My mortar-pounded nam priks are the best I've had and my pork rinds are like crack, meaning there are a few things I do well. That's because when it comes to matters of the kitchen, I keep it simple, and you should too.
If mashed potatoes are a weakness, you'll love this veggier, less carbier alternative to your favorite comfort food! Even if you scoff at cauliflower, you'll never know that this dish isn't made from a spud!
An Everlasting Meal is less a cookbook with page after page of recipes, and more a book full of the author's thoughts about her favorite ways to feed, and even spiritually nourish, people with great food.
Seeing the unsightly necessities of eating eel is a visceral experience that may change your perception of the dish for good. And then you realize that any creature that gives its life so that you can eat is beautiful -- and if you ate it, then it's a part of you now, too.
For decades I have tracked trends, and created many of them. Some have lingered longer than most marriages, yet others still hover around or are merely a reflection of personal wishes. Some were so ahead of their time as to be forgotten or "invented" by someone else.
There's nothing more comforting (or impressive) on a cold winter night than a hot gratin from the oven. Here are four easy vegetable sides, a cheesy baked dip, and our favorite French onion soup -- gratinée, of course.
Most of the ingredients I chose to use in these dishes are from sustainable sources, using plant foods that are in season, like squashes and roots, as well as traditional winter flavors and spices such as apple cider and star anise.