herb Recipes
How to Dry Herbs
Some of the things I've learned about how to dry herbs in the spring and summer. I love seeking out unusual varietals like caraway thyme, pineapple sage, fresh coriander. At the market, some will appear for a week or two, then aren't seen again for another year.
Perfect, Creamy Mashed Potatoes with Garlic Butter
My all-time favorite mashed potatoes recipe with buttery peaks and creamy, cloud-like potatoes with garlic butter.
An Amazing Vegetarian Paella
A much-loved vegetarian paella recipe. And, for this veg-centric, California-inspired take on the Spanish classic, you don't need a special pan.
Magic Sauce
I call this the magic sauce recipe. In part, because it makes everything it touches shimmy with deliciousness. It's magic like that. Technically, it's a riff on a chimichurri sauce - one that has veered off the rails in a big way.
White Bean Soup with Pesto Herb Dumplings
The perfect dinner. A hearty white bean soup topped with pillowy dollops of herb-packed pesto dumplings. Both vegan and vegetarian versions.
Homemade Bouillon
You can absolutely make homemade bouillon. Use it in all sorts of soups, stews, and noodle bowls. It's so much better than any canned broth I've tasted.
Green Curry Porridge
A boisterous green curry porridge made with toasted brown rice, a spicy herb-packed green coconut broth, all punctuated with winter squash and lots of green onions. It's the kind of bowl that keeps you warm and full and happy inside-out. It kept us going as we prepped for the recent QUITOKEETO shop update.
Herbal Rice Salad with Peanuts
An herb-packed rice salad recipe with peanuts, toasted coconut, and a strong boost of fresh lime. A recipe to keep in your back pocket this summer.
Caramelized Fennel on Herbed Polenta
A creamy, herb-flecked polenta spiked with Pecorino, and topped with caramelized slabs of pan-seared fennel. A favorite recipe from Sarah Britton's beautiful My New Roots cookbook.
Spicy Chickpea and Bulgur Soup
I was asked to bring a soup for a group of friends getting together for a casual, coastal overnight in beautiful west Marin. There were a number of recipes that were contenders, but a spicy chickpea soup from Yotam Ottolenghi's upcoming cookbook, Plenty More, caught my attention. It features a seductive, red harissa broth fragrant with cumin, coriander, and caraway, and enough chickpeas and bulgur to make it work as a main course. An herb-whipped feta is the crowning dollop.
