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Cracking The Code: Cooking Vegan Eggs On The Sidewalk
“Hot enough to cook an egg on the sidewalk” is a common trope, repeated ad nauseam the moment temperatures climb every summer. Back when it was first printed in 1899, it was classic journalistic...
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Wordless Wednesday: More Cheese, Please!
Community Vegan – Mac & Cheese Rebel Cheese – Cheese Board Featuring Cave-Aged Brie, Honey Pistachio Chevre, Hatch Chile Cheddar Big Nonna’s – Beeteroni NY Slice Rebel Cheese – Cheese Board...
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Seas The Day
Succulent and briny from the kiss of salt water, fresh seafood is a distinct pleasure enjoyed best in the fading glow of a summer sunset. I’m not talking about scallops, shrimp, or lobster; my seafood...
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Sweet Indulgence
You deserve a dessert. How do I know? Because everyone does. A little bite of something sweet is guaranteed to boost your mood, at least for a little bit, redeeming a tough day or further amplifying a...
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Wordless Wednesday: Golden Brown & Delicious
Bombay Express – Kachori, Samosa, Batata Vada Loro – Crispy Szechuan Tofu JINYA Ramen – Caramelized Cauliflower Faten’s Way – Falafel Salad Bombay Express – Kachori Megenagna Mart & Cafe – Lentil...
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Iron Chef
Ruddy brown, smooth, and gleaming like polished river rocks, iron eggs don’t immediately stand out as a potential taste sensation. Hard cooked, then re-cooked, and re-cooked yet again, these Taiwanese...
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Passion Of The Fruit
Wild passion fruit, Mossy passionflower, Running pop, Wild water-lemon, Love-in-a-mist, Love-in-a-mist passionflower, Stinking granadilla, Stinking passionflower, Stinking passionfruit, Wild...
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Wordless Wednesday: Nori Story
Tuna Poke Bowl Miso Soup Oyakodon Chick’n Katsu Chick’n Karaage Volcano Roll Nori 3208 Guadalupe St B Austin, TX 78705 The post Wordless Wednesday: Nori Story appeared first on BitterSweet.
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Critically Panned
Don’t let anyone tell you that you can’t put noodles on bread. “It’s so heavy!” “That’s too unhealthy!” “Think of all that carb-on-carb action!” They may protest vehemently, but they’ll be wrong....
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Eat More Eggplant
Eggplant is one of those ingredients that I love eating, but forget about for long stretches at a time. Invariable, I’ll see it pop up on a menu or food blog, vow to cook it more often, and then…...
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Wordless Wednesday: Fun On A Bun
Nom Burgers – Crispy Birdie Burger Snarf’s Sandwiches – Portobello Avocado Sandwich Revolution Vegan Kitchen – Big Mak Peace Cheese – Muenster Cheeseburgers Bodhi Viet Vegan – Meatball Banh Mi Bistro...
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Hitting The Juice
In the world of juicers, Hurom has perpetually ranked in the upper echelons. Earning top recommendations from the raw foods chefs I idolized as a baby vegan, it was always the brand to beat. Sleek and...
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In The Limelight
Mummified fruit is usually the last thing you want to see when you open up your pantry, but dried limes challenge those notions of common food storage. Hard as walnut shells, sometimes black as ink and...
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Wordless Wednesday: Finger Foods
Cafe Lalibela – Veggie Combo Pinthouse Pizza – Das Pretzel Downtown Phoenix Farmers Market – Samosa The Brewtorium Brewery & Kitchen – Mini Mezze Platter Bodhi Viet Vegan – Steamed Taro Bao...
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Upsetting The Balance
One of my favorite cookbooks is super upsetting. Prospective readers are warned of that fact right up front. A Super Upsetting Cookbook About Sandwiches by Chef Tyler Kord makes good on that threat...
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Praram is Paramount
Praram is unarguably Thai in origin, dating back to 1800’s under the rule of King Rama 5, yet you’re far more likely to find it on menus in American than Thailand. Owing more to our penchant for rich...
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Wordless Wednesday: It’s Easy Eating Greens
Pinthouse Pizza – Shroomin’ Goat with Vegan Cheese Flower Child – Mother Earth Bowl with Zoodles Pinthouse Pizza – Vegan Sundance Salad Salad & Go – Autumn Salad, Minestrone, Cucumber Lemonade...
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Don’t Leaf Curry Alone
“Curry” isn’t just a type of stew, or a paste, or even a powder. Curry leaves came before all of that, appearing in text as early as 100 CE. A treasured staple of south Indian cuisine, their complete...
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Pollinate Your Plate
Want to look like a fancy chef in an instant? Fennel pollen is the answer. Even the name sounds illustrious, rarified, and sophisticated. Though it’s true, you’re not likely to find it in your average...
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Wordless Wednesday: This Spud’s For You
Roasted Satsuma Imo Maya’s Cajun Kitchen – Breakfast Baked Potato Lua Lua Catering – Pesto Vegan Burrito Bistro Vonish – Thursday Night Gnocchi Bistro Vonish – Sweet Potato Arepas Whataburger – Fries...
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