Green Curry Dumplings
Green Curry Dumplings Green Curry Dumplings

Green Curry Dumplings


Big hugs. If you're up for a bit of a project, and you want to make something to lift the spirits, this is where you need to land. A few of you asked about these dumplings when I posted a snapshot of them to Instagram a couple of weeks back. They were a Friday night project after a busy week. Instead of going out, an evening of repetitive filling and folding sounded perfect. The filling was inspired strictly by the contents of the refrigerator, as a trip to the store would have defeated the entire purpose :) The filling: caramelized leeks, green curry paste, and cooked mung beans. Everything is thinned with coconut milk and then mashed and smashed a bit. I rolled out fresh dumpling wrappers (which we've talked about before), and decided on folding them into big hugs. Because really, who can resist a dumpling filled with green curry spiked deliciousness folded into big hugs?Continue>>

 
 
Favorites List (03.17.15)

Favorites List (03.17.15)


The Fall 2015 Ten Speed Press catalog did the dive through my mail slot the other day, and it looks incredible. I feel so fortunate to be in such good company. This is the point for me in the book process where things start to get very real. Behind the scenes, we're still putting some of the final touches on pages, tweaking little details here and there, but the catalog announces what is not far over the horizon. I took a few snapshots of the Near & Far catalog pages so you can see how things are shaping up (I'll thread them in below), I'm also chipping away at a post related to the cookbook proposal process that I'll try to publish soon. In the meantime, here are a few favorites - I've been sitting on some of the links here for a while, apologies, and enjoy! -h

Criterion top ten lists: Jane Campion, Lena Dunham, Andrew Weil, Rodarte

- To Visit: Oaxaca

- Watching: Ida

- Listening to: Bob Dylan's Theme Time Radio (for ex: weather, drinking, flowers, moon)

- Palm necklaces & petite knives

- To drink: Coconut Citrus Sunshine Smoothie

Continue>>

 
 
Diana Henry's Uzbeki Carrots
Diana Henry's Uzbeki Carrots Diana Henry's Uzbeki Carrots

Diana Henry's Uzbeki Carrots


This is the most interesting carrot recipe I've tried in a long time, and I'll start by attempting to explain why. In a single bite, you realize these carrots are drunk with a cooking liquid infused with fragrant spices like saffron, cumin, and cinnamon. They take on pops of sweetness because they are punctuated by dried fruit. Deep savory flavor balances out the sweetness and is developed through a lengthy simmer incorporating caramelized onions and tomatoes. You hit spots of fresh, green herbaceousness from mint, and chiles, and cilantro, and then crunch here and there from pistachios. I loved these carrots on their own. I loved them over fregola pasta (with yogurt). I loved them on sandwiches, and folded into toasted pita along with lots of arugula and shredded hard-boiled egg...Continue>>

 
 
 
 
Anna's California Miso Avocado Salad
Anna's California Miso Avocado Salad Anna's California Miso Avocado Salad

Anna's California Miso Avocado Salad


There is a list of impressive cookbooks queuing up for release this spring. Thoughtful, beautiful titles filled with writing and recipes that make you excited to light up your kitchen. I've been cooking from a number of these books, and can't wait to single out a few favorites in the coming weeks. First up is A Modern Way to Eat by Anna Jones. The book is a 352-page stunner, and an example of a first book going very right. You have Anna, who has substantial professional experience as a London-based writer and stylist (you've likely encountered her work on the pages of Jamie magazine). And she has paired up with one of my favorite photographers Brian W. Ferry. The book was published last year by 4th Estate under the guidance of Louise Haines (Nigel Slater's editor) and Georgia Mason in the U.K., and is set for U.S. release by Ten Speed Press in the United States this April. I've taken a few snapshots of some spreads down below, and thought I'd share Anna's California-inspired salad made with miso, avocado, & lima beans. It's the kind of substantial salad I love, particularly in the winter. Seasonal greens are tossed with an assertive, creamy miso dressing. There are beans, crunchy seeds, broccoli, and avocado - it all comes together into a brilliant, beautiful, feel-good salad...Continue>>

 
 
Tokyo Photos & Soba Water
Tokyo Photos & Soba Water Tokyo Photos & Soba Water

Tokyo Photos & Soba Water


I didn't take many photographs on my recent trip to Tokyo - 100, or so? As I was browsing them on the flight home it was clear that a good percentage were of the view from our hotel room thirty floors above Ginza. Spending a week in the sky made me understand why one would want to live in a high-rise, something I've never given much thought before now. The huge windows framed the horizon and cityscape, and the colors, reflections, and mood changed by the minute depending on the weather, time of day, and how the light was progressing. I wanted to share a few snapshots today, and also one of my favorite things to eat in Tokyo. Sip, is actually the better verb. It's something so simple, it doesn't require a recipe, but I suspect few of you have enjoyed it - Soba Yu.

Tokyo...<span class=Continue>>

 
 
Near & Far: A New Cookbook
Near & Far: A New Cookbook Near & Far: A New Cookbook

Near & Far: A New Cookbook


I’ve been living with a mammoth binder and a pair of double-sided bulletin boards covered with photos for the past few years. The binder held notes, recipes, ideas, and to-do lists. The bulletin boards allowed me to see dozens of photos at a glance. It’s how my next book slowly started to take shape. I'd keep the boards and binder close so I could easily add photos, move recipes, tweak, and prune as I'd go about my day.

One of the things I loved about working on my last cookbook, Super Natural Every Day, was establishing a sense of place through the photos, recipes, and writing. That book was very much rooted in Northern California, and I knew immediately upon finishing it I'd likely want to explore the intersection of place, ingredients, and recipe inspiration even further. I turned to my journals, and revisited places I loved, and began to explore this as the direction for my next cookbook. It took a while to complete, but I'm excited to share a new cookbook with you this September. The binder can't hold one more page, and the bulletin boards are have run out of space...Continue>>

 
 
Kale Quinoa Bites
Kale Quinoa Bites Kale Quinoa Bites

Kale Quinoa Bites


These little kale-packed quinoa bites came with me to Tokyo. I wedged eight of them into a structured container, tucked that into my purse, and onto the flight we went. I know some of you like to know what I bring to eat on flights, and four hours from SFO, I was wishing I'd brought more. My travel pockets were also lined with kishus (holding steady as my favorite winter citrus), a buttery, ripe avocado, and a bar of dark chocolate. The quinoa bites were nearly perfect for travel, in part because you can do most of the prep ahead of time. A week before my flight I made a batch, shaped them, froze them, and the morning of my flight baked eight - you could also pan-fry them if you don't want to heat the oven. The rest were home awaiting my return. Part of the charm here is their flexibility. Feel free to play around with the quinoa base. I went with kale, edamame, feta, because they were on hand, tasty, and needed to be used up. But there are a thousand other combinations to explore. You could do chopped broccoli with goat cheese, or baby fava beans, and chopped asparagus with lemon zest as we head into spring. Or, add an assertive spice blend or curry powder, chopped garbanzos, and green peas...Continue>>

 
 
 
 

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