This fermented soybean paste is a staple of vegetarian cooking—it adds flavor to soups, salad dressings, dips and other foods.
Maitake mushrooms pair well with roasted vegetables. ...read more
Chef: Janine Doran of Cafe Flora in Seattle. “Our Mushroom-Miso Gravy is a long-standing favorite at Cafe Flora. Every Thanksgiving we get so many requests for the recipe that we now prepare ahead with printouts! At the end of the night, after all the guests have left, we also ...read more
A version of this dish is served at M.A.K.E., a Matthew Kenney Cuisine restaurant in Santa Monica, Calif. Baird tweaked the recipe to make it quick as well as nut-free. ...read more
Finely chopped cauliflower and hazelnuts make a surprisingly satisfying substitute for steamed couscous. ...read more
"This appetizer is a 'tease' for upcoming flavors and textures," says Stanford Inn by the Sea co-proprietor Jeff Stanford about the following recipe; we're posting it as extra credit for VT readers of our January/February 2012 "Paradise Found" feature, which showcases recipes ...read more