Apr 17
(This recipe is part of a post on a shower I threw – you can see more about it here.)
I am a big fan of big couscous (you might know it as the much more sophisticated-sounding “Israeli coucous” or “pearl couscous”). I am also a big fan of Greek salad. One of the awesome things about tinkering around in the kitchen is: sometimes you can take two (or more) things you like and combine them to make something even better. Read more
Apr 17
(This recipe is part of a post on a shower I threw – you can see more about it here.)
If there was any star recipe of the shower, this one was definitely it. This is one of the few I tested in the weeks before the party to see if it was something I might want to make, and it was a legitimate physical struggle not to eat the entire thing – all 6 servings of it – in the hours after I first made it. The hearty, hefty base of wild rice together with a strong sesame flavor, the crunchy brightness of the edamame, scallions, and carrots, and the chewy tartness and sweetness from the dried cranberries makes this a well-rounded, main dish-worthy salad perfect for spring (particularly spring in Minnesota). Read more
Apr 17
(This recipe is part of a post on a shower I threw – you can see more about it here.)
We first had something very similar to this recipe at an engagement party for our friends Jane and Steve. There it was, an unassuming little crostini topped with hummus. An option that I completely overlooked at first, instead making a bee-line for the cheese plate, scallion pancakes, and mac-and-cheese “cupcakes” (Jane throws a pretty good party, it should be said). But I’m certainly glad Brett encouraged me to try one after he did, because it was an awesome combination of creamy, earthy white bean “hummus,” a bit of peppery arugula, and a hidden layer of tangy balsamic vinegar soaking into the bread. Surprisingly simple yet hearty and satisfying, it was the first thing I put on the menu for the party, and was sad to find I ended up with almost none of the bean spread to take back with me afterward. Read more
Like a huge number of 20-something foodies around the country, I used to be vegetarian. For 10 years, which is a pretty sizable period of time. Now, don’t let that lead you to believe I actually ate as a vegetarian should – there were far more microwaved Morningstar Farms vegetarian chicken nuggets in my high school diet than I’d ever like to admit – but all those meat-free years definitely changed my perspective on what makes up a meal and what ingredients are necessary for a given recipe or dish. I still try to minimize my meat consumption and am often far more attracted to the vegetarian options on a menu (though I have to say – it feels liberating to be able to walk into a restaurant and pick almost anything on the menu, after spending 10 years choosing between two or maybe three options at most places). Read more
Feb 21
Note as of February 2014: I’ve started making homemade ricotta in a different way, and this post really needs to be updated to reflect that. I’m working on it! In the meantime if you’re looking for a recipe, you should head over to Amy Thielen’s post about it here.
My name is Bowen and I'm a cooking instructor/food writer/home cook in Seattle, WA. I'm dedicated to community-based food systems that nourish people and planet alike, and this site is an extension of my kitchen - seasonal, fresh food and cocktails made with heart (and sometimes an indecent amount of olive oil) to share with friends and loved ones.
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