, fellow herbage fetishists! I’m about to embark on a week’s vacation to my home state and have been crazy busy this week – unfortunately, it hasn’t left me much time to play test kitchen or to blog. Most of my cooking has been of the fast and easy variety. Here’s a standby of mine…

Fingir los Huevos Salad*

Having a picnic this weekend? Here’s one for your basket. One of my favorite sandwich fillings as an ovo-lacto used to be salad made from that almost inimitable animal product – the delicate, yet potent, egg – with its unmistakable emanation of sulfur. Some detest the odor, others love it. I loved it enough to…

TunaFlower Spread

Tuna. Even if other seafood was easy for you to quit, there’s probably at least a 50/50 chance you still have cravings for this lunchbox treat. And in this season of eating things raw, sometimes you just want something filling to toss with your salad. Yes, chickpeas work okay, but if you ask me the…

Make-You-Like-It Tofu

Haters can bite me – tofu done right is delicious. It’s got that wonderful mix of textures and ability to soak up sauces that makes popcorn chicken and deep fried whitefish so popular with carnivores.  I’ve found that there are three critical elements to getting tofu to that perfectly delectable spongy-inside-crispy-outside state without having to…