Everyone loves a crossover episode, when your favorite characters from one show join forces with the characters from a completely different show to reach a common goal. I teamed up with Sara from “Adventures of a Hungry Ginger” and a few other friends, and our goal was to cook up a ton of Greek food and eat it all.
Continue reading “July: It’s All Greek To Me!”
Many classic Hungarian flavors appear in this creamy mushroom soup, such as paprika, onion, dill, sour cream and lemon. This recipe is a version of the traditional gombaleves, which predictably translates into “mushroom soup.” It’s similar to a cream of mushroom soup because it uses a flour roux stirred into the soup as a thickener, but it’s a far cry from the cans of Campbell’s mushroom soup that you would find on the grocery store shelves.
Continue reading “June: Hungarian Mushroom Soup”
This gorgeous soba noodle salad from Rachael Ray has tons of crisp vegetables and a light ponzu dressing, and is a great addition to any summer picnic or cookout! The recipe is very simple to follow, and easy to customize by adding your favorite protein.
Continue reading “June: Spring Soba Salad”
Outside of Vietnam, Seattle is one of the best places to find authentic pho noodle soup. In fact, the world’s largest bowl of pho can be found in the city’s International District! Dating back to the early 1900’s, pho is traditionally made with beef broth and rice noodles, and filled with a combination of vegetables, tofu, meat and garnishes. This savory veggie pho broth is filled with aromatic spices, and can be frozen to use as soup stock for any number of vegetarian recipes.
Continue reading “May: Vegan Pho Broth”
I needed a quick salad dressing to bring to a dinner party, so I borrowed the dressing that was included in an Edible Seattle recipe for Green Goddess bowls. First published in the New York Times in 1948, the cool, creamy dressing is green because of all the blended herbs that give it a distinctively fresh flavor.
Continue reading “May: Green Goddess Dressing”
These cherry almond-amaretto bars are ridiculously good and easy to make. The amaretto gives the cherries a little kick (but nothing too strong). Experiment with different flavor combinations of fresh and dried fruit, zest and nuts to create a snack that’s perfect for you!
Continue reading “April: Cherry Almond-Amaretto Bars”
Edible Seattle leaves free copies of back issues out for people to take in several places around my neighborhood, including one of our favorite breakfast spots. I’ve picked up a number of different copies along the way, so this probably won’t be the last Edible Seattle recipe I explore this year.
Continue reading “April: Grape Cake with Anise and Lemon”
The May 2017 issue of Food & Wine magazine was the special travel issue, and featured tons of traditional recipes from around the world and international twists on modern favorites. This fantastic tabbouleh from chef Yousef Hanna was included in the section on Israeli foods.
Continue reading “March: Tabbouleh with Pine Nuts and Almonds”
First of all, I love pesto on everything. Second of all, I got a new food processor for Christmas. So it makes perfect sense that the first big cooking project with my new machine would involve some delicious variation of pesto.
Continue reading “March: Salmon with Scallion Rice Pilaf”
I found this salad on a list of 101 salads in the New York Times. It’s light, crunchy and easy to make – the perfect addition to any Asian-inspired meal. You can even store leftovers for a day or two afterwards because the bean sprouts, carrots and celery won’t get soggy and wilted when left in the dressing.
Continue reading “February: Sichuan Slaw”