Learn how to make a seaweed pasta dish. Chef Kyungbin Min uses spaghetti noodles, a seaweed compound butter, shiitakes mushrooms, and some really fancy seaweed to make this seaweed pasta.
Read MoreSeaweed pasta!
Chilled Tofu in Bang Bang Sauce
Hop Alley is a Michelin Bib Gourmand restaurant in Denver, Colorado. Chef Geoff Cox, who has worked in the kitchen at Hop Alley since it opened (and has been the executive chef for the last 8 years) was kind enough to share how to make one of the restaurant's most popular dishes – Chilled Tofu in Bang Bang Sauce.
Read MoreVegan Beet Tartare
Whether you are just trying to eat more vegetables or you are a vegan or vegetarian, you are going to enjoy this beet tartare. Deliciousness does not discriminate.
Read MoreVegetable Green Chili with Yellow Eye Beans
This green chili has hearty yellow eye beans, onions, diced zucchini, and puréed roasted tomatillos and hatch chiles enveloping everything.
Read MoreFire Roasted Tomato and Hatch Chile Salsa
This mild salsa minimizes effort and maximizes flavor by using canned fire roasted tomatoes and jarred roasted red hatch chiles.
Read MoreRoasted Tomatillo and Green Hatch Chile Salsa
I learned how to make roasted tomatillo salsas from my friend Tom a few years ago, so making a tomatillo salsa with roasted hatch chiles seemed like a harmonious combination.
Read More
Technique: How to Cook Dried Yellow Eye Beans
The process for cooking these dried yellow eye beans is simple. You just need an onion, some celery, carrots, bay leaves, water, and a pot or dutch oven large enough to cook them in.
Read More
Technique: How To Cook Dried Ayocote Negro Beans
This is a no-soak method for cooking dried Ayocote Negro beans.
Read More
Shiitake, Asparagus, and Ricotta Toast
The truffle salt seemed like a natural pairing with the shiitakes and a great way to make this a real fancy toast
Read More
Pimento Cheese Macaroni Salad
For this recipe, a food processor is essential so that we can turn the rustic pimento cheese into a smooth sauce that we can toss the macaroni pasta in, which enables us to coat the exterior and the interior of each noodle.
Read More